Plus, the creative ways he uses his leftovers after the big day.
We most recently spoke to Fieri about something that’s top-of-mind for many people right now: Thanksgiving.
Here are Fieri’s all-time favorite dishes, entertaining tips and a recipe to help you level-up your leftovers.
Photo: Getty Images
EatingWell: What is your best tip for someone hosting their first holiday gathering?
Guy Fieri: Practice, to me, is always the thing.
Like how does your oven work?
Go roast a turkey.
Go make the dish.
Take the next few weeks before Thanksgiving or the holidays and do a couple practice runs.
One of the things that happens with people is that they get overwhelmed, and cooking is timing.
Go roast a turkey, figure it out.
EatingWell:What is one of the holiday traditions you look forward to the most?
EatingWell:What is one dish that we would definitely find on your table Thanksgiving day?
Fieri:I am a big green-bean-casserole guy, but not the way that everybody typically does it.
So making the turkey stock is a really big piece.
But a real cheffed green bean casserole is a must.
EatingWell:What is one dish we wouldneverfind on your table on Thanksgiving?
Fieri:Sweet potato casserolenope!
Horrible, my least favorite.
I’m not a sweets guy in the first place.
Now, really good cranberry sauce is a must, but I make it spicy.
I put a jalapeno in it and a little orange zest, so that’s always my go-to.
But no sweet potato casserole.
EatingWell:What is your favorite way to use Thanksgiving/holiday leftovers?
Fieri:I try not to have too many leftovers, but turkey I have to.
I cook one whole turkey just for leftovers.
I love making a turkey cake out of the stuffing.
One of my favorite thingsmy mouth is starting to water when I say thisis that we do a ham.
I do a pineapple-glazed ham with mustard.
Then, just depending on what [the leftover] is, it gets incorporated into salad.
I always do a farro salad with cranberries and stuff like that.
But those are usually the go-to’s.
And, on top of it all, there’s always a soup that comes out of it.
EatingWell:How can someone simplify their weeknight meals between holiday celebrations?
Fieri:It depends on who they are and what they cook and what they like.
I look at every meal like you should capitalize on it because it might be your last.
Just do it the best you’re able to.
I’m not a real “cut a corner” guy when it comes to the season.
Personally, though, I’ll eat lighter in between.
I’ll attempt to make some salad-focused mealswe’re a taco salad family.
That’s usually what happens with me.
Can you talk a bit about what inspires you to take on so many varied projects?
What is the most rewarding part for you?
Fieri:I love this industry.
It’s always what I wanted to do.
I just love the industry and think there’s so much need.
It does so much for us; it’s not just about the food.
Restaurants are central meeting places.
Restaurants are the first jobs a lot of people have.
Restaurants take care of folks on so many different levelsfor second jobs and so forth.
And the same thing goes for the first responders and the veterans.
It’s what my future is.
Everybody always asks, “What are you going to do when you’re retired?”
Remove the King’s Hawaiian Original Sweet Rolls from the package, keeping the loaf intact.
Step 2
Brush the inside of the rolls with melted butter.
Place them buttered-side down on the griddle and toast until golden brown.
Use a large spatula to flip and lightly toast the outside of the rolls.
Step 3
Take the remaining melted butter and place in a large nonstick skillet over medium-high heat.
Step 5
Place the rolls on a flat surface and start with the bottom section.
Evenly spread out the slices of pickle, then the Swiss cheese.
Place the stuffing on top of the cheese and spread out evenly.
Layer the turkey on top of the stuffing.
Step 7
Combine the shredded lettuce and the sliced radicchio in a mixing bowl.
Dress with vinegar, season with salt and pepper and mix well.
Spread out evenly on top of the BBQ chips and top with the other half of toasted sweet rolls.
Recipe courtesy of Guy Fieri.
