Transcript for Chef Geoffrey Zakarian’s tips, recipes to make Thanksgiving hassle-free
As we count down to Thanksgiving all week long we'll help you hack the holiday. Chef Geoffrey Zakarian is here to help us get a jump start on the cooking right now so we can make Thursday hey friend, welcome. Good morning. Thank you for having me. Thank you. First, thank you for all your work before we get going with city harvest. You're on the council there. You've been doing amazing work feeding so many in need. Thank you for that. We want to talk Turkey though. Let's get right to it. You got to help us. We have so many questions right you say preparing ahead is going to save us all. You can save us all this Thanksgiving if you do stuff ahead. Absolutely. I do most -- the only thing I don't do ahead is the Turkey, gravy and green beans. Everything else is done ahead. What are those key things? What are th things you have to start? It's Monday. What things do you have to get going now? Today shop for the root vegetables. Take your Turkey out. The Turkey if it's frozen comes out. Five pounds equals one day. Ten pounds Turkey, two days. So on and so forth. Take that Turkey out to defrost it. Shop for all your root vegetables today. That means you focus on the Turkey Thanksgiving day? Absolutely. What we're going to do today is the stuffing and cranberries. When they come into the store, I do the cranberry E. This couldn't be easier. Add your Orange juice, little bit of zest of Orange. Some spices, ginger, cinnamon, brown sugar. Put it on the fire. You let it --ring it to boil for about 20 minutes. You get this fantastic cra sauce. Look a that. Put it in a plastic container and put it in the freezer. Done, check it off the list. You're making me feel accomplished. I did my yesterday. If're shopping today, do you focus on? What should we be buying? To me it's root vegetables, anything dark and heavy like squash, gourds. Look at this gorgeous Brussel sprout tree. You can do all this ahead of it's it shouldn't be a stressful day. It should be a happy day. You're with your family eating this gorgeous dinner. You can do a lot of things ahead of time. Oftentimes we have so much food and send people out of the house with a to-go plate. Sometimes you have so much left over and we don't have room in the fridge. You have a trick here for the food? I do. The refrigerator we have in our homes, is made for 364 days of the year. The 365th day is Thanksgiving. I buy one of these portable coolers. You can buy big or small. Fill it with ice. Take all the unnecessary stuff out of your fridge for a couple days to get all that great Turkey stuff in there. Yoe very happy. Then you can send some of the Turkey stuff home with your friends after Thanksgiving. Geoffrey, help Lara and me. Can we make our stuffing ahead of time. Does it dry out? Hi to Lara. You can make your stuffing ahead of time absolutely. I omit the eggs. I use cream and sausage to keep it moist. Then I put hot gravy all over it before it goes to the table. Trust me it will be delicious. You'll have no stress. Concentrate on your guests and You're saving us. Happy Thanksgiving to you and your family.
This transcript has been automatically generated and may not be 100% accurate.