November 27, 2025 • 11 mins
Happy Thanksgiving!
Surprise! We wanted to drop in and literally TALK TURKEY on this Thanksgiving Day, and most importantly, express our thanks to you, our amazing supporters.
Happy Thanksgiving, Bonnetheads! Hope you enjoy this little segment! See you next week!
Become a supporter of this podcast: https://www.spreaker.com/podcast/little-house-on-the-prairie-50th-anniversary-podcast--6055242/support.
Surprise! We wanted to drop in and literally TALK TURKEY on this Thanksgiving Day, and most importantly, express our thanks to you, our amazing supporters.
Happy Thanksgiving, Bonnetheads! Hope you enjoy this little segment! See you next week!
Become a supporter of this podcast: https://www.spreaker.com/podcast/little-house-on-the-prairie-50th-anniversary-podcast--6055242/support.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:05):
Happy Thanksgiving, vonned heads, how are listen? We don't have
Alison with the big knife. I need a knife, No,
the big knife. We are not doing a full episode today,
but we did want to do a little drop in
and say Happy Thanksgiving everybody, and thank you for being
(00:27):
with us every week and so supportive. And we are
very very thankful to you and for you so and
I'm thankful to you and to you guys, Dean and
Allison and Tony and everyone involved in this.
Speaker 2 (00:40):
Getting Chris enjoy. Yes, our whole our whole group.
Speaker 3 (00:46):
So I'm starting this day watching the Macy's Thanksgiving Parade,
be watching the Macy's Thanksgiving Day Parade on you know,
And I've got friends who are working on it. And
uh I did. I did the parade twice years ago,
appeared in it and it was just what a great,
(01:06):
great experience that was. And then of course, and I'm
watching the parade as as Thanksgiving is being prepared, and Alison,
what are you making for Thanksgiving?
Speaker 4 (01:16):
The turkey we got the turkey got to turkey. Bobby's
doing his famous Sicilian stuffing and the filling mushrooms in
the sage.
Speaker 1 (01:25):
That sounds depicious.
Speaker 4 (01:26):
People meet the mometer, Meet the mometer. You do need
the turkey to be a minimum temperature. Don't nobody getting
sick on Thanksgiving? You want to cut down?
Speaker 2 (01:33):
What is the minimum temperature?
Speaker 4 (01:34):
Is it?
Speaker 2 (01:35):
Once?
Speaker 4 (01:35):
They changed it every They changed these things up because
the science of aol.
Speaker 2 (01:40):
It's like one seventy five or something.
Speaker 4 (01:41):
Isn't that it used to be classic turkey chicken it Yeah,
like in the one sixty five one seventies.
Speaker 1 (01:46):
Okay, I wasn't too far off.
Speaker 4 (01:49):
The thing is is that it used to be set
it in the meat and let it hit poultry, and
now they're saying set it by the bone and let
it hit like pork. It could be a lower di
Well the bone.
Speaker 1 (02:01):
Yeah, you're not supposed to hit the bone because it's
a different temperature.
Speaker 4 (02:04):
Unless you do different temperatures, it's a whole thing. But
you know, you maybe have one with a pop up
time or that works fine. The other is twenty minutes
per pound. That's your guideline in there, and you know,
get you get in there, and you just life. You
get in there around the thought and you're gonna see,
you're gonna see are the juices running clear? Are the
juices running clear or you know, you know done? Also,
(02:27):
did you thought don't put? Oh god, I know, Oh
my god, I thought yes, yes, here's all the videos
about people deep fighting their turkey and dropping a frozen
turkey into the emergency room.
Speaker 3 (02:41):
Yeah, all right, So what let's what's our favorite element?
Speaker 2 (02:46):
Well Thanksgiving?
Speaker 4 (02:47):
Let me tell you.
Speaker 1 (02:47):
I'm gonna tell you my family's secret recipe for turkey.
And it's the best turkey I have ever had. I
have other people's turkey and it doesn't even come close.
And I've converted dozens of people to make their turkeys
the way my mother makes her turkey.
Speaker 4 (03:04):
And it was an accident.
Speaker 1 (03:06):
That she discovered. She bases it with Manishevit's wine, which
is concord grape kosher wine. It is disgusting. But for
some reason this happened one year because she wanted wine
to base the turkey. Then there was nothing in the
house except this old stupid bottle of Manichetts.
Speaker 4 (03:28):
And she was like, well, might as well try it.
Speaker 1 (03:30):
And it is the best, Miss It is the best
turkey ever ever ever. Oh my gosh, it's the it's
the best. The gravy is insane, it's the succulent and juicy,
and I have had I'm not joking dozens of people
after having this turkey have completely changed and now we'll
(03:51):
only make their turkey this way.
Speaker 2 (03:52):
So when you're basting with are you literally painting?
Speaker 1 (03:57):
No, so you doubt when you first put the turkey,
and you doubse it like literally pour at least half
of the bottle in every and then every half hour,
keep pouring more till it's done, and then you take
the turkey baser and then keep basting it with with that.
Speaker 4 (04:14):
Every half hour.
Speaker 1 (04:16):
This is inanely delicious.
Speaker 4 (04:19):
As a major cooker, I can kirk because that's the
refertual basting is key. Wine is a very good element
in the sauce, in the stuffing, in everything. That really helps.
And Yamana Cheffs would have that shit to be a sugar.
Speaker 1 (04:32):
It's Super's grapes.
Speaker 4 (04:34):
And it's great. That's well. We poured Werner's ginger ale
over a ham something right, Yes, that would work. I mean,
I'm at the kitchen bouquet or rangroom. Maybe God rest
his soul school of cooking. Kitchen bouquet and butter but butter,
butter butter, and there's wine involve, and there's olive oil involved,
based based based, I believe it. I'm ready, I'm I
(04:56):
may have to run out in corredible.
Speaker 1 (05:00):
Yeah, it's the best. What about you, Dean?
Speaker 3 (05:04):
So Allison mentioned the stuffing that Bob makes me. I
love the stuffing, but I think I look at the
I look at the totalent and Catherine does hers with
a sausage.
Speaker 2 (05:17):
And it's it's great. I'm very sort of a spicy sausage.
It's great.
Speaker 3 (05:23):
What I've loved through the years is the soup that
results post everything. Everything, the meal goes into that pot
and the flavors are so and it gets better and
as a few days go by, as it all congeals together,
(05:43):
it's incredible.
Speaker 1 (05:44):
You know what everyone talks about the Thanksgiving sandwich the
day after, but not many people talk about the soup.
The soup does not get as much play as the
sandwich does. And you are absolutely right, Yeah.
Speaker 2 (06:03):
Soup is The soup is fantastic.
Speaker 4 (06:05):
Do you do noodles or potatoes or like rice in
your soup? When you get the bra you get.
Speaker 3 (06:09):
There a lot of stuffing the soup which everything potatoes,
mashed potatoes too.
Speaker 2 (06:17):
Mashed potato.
Speaker 4 (06:18):
It's like a thick.
Speaker 3 (06:19):
It's like it gets it gets its a wonderful body
to it. And and then of course, so everything goes in,
it gets cooked down and then out. Then Catherine goes
and adds the fresh carrots and then you know, all
of those things to make it bright and fresh again.
Now it's just incredible and it's so perfect that we can't.
Speaker 4 (06:41):
After Thanksgiving, my dad made a soup and he would
do and I do kind of doing the thing with
the carcass and then the chunks of the turkey, lots
of a lot of the vegetables from the dinner book
in the go and then the fresh and then you
would put he would do a wild rice.
Speaker 1 (06:55):
My mother makes the wild rice every year.
Speaker 4 (06:58):
Wild rice and the turkey.
Speaker 1 (06:59):
A specialty she does.
Speaker 4 (07:02):
Now it's really good.
Speaker 1 (07:04):
I know what a combo she's brought my mother, my
mother's people. My mother was raised in Minneapolis, and that's
where the it's black wild rice and it's very specific
to that reason region. And we order it in we
get it chipped to us every year and that's like
a part of staple side dish that we have on
Thanksgiving every year that you.
Speaker 4 (07:26):
Can get crazy, Okay, everybody. Now you have friends who
are gluten free, you get friends or gluten frees. Everybody
needs a gluten free has a friend with gluten free.
So what do you do with all that bread stuffing?
You make a stuffing with wild rice, all the normal
stuffing stuff and red grapes, cut up red grapes and
wild rice, stuff turkey with that. Sometime I've done it.
Speaker 3 (07:44):
Wow, whoa you do you ever bake the stuffing as
a separate element.
Speaker 2 (07:49):
So you do some in the bird and some outside
the bird.
Speaker 4 (07:53):
Pounds of it's We fill up the bird and then
fill up a whole big flat roasting fan as well.
Never enough stuff well.
Speaker 1 (08:01):
And also a few years ago they were like bacterias
and the turkey, you shouldn't cook your stuffing in there,
but it tastes so good. We still do it, but
we do both.
Speaker 4 (08:11):
We do. But if you saw your bird, or you
didn't cook your turkey all the way, yeah yeah, y'all
go and get food. But if you cook the turkey
all the way that it's fine. And when you're done,
you get all that stuff out of the bird right away.
When it's done, put that in a pan and eat
it and start and keep it covered in the fridge,
and do it all properly. You you do proper food
safety precautions homeck in your kitchen. No, no, you're not
(08:33):
gonna give it.
Speaker 1 (08:33):
Yeah, you'll be fine.
Speaker 4 (08:34):
I mean I've been eating cold stuffing out of a
bowl the day after like the fifty it's but you
proper food safety of that everything was cooked. If there
was eggs or the sausage, whatever giblets, were those fully
cooked before they went in the bird? Is the bird
properly cooked and there were no cold spots in the thing.
Those kind of basic food safety things absolutely screw that,
(08:57):
beginning with boystings. So you have to be careful. But
if you're cooked, everything should be fine. Put that stuff
in that bird.
Speaker 1 (09:02):
Oh and I just love waking up on Thanksgiving morning
and already smelling the smells.
Speaker 2 (09:06):
Oh my god, Yes, it's incredible. It's people.
Speaker 3 (09:10):
Someone's up at five putting the turkey in the oven
so that it's ready to go.
Speaker 2 (09:14):
All right, before, as we read up the.
Speaker 3 (09:17):
Could we talk about what's the Thanksgiving dessert?
Speaker 2 (09:21):
What's the dessert?
Speaker 1 (09:22):
I mean, you know this might sound sacrilegious, but honestly,
Costco pies. First of all, they're the size of a tire.
They're the size of a tire. They're enormous and they
are so delicious. And it's the trifecta. Of course, it's
the pecan, the apple, and the pumpkin.
Speaker 4 (09:41):
Done now, stucker for pumpkin. I've made many a pumpkin
pie from the scriptor. But there's a brand of the
supermarkets here. I don't know if it's everywhere, but it's
a super Jessies Jay Sissy Jesses pies and they're not
quite costco sizes, but they're pretty durned big. They do
a pumpkin, they do it. They do a sweet potato
Oh love sweet potatotato. Oh my god, I still don't
(10:04):
want to get a pumpkin Bobs like, just get me this,
bring me the Jessey sweet potato pie. I don't need
anything else that is with the Jesses. He is now
it's like, I don't he's not even sure. You can
eat pumpkin pie, swee potato pie, juicy sweet potato pie rocks.
The pumpkin pie rocks do it, but the sweet potato
is killing.
Speaker 1 (10:18):
What about you, Deane?
Speaker 2 (10:20):
Yeah, I think I love apple pie or pecan pie.
Speaker 3 (10:26):
And obviously pumpkin pie is great, but for me, it's
always the So it's going to be French vanilla ice cream.
Speaker 4 (10:31):
Of course, that's a given. And the whip cream, yes,
that's a given, straight up homemade. I mean, a little
rady whip is fun, but homemad whip.
Speaker 3 (10:42):
So everybody, I hope everybody has a yummy, happy Thanksgiving.
Speaker 2 (10:51):
I have a great day today.
Speaker 3 (10:53):
We're all going to be eating together here, not together together,
but we're all going to be consuming together.
Speaker 2 (10:58):
I hope it's just a beautiful time. And we love
being with you on Thanksgiving.
Speaker 1 (11:02):
Yep. I love you guys. I love you guys. Happy Thanksgiving.
Everyone will be back every next week with your questions.
Speaker 4 (11:10):
Okay, Bye,
Happy Thanksgiving, vonned heads, how are listen? We don't have
Alison with the big knife. I need a knife, No,
the big knife. We are not doing a full episode today,
but we did want to do a little drop in
and say Happy Thanksgiving everybody, and thank you for being
(00:27):
with us every week and so supportive. And we are
very very thankful to you and for you so and
I'm thankful to you and to you guys, Dean and
Allison and Tony and everyone involved in this.
Speaker 2 (00:40):
Getting Chris enjoy. Yes, our whole our whole group.
Speaker 3 (00:46):
So I'm starting this day watching the Macy's Thanksgiving Parade,
be watching the Macy's Thanksgiving Day Parade on you know,
And I've got friends who are working on it. And
uh I did. I did the parade twice years ago,
appeared in it and it was just what a great,
(01:06):
great experience that was. And then of course, and I'm
watching the parade as as Thanksgiving is being prepared, and Alison,
what are you making for Thanksgiving?
Speaker 4 (01:16):
The turkey we got the turkey got to turkey. Bobby's
doing his famous Sicilian stuffing and the filling mushrooms in
the sage.
Speaker 1 (01:25):
That sounds depicious.
Speaker 4 (01:26):
People meet the mometer, Meet the mometer. You do need
the turkey to be a minimum temperature. Don't nobody getting
sick on Thanksgiving? You want to cut down?
Speaker 2 (01:33):
What is the minimum temperature?
Speaker 4 (01:34):
Is it?
Speaker 2 (01:35):
Once?
Speaker 4 (01:35):
They changed it every They changed these things up because
the science of aol.
Speaker 2 (01:40):
It's like one seventy five or something.
Speaker 4 (01:41):
Isn't that it used to be classic turkey chicken it Yeah,
like in the one sixty five one seventies.
Speaker 1 (01:46):
Okay, I wasn't too far off.
Speaker 4 (01:49):
The thing is is that it used to be set
it in the meat and let it hit poultry, and
now they're saying set it by the bone and let
it hit like pork. It could be a lower di
Well the bone.
Speaker 1 (02:01):
Yeah, you're not supposed to hit the bone because it's
a different temperature.
Speaker 4 (02:04):
Unless you do different temperatures, it's a whole thing. But
you know, you maybe have one with a pop up
time or that works fine. The other is twenty minutes
per pound. That's your guideline in there, and you know,
get you get in there, and you just life. You
get in there around the thought and you're gonna see,
you're gonna see are the juices running clear? Are the
juices running clear or you know, you know done? Also,
(02:27):
did you thought don't put? Oh god, I know, Oh
my god, I thought yes, yes, here's all the videos
about people deep fighting their turkey and dropping a frozen
turkey into the emergency room.
Speaker 3 (02:41):
Yeah, all right, So what let's what's our favorite element?
Speaker 2 (02:46):
Well Thanksgiving?
Speaker 4 (02:47):
Let me tell you.
Speaker 1 (02:47):
I'm gonna tell you my family's secret recipe for turkey.
And it's the best turkey I have ever had. I
have other people's turkey and it doesn't even come close.
And I've converted dozens of people to make their turkeys
the way my mother makes her turkey.
Speaker 4 (03:04):
And it was an accident.
Speaker 1 (03:06):
That she discovered. She bases it with Manishevit's wine, which
is concord grape kosher wine. It is disgusting. But for
some reason this happened one year because she wanted wine
to base the turkey. Then there was nothing in the
house except this old stupid bottle of Manichetts.
Speaker 4 (03:28):
And she was like, well, might as well try it.
Speaker 1 (03:30):
And it is the best, Miss It is the best
turkey ever ever ever. Oh my gosh, it's the it's
the best. The gravy is insane, it's the succulent and juicy,
and I have had I'm not joking dozens of people
after having this turkey have completely changed and now we'll
(03:51):
only make their turkey this way.
Speaker 2 (03:52):
So when you're basting with are you literally painting?
Speaker 1 (03:57):
No, so you doubt when you first put the turkey,
and you doubse it like literally pour at least half
of the bottle in every and then every half hour,
keep pouring more till it's done, and then you take
the turkey baser and then keep basting it with with that.
Speaker 4 (04:14):
Every half hour.
Speaker 1 (04:16):
This is inanely delicious.
Speaker 4 (04:19):
As a major cooker, I can kirk because that's the
refertual basting is key. Wine is a very good element
in the sauce, in the stuffing, in everything. That really helps.
And Yamana Cheffs would have that shit to be a sugar.
Speaker 1 (04:32):
It's Super's grapes.
Speaker 4 (04:34):
And it's great. That's well. We poured Werner's ginger ale
over a ham something right, Yes, that would work. I mean,
I'm at the kitchen bouquet or rangroom. Maybe God rest
his soul school of cooking. Kitchen bouquet and butter but butter,
butter butter, and there's wine involve, and there's olive oil involved,
based based based, I believe it. I'm ready, I'm I
(04:56):
may have to run out in corredible.
Speaker 1 (05:00):
Yeah, it's the best. What about you, Dean?
Speaker 3 (05:04):
So Allison mentioned the stuffing that Bob makes me. I
love the stuffing, but I think I look at the
I look at the totalent and Catherine does hers with
a sausage.
Speaker 2 (05:17):
And it's it's great. I'm very sort of a spicy sausage.
It's great.
Speaker 3 (05:23):
What I've loved through the years is the soup that
results post everything. Everything, the meal goes into that pot
and the flavors are so and it gets better and
as a few days go by, as it all congeals together,
(05:43):
it's incredible.
Speaker 1 (05:44):
You know what everyone talks about the Thanksgiving sandwich the
day after, but not many people talk about the soup.
The soup does not get as much play as the
sandwich does. And you are absolutely right, Yeah.
Speaker 2 (06:03):
Soup is The soup is fantastic.
Speaker 4 (06:05):
Do you do noodles or potatoes or like rice in
your soup? When you get the bra you get.
Speaker 3 (06:09):
There a lot of stuffing the soup which everything potatoes,
mashed potatoes too.
Speaker 2 (06:17):
Mashed potato.
Speaker 4 (06:18):
It's like a thick.
Speaker 3 (06:19):
It's like it gets it gets its a wonderful body
to it. And and then of course, so everything goes in,
it gets cooked down and then out. Then Catherine goes
and adds the fresh carrots and then you know, all
of those things to make it bright and fresh again.
Now it's just incredible and it's so perfect that we can't.
Speaker 4 (06:41):
After Thanksgiving, my dad made a soup and he would
do and I do kind of doing the thing with
the carcass and then the chunks of the turkey, lots
of a lot of the vegetables from the dinner book
in the go and then the fresh and then you
would put he would do a wild rice.
Speaker 1 (06:55):
My mother makes the wild rice every year.
Speaker 4 (06:58):
Wild rice and the turkey.
Speaker 1 (06:59):
A specialty she does.
Speaker 4 (07:02):
Now it's really good.
Speaker 1 (07:04):
I know what a combo she's brought my mother, my
mother's people. My mother was raised in Minneapolis, and that's
where the it's black wild rice and it's very specific
to that reason region. And we order it in we
get it chipped to us every year and that's like
a part of staple side dish that we have on
Thanksgiving every year that you.
Speaker 4 (07:26):
Can get crazy, Okay, everybody. Now you have friends who
are gluten free, you get friends or gluten frees. Everybody
needs a gluten free has a friend with gluten free.
So what do you do with all that bread stuffing?
You make a stuffing with wild rice, all the normal
stuffing stuff and red grapes, cut up red grapes and
wild rice, stuff turkey with that. Sometime I've done it.
Speaker 3 (07:44):
Wow, whoa you do you ever bake the stuffing as
a separate element.
Speaker 2 (07:49):
So you do some in the bird and some outside
the bird.
Speaker 4 (07:53):
Pounds of it's We fill up the bird and then
fill up a whole big flat roasting fan as well.
Never enough stuff well.
Speaker 1 (08:01):
And also a few years ago they were like bacterias
and the turkey, you shouldn't cook your stuffing in there,
but it tastes so good. We still do it, but
we do both.
Speaker 4 (08:11):
We do. But if you saw your bird, or you
didn't cook your turkey all the way, yeah yeah, y'all
go and get food. But if you cook the turkey
all the way that it's fine. And when you're done,
you get all that stuff out of the bird right away.
When it's done, put that in a pan and eat
it and start and keep it covered in the fridge,
and do it all properly. You you do proper food
safety precautions homeck in your kitchen. No, no, you're not
(08:33):
gonna give it.
Speaker 1 (08:33):
Yeah, you'll be fine.
Speaker 4 (08:34):
I mean I've been eating cold stuffing out of a
bowl the day after like the fifty it's but you
proper food safety of that everything was cooked. If there
was eggs or the sausage, whatever giblets, were those fully
cooked before they went in the bird? Is the bird
properly cooked and there were no cold spots in the thing.
Those kind of basic food safety things absolutely screw that,
(08:57):
beginning with boystings. So you have to be careful. But
if you're cooked, everything should be fine. Put that stuff
in that bird.
Speaker 1 (09:02):
Oh and I just love waking up on Thanksgiving morning
and already smelling the smells.
Speaker 2 (09:06):
Oh my god, Yes, it's incredible. It's people.
Speaker 3 (09:10):
Someone's up at five putting the turkey in the oven
so that it's ready to go.
Speaker 2 (09:14):
All right, before, as we read up the.
Speaker 3 (09:17):
Could we talk about what's the Thanksgiving dessert?
Speaker 2 (09:21):
What's the dessert?
Speaker 1 (09:22):
I mean, you know this might sound sacrilegious, but honestly,
Costco pies. First of all, they're the size of a tire.
They're the size of a tire. They're enormous and they
are so delicious. And it's the trifecta. Of course, it's
the pecan, the apple, and the pumpkin.
Speaker 4 (09:41):
Done now, stucker for pumpkin. I've made many a pumpkin
pie from the scriptor. But there's a brand of the
supermarkets here. I don't know if it's everywhere, but it's
a super Jessies Jay Sissy Jesses pies and they're not
quite costco sizes, but they're pretty durned big. They do
a pumpkin, they do it. They do a sweet potato
Oh love sweet potatotato. Oh my god, I still don't
(10:04):
want to get a pumpkin Bobs like, just get me this,
bring me the Jessey sweet potato pie. I don't need
anything else that is with the Jesses. He is now
it's like, I don't he's not even sure. You can
eat pumpkin pie, swee potato pie, juicy sweet potato pie rocks.
The pumpkin pie rocks do it, but the sweet potato
is killing.
Speaker 1 (10:18):
What about you, Deane?
Speaker 2 (10:20):
Yeah, I think I love apple pie or pecan pie.
Speaker 3 (10:26):
And obviously pumpkin pie is great, but for me, it's
always the So it's going to be French vanilla ice cream.
Speaker 4 (10:31):
Of course, that's a given. And the whip cream, yes,
that's a given, straight up homemade. I mean, a little
rady whip is fun, but homemad whip.
Speaker 3 (10:42):
So everybody, I hope everybody has a yummy, happy Thanksgiving.
Speaker 2 (10:51):
I have a great day today.
Speaker 3 (10:53):
We're all going to be eating together here, not together together,
but we're all going to be consuming together.
Speaker 2 (10:58):
I hope it's just a beautiful time. And we love
being with you on Thanksgiving.
Speaker 1 (11:02):
Yep. I love you guys. I love you guys. Happy Thanksgiving.
Everyone will be back every next week with your questions.
Speaker 4 (11:10):
Okay, Bye,
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