Food Network HDTV (East) (FOODHD)

Ree Drummond gives Thanksgiving leftovers a luscious new lease of life. (Repeat).

Ree Drummond shortcuts Thanksgiving with fast favorites for the big day feast. She cuts the cooking time with a Spatchcock Turkey, bakes Stuffing Muffins and Brown Butter & Sage Pull Apart Bread, and serves Fruity Cream Cheese Puff Pastries for dessert. (Repeat).

A make-ahead Thanksgiving feast. Recipes include make ahead Thanksgiving turkey with delicious doctored up dressing and gussied up gravy; roasted sprouts and onions; spiked cranberry sauce and herb butter dinner rolls; and a store-bought pie transformed into a chocolate marshmallow pumpkin pie. (Repeat).

Recipes for a Thanksgiving feast include a turkey that's brined overnight; cornbread dressing with sausage and apples; sweet-roasted-rosemary-acorn-squash wedges; cranberry sauce; and green beans with tomatoes. (Repeat).

Four cheese experts create their signature cheese dish with a wild card decided by the luck of the draw. (Repeat).

The chefs must use six 'returned' ingredients throughout both rounds, starting with a hometown favorite dish. (Repeat).

Flavortown Market is overflowing with whammy ingredients, so Guy Fieri declares that the chefs will bank $2,500 for each whammy item they use. The chefs serve up their signature dish before making a meat and potatoes meal using only what they can carry. (Repeat).

How much does a prize-winning dish cost? Guy Fieri is challenging the chefs to make full-blown meals for four on only $5 a plate! He puts them through their paces as they make breakfast, lunch and dinner. (Repeat).

Guy Fieri turns a savoury battle into a dessert one by making diner classics into sweet treats; and a fried dessert using an ingredient from the Crazy Can Roulette. (Repeat).

For anyone who has ever said, Hey, I can do that!, Guy Fieri brings four confident home cooks to Flavortown to prove they can actually cook like GGG's finest chefs. He tests their shopping, cooking and presentation skills in three classic GGG games. (Repeat).

It's a very merry Fieri holiday when Guy Fieri's two sons, Hunter and Ryder, and his nephew, Jules, face off in Flavortown. First, Guy pairs each family member with their very own All-Star chef partner, but he also gives each team a Secret Santa box full of weird ingredients that they must use in their holiday cooking. After serving their favorite holiday appetizer, the teams shop for a memorable

Thanksgiving brings families together, so Guy Fieri has brought his DDD family to Flavortown Market for some good, old-fashioned Grocery Games fun. He kicks things off by having the DDD chefs make their ultimate Thanksgiving sandwich. (Repeat).

Guy Fieri showcases chefs who are giving back to their communities. (Repeat).

The four chefs must prove that it's possible to make Thanksgiving dinner with limited ingredients. (Repeat).

Four comfort food experts compete in games that will push them out of their comfort zone. First, the chefs must make their signature dish while incorporating a list of mandatory ingredients. Then, they must prepare an elevated comfort classic using a mystery canned ingredient. Finally, the remaining chefs make a regional comfort dish on a tight budget to earn a shopping spree worth up to $20,000.

Guy Fieri showcases chefs who are giving back to their communities. (Repeat).

The four chefs must prove that it's possible to make Thanksgiving dinner with limited ingredients. (Repeat).

Four comfort food experts compete in games that will push them out of their comfort zone. First, the chefs must make their signature dish while incorporating a list of mandatory ingredients. Then, they must prepare an elevated comfort classic using a mystery canned ingredient. Finally, the remaining chefs make a regional comfort dish on a tight budget to earn a shopping spree worth up to $20,000.

Thanksgiving brings families together, so Guy Fieri has brought his DDD family to Flavortown Market for some good, old-fashioned Grocery Games fun. He kicks things off by having the DDD chefs make their ultimate Thanksgiving sandwich. (Repeat).

The three teams are challenged to showcase Charles Dickens' "A Christmas Carol" by reimagining the Ghost of Christmas Past, Present, or Future. (Repeat).

The remaining teams need to think of a hobby that Santa's reindeer would enjoy. (Repeat).

Host Jeff Mauro challenges the five remaining teams to create a woodland creature who is throwing an ugly sweater party for all their forest friends. At the end of this festive fiesta, judges Shinmin Li and Aarti Sequeira will eliminate one more team. (Repeat).

Jeff Mauro and the Holiday Wars time machine send the remaining four teams back in time. Each group must create a Santa from a specific period in history before judges Shinmin Li and Aarti Sequeira decide who will move forward and who will be out of time. (Repeat).

The remaining teams make a Christmas tree with Charles Schulz's Peanuts characters. (Repeat).

Santa is throwing a North Pole talent show, and the final two teams will showcase the secret talents of the town's brave residents. Jeff Mauro, Shinmin Li, and Aarti Sequeira make their toughest decision yet as they crown the champion. (Repeat).

Jesse Palmer asks the bakers to create flavor friends desserts designed to make a seasonal flavor pairing shine. Then, the bakers are divided into two teams as they take on apple vs. pumpkin desserts for judges Carla Hall, Duff Goldman and Nancy Fuller. (Repeat).

Jesse Palmer asks the remaining nine bakers to make fruitcake-blend desserts and Victorian era Lambeth cakes featuring intricate piping and an old-timey ingredient. Judges Carla Hall, Duff Goldman and Nancy Fuller decide which baker will be eliminated. (Repeat).

The legendary Ina Garten passes the whipped cream as she recruits chefs Amanda Freitag, Aarti Sequeira and Duff Goldman to serve Bobby Flay a slice of humble pie. In each round, these star chefs bake up an ode to everyone's favorite Thanksgiving dessert. (Repeat).

Alex Guarnaschelli and Katie Lee Biegel support chefs Kyungbin Min and Alex Ottusch, while Bobby Flay creates his secret weapon. (Repeat).

Chef Michael Symon and Chrissy Metz, who stars in This Is Us, collaborate to devise a strategy to help chefs Loic Sany and Taylor Haupt defeat Bobby Flay. (Repeat).

Marcela Valladolid pairs up with Buddy Valastro to try and score a sweet victory against Bobby Flay. Chefs Jocelyn Gragg and Kathleen McDaniel, two southern belles from Atlanta with a propensity for pastry, appear. (Repeat).

Two pastry chefs compete to impress culinary experts and earn a chance to beat Bobby Flay in a thrilling cook-off showdown. (Repeat).

Hosts James and Oliver Phelps ask the nine pairs of bakers to create a 2-foot-tall magical showpiece that shares their love of Harry Potter. Judges Carla Hall and Jozef Youssef decide which bakers board the Hogwarts Express train to the next challenge! (Repeat).

The teams are in Gringotts Wizarding Bank, where James and Oliver Phelps ask the bakers to create 3-foot showpieces inspired by the bank's main hall, tunnels and vaults. Judges Carla Hall and Jozef Youssef are joined by Harry Potter alumnus Warwick Davis. (New).

Ree Drummond and Eddie Jackson challenge four of the finest gingerbreaders to create massive North Pole Christmas market displays out of gingerbread. Plus, these gingerbread geniuses will have to pick a festive fruit to incorporate into their cookies. (New).

Five festive cookie makers use their imaginations to decorate cookies that feature the perfect present for ol' Saint Nick. Then, the cookiers fashion the ultimate Christmas party-starter: life-size ugly Christmas sweaters! (Repeat).

Five merry cookie makers put their sweet spin on Christmas wreaths. Then, in a Christmas pull-me-up display challenge, the cookiers release a tsunami of icing that completely transforms their towering displays. (Repeat).

The teams are in Gringotts Wizarding Bank, where James and Oliver Phelps ask the bakers to create 3-foot showpieces inspired by the bank's main hall, tunnels and vaults. Judges Carla Hall and Jozef Youssef are joined by Harry Potter alumnus Warwick Davis. (Repeat).

Ree Drummond and Eddie Jackson challenge four of the finest gingerbreaders to create massive North Pole Christmas market displays out of gingerbread. Plus, these gingerbread geniuses will have to pick a festive fruit to incorporate into their cookies. (Repeat).

Five festive cookie makers use their imaginations to decorate cookies that feature the perfect present for ol' Saint Nick. Then, the cookiers fashion the ultimate Christmas party-starter: life-size ugly Christmas sweaters! (Repeat).

Five merry cookie makers put their sweet spin on Christmas wreaths. Then, in a Christmas pull-me-up display challenge, the cookiers release a tsunami of icing that completely transforms their towering displays. (Repeat).

Robert Irvine is invited to the 110th anniversary of Solvang, Calif., and challenged to create a modern Viking feast. Limited to an 8th-century pantry, Robert must battle his way through a series of medieval trials in order to win modern ingredients. He'll have to rewrite history and defeat the Danes if he wants to successfully create a celebratory dinner. (Repeat).

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Jesse Palmer asks the bakers to create flavor friends desserts designed to make a seasonal flavor pairing shine. Then, the bakers are divided into two teams as they take on apple vs. pumpkin desserts for judges Carla Hall, Duff Goldman and Nancy Fuller. (Repeat).

Jesse Palmer asks the remaining nine bakers to make fruitcake-blend desserts and Victorian era Lambeth cakes featuring intricate piping and an old-timey ingredient. Judges Carla Hall, Duff Goldman and Nancy Fuller decide which baker will be eliminated. (Repeat).

Ree Drummond and Eddie Jackson challenge four of the finest gingerbreaders to create massive North Pole Christmas market displays out of gingerbread. Plus, these gingerbread geniuses will have to pick a festive fruit to incorporate into their cookies. (Repeat).

Three new teams face off as host Jeff Mauro challenges them to create the ultimate holiday parade float display with one element that moves! Judges Shinmin Li and Kardea Brown move two more teams through, and one team is eliminated. (Repeat).

Inspired by the holiday film "Red One," host Jeff Mauro asks three new teams to create a display depicting Santa's unique workout routine. Judges Shinmin Li and Kardea Brown decide which two teams will take the last spots in this year's Holiday Wars. (Repeat).

Guy Fieri's bathing in flavorful finds. In Santa Barbara, California, he takes Marc Summers to check out fried rice in a bowl and burrito. Then, he's off to Vegas with Hunter for real deal Jamaican and to Florida for lobster meatballs and pork cheek empanadas. (Repeat).

Guy eats Mexican food, including savory chicken sopes and posole, in Jackson, Wyo.; and is accompanied by G. Garvin when visiting an authentic Italian joint known for its tricolor cannelloni and fresh seafood cioppino in Carmel, Cal. Also: An artistic chef in Long Beach serves signature vegetable sandwiches and puts a spin on pigs and grits. (Repeat).

Guy hits a gold mine of surf and turf in a Memphis-style barbecue joint located in Horn Lake, Mississippi. This joint is putting the championship touch on ribs, cheese fritters, and burgers with pork rinds. Also, in Kaneohe, Oahu, the poke palace is serving up over 30 flavors of fresh fish, including tuna and octopus caught by the owner himself. (Repeat).

This trip, Guy Fieri's pickin' up everything from burgers to buns to bagels. In Portsmouth, N.H., an amped-up deli serving up lights-out lamb burgers and righteous ribs. In Los Angeles, a Koreatown favorite loadin' up Asian buns and a unique bacon-corn bar dish. And in Plainsboro, N.J., a world-class bagel shop spicing up their specialty and topping things off with Jersey's famous pork roll. (Repe

Regional comfort foods are sampled when Guy visits a burger joint with Asian flair in Chicago; and a gas station serving kalua pork and mahimahi in Oahu, Hawaii. (Repeat).

This trip, Guy Fieri's digging into some winning chicken dinners. In Maui, Hawaii, it's a star-studded stop at Mick Fleetwood's joint serving the rocker's mom's favorite chicken, plus a dish that musician Sammy Hagar dives right into. Then, a Hawaiian-Thai food truck stuffin' their wings and fryin' their ribs to perfection. And in Palm Springs, a hot dog spot going meatless with their chili dog an

Grilled cheese and a porchetta dish are sampled at a British-style pub in St. Louis. Also: craft-made beers and shrimp-and-grits in Kill Devil Hills, N.C.; and pasta served with littleneck clams in Cranston, R.I. (Repeat).

This trip, Guy Fieri's grabbing all kinds of cosmopolitan comfort food. In Portsmouth, New Hampshire, a righteous joint puttin' a New England spin on corned beef and cabbage, plus a fresh take on stroganoff. In Los Angeles, a mother-daughter team dishing out authentic Ethiopian specialties. And in Minneapolis, an over-the-top hot dog spot loadin' up with beef, sausage and even lamb poutine. (Repea

Guy Fieri loads up the meat with bomb beef and bird. In North Conway, New Hampshire, a funky joint is putting Thai in their tacos, and a local gem in Emerald Isle, North Carolina, is firin' up monster barbecue. Then in Taos, a traditional spot serves up New Mexican specialties. (Repeat).

Brisket and burgers at a butcher shop-restaurant in Palm Beach, Fla.; Latin-style pork belly and Caribbean oxtails in Houston, Texas. (Repeat).

Sandwiches are highlighted during a trip to Colorado Springs, where a Pueblo chili burger is tasted by Guy. Later, the host tries a corned beef hoagie and porchetta in Washington, D.C.; and savory tequila shrimp, pork and brisket are eaten at an Atlantic City pub. (Repeat).

Guy Fieri makes stops up and down the east coast for some home cooking. Included: a Southern comfort joint serving dishes like the confit pork belly corn dog in Cambridge; a Polish joint specializing in pierogies in Fall River; and two restaurants in Providence serving clams, fresh linguine, meatballs and fries. (Repeat).

Guy Fieri's heading east to get a taste of the South. A real deal smokehouse in New Hampshire is putting their own spin on meatloaf, a funky North Carolina joint is spicing up their shrimp and a historic Florida spot is making a standout seafood stew. (Repeat).

Guy Fieri is loading up on things meaty, cheesy and a little sweet, like wild waffles in Anchorage, AK, and sizzling steak tacos in Aspen, CO. Plus, in Albuquerque, NM, a lights-out Latin joint is going big with their amazing arepas and pork paninis. (Repeat).

Guy Fieri's digging into hearty handfuls of major flavor. He grabs pizza at a funky joint in Memphis, TN; tacos at an authentic Mexican spot in Calgary, Alberta; and empanadas at an Argentinian place in St. Simons Island, GA. (Repeat).

Guy Fieri hits the road in search of sandwiches, sausage and schnitzel. Included: Swiss specialties are found in Portland, Ore.; a funky Charlotte food truck serving up grilled cheese with all kinds of culinary twists; and a hot dog joint making sausage from scratch and a classic chili-cheese Coney. (Repeat).

Guy Fieri's checking in with some of his favorite global flavors! A Japanese joint north of Atlanta is puttin' out real deal duck ramen, a team in Indianapolis is cranking out top-notch tamales, and a tavern in St. Louis is serving up mighty marinara. (New).

This trip, Guy Fieri's getting stuffed and sandwiched. In Los Angeles, a taco truck goes big with the birria, while in Bend, Oregon, it's Polish-palooza with lights-out pierogis. Then in Milford, Ohio, an elevated diner is spicing up their chicken sandwich. (Repeat).

This trip, Guy Fieri's reeling in seafood and overseas food. A Polish joint in Westminster, Colorado, plates perfect pierogies, a killer Caribbean stop in San Antonio, Texas, serves seasoned shrimp and a spot in Brunswick, Georgia, brings Southern flair seaside. (Repeat).

Guy Fieri's jumping into a full culinary adventure in San Diego where there's a spot servin' Baja-style tacos and a funky food truck puttin' out next-level shawarma. Then in Taos, New Mexico, a pan-Asian joint pulls out the stops with a Reuben banh mi. (Repeat).

Guy Fieri digs into Persian, Asian, and Scandinavian spin on wings. (Repeat).

Guy Fieri's visiting restaurants owned by familiar Food Network faces. In Studio City, CA, Chef Antonia Lofaso is cooking up out-of-this-world global flavors, and in Rapid City, SD, Chef Justin Warner is serving up righteous ramen and dynamite dumplings. (Repeat).

Guy Fieri's checking in with some of his favorite global flavors! A Japanese joint north of Atlanta is puttin' out real deal duck ramen, a team in Indianapolis is cranking out top-notch tamales, and a tavern in St. Louis is serving up mighty marinara. (Repeat).

This trip, Guy Fieri's getting stuffed and sandwiched. In Los Angeles, a taco truck goes big with the birria, while in Bend, Oregon, it's Polish-palooza with lights-out pierogis. Then in Milford, Ohio, an elevated diner is spicing up their chicken sandwich. (Repeat).

This trip, Guy Fieri's reeling in seafood and overseas food. A Polish joint in Westminster, Colorado, plates perfect pierogies, a killer Caribbean stop in San Antonio, Texas, serves seasoned shrimp and a spot in Brunswick, Georgia, brings Southern flair seaside. (Repeat).

Guy Fieri's jumping into a full culinary adventure in San Diego where there's a spot servin' Baja-style tacos and a funky food truck puttin' out next-level shawarma. Then in Taos, New Mexico, a pan-Asian joint pulls out the stops with a Reuben banh mi. (Repeat).

Guy Fieri digs into Persian, Asian, and Scandinavian spin on wings. (Repeat).

Guy Fieri's visiting restaurants owned by familiar Food Network faces. In Studio City, CA, Chef Antonia Lofaso is cooking up out-of-this-world global flavors, and in Rapid City, SD, Chef Justin Warner is serving up righteous ramen and dynamite dumplings. (Repeat).

Guy Fieri's digging into hearty handfuls of major flavor. He grabs pizza at a funky joint in Memphis, TN; tacos at an authentic Mexican spot in Calgary, Alberta; and empanadas at an Argentinian place in St. Simons Island, GA. (Repeat).

Guy Fieri hits the road in search of sandwiches, sausage and schnitzel. Included: Swiss specialties are found in Portland, Ore.; a funky Charlotte food truck serving up grilled cheese with all kinds of culinary twists; and a hot dog joint making sausage from scratch and a classic chili-cheese Coney. (Repeat).

Guy Fieri's grabbing big flavor in some unexpected spots. There are south-of-the-border classics cooked up in Calgary, culinary masterpieces in a Memphis museum and an authentic British pub tucked away at a tiny Colorado airport. (Repeat).

Guy Fieri's digging dishes from across the map. He checks out scratch-made Italian in Buffalo, Wyoming, a gluten-free Venezuelan spot in Calgary, Alberta, and a Southern-Caribbean mashup serving oxtail with extra spice in Memphis, Tennessee. (Repeat).

Molly Yeh prepares fun takes on Thanksgiving classics for her Friendsgiving gathering. (Repeat).

Kardea Brown hosts a big Thanksgiving meal with all the fixins'. She preps Chicken-Fried Turkey with Spicy Cranberry Sauce, Grandma's Old-Fashioned Baked Mac 'n Cheese, Cream of Collards and Georgia Peanut and Chocolate Slab Pie with Salted Whipped Cream. (Repeat).

The Kitchen shakes things up with fun Friendsgiving dishes! Geoffrey Zakarian kicks it off with Lamb Stuffed Fried Olives, Katie Lee Biegel shares a Dutch Oven Turkey Breast with Gravy, and Carla Hall joins the crew to make her Cocoa Spiced Bundt Cake. (Repeat).

Featuring some Thanksgiving classics, including pomegranate glazed turkey legs; slow cooker greens; dumplings; and more. (Repeat).

Molly Yeh's mom comes to the farm to share a few family recipes before baby arrives. Molly makes Pastrami Eggrolls as a tribute to her mother's hometown to go with Citrus Chicken Rice Bowls and Grilled Veggies. (Repeat).

Ree Drummond shares an epic spread for a holiday cocktail party. She makes Whipped Feta and Balsamic Grapes, cheesy Mini Sausage Rolls, Bacon Wrapped Scallops and family-favorite Sweet Pepper Poppers. Plus, Cranberry Vodka Sangria is perfect for a toast. (New).

Ree Drummond shares four festive potluck party ideas for the Christmas cocktail party season. (Repeat).

Sunny Anderson rounds up The Kitchen's most show-stealing side dishes while sharing her flavor-packed shortcuts to amp up store-bought and frozen sides, like a mix-in for Tex-Mex cornbread, rice pouches with pesto and easy carrots with honey. (New).

Molly Yeh celebrates Thanksgiving with food and a parade on the farm. (Repeat).

Molly Yeh puts her own spin on some of her favorite dishes to make a fun meal for Nick and her dad. The menu includes Molly's Chicago dog meatloaf with mustard glaze, a salt-and-vinegar potato galette and wedge salads with bacon and feta cream. She rounds the meal out with her dad's favorite coconut cream pie. (Repeat).

Guy seeks out succulent sandwiches during his travels. Included: cheesesteak and chicken at a butchery in Oakland; a food truck in Modesto, Cal., with pastrami on pretzel bread and pulled pork cooked in root beer; and a seafood staple in Key Largo, Fla. (Repeat).

Guy Fieri's digging major meat, Mexican and more! First, a meaty mashup in Ohio is slaying it with a signature cheesesteak. Then, a Minneapolis spot is serving lights-out Thai tea pancakes, and a Montana joint is plating up killer carne asada burritos. (Repeat).

This trip, Guy Fieri is dishin' out the spirit of Thanksgiving! In Princeton, N.J., Rev Run jumps in at a crepe place serving their take on a turkey club and a 20-layer cake. Plus, in Somersworth, N.H., a cafe-bakery cookin' up terrific turkey meatloaf and a killer haddock sandwich. And in Louisville, Ky., a spot dishing out rockstar food to the community, with a "pay-what-you-can" mission. (Repea

New Orleans gumbo and etouffee are found in Los Angeles; a vegan deli in Minneapolis serves turkey, cheese and Italian "meats"; and a trip to Maui, Hawaii, includes ramen and Vietnamese crepes from a noodle shop. (Repeat).

Hosts James and Oliver Phelps ask the nine pairs of bakers to create a 2-foot-tall magical showpiece that shares their love of Harry Potter. Judges Carla Hall and Jozef Youssef decide which bakers board the Hogwarts Express train to the next challenge! (Repeat).

The teams are in Gringotts Wizarding Bank, where James and Oliver Phelps ask the bakers to create 3-foot showpieces inspired by the bank's main hall, tunnels and vaults. Judges Carla Hall and Jozef Youssef are joined by Harry Potter alumnus Warwick Davis. (Repeat).

Three teams of bakers create a gingerbread scene of gnomes hangin' for the holidays. The teams must also create a cardamom dessert to accompany their scene. (Repeat).

The holidays cue jaw-dropping light shows in neighborhoods around the world. Why shouldn't a gingerbread build be equally dazzling? Host Jesse Palmer challenges the baking teams to create a holiday light show out of gingerbread and pair their glittering creations with the lightest of all desserts choux pastry. Judges Nacho Aguirre Kardea Brown and Breegan Jane choose the winning team. (Repeat).

Holiday memories are special, and snow globes are the perfect way to capture them, so host Jesse Palmer challenges the teams to create holiday memory snow globe scenes in gingerbread. And because a snow globe is nothing without snow, they must also make a treat using the most common baking ingredient to represent snow -- coconut! Judges Nacho Aguirre, Kardea Brown and Breegan Jane pick the winning

The baking teams create a gingerbread display including Christmas monsters and an oozing caramel treat. (Repeat).

The best part of shopping at the holidays is seeing all the window decorations. Host Jesse Palmer tasks the baking teams with turning their favorite holiday window scene into a gingerbread display with an animated element. Many fine stores offer champagne to their shoppers during the holidays, so teams must also create a champagne dessert to go with their display. Judges Nacho Aguirre, Kardea Brow

Ree Drummond and Eddie Jackson welcome back eight former champions to prove who is the best of the best. In teams of two, the bakers weave magic to create Christmas cookie quilts and construct gigantic stadiums worthy of the finest North Pole games. (Repeat).

Holiday memories are special, and snow globes are the perfect way to capture them, so host Jesse Palmer challenges the teams to create holiday memory snow globe scenes in gingerbread. And because a snow globe is nothing without snow, they must also make a treat using the most common baking ingredient to represent snow -- coconut! Judges Nacho Aguirre, Kardea Brown and Breegan Jane pick the winning

The baking teams create a gingerbread display including Christmas monsters and an oozing caramel treat. (Repeat).

The best part of shopping at the holidays is seeing all the window decorations. Host Jesse Palmer tasks the baking teams with turning their favorite holiday window scene into a gingerbread display with an animated element. Many fine stores offer champagne to their shoppers during the holidays, so teams must also create a champagne dessert to go with their display. Judges Nacho Aguirre, Kardea Brow

Ree Drummond and Eddie Jackson welcome back eight former champions to prove who is the best of the best. In teams of two, the bakers weave magic to create Christmas cookie quilts and construct gigantic stadiums worthy of the finest North Pole games. (Repeat).

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Trisha Yearwood gives back on Thanksgiving, delivering turkeys and donating canned foods to the YMCA of Nashville. Also: She cooks a portable holiday meal for her niece who's a nurse at the local hospital. Recipes include: sweet potato pudding; slow cooker pulled turkey; buttermilk cornbread; and cran-apple crisp. (Repeat).

Trisha Yearwood and her sister Beth get creative with their Thanksgiving leftovers. (Repeat).

Molly Yeh is hosting Thanksgiving on the farm with Nick, her mom and a variety of family friends. She's making her foolproof Sweet-and-Smoky Turkey, crunchy Pretzel Stuffing and a delicious side dish of Charred Creamed Corn. Finally, she's getting creative with cranberries for dessert by making her Lemon Almond Cake with Cranberry Glaze. (Repeat).

It's Thanksgiving on the farm. Molly Yeh is celebrating the best way she knows how -- with lots of food. She makes creamy twice-baked potatoes; a hearty brussels sprout casserole; sweet and sticky orange marmalade glazed ham; and a classic, pumpkin pie with whipped cream and cinnamon. (Repeat).

Ree Drummond shines a spotlight on her husband, Ladd, as she makes Ultimate Breakfast Bakes, Ladd's Prime Rib with delicious jus -- with enough leftovers for epic Prime Rib Sandwiches or an easy Prime Rib Salad -- and an awesome Double Chocolate Shake. (Repeat).

Ree Drummond spills the beans on her Thanksgiving potluck favorites. Featuring Thanksgiving favorites, including pumpkin rum cake with maple whipped cream; glazed ham; broccoli rice casserole; and sweet potatoes. (Repeat).

Ree Drummond gives Thanksgiving leftovers a luscious new lease of life. (Repeat).

Ree Drummond celebrates Thanksgiving by putting her own spin on classic dishes, including Legendary Green Bean Casserole made from scratch, Sweet Potato Rolls and Molded Cranberry Salad. A fabulous Old-Fashioned Custard Pie puts the spotlight on dessert. (Repeat).

Molly Yeh hosts a lawn game day filled with Hot Honey Buffalo Cauliflower, crispy Filet-ope-Fish sandwiches and a refreshing Watermelon Feta Tomato Salad. For dessert, she has a Glorified Rice that blends cookie salad and rice pudding into one dish! (New).

Molly Yeh's throwing a fancy dinner on the farm with the best moms she knows! It's a meal to impress with her tender Beef Wellington encased in buttery, flakey puff pastry and served with a hearty, cheesy and surprisingly fresh Sausage and Wild Rice Hotdish on the side. For dessert, she has lovely Lavender Panna Cottas with salty, snappy Pretzel Shortbread. (Repeat).

Mary Berg masters the catch of the day with her pub-staple Fish and Chips, Tuna Tartare with avocado and lime sesame sauce, coconut curry Salmon en Papillote, and pan fried Pickerel Meunière with a brown butter lemon sauce. (Repeat).

Mary Berg is road trip-ready with recipes that are snackable, packable, and mess-free. She feels like a queen with a Trio of Tea Sandwiches, her Go-To Pasta Salad and a "snackle box" of Edamame Dip, home-baked tortilla chips and Kitchen Sink Cookie Bars. (Repeat).

The co-hosts celebrate regional Thanksgiving traditions. Sunny Anderson goes big with Texas Two-Step turkey; Geoffrey Zakarian uses New England produce for a vegetable clafoutis; and Jeff Mauro bakes Midwestern butterscotch apple gooey butter cake. (Repeat).

Sunny Anderson adds sugar, spice, and everything lovely to her holiday happiness. Chefs Stephanie Izard, Damaris Phillips, and Duff Goldman compete in the ultimate baking war, whipping up some frosted delicacies in an attempt to leave Bobby iced out. (Repeat).

Alex Guarnaschelli, Antonia Lofaso, Christian Petroni, and Michael Symon are preparing an Italian seafood feast for Bobby Flay. (Repeat).

Bobby Flay's favorite holiday elf, Carson Kressley, brings the mischief while chefs Einat Admony, Amanda Freitag and Michael Symon bring some modern flair to classic holiday dishes. (Repeat).

Tiffany Derry, Michael Voltaggio and Brooke Williamson try to put Bobby Flay under the tree with some of the most difficult holiday delicacies. (Repeat).

The legendary Ina Garten passes the whipped cream as she recruits chefs Amanda Freitag, Aarti Sequeira and Duff Goldman to serve Bobby Flay a slice of humble pie. In each round, these star chefs bake up an ode to everyone's favorite Thanksgiving dessert. (Repeat).