Festive Meal by Michel Roth - Episode 12/20 Three great dishes from American gastronomy to revisit one of the most beautiful winter holidays: Thanksgiving. Every last Thursday in November, it alone brings together some 310 million Americans! Find the other episodes of Festive Meal here: https://goo.gl/eQFWEj Subscribe to the channel to discover other holiday meals: https://goo.gl/9c1suR Assisted by food journalist Caroline Mignot, starred chef Michel Roth invites you to discover different menus created from great moments in world gastronomy. As many opportunities for this Meilleur Ouvrier de France to give free rein to his inspiration and reinvent exceptional recipes. Thanks to the recipes provided below, you can make dishes worthy of the best restaurants at home. In addition to the culinary preparation, there are historical annotations, revealed in part by historians, food critics and other guests of Michel Roth. Techniques, tips and secrets from the Ritz chef will be revealed throughout the episodes. ----- INGREDIENTS FOR 6 PEOPLE Crab cake with citrus sauce For the crab cake 1 kg of raw King crab 300 g of crab meat 2 green onions 1 red onion 1 lemon 1 lime 50 g of dill 200 g of breadcrumbs 5 cl of olive oil 3 l of court bouillon Salt, Pepper For the mayonnaise 2 egg yolks 5 cl of olive oil 1 tbsp of Dijon mustard 2 cl of white balsamic vinegar Salt, Pepper For the vinaigrette 2 dl of orange juice 2 cl of honey 8 cl of olive oil 2 cl of lime juice 25 g of grapefruit zest 25 g of lime zest Salt, Pepper For the decoration 2 oranges 1 grapefruit 1 lemon 1 lime 1 yellow endive 1 red endive 1 red onion A few dried kumquat slices 1 bunch of dill Roast turkey with chestnuts and cranberry sauce For the turkey 1 ready-to-cook 5 kg turkey 3 cl sunflower oil 75 g butter 1 bunch chervil 1 bunch tarragon 2 carrots 2 onions 4 cloves garlic 2 shallots 3 dl chicken stock turkey giblets For the stuffing 600 g diced cooked chestnuts 300 g melted butter 270 g whipping cream 45 g chopped parsley 150 g chopped onions 540 g fresh breadcrumbs Salt, pepper For the sauce 1 dl port 2 orange zests 1 lemon zest 1 dl redcurrant jelly 250 g frozen cranberries For the garnish 1.5 kg sweet potatoes ½ l milk 200 g Butter Nutmeg 500 gr of Brussels sprouts 50 gr of butter 1 dl of cream 100 gr of corn kernels (popcorn) 50 gr of sugar Salt, Pepper Pumpkin and pecan pie For the sweet pastry 250 gr of flour 125 gr of butter 125 gr of icing sugar 1 egg 1 pinch of salt For the pumpkin mixture 300 gr of pumpkin puree (1kg) 25 cl of condensed milk (unsweetened) 160 gr of brown sugar 3 eggs 10 gr of cinnamon 5 gr of powdered ginger 5 gr of ground nutmeg 2 gr of powdered cloves 6 cl of cognac (optional) A pinch of Saffron