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During their biggest sale of the year. – Excuse me, sir. Would you like to try a Thanksgiving ball? It is an entire meal of turkey, stuffing, mashed potatoes with gravy, string beans, cranberry sauce, pumpkinpie, and an Andes mint, rolled into a ball,battered, and deep fried. – Dude, you didn't ask him any questions. – This is true, but it'sclear he likes our balls.

– (chuckling) Balls. Hey, what's up guys? Welcome back to “Binging with Babish,” where this week we're taking a look at the Thanksgiving balls from “Psych,” which, being an entire Thanksgiving dinner rolled into a ball and deep fried, necessitates that we make anentire Thanksgiving dinner. We got a lot to do and onlyabout 10 minutes to do it,.

So I'm not gonna waste any time. First, a single flawlesssheet of parchment paper. Which we're gonna crumple up into a ball. This not only makes it look like garbage, discouraging theft, but it'sgonna make a great liner for our store-bought pie shell. That's right, it's a frozen pie shell. I was gonna make my own,but then I remembered that we're gonna mashthis thing into a ball.

So now we're lining it withour crinkly parchment paper, filling it to the rim withpie weights or pie beans, par baking per the package parameters, removing the pie beans, and returning to the ovento bake until golden brown. So there you have it, astore-bought pie shell. Let's pretend that wemade this all on our own, allowing to cool completely while we prepare the specified filling.

Into a bowl goes 1/2 cup each of granulated sugar and light brown sugar, tablespoon of flour, 1/2teaspoon of ground ginger, 1/4 teaspoon allspice,1/4 teaspoon nutmeg, teaspoon of cinnamon, 1/2teaspoon of kosher salt, two eggs crackedsimultaneously for spectacle, one can of pumpkin puree, two teaspoons of vanilla paste, and one cup of heavy cream.

Whip with a wire whisk until smooth, and just like that, yougot pumpkin pie base. Pour into the prepared pastry, and this guy's ready to bakeat 375 for 25 to 30 minutes, until just set but very wobbly. Then turning off the oven and allowing the pie to coolcompletely in the off oven, which is gonna cool thecustard down gradually and prevent it from cracking.

You gonna close the oven door there, Andy? Oh, nevermind. Ghost got it. Next up, stuffing. Now, we have a stuffingbasics coming out next week, keep an eye out for that, so we'll save the fancy stuffing for then. For now we're just dryingout a loaf of bread cut into one-inch cubes in alow oven or left out overnight. Then over the stovetop.

We're browning a pound of sage sausage. Then half a small chopped onion, letting that sweat forthree to five minutes. Adding one clove crushed garlic, teaspoon of rosemary,tablespoon of fresh sage. Sauteing for about 30 moreseconds or until fragrant, and then dumping overour dried bread cubes. Then we're starting to addstock, at first about a cup, starting to soak the breadand cool off the meat and veg.

So that we can add one beaten egg. Then mixing and slowly adding stock until the desired consistency is achieved. Pour into a buttered castiron skillet and roast, 375 for 30 to 45 minutes until lightly browned and cooked through. Now, for the green beans, I didn't want to do theusual green bean casserole. I wanted to try somethingelse, green beans amandine.

We're starting by parboiling the green beans for three to four minutes while we melt three tablespoons of butter and one tablespoon of oliveoil in a large skillet. Once hot and foamy we're adding1/4 cup of slivered almonds, letting those toast for about two minutes before adding two clovesof thinly sliced garlic. Saute for about 30seconds or until fragrant before skimming the greenbeans out of the water.

And dumping 'em straight in. Saute everything together foranother one to two minutes. Ooh, cool flames. Then season to tastewith freshly ground salt and kosher pepper. Now, I am a green beancasserole obsessive, and I gotta say this is apretty good option in a pinch. Only takes about 15 minutesand less than 10 ingredients. Next up, a nice andsimple Yukon gold mash.

Peeling and cuttingthree large Yukon golds into one-inch cubes, coveringthem with cold water, adding two cloves of garlicand a sprig of thyme, bringing to a boil andcooking for about 15 minutes, until the potatoes canbe passively pierced with a paring knife. Then I'm returning thepotatoes to low heat and cooking them for about 30 seconds to drive off excess moisture.

Before seasoning them withwhite pepper, kosher salt, and adding one cup of steaming milk and four tablespoons of melted butter. Mash to a state of mashedness,taste for seasoning, and it's time for turkey. We don't need much, soI'm just doing a leg, then I'm gonna place on arack over a bed of mirepoix, helping to prevent fat fromdripping down and burning. There's gonna be a lot of it.

I've got one cup of butter here that I'm adding various spices to. Garlic powder, onion powder, cayenne pepper, white pepper, kosher salt. And I'm gonna use this to baste the bird, first giving it a healthy initial brushing before placing into a400-degree Fahrenheit oven, preferably with convection, for anywhere from 30 minutes to an hour,.

Taking it out to baste it every 15 or so and making sure to rotate itso that it gets even heat. Eventually we're just lookingfor the skin to be browned and for the meat to registerat least 175 degrees Fahrenheit at its thickest point. And for a last-minute, small-scale Thanksgivingoption, it's pretty good. You got a nice crispy skin, juicy meat. But none of it means anythingwithout cranberry sauce.

One pound of freshcranberries, cup of water, cinnamon stick, star anisepod, freshly grated nutmeg, zest and juice of one orange. Get it up to a simmer and hold it there for about 30 minutes. Fish out your star aniseand your cinnamon stick, and there you go. Next and last, we're just gonna make some fortified turkey stock.

As you can see here, Ihave a turkey pope's nose which my butcher waskind enough to give me. To that I'm gonna add a quartered onion, some fresh thyme, parsley, and sage, and a chopped carrot and celery. Once that's got a littlebit of color on it, we're gonna add some turkey stock, taking care not to spill a drop. Perfect.

Once you've covered thevegetables with turkey stock and cleaned up your cooktop, we're gonna bring this to a simmer and cook for at least 45 minutes, making our boxed stocktaste less like a box and more like stock. The next day everything's cooled off and therefore has become leftovers, which we must now coax into ball form.

With, of course, some Andes mints. First up, I forgot to make the gravy, so real quick we want to putabout 1/2 cup of fat in a pan. I'm using butter and ourreserved turkey drippings. And to that we're gonna add1/2 cup of all-purpose flour, whisking and cookingfor one to three minutes until the raw flour smell dissipates and then slowly addingin splashes of our stock, whisking to a state ofsmoothness after each addition.

Oh, don't forget those turkey drippings. And this stuff came outpretty thick and pretty pale, so I'm gonna darken and flavor it both with soy sauce and alittle bit of Gravy Master. I'm also gonna season it with kosher salt and freshly ground pepper, and nutmeg. I know I'm kinda the nutmeg guy, but nutmeg and gravyreally actually works. If you don't like it,.

Fill out the rebateform, send me your gravy, and I will mail you a replacementin three to five weeks. Give it a taste for seasoning and then, since it's getting mashed into ball form, we need to cool it off. I'm spreading it out ona rimmed baking sheet, placing it in the fridge,and while it's cooling, I'm going to peel the skin off of and shred our dark turkey meat.

Once it's shredded downto a nice form factor, we can start assembling. Now, my first instinct was to sort of take a flap of stuffing, then place the turkey, gravy, cranberry sauce, green beans, pumpkin pie, and of course Andes mint in the center. Then I imagined the stuffingwrapping around these fillings, keeping them safe as we turnedthis thing into a Scotch egg,.

Patting out some mashedpotatoes into a disc and ensconcing thestuffing ball within it, creating an all-inclusiveThanksgiving snowball. But then a much morepractical idea came to mind. Why not arrange allthe fillings on a table and go full Cold Stone Creamery on them, chopping and folding themtogether like common mixins, on an admittedly not refrigerated table. Then grabbing a handful.

Of the sort of grisly looking end product and much more easilyshaping it into a ball than can then be wrapped inmashed potatoes, of course. Now, it seems like we haveour bases pretty covered, but I'm sorry to say thatmy ideas did not stop there. Yep, I am very sorry tosay that this is happening. We are going to consciouslymake the decision to put every element ofa Thanksgiving dinner in a food processor, stareunblinkingly into the void,.

And blend into a Thanksgiving paste. Let's all just silentlyreflect for a moment while we watch this liquefy. You see what you guys make me do? And now, obviously, I have to try it. Thanksgiving paste food product. Thanksgiving of the future. Come on, Andy, don't be a wimp. It's just normal food mashedtogether, just eat it.

And I gotta say, it'sactually really, really… I'm kidding, it's not good at all. It's like extra lumpy, grainy, Thanksgiving-flavored mashed potatoes. That being said, we have to tryto make something out of it. Can't just throw it away. I mean, when you look into the void, after all, it looks back. So next stage is to batterand deep fry these things,.

So I'm setting up atwo-stage battering system, combining one cup ofcornstarch, 1/4 cup of flour, and a teaspoon of koshersalt in one vessel, and 1 1/2 cups flour and ateaspoon of baking powder in another, perhapsslightly larger vessel. To which we're gonna add three cups of light beer-style lager, creating an ethereal beer batter that must be used immediately.

That is, after whisking to a consistency of about lumpy pancake batter. So first our balls aregetting thoroughly coated in the cornstarch mixture,patting off any excess. Then they're going fora bath in the wet stuff, and once completely coated, they're headed over to the stovetop where we have some350-degree Fahrenheit oil ready to receive.

It's very hard to not losesome batter in the process, so don't beat yourself up, and fry for four to five minutesuntil deeply golden brown and hopefully heated through. I'm starting with our Gobstopper ball, then frying our Cold Stone Creamery balls. No more than two at a time because they're basicallygiant ice cubes in the oil. Then I'm frying ourheart of darkness paste.

That I've rolled into little balls and coated with breadcrumbs, which I quickly discovered exploded. Which is understandable.They are not of this realm. So I'm fortifying the pastewith eggs and breadcrumbs and likewise battering before deep frying. I refuse to liquefy aThanksgiving dinner for nothing. We are getting some balls out of it. Once those are golden brown and crisp,.

Just like everybody else, weare draining on paper towels, and then finally it's time torack 'em up and taste test. First up, the little fritters of darkness. And they obviously look amazing inside, but how do they taste? And the answer is not good, but not bad. Sort of like a corn-less hush puppy that had a nightmare aboutThanksgiving last night. Then the Gobstopper, which is kinda cool.

You can see every element,including the melty Andes mint. But it's a little unwieldy and the chocolate is too pronounced. The real winner here wasthe Cold Stone version. The chocolate was choppedin, so it wasn't overbearing. You can taste a little bit ofThanksgiving in every bite. Plus it's deep fried. You might laugh, but it was the only one that I had to cut into pieces.

So that everybody could try it. Thanks again, SimpliSafe,for sponsoring this episode. Between the quick and easy setup and the affordablemonthly monitoring plan, it's clear that there isno safe like SimpliSafe. When I'm traveling alot during the holidays, it gives me peace of mind toknow that my home is protected. There's no long-termcontracts or hidden fees, and right now you can save big.

With up to 40% off new system orders during their biggest sale of the year. For more info and to get your own, head to or click the link inthe video description. (mellow music)