If you watch until the end you can see how progressively tired I get! Videos for the cocktails and gravy are dropping soon dolls, and will be in this week’s pre-Thanksgiving newsletter! (They needed their own moment and i didnt want to bury those recipes in a long video like this!) Recipes for the cheese straws and sausage balls are down below: Puff Pastry Cheese Straws - 1 sheet thawed frozen puff pastry - 1 beaten egg - 1/2 cup shredded Gruyère cheese - 1/4 cup grated parmigiano reggiano - Pinch of dried thyme - 1/4 tsp black pepper Roll out the puff pastry so it’s slightly thinner and elongated then brush with the beaten egg. Evenly sprinkle over the cheeses, the thyme and the pepper. Using a rolling pin, gently roll over the cheese to press it into the surface of the pastry. With a pizza cutter or long knife, slice the pastry in half, then in quarters and slice each quarter into thirds, creating 12 long strips. Twist the strips from each end, then place onto a parchment lined sheet tray. They can be stored in the freezer until you’re ready to bake, or baked immediately. Bake at 375 for about 15-20 minutes, and carefully flip the cheese straws halfway through baking for even browning. Serve warm or at room temperature. Sausage Balls - 1 lb breakfast sausage - 2 cups biscuit mix (about 1 whole box of Red Lobster Cheddar Bay Biscuits) - 2 cups shredded cheddar cheese Combine all the ingredients together in a large bowl and mix thoroughly. Scoop the sausage balls into 1 inch rounds and place on a parchment lined sheet tray. Bake at 375 for about 20-25 minutes or until golden brown and cooked through. These can be kept in a ziplock in the fridge and warmed up before serving. And before you say anything, my carrots were not recalled and were all fine xoxo #thanksgiving #thanksgivingdinner #friendsgiving #thanksgivingprep #Vlog #cookwithme #turkeystock #sausageballs #thanksgivingappetizers

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