"When you think about musicians putting together a jam band, this is mine," Guy says of the four chefs he's enlisted to help prepare his Thanksgiving feast. Duskie Estes is tasked with making the Grilled Cauliflower with Bacon and Brie, while Aaron May tackles Guy's Babka Bread Pudding. On the other side of the kitchen, Beau MacMillan and G. Garvin try their hands at Turkey Meatballs and Bone Marrow with Bacon Marmalade.

Don't let the bone marrow in this dish intimidate you; using it is very simple. Guy sprinkles his marrow bones with garlic, thyme and a pinch of lemon zest. For the marmalade, Guy recommends adding olive oil when cooking the bacon for the fat to render properly.

Guy describes these turkey meatballs as tender, juicy and packed with flavor. Made from roasted, sweated and skinned hatch, poblano and serrano chiles, and Anaheim peppers, these meatballs add an elevated spiciness to any basic turkey menu. 

"I've been on a mission to make cauliflower cool for 15 years. So, he just really made it cool today," Duskie says of Guy's amped-up approach to cauliflower. He uses a bacon-fat and Brie Mornay sauce as a topping, and he cuts his cauliflower into florets, then grills them until they are caramelized and charred.