Everyone tells you to kiss the cook. Why not toast the host? This Thanksgiving, Rach invites some of her favorite fellow TV hosts to share their must-have holiday recipes and give a behind-the-scenes peek into how they entertain their most important audience -- family and friends!

Rachael Ray's Whiskey-Brined Turkey

"I like to roast a spatchcocked (aka butterflied) turkey. It cooks way faster because your remove the backbone and flatten the turkey. You can butterfly your own bird or ask your butcher to do it for you." -- Rachael Ray

Rachael Ray's Whiskey-Brined Turkey

Rachael Ray's Apple, Celery & Onion Stuffing

"This is the classic stuffing recipe we make each year. You can also bake it in battered muffin tins. We call them stuffing muffins!" -- Rachael Ray

Rachael Ray's Apple Celery and Onion Stuffing

Rachael Ray's Basic Pan Gravy

Enhance your turkey's flavors with Rachael's take on this Thanksgiving day classic.

Rachael Ray's Basic Pan Gravy

Curtis Stone's Creamy Potato-Mushroom Gratin

"My potato-mushroom gratin is great for thanksgiving dinner because you can assemble it up to four hours before, and simply bake for about 10 minutes before go-time. Thinly slicing the potatoes is key to the lovely smooth, silky texture of the dish." -- Curtis Stone

Joy Philbin's Sweet Potato & Orange Casserole

"I never had this dish before Joy started making it, and I love the combination of citrus and sweet potato. When we first married, Joy discovered the recipe in an obscure cookbook. We lost the cookbook years ago, but the dish and our marriage remain the same." -- Regis Philbin

joy philbin's sweet potato and orange casserole

Anne Burrell's Dried Cherry Bourbon Cranberry Sauce

"I'm constantly looking for new twists on cranberry sauce. You can use any kind of dried fruit in this recipe, like apricots, cranberries or raisins -- it all works! -- but dried cherries with bourbon seems very 'holiday' to me." -- Anne Burrell

Anne Burrell's Dried-Cherry Bourbon Cranberry Sauce

Jacques Pepin's Fricassee of Brussels Sprouts & Bacon

"Buy tight, small green Brussels sprouts, which are usually fresh and young. If you have a food processor to slice them it makes your life easier." -- Jacques Pepin

Jacque Pepin's Fricassee of Brussels Sprouts and Bacon

Debi Mazar's Roasted Endive with Gorgonzola & Sage Oil

"Brown the outer edges of the endives but don't overcook them. The insides should be slightly wilted but still crunchy. Sprinkle the Gorgonzola evenly to achieve balance between the bitterness of the endive, the pungency of the cheese and the sweetness of the sage oil." -- Debi Mazar

Debi Mazar's Roasted Endive with Gorgonzola and Sage Oil

Emeril Lagasse's Cinnamon & Spice Deep-Dish Apple Pie

"Apple pie is great because it's one of those dishes that can be made ahead of time. You can make it up to one day in advance and store it at room temperature, so it doesn't take up valuable space in your refrigerator." -- Emeril Lagasse

Emeril Lagasse's Cinnamon and Spice Deep-Dish Apple Pie

Michael Strahan's German Chocolate Cake

"My mom's German chocolate cake is my kryptonite. I always tell my guests to save room for some. It's the icing on the cake to a perfect meal. You see what I did there?" -- Michael Strahan

Michael Strahan's German Chocolate Cake