The Kitchen is getting ready for Thanksgiving with dishes like Katie Lee's Maple Sage Roasted Turkey and Geoffrey Zakarian's Hawaiian Sweet Roll Stuffing. Katie then shares her Sweet Potato Hummus on Endive appetizer that pairs perfectly with Sunny Anderson's Maple Sage Roasted Bourbon Punch. Finally, the team gives their best tips for mastering mashed potatoes and creating fool-proof gravy and Chef Jerome Grant joins in to make a Pecan Pie.

The Kitchen cooks up a show-stopping spread for the holidays beginning with Geoffrey Zakarian's Prosciutto-Wrapped Pork Loin. Jeff Mauro and Katie Lee wow the crowd with two takes on polenta -- a Four Cheese Creamy Polenta and a Creamy Lemon Parmesan Polenta with Roasted Tomatoes. Cookbook author Elizabeth Heiskell serves up some sweet holiday gifts with her Bourbon Balls and Salted Caramel Pecan Bites, then we put a modern spin on the Yule Log with a Stump de Noel Cake. Food Network's Amanda Freitag makes a show-stopping Kabocha and Acorn Squash side dish. Finally, Katie creates a Caprese Wreath topped with all the tasty trimmings and we toast to the holiday with a Big Batch Pomegranate Cocktail.