>>> WELCOME BACK.
WE ABSOLUTELY LOVE THANKSGIVING
IN MY HOUSE AND I CAN’T
OBVIOUSLY MAKE A BIG FORMAL
TURKEY SO FOR THIS WEEK’S
COOKING WITH CAL WE’RE SHOWING
YOU AN EASY ALTERNATIVE THAT’S
JUST AS DELICIOUS.
>> IT’S ANOTHER EDITION OF
COOKING WITH CAL.
WHAT ARE WE MAKING TODAY, BUD?
>> CHICKEN ROLLUPS.
THIS CAN BE A GREAT ALTERNATIVE
IF YOU’RE NOT COOKING
THANKSGIVING DINNER.
IT’S GOT CHICKEN, STUFFING A
LITTLE CREAM OF MUSHROOM SOUP
AND WE SERVE IT WITH CRANBERRY
SAUCE.
FIRST OFF, MAKE YOUR STUFFING.
WHATEVER STUFFING YOU LIKE.
I LIKE TO ADD SOME CELERY AND
ONIONS TO IT.
>> CAN I CUT IT A LITTLE BETTER?
OKAY.
SAW IT A LITTLE.
WATCH YOUR FINGER.
CAREFUL.
LOOK HOW CRUNCHY IT IS.
>> IT DOESN’T TASTE GOOD WHEN
IT’S JUST RAW. >> NOW WE’RE GOING TO GET TO THE
>> NOW WE’RE GOING TO GET TO THE
ONION.
WHAT ARE YOU DOING DOWN THERE?
>> I DON’T WANT THE ONIONS.
ARE YOU DONE WITH THE ON81IONS?
>> NOT YET.
>> WHEN ARE YOU GOING TO BE
DONE?
TELL ME, OKAY?
>> WHY DON’T YOU LIKE THE
ONIONS?
>> BECAUSE THEY HURT MY EYES.
>> ONIONS DONE.
>> WHAT’S THE NEXT PART? >> NOW WE’RE GOING TO SAUTE THIS
>> NOW WE’RE GOING TO SAUTE THIS
UP IN SOME BUTTER.
ALL RIGHT.
WE’LL BRING THIS UP TO A BOIL.
LOOK WHAT’S HAPPENING.
ALL THE BREAD, THE DRIED CRUSTY
BREAD, IT’S SOAKING UP ALL THAT
CHICKEN BROTH.
THAT’S HOW YOU MAKE STUFFING.
THAT’S HOW YOU MAKE VERY EASY
STUFFING.
ALL RIGHT.
COOL.
SO NOW LET’S PREP THE CHICKEN.
>> THAT’S NICE WORK OVER THERE.
>> REMEMBER WE CALL THIS CHICKEN
ROLLUPS?
>> MM-HMM.
>> I BOUGHT THIN CHICKEN, BUT WE
NEED TO MAKE IT THINNER SO WE
CAN STUFF IT WITH STUFFING AND
ROLL IT UP.
WE WANT IT TO BE A LITTLE FLATTER.
YOU’RE GOING TO GO LIKE THIS.
ALL RIGHT.
>> THAT’S REALLY GREAT.
>> ALL RIGHT, FINE STEP.
DO NOT TOUCH THE CHICKEN.
>> I ALWAYS HAVE TO DO THE
PEPPER.
>> I’M GOING TO PUT A LITTLE
SOUP IN THE BOTTOM.
>> CAN I SMELL IT?
MMM.
I LOVE IT.
IS THAT A SNACK?
>> NO, THIS IS THE STUFFING THAT
GOES IN THE CHICKEN.
SO HERE IS WHY WE CALL IT
CHICKEN ROLLUPS. WE’VE GOT THE STUFFING IN HERE
WE’VE GOT THE STUFFING IN HERE
AND WE’RE GOING TO ROLL THIS UP.
>> THAT’S FUN.
>> TOP THIS WITH THE REST OF THE
CREAM OF MUSHROOM SOUP.
>> WHOA.
>> AND PUT IT IN THE OVEN AT 400
DEGREES.
>> 400 DEGREES?
THAT WILL TAKE FOREVER.
>> FOR THESE RECIPES AND MORE,
HEAD TO TODAY.COM/FOOD.
>> WE LITERALLY MAKE THIS EVERY
OTHER WEEK.
THAT WAS JUST AN EASY, QUICK,
WEEKNIGHT MEAL.
IT’S BRIAN’S FAVORITE SO HE
REQUESTS IT OFTEN.
>> I LOVE THAT CAL EATS WHILE HE
COOKS TOO.
>> I HAD TO KEEP HIM AWAY FROM