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Chef Bobby Flay prepares a Thanksgiving feast for the his staff members who live too far away to go home for the holidays. The menu features apple-sage glazed grilled whole turkey with grilled apples, orange-glazed grilled acorn squash, grilled polenta with morel vinaigrette, and mulled cider. Pastry chef Vicky Wells provides pumpkin bread pudding and Bobby buys a pumpkin pie from Whole Foods Market for dessert.