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A Very Wingin’ It Thanksgiving!

A “Buffalo” take on a timeless Thanksgiving dish that I’m confident my mom didn’t have in mind when she taught me the original recipe

Hello everyone! [Applause]

Thank you. Welcome to a very special edition of Wingin’ It, the recipe series that takes regional specialties of the Buffalo Bills’ opponents and makes them all a little more “Buffalo.” This week we have an extra-special recipe I’m very excited to tell you all about. [Applause]

Thank you, thank you. But I haven’t even told you the recipe yet. [Laugh track]

We’ll be departing from our usual format. We won’t be doing a dish based on the Dallas Cowboys’ local cuisine, because well...*#&% the Cowboys [Boos, host waves hands to settle crowd]. But really it’s because...IT’S THANKSGIVING! [Applause].

What’s the most popular side dish on Thanksgiving? [Crowd, in unison “STUFFING”]. EXACTLY! But instead of the usual, we’ll be making a potato variation my mother taught me. But that’s not all! [Crowd goes “OOOOOOOOOHHHH”]. We’ll Buffalo it up a notch for a dish I like to call...


Serves: 8-10
Active Time: 45 minutes
Total Time: 1 hour


12 stick butter, unsalted
1 lb ground chicken
4-5 stalks celery, finely chopped
1 medium or 12 large onion, finely chopped
1 Tbsp sage
1 Tbsp garlic powder
1 tsp salt
1 tsp onion powder
12 cup hot sauce
1 quart chicken stock
2 pouches instant mashed potatoes (Idahoan brand is my go to)*


  1. Melt butter in large saucepan over MED heat.
  2. Add chicken, celery, onion, sage, garlic, salt, and onion powder to pan. Cook, stirring on MED-HIGH for 10-15 min, stirring frequently. Chicken should be browned and onions should be translucent**
  3. Remove pan from heat and set aside.
  4. Preheat oven to 350ºF.
  5. Add hot sauce and chicken stock to large pot on HIGH until boiling.
  6. Stir in instant potatoes and mix thoroughly.
  7. Stir in chicken, celery, and onion mixture.
  8. Transfer from pot to 9” x 13” pan and bake for 30 min.

Wingin’ It Tips

*If you’re intent on using homemade mashed potatoes, aim for between 4-5 cups.

**Ground chicken can contain a good amount of water. You can ladle some of this off and transfer to the hot sauce/chicken stock mixture to speed up cooking time for the chicken, celery, and onion mixture.