Every year at this time families gather around the table for that traditional Thanksgiving meal. YNN's Chef Dan Eaton has prepared some delicious recipes and tips on how you can prepare your own Thanksgiving feast and have your guests gobbling for more!

Preparing bread stuffing
Before we get to the turkey no Thanksgiving dinner would be complete without the stuffing You'll want to prepare this ahead of time so it's ready to go when you're done prepping the bird. Here, Dan shows us how to make a bread stuffing that uses garlic, sage, thyme and chicken stock in the recipe.

Always keep in mind, make sure the stuffing has cooled down completely before stuffing a cold turkey, otherwise the different temperatures create an environment that bacteria love. Make sure that, after baking in a stuffed turkey, the internal temperature of the stuffing is at least 165 degrees.

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Preparing the turkey
Now, let's move on to the main course which of course is the turkey. Dan's using a 12 pound turkey for his Thanksgiving presentation so these recipes will have to be adjusted according to the weight of the bird you'll be serving.

An important reminder, before stuffing the bird, remove the giblets and add them to the vegetables in the bottom of the roasting pan but discard the liver because that has too strong of a flavor. Then rinse the inside and outside of the turkey with cold running water, in the sink, and pat the whole thing dry with paper towels.

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Preparing side dishes
Once the turkey is stuffed and roasting it's time for some side dishes to go with your main dish. Follow along with the recipe and you'll have some lip-smacking squash and mashed potatoes to go with the turkey.

Something to remember when you're preparing the veggies; since the acorn squash will take longer than the mashed potatoes, start with those about 1 ½ hours before you think the turkey will be done, by cutting them in half from top to bottom and then scooping the seeds out.

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Preparing the cranberry sauce
Now it's on to the cranberry sauce, which is as much a part of the Thanksgiving tradition as parades and football! Dan's recipe is easy and delicious!

For the simplest recipe just use 12-ounces cranberries, 1 cup white sugar and 1 cup of water. This will last for 2-3 weeks well covered in the fridge.

Preparing a pan gravy and dressing the plate
We've made most of the meal but we still need gravy to top the meat and potatoes. Dan has a recipe for pan gravy that's sure to leave them wanting more! Here's a helpful hint: You may want to strain it before adding it to the gravy boat.

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The pie can be made a couple of days in advance and refrigerated to stay fresh. Add some whipped cream when serving and you're all set for a tempting dessert.