As the Friends of Rach Thanksgiving Countdown continues, Rachael turns to California restaurateur Guy Fieri for his take on stuffing. "I grew up in Northern California and we had every type of organic stuffing or dressing, whatever you want to call it, every Thanksgiving," he tells Rachael. "So when I started taking over the cooking piece I said 'Get me some chorizo, I want some sausage in there.'"

He encourages people to start cooking a day or two in advance, and says he uses leftovers for his stuffing ingredients. "I'm Italian, I love to have a big pre-Thanksgiving meal the night before," he explains. "There's always focaccia that's left over or some nice breads, some sourdough." When you mix in vegetables and chicken stock he points out the mixture will steam up so you don't need much liquid for a moist stuffing. "I find places that are doing dressing or stuffing that's almost coming out like hot flavored pudding. That scares me," Guy says. Rachael agrees, but adds if other people like their stuffing mushy that's OK too. "I won't let him come over and yell at you if you like it mushy."

Catch more of the Friends of Rach Thanksgiving Countdown:

Monday 11/12: Bobby Flay

Tuesday 11/13: Paula Deen

Wednesday 11/14: Nigella Lawson

Thursday 11/15: Guy Fieri

Friday 11/16: Teri Hatcher

Monday 11/19: Bob Greene