Are you ready? It's time for our 14th annual photo contest! Enter your best pictures of the year, for a chance to win a calendar and annual subscription here. Hurry! Deadline for entries is October 21.
I'm finally taking a break from my Thanksgiving cooking. Let's see: The appetizers are ready and the soup's made. The turkey is sitting in the brine, the ham's ready to be cooked. The rice & cornbread are made for the dressing, the giblets & seasoning are cooked & chopped for the dressing. The sweet potatoe & broccoli casserole are ready for the oven. The carrot salad's made. The garlic butter is ready for the bread. All I have left to do tonight is finish cleaning the kitchen, empty the dishwasher and guest-clean the bathrooms after we shower. Everything is ready for tomorrow. All I have to do tomorrow is assemble the dressing and pop everything into the oven. DH is working until 2 am, so he say he'll pass a mop on the kitchen floor when he gets home. My sister's bringing the dessert, so that's one less task. I'm taking a break to finally read my emails & DG and maybe watch 1 hour of TV while I clean the kitchen during the commercials. This is what my poor kitchen looks like right now. I think it looks worse than it really is. It's just a lot of stuff to put away and some big pots to wash. But the amaryllis on the counter does make me smile!
This is how I like to prepare for a big meal at my home: do as much work the days before so that day I can enjoy my company & not be stressed. I'll go to bed at a reasonable hour tonight and I don't even have to get up early.
Boy I am not there yet. Sounds wonderful!! I've just got the pies and the various cranberry dishes done. Broccoli and green bean casseroles left to put together tonight. Dressing, mashed potatoes, sweet potato casserole and mashed carrots get done tomorrow after Mr. Bird is dressed and in. What sort of brine process are you using for your bird? I usually just rub mine with sea salt, paprika, and sage -inside and out- before it gets stuffed and cooked...
I LOVE to cook, just no time to do it tomorrow for just the two of us. We stopped stuffing the turkey many years ago, but I remember the family did it when I was a kid. Probably the time we stopped having gatherings of 40 people!
I think that I might do the breast on the Weber rotisserie.
We're not having the big meal until Friday. Fajitas on Thursday :). Brining our turkeys..turns out very moist and flavorful, not at all salty. I stuff the cavity with onion, tons of fresh sage and rosemary. Dressing is ready to be baked (frozen right now), mashed potatoes will be done on Friday. I'm baking an apple pie tomorrow, sis is bring pumpkin pies. My mom is baking bread rolls, brother is making caramel apple salad. Everything is golden, so far. :)