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Our good friends, Lyn & Bill, normally drive to Ohio for Thanksgiving, but not this year. It's been quite a ride, getting through this year with Covid19 creating such havoc throughout the world. But we can still have a small get together, as Lyn & Bill have been in our 'pod' of regularly seen friends. Thursday is Lyn's birthday (her family insists it ALWAYS falls on Thanksgiving but this year it really does) so she'll get a birthday candle in HER dessert. (Bill's birthday is on Christmas Day so they both have to share with a big meal as their celebration.)
With that in mind, I'm making a traditional Thanksgiving dinner. I have a 12 pound turkey thawing in the garage refrigerator (I'm still thinking it would be easier to spatchcock it). I'll make a mashed potato casserole (making that today ~ Tuesday ~ because it holds easily for later reheating), green beans plain and also a casserole with a mushroom cream sauce and (yum!) canned crispy onions. Canned corn, straight out of the can with a bit of butter, will be a second vegetable as Bill only likes plain green beans & corn. Today I'll prep my dressing casserole, made with Pepperidge Farms cubed seasoned bread and lots of chopped onion & celery. On Thursday I'll add homemade stock & an egg before baking it in the oven when the turkey comes out to rest. I picked up some Fresh Market herbed knot dinner rolls ~ no sense in making my own when I'll probably forget them and let them burn in the oven at the last minute (commonly referred to by DD#1 and me as: "Dammit the Rolls!"). The gravy will be made with the turkey drippings and homemade stock from the freezer, with a portion simmered with the cooked gizzards, heart & liver for Dane & Lyn who like it.
On Wednesday I'll make my pumpkin pie and maybe an apple pie. Thursday morning I'll bake off a Cherry Crostata as that's Bill's favorite. It's made from refrigerated Pillsbury Pie Crust and canned Comstock Cherry Pie Filling so it's easy to make 'fresh' the day of.....
Lyn is bringing a tossed salad (she insisted on contributing something). I have some homemade pickled beets. Dane's 'must-have' canned jellied cranberry sauce is already in the refrigerator firming up.
I'll be setting out some crunchy vegetables with Ranch Dressing & a bowl of mixed olives to nosh on and also I'll be making some little filo cups baked with brie and topped with homemade raspberry sauce.
With that in mind, I'm making a traditional Thanksgiving dinner. I have a 12 pound turkey thawing in the garage refrigerator (I'm still thinking it would be easier to spatchcock it). I'll make a mashed potato casserole (making that today ~ Tuesday ~ because it holds easily for later reheating), green beans plain and also a casserole with a mushroom cream sauce and (yum!) canned crispy onions. Canned corn, straight out of the can with a bit of butter, will be a second vegetable as Bill only likes plain green beans & corn. Today I'll prep my dressing casserole, made with Pepperidge Farms cubed seasoned bread and lots of chopped onion & celery. On Thursday I'll add homemade stock & an egg before baking it in the oven when the turkey comes out to rest. I picked up some Fresh Market herbed knot dinner rolls ~ no sense in making my own when I'll probably forget them and let them burn in the oven at the last minute (commonly referred to by DD#1 and me as: "Dammit the Rolls!"). The gravy will be made with the turkey drippings and homemade stock from the freezer, with a portion simmered with the cooked gizzards, heart & liver for Dane & Lyn who like it.
On Wednesday I'll make my pumpkin pie and maybe an apple pie. Thursday morning I'll bake off a Cherry Crostata as that's Bill's favorite. It's made from refrigerated Pillsbury Pie Crust and canned Comstock Cherry Pie Filling so it's easy to make 'fresh' the day of.....
Lyn is bringing a tossed salad (she insisted on contributing something). I have some homemade pickled beets. Dane's 'must-have' canned jellied cranberry sauce is already in the refrigerator firming up.
I'll be setting out some crunchy vegetables with Ranch Dressing & a bowl of mixed olives to nosh on and also I'll be making some little filo cups baked with brie and topped with homemade raspberry sauce.
