Thanksgiving (in the US) is exactly three weeks away! We have decided to host this year, as I have had enough of driving turkeys across the San Gabriel Valley. Last year was so bizarre, I just can't do it again. While I understand B's Uncle's family was going through something, we had no idea until after the fact. Note to all: It isn't a good idea to invite people to your house for a holiday if you are not up to it. Really, we would have understood. What we didn't understand was showing up at the appointed time to what seemed to be an empty house. Standing in the driveway, holding a cooked 22-pound Butterball, is not my idea of a good time. So this year we start new traditions.
I have the menu planned: turkey with my grandmother's stuffing, cranberry walnut sauce, green bean casserole, yams, corn pudding, mashed potatoes, gravy, and popovers. Thank goodness this house has two ovens!! Dessert is still a bit undecided. Leaning towards an apple pie and a chocolate pecan (aka brownie) pie - might as well use both pie plates.
I have also started putting bread in the freezer for the stuffing. We ended up with four extra hot dog rolls from Trader Joes (after a World Series craving), so those are in there. I am also baking bread this week, so plan on putting some of that in the stuffing too. It really is the mixing of odds and ends that is the secret to making the stuffing so tasty.
We received some great coupons in the mail yesterday from Ralph's (essentially a $7 credit - thank you very much), so will go there and get the non-perishable items soon. The cranberry sauce recipe calls for red currant jam, which can be a challenge to find.
I should start pulling out recipes and making lists. Organization is the key to a successful Thanksgiving meal. Getting everything (and everyone) to the table at the same time is truly an art form.
on the night stand :: Big Sur Bakery Cookbook