Thanksgiving Day Menu

I am so excited about Thanksgiving, which has to be my most favorite American holiday. I love the smells, the season, the friends and family and the FOOD! Oh, the food...

I thought I'd post our menu plan for all to see and the links to some of the recipes. I LOVE www.allrecipes.com . It is my go to recipe sight when I am looking for something to make. One of my favorite things about it is the fact that there are photos of the food. I am a visual person, and if I can see the picture of how it is supposed to look, I feel like I can do a better job at preparing it.


Turkey
20 lbs. Brined and roasted by my dear friend over at Declared Unto Him

Mashed potatoes and homemade gravy
The recipe for the gravy will have to wait because I have no idea how much of what I put in. Basically, it's just a bechemel sauce, except you substitute the butter with drippings, and use stock instead of milk. I still use some milk, just to make it creamier.  I add chicken stock to the potatoes to give them more flavor without adding a lot of fat. I'm making my stock today.

Sausage, Apple, and Cranberry Stuffing 
I am assembling this on Wednesday without the liquid so I can just pop it in the oven on Thursday. Just add the stock and melted butter before you cook it. Add a little more liquid if you are cooking it outside of a turkey. *Turkey sausage NOT pork, never pork :~)


Cranberry sauce
Two bags of cranberries
2 c. sugar
1 1/2 c orange juice
a smidge of ginger

Dissolve sugar and OJ in a sauce pan over medium heat. Stir in cranberries and cook until they pop. Refrigerate till cool. Garnish with orange peel if you like...I don't like. Making this Wednesday.

Roasted Russet and Sweet potatoes
Peel both sweets and russets and cube
Toss with olive oil, enough to coat. Salt, pepper, curry powder, a smidge of cinnamon and cardamom, a smidge of coriander, and a tad bit of brown sugar, and toss again. Roast on baking sheet lined with parchment paper @ 425 degrees for about 40-50 minutes. I'm putting these in the oven an hour before the stuffing (2 hours before dinner) and then tossing them in a hot crockpot till everything else is ready to be served. I'll have two racks of these roasting so the cooking time might need to be increased and trays might need to be rotated.

Grandma's Egg Custard Pie
Never done this before...we'll see how it goes. I made a practice custard this week, and it tasted great but was a little watery. Hoping the pies turn out better. I'm making these on Wednesday.

Pumpkin Pie
Your basic, back-of-the-can recipe. Nothing fancy :-) Making Wednesday.

My lovely friends are bringing apple pie, corn, cider and dinner rolls and the TURKEY!

We will be feasting! Then probably fasting...

This is our first Thanksgiving in a new place, away from all of our family. Wyoming is treating us well. I am beginning to meet people, but still miss home terribly. I am really looking forward to hosting this dinner though, and loving people in my most favorite way, and that is to FEED them. :~) 

Wow, do I feel better getting this all out and seeing it on the screen. I have made list upon list, but I finally have it organized and figured out to a T. Now, I just need to locate a few more chairs...