Luckily, I had planned out the menu and made my grocery lists before I started sniffling...
- Brussels Sprout Salad with Apples, Hazelnuts & Cheddar Cheese from Cook's Country - It's more of a slaw than a salad. Savory & sweet, it's deliciously different.
- Roasted Turkey & Gravy - I stuff mine with quartered blood oranges (or navel oranges and ruby red grapefruit if I can't find blood oranges), sweet yellow onions and fresh sage leaves. Don't worry I haven't lost my culinary mind - my Mom clipped a recipe from the newspaper years ago, and we've been making our turkey this way ever since. The roasted bird doesn't end up tasting like it spent the fall in Florida - the fruit keeps things moist, while the onion and sage flavor the meat from the inside out.
- Cornbread Dressing w/ Sage Sausage & Cranberries - I don't do "stuffing". I've never been all that excited about eating anything that cooked inside a carcass.
- Mashed Potato Casserole from Cook's Country - I love this flavorful make-ahead option! One less thing to do tomorrow!
- Sautéed Green Beans w/ Rosemary & Black Pepper
- Cranberry Chutney from Cook's Country
- Sourdough Rolls from Trader Joe's - 'Cause a gal's allowed to cut a corner or two when she's hosting and doing all the cooking.
The fridge is stocked - it was a miracle everything fit in our not-so-big refrigerator...
the flowers are arranged (no comments on my lack of flora arranging talent, please)...
and now it's time to start prepping and cooking with my two favorite sous chefs!
Happy Thanksgiving to you & yours! And may you have many blessings to be thankful for!
Update: Prep Progress
My sous chefs have been hard at work this afternoon, and I'm happy to report the mashed potato casserole and dressing are done and in the fridge. Still going to prep the Brussels sprout salad tonight.
With all this done, tomorrow shouldn't be too harried (she says hopefully).