Cooking for Thanksgiving

Image by kendiala via Flickr

I've got a lot of cooking to do tomorrow, because Thursday is Thanksgiving, and we're having it here. We're not having a big group, just us and my brother and his daughter, but I've still got to fix turkey and all the rest. It just wouldn't be Thanksgiving without it all. So tomorrow I'm cooking the turkey, baking rolls and some pies, and maybe making cranberry sauce. I say maybe on the cranberry sauce because the people in my house like the jelled stuff that comes out of a can, but I just really want some real, fresh cranberry sauce.

I always cook the turkey the day before because it's just easier to deal with that way. I can cool the broth, remove all the fat, and have it to make the dressing and gravy. I add some broth to the sliced turkey and reheat it in the oven. No pretty turkey for the table, but so much easier. And seriously, I've never been able to get the turkey out of the pan in one piece.

So if the turkey and the baking is done tomorrow, all I have to do is dressing (I already have the bread laid out to dry a little), mashed potatoes, gravy, sweet potatoes, and a vegetable on Thursday. Right? I feel like I'm forgetting something, but I have time to figure it out. As it is, it sounds like there's going to be so much food people are going to need appetite suppressants or they're going to eat so much they'll explode. Time to start talking up the benefits of leftovers, I think.

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