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Keeping it simple:
- Need to make two Pumpkin pies [Check (11:30a)] and one (maybe two) pecan pies.
- Need to bake sweet potatoes [Check (3:09p)] and put together the Sweet potato casserole (tomorrow)(no marshmallows, yes pecans).
- Cornbread is in the freezer. Made the turkey stock last night (the house still smells so good). Onions, celery, etc. are chopped and in the freezer ready to be mixed. Will put the Southern Dressing together later today and have it ready to cook. [Check (1:21p)]
- SmockDaddy will make the Cranberry Citrus Relish later today or tomorrow morning. That’s his thing. [In process now (3.11p)]
- Tomorrow Mog will make the Green-bean Casserole - her request, one less for me to do.
- I really don’t want to do much tomorrow except cook the turkey and, of course, the gravy (can’t make that until the turkey is done).
- The only thing missing is the bottle of wine, some really good wine.
I’ll upload the rest of my recipes later:
Pecan Pie, Sweet Potato Casserole, Turkey Stock (YUM-O), Southern Dressing
Update: added links to recipes already in archives.
{ 2 comments }
Yummy!!!! My grandma makes cornbread dressing for Thanksgiving. It is sooo good. And we have to tell everyone all the time it is DRESSING not STUFFING!
True Stuffing goes in the bird and cooks with it. That’s the ‘traditional’ way of stuffing. But that always bothers me with the possibility of salmonella and illness and probablility of the it not being cooked well enough. But over the years stuffing has become more of a term, whether stuffed in the bird or not, that differentiates what the people from the North call and we ‘Suthun’ Folk call it.
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