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November 24, 2015

The house is clean.  The china has been taken out of the hutch and washed.  Beer and wine, cider and eggnog, and cranberry juice have been acquired.

Here’s the final menu:

  • stuffed mushrooms
  • pasta e fagioli
  • cornbread stuffing
  • garlic mashed potatoes
  • parmesan roasted butternut squash
  • dry fried pecan green beans
  • ravioli tossed with spinach and bacon
  • deep fried turkey
  • boneless turkey breast (in case of emergency and for bonus leftovers)

Earlier today I baked the cornbread, then let it cool, crumbled it up and toasted it in the oven.  I cubed up a whole loaf of bread and then toasted that in the oven.  That is my first step in cooking for Thanksgiving – they go into the stuffing, which I will make tomorrow.

I always make the soup and the stuffing the day before; both improve with an overnight rest.  I will also prep all of the vegetables tomorrow.

It might sound ridiculous to spread out the prep so much, but I’ve found over the years that nipping away at it beforehand makes Thursday go so much more smoothly.

Best wishes for a happy, safe, and stress-free Thanksgiving.

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