We stuck to the schedule pretty closely and sat down to eat only 30 minutes later than I anticipated. I call that good. The old recipes were characteristically fabulous and the new recipes were (somewhat surprisingly) all hits with most of us.
This is my refrigerator Wednesday night: arranged, rearranged, and crammed to the brim to accomodate my large water-bath canner with brining turkey inside.
The Food List and Preparation Schedule:
Pie Preparations (gotta work on the cook time and temperature for a deep dish fresh pumpkin pie).
New roll recipe, Sweet Potato Twists. These were beautiful and delicious. Many thanks to my mother-in-law for making them, as my hands were too dry and cracked to knead dough in a sanitary fashion.
The Table (My aunt sets a beautiful table, does she not? I need her around to help me use my china to its full potential.)
The Turkey, pre-carving. A new recipe this year produced by far the best result yet, and there wasn't anything wrong with the previous years. But THIS. . .well it was the best turkey I've ever had, I think. We'll be saving this recipe for next year. . .if I wait that long.
The Buffet. From left to right: Green Bean Casserole, Vegetable Casserole, Dressing, Sweet Potato-Cranberry Galette, Cranberry-Strawberry Jello Salad, Turkey, Butternut Squash and Cheese Pannade, Mashed Potatoes. Not pictured: Deviled Eggs, Crudites, Gravy, Rolls, Pumpkin Pie, Tennessee Whiskey Cake, Whipped Cream
All in all, I was tremendously pleased with the outcome. I'm ever so thankful that I wasn't on my own--3 pairs of hands made lots of work much less work and much more pleasant. I actually feel like I didn't really do much more than spin in circles and delegate tasks. And, of course, I couldn't have done it without my lovely Thanksgiving Schedule Spreadsheet. ;-)
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