Thanksgiving 2024

Friday	Get Turkey Out
Sunday	Bread out of Freezer
Monday	Bread out to “crust up”
Tuesday	Jenny clean
Wednesday	Make tea Prep stuffing  Rolls out to Thaw butter out on counter for Thursday am use Boil sweet potatoes-  Make Cranberry Sauce Make Stuffing Get Tables  & Chairs for Thursday
Thursday	Morning
	6:00 am	Eliptical  Shower
	7:00 am	Coffee  Cinnamon rolls into oven Prep Rolls to Rise Ham into Crockpot
	8:30 am	Start getting turkey ready and preheat oven to 350
	9:20 am	Turkey into oven
	9:30 am	Make sweet potato soufflé
	10:00 am	Peel Potatoes Prep Veg Tray Prep relish tray Set Table
	11:30/11:45 am	Stuffing into oven  Sweet Potatoes into the oven Start boiling water for Potatoes Corn ready for the microwave
	12:00 noon 12:15	Turkey out and let rest Rolls into oven (Triple Batch)
	12: 30 pm 12:45 pm	Make Gravy Mash potatoes Carve Turkey
	1:00 pm	Eat the Fest

Menu:
Turkey
Crock Pot Ham
Gravy
Mashed Potatoes

Broccoli Rice Casswrole
Stuffing (with apples) both in and out of the bird
Fresh Green Beans
Corn

Sweet Potato Soufflé
Herbed Rolls
Olives
Pickles
Veggie Tray
Cranberry Sauce
Devilled Eggs

Devilled Eggs and Apple Rings: Mom J

Desserts: Mom B & Sarah 

Green Beans: Sarah

Broccoli Rice Casserole: Mom B

Drinks:
Iced Tea
Coffee

Lemonade
Wine
Milk
Soda

herbed rolls
need:
frozen roll dough--thawed (overnight or all day)
melted butter
italian seasoning

do:
cut dough into halves or quarters
dip into hot butter mixed with herbs
layer in a greased bundt cake pan
let raise for 45-60 minutes (covered with a towel)
bake 30-45 minutes 350-375 degrees


Crock Pot Ham

2 cups pineapple juice--in the bottom of the crock pot. 5 lb ham. 

For the paste/glaze:

• ▢brown sugar
• ▢Brown Mustard
• Pineapple juice or water
• ▢
• Mix yumminess together, slather on ham, put ham cut side down. 3-4 hours in crockpot on low.

Turkey: 17 lbs. 

Rub with sage then butter (under the skin too) and then sprinkle with salt and pepper. In the neck cavity I place a few sage leaves thyme, bread, and green apple. I also stuff the turkey (stuffing below) before placing it in a turkey cooking bag. The cooking bag leaves the turkey SUPER moist! 

Stuffing
diced bread that has been "crusted" up (good bread is best...sour dough, french, etc)--I have been freezing mine for a few months all torn up as I came to the end of loaves...just gotta get it out now :) 
bag or two of pepperidge farm coutons
(Omit for Low fodmap) chopped celery
(Sub fake onion powder for low fodmaP chopped onion
butter
sage
thyme
salt
pepper
broth
chopped green apple
2 eggs beaten

Saute the celery, and onion in butter. Add to the bread cubes and croutons, salt, pepper, and herbs. Toss with your hands. Add apple. Then add eggs, mix with hands. Now add broth, a bit at a time, until it is moist but not too wet. Place in a baking pan or stuff your turkey. I do both.

Gravy
Made with drippings from the turkey, broth, tad bit of kitchen bouquet and cornstarch thickener 

Sweet Potato Souffle BEST SWEET POTATOES EVER!!
Beat together: 3 cups cooked mashed sweet potatoes, 1 cup sugar, 1/2 cup evaporated milk, 2 eggs, 1 tsp vanilla, 1/2 tsp salt, 1 stick butter.

Put in a greased cassarole dish.

Topping: mix together and put on top of sweet potato mix.  1 cup chopped pecans, 1 cup brown sugar, 1 stick butter, 1/3 cup flour, 1/2 tsp cinnamon.

Bake 350 for 30 min or until knife comes out clean.


Mashed Potatoes
  I will use Yukons....and then mash them BY HAND (the only way to go) with half and half that is simmered with melted butter

Pickles and Olive Tray 
sweet pickles, dill pickles, green and black olives

Veggie Tray
carrots, snap peas, cherry tomatoes, celery, daisy sour cream light dill dip

Corn
 From the freezer

Cranberry Sauce 

CRANBERRY SAUCE

PREP TIME5 mins

COOK TIME15 mins

TOTAL TIME20 mins

SERVINGS9 servings

YIELD2 1/4 cups

The recipe calls for a cup of water. You can easily substitute that with 1/2 cup of orange juice and 1/2 cup of water if you want to increase the orange note in the sauce (cranberries and oranges play well together!)

You can also reduce the sugar if you want. Start out with half as much and add more if you think it needs it. If you use less sugar, reduce the amount of water you add as well.

Ingredients

• 1 cup (200g) sugar (2/3 broth to 1/3 white)

• 1 cup (250ml) water (or 2/3 OJ to 1/3 Water)

• 4 cups (one 12-ounce package) fresh or frozen cranberries

• Optional: pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice

Method

1. Rinse cranberries:

   Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.

2. Boil water with sugar:

   Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.

3. Add cranberries, cook until they burst:

   Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.

4. Stir in mix-ins, if using:

   Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans a pinch or two of orange zest.

   Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice. If adding spices, start with a pinch of each and add more to your taste.

5. Let cool:

   Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Will keep a week in the fridge