Saturday | Get Turkey Out | |
Sunday | Bread out of Freezer | |
Monday | Bread out to “crust up” | |
Tuesday | our amazing cleaning ladies clean | |
Wednesday | Make tea cut up celery and onion for stuffing Rolls out to Thaw butter out on counter for Thursday am use Boil sweet potatoes Make Cranberry Sauce Make Stuffing Get Tables for Thursday | |
Thursday | Morning | |
6:00 am | Cinnamon rolls into oven | |
7:00 am | Coffee Prep Rolls to Rise shower tidy | |
8:30 am | Start getting turkey ready and preheat oven to 350 | |
9:00 am | Turkey into oven Stuffing into Crock Pot Ham into Crock Pot | |
9:30 am | Make sweet potato soufflé | |
10:00 am | Peel Potatoes Prep Green Beans Corn to a bowl for microwave Set Table | |
11:30/11:45 am | Sweet Potatoes into the oven Start boiling water for Potatoes | |
12:00 noon 12:15 | Pickles and olives on a tray Put on green beans Turkey out and let rest Rolls into oven (Triple Batch) | |
12: 30 pm 12:45 pm | Make Gravy Corn into microwave Mash potatoes Carve Turkey | |
1:00 pm | Eat the Fest | |
Menu:
Turkey
Crock Pot Ham
Gravy
Mashed Potatoes
Stuffing (with apples) both in and out of the bird
Fresh Green Beans
Frozen Corn
Sweet Potato Soufflé
Herbed Rolls
Olives
Pickles
Veggie Tray
Cranberry Sauce
Devilled Eggs
Devilled Eggs and Apple Rings: Mom J
Dessert: Mom B
Drinks:
Iced Tea
Decaf Coffee
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
For the paste/glaze:
- 2 cups brown sugar
- 1 ½ tablespoons Dijon mustard
- 1 ½ tablespoons balsamic vinegar
- 1 ½ tablespoons honey
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
chopped celery
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.
Garlic 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 garlic and melted butter
Pickles and Olive Tray
sweet pickles, dill pickles, green and black olives
carrots, snap peas, cherry tomatoes, celery, daisy sour cream light dill dip
Corn
From the freezer
Green Beans
fresh green beans, trimmed and simmered with fresh garlic
CRANBERRY SAUCE
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
1 cup (250ml) water
4 cups (one 12-ounce package) fresh or frozen cranberries
Optional: pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice
Method
- Rinse cranberries:
Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
- 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.
- 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.
- 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.
- Let cool:
Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the
