In article <
[email protected]>,
The Bubbo <
[email protected]> wrote:
> Nancy Young wrote:
> > That is when you can smell the pies baking, the stuffing and
> > the cranberry sauce ... and you can't have any until tomorrow.
> >
> > Okay, so it's not really torture, but man, I could go for
> > turkey dinner already. Tomorrow, nance, tomorrow.
> >
> > nancy
> >
> >
>
> I start roasting veggies and making pumpkin mousse tonight.
>
> In years past I would be up until 2 or 3 in the morning making pies and
> prepping everything for the main event. I think I kind of like this low key 2
> person thing.
We have it down to a tidy routine here. We cook the pumpkin early in
the month, or the week before, and drain it. Either freeze, or fridge,
depending on when it was cooked. Mostly, the week before is cleaning.
We thaw the bird starting Friday or Saturday in the fridge, make the pie
crusts, cranberry sauce and extra turkey stock from necks and wings on
Tuesday. Wednesday, we make the pie fillings and bake the pies, I make
the rolls this day also, though sometimes I make the dough and bake the
rolls on Thursday. Any prep that can be done with veggies is done on
Wednesday as well, set the table for the next day, start on the relish
tray. Thursday, we roast the turkey, make mashed potatoes, the wild
rice dressing, and final touches on veggie dishes. Gravy is made while
the turkey rests.
Regards,
Ranee
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"She seeks wool and flax, and works with willing hands." Prov 31:13
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