Our Menu:
Maple Glazed Turkey (a la Martha Stewart)
Baked Ham
Mashed Potatoes and Turkey Gravy
Apple, Pecan, & Cranberry Stuffing (Kraft Foods magazine)
Sweet Potato Souffle
Green Bean Casserole
Glazed Carrots
Cranberry Mousse (Kraft Foods magazine)
Fruit Salad
Green Salad
Wheat Rolls, with butter and jam
For Dessert:
Carrot Cake
Pumpkin Pie
Blackberry Cheesecake (new recipe)
Beverages:
Coffee
Iced Tea
Water with lemon
The Plan: Mary Ann is making wheat rolls and carrot cake ahead, and assembling her green bean casserole and sweet potato souffle when she arrives at our house.
I am making the pies, the cheesecake, cranberry mousse, and the fruit salad on Wednesday evening. The turkey will start his cola bath tonight in a big stockpot in the fridge and be ready to bake on Wednesday morning, along with the ham. That leaves the stuffing which is done on top of the stove, glazed carrots which will be made early in the morning and nuked before eating, a green salad and a pitcher of iced tea. The mashed potatoes are in the freezer and will be thawed on Wednesday evening (hat tip to a Large Family Logistics newsletter).
I have the tablecloth washed, the dishes, glasses, and flatware ready. I will try to get that set up in the morning. Mary Ann is bringing some more items for the centerpieces. I will try to remember to take pictures and update the blog on Thanksgiving Day.
I have a little more cleaning to get done, and we will be ready. I would love to hear about your menu and tips.
