Today was rainy and windy and gloomy.
But inside all was cozy and toasty.
Handel’s Messiah, (my favorite!), was playing in the background and I had a cooking marathon!
Tomorrow all I have to do is pop the turkey in the oven and the side dishes in at their appropriate times.
The mashed potatoes and gravy and the salad are the only things I have left to make tomorrow.
Here are some of the things I made today with links to the recipes.
I made this chocolate pie.
To make it even more decadent, I used a chocolate cookie crust instead of a regular pie crust.
Tomorrow it will be topped with whipped cream.
I also laid aside my tried and true dinner roll recipe and decided to try this one.
We’ll see if we like these better, or if I go back to my old recipe next time.
I made the same pumpkin pie recipe I’ve made for years, the one my mama used to make too.
I also made a pecan pie.
I tweaked the recipe and added 1/2 cup chocolate chips and 1/2 cup coconut into the filling.
I wanted it to have the flavors of a German Chocolate Cake.
The turkey’s in the roasting pan in the refrigerator.
In the food processor I combined some onion, celery, fresh sage and butter and tucked the mixture under the skin.
I salted and peppered the bird inside the cavity and stuffed some onion and celery inside as well.
More butter, salt and pepper went all over the skin.
I’ll roast it at 325 covered until about the last half hour, then I’ll remove the cover and let it brown.
The dressing is all assembled and in the refrigerator too.
I used a combination of traditional bread cubes and cornbread.
I sauteed lots of onion and celery in a cube of butter and added that to the bread.
I added some poultry seasoning and some sage.
I then added a beaten egg and chicken stock.
Tomorrow the dressing will cook in the crock pot.
I’ve done it that way for a few years now.
The other sides are green bean casserole which is one of my daughters’ favorite holiday foods.
They also love my yam casserole.
Here’s how you make it:
Pan spray a casserole dish.
Drain two cans of yams.
Add yams and two cups fresh cranberries to dish.
Make a crumble of 1 stick butter, 1/2 C. flour, 1/2 cup brown sugar, 1/2 cup rolled oats and 1 teaspoon cinnamon.
Mix with yams and berries, reserving some to sprinkle on top.
Tomorrow they will bake at 350 for 30 minutes or so.
I’ll then top them with mini marshmallows and return them to the oven until the marshmallows are golden on top.
Well it’s just about time for youngest daughter’s flight to arrive, so I better get going.
Sadly, my second born and her family can’t come home from South Carolina for Thanksgiving.
Oldest daughter and her family will be here.
(She’s scheduled to have our newest granddaughter on Monday!
Your prayers for a safe delivery would be appreciated.)
Happy Thanksgiving Everyone!
I pray that your day is richly blessed.
Thanking God for you,