Cooking dinner for Thanksgiving is a gift of love from the cook to the family and guests at the dinner table. . . and I wouldn’t change the process one, little bit.
Preparing for a Thanksgiving meal isn’t hard but it takes time, planning, and about three days to pull it all together. Today, was day one. And, yes, I’m a great one for making lists for anything I have to do in life. Thanksgiving requires a few more than one list. I need a grocery list, a dinner plan, and a cooking schedule. The background list to all this is what cleaning up around the house and yard need particular attention. Yesterday, was shopping day and, as usual, Tuesday is the beginning of the cooking and shopping to pick up what escaped the list yesterday.
Today was the simpler day. First thing this morning I put a bit pot of water, vegetables and turkey necks to simmer all day. This is my basis for making the gravy and for moistening the dressing. Baking started as one can’t make dressing without bread and we are gluten-free so I make the bread myself to keep everyone healthy. Cranberry/Apple sauce is now chilling in the refrigerator. No canned jelly stuff around here. It has too much sugar and I like to be able to taste the fruit.
Salads always make an appearance at the Thanksgiving table so the beet salad is marinating in a dish in the refrigerator awaiting some last-minute seasoning on Thursday. The apples for the Apple Crisp have been peeled, sliced, and are soaking in sugar, lemon, lime, and cinnamon.
Tomorrow, things heat up a bit as I have three pies to make besides baking the Apple Crisp.
Crazy Quilts, Catholics & Cookies 