Thanksgiving is coming soon, and all the planning that it involves. We’re having guests. Mom and Dad will be coming in Wednesday evening, and for The Big Dinner, all the boys will be here, and 8 friends beyond the family. The friends family live in Chicago, and Ted works with Terry and only has off Thursday (like Terry), so they aren’t going anywhere and I said “look, I’ll cook a humongous turkey and all y’all come over ok? Bring pies.”
So now there is a 22 pound turkey in the freezer. I’m going to smoke that with my very own special orange-honey-ginger glaze.
Terry’s mother’s recipe for dressing, full of chopped onions and chicken and eggs, with sage and plenty of black pepper, will be made a couple of days in advance, frozen, then warmed up in the grill. I’ve done it before, it works like a champ as a spare oven.
Green bean casserole, only not the stuff made with the canned soup, but my own version, made with heavy cream and shiitake mushrooms.
Collard greens, slow cooked with a hot pepper
Sweet potatoes, sliced thin and layered with thin sliced granny smith apples and brown sugar. no marshmallows, thank you.
Fresh cranberries, cooked slow in orange juice with some sugar
and hot yeast rolls, butter, jugs of iced tea, chilled white wine for the adults
and however many pies the friends want to bring. She said she’ll bring 4, but I know her and she’ll probably bring 6 or 7 and maybe a cake as well.be
When we eat will depend on Will’s work schedule. If he goes in at 3, we’ll eat at 1. If he works the early shift, we’ll eat later, maybe 6. I’m hoping for earlier.
And then…kickoff to Christmas. I’ve kind of started planning, but not really. I probably should have made the bourbon cakes already, but they’ll be ok.