Thanksgiving prep has begun
Thanksgiving has always been a pretty straightforward routine. I like to make a Menu, and a shopping list, and have everything I need in my pantry at least a week in advance. Except for the turkey, which I prefer to order “fresh” and pick up 3 days in advance, and I keep it at 40º inside a cooler. I’ve always done this, however, this year is the year of shortcuts and pot luck style Thanksgiving.
For starters, this will by a “potluck” Thanksgiving, my daughter and my granddaughters will be contributing to the menu, so, it feels strange to let go and cook just a few things.
My mom is making her famous “Carrot Salad”, My daughter is making her delicious “Mashed Potatoes”, Catie is making “Baked Macaroni & Cheese” and “Cranberry Sauce” from scratch. Bella is making her exquisite “Baklava,” the “Cheese biscuit rolls” and two types of Italian cookies.
For shortcuts, I will be making a “Spatchcock” Turkey, according to cooking experts, it should be cooked in 2 hours and will have a crispy skin. We’ll see.
I will be cooking the ham in the “InstantPot”, and glazing it in the oven, should be hot, soft, and fabulous.
I am using “Stovetop” stuffing with breakfast sausage, onions, celery, carrots, peppers, and raisins, and heat it on a sheet pan to get some crispy bits on it.
I am making a delicious aioli dressing for “can” French-style green beans.
I bought two huge pies from Sam’s Club, a pecan, and a sweet potato pie that look delicious.Also, I purchased Pimento Cheese and the Artichoke and Jalapeño Pepper Dips from Sam’s Club, and I am serving them with Celery and mini Peppers.
We have Whip topping for the pies and Ice Cream. Variety of Ciders, coffee and,
that’s all folks! I’ll be reporting on how things turned out.
I hope this Journal will help my family and friends in future Thanksgiving Prep list.