Here's what you got to do today:
Thaw out your veggie stock!
- Don't forget to turn on Turkey Confidential as you're doing your cooking, with the Macy's Day Parade in the background.
- Double check cooking time and when you need to start your turkey. Take out of fridge 30 minutes before roasting.
- Get your pies out of the way this morning. Nothing like pies baking in the morning to get those stomachs growling.
- Get a 9x13 or pan big enough for how much green bean casserole you're making. If you want no mushrooms, blend your cream of mushroom soup - but remove the bay leaf first! Remove the bay leaf anyway. Then pour into pan, add about 1/2 cup of breadcrumbs, 1/2 cup of shredded parmesan, a handful of fried onions, and then your green beans. It's ready to go in the oven whenever. 30 minutes cooking, add french onions on top and finish another 15 minutes.
- Stuffing: You can do it two ways - 45-60 minutes, or in a crockpot. Regardless of which way you do it, right before you're going to start cooking it, get a big bowl out. Pour in your stale bread stuff, add your veggies, and then add 2 cups stock. You can add more stock as needed, I recommend using your hands to mix so you know how the stuffing's feeling - too wet, too dry, just right? And this is all your preference because some people like crunchy, some soggy, some just right. There's not correct answer.
- Sweet potatoes spread in a casserole and top with marshmallows they'll be about 25-30 minutes at a 350 degree oven to finish
- You can use a double boiler to heat up your mashed potatoes when it gets to be showtime.
- Make that veggie plate! And stir that dip together if you haven't already.
Well that's it. I realized halfway through that this was probably not the year to continue a timeline of what to do for Thanksgiving because we're hosting and going to a thanksgiving not even a week after hosting 30 people for Prethanksgiving... Oy. Good luck and Happy Thanksgiving!