It’s Thanksgiving week, and you know what that means: time to prep for the Day of Feasting! My turkey has already made its final journal from the deep freezer to Fridgeville, where it will chill out for the next several days. But before it reaches Oven Town, there are a few remaining details for me to take care of.
Tonight: I’m making a shopping list and checking it twice. This year we’re sticking with old favorites, which means I have most of what I need–I’ll fill in the gaps and plan ahead for a few days following the holiday, including some version of Thanksgiving Leftovers Soup.
Tuesday: I’ll make a final run to the grocery store, hoping to avoid the day-before-Thanksgiving rush. Tomorrow evening, I’ll make a batch of Orange-Vanilla Cranberry Sauce.
Wednesday: Time to peel and cube the potatoes, bake some cupcakes (for The Boy’s dessert), bake a pumpkin pie (for the rest of us), and frost the cupcakes once they’ve cooled. Lest you should worry about the Foodie family eating all those sweets, I’ll just mention that The Girl’s boyfriend does an excellent job of helping us out in this department.
Thursday: Up and at it early: setting the rolls to rise and sending the turkey off to Oven Town. While the turkey rests, I’ll make the Green Bean Casserole, the Corn Souffle, and bake the rolls. The green beans start off on the stovetop and need only a few minutes in the oven, to crisp up the topping just before serving.
Over the holiday weekend, I’ll need to do something with the gigantic sweet potatoes I bought last Friday. I’d been planning to roast them for Thanksgiving but, at some point, I realized that I’m already preparing a ridiculous quantity of food for just the four of us. As it is, we’ll be eating leftovers for days.
Which is not necessarily a bad thing.