Cooking for Thanksgiving went really well thanks to my helper (Matt). It would have been very tough to cook everything alone. I really needed about three ovens. The timeline I made really helped me stay on track because the night before I planned out every movement based on prep and cook time so I was always working on a dish or washing and cleaning up so after we finished eating there was very little kitchen cleanup to do. I bought a cheap apron from Target and I am glad I did because it was useful especially when making the biscuits (I had flour every where and all over me) which I was most worried about. I had to do a little improvising, I didn’t have a biscuit cutter so I used the lid of a mason jar which worked just fine and they turned out great. Everything tasted really good except the green beans. I know not to use that recipe again. The potatoes, dressing (needed more poultry seasoning), turkey (a little overcooked but still moist), cranberry sauce, macaroni and cheese, and biscuits were good. My thanksgiving experiment was successful. I think next year I will stick to the biscuits and macaroni and cheese but not sure about the rest of the menu just yet.
Country Living Magazine Buttermilk Biscuits
Real Simple Magazine Cheesy Roasted Sweet Potatoes
Pam’s Macaroni and Cheese + my cheese combination (fontina, parmesan, medium cheddar)
Country Living Magazine Citrus Cranberry Sauce
Katrina’s Dressing Recipe
I decided not to make the apple pie I planned on making. I didn’t want an entire pie sitting around my house. So instead I found these apple blossoms in the freezer section of my grocery store. So this and scoop of vanilla ice cream was dessert and it was delicious.