Thanksgiving should be a little more populated this year with son and daughter-in-law joining us for a few days. A chance to see what I can do in the kitchen and has host. First a menu, all set.
- Italian Bread for Motzi
- Corn fritters
- Butternut Squash soup with coconut milk
- Cucumber chili salad
- Whole Roast Turkey
- Crock Pot stuffing
- Sauteed Asparagus
- Sweet Potato Casserole
- Cranberry Sauce
- Pumpkin Maple Bundt Cake
- Assorted Beverages
Fair number of ingredients to get, but a list now under a magnet on the refrigerator door. Probably a bottle or wine or two. Have a bottle of sparkling cider. No Soda. I may have to not sample a couple if restricted by pending endoscopy preparation.
I need utensils and space. Oven for bread, turkey, casserole, and cake, with duration of use and sequence taken into account. Crock pot starts early, as does bread which needs to rise. Stovetop has four burners to be allocated over fritters, soup, asparagus, and cranberry sauce. Salad made cold.
Don't know yet if I will need to thaw the turkey, depends on if TJ has fresh Kosher ones of suitable size. Some measuring to do, expect to use my full contingent of measuring devices. And mixers, food processor, bowls, sheet pan, skillets, pots, bundt pan. Bought a new salad bowl. Knives for chopping and slicing, all sharpened in advance. Probably will need a strainer.
By late afternoon, a fully set Thanksgiving table with perhaps a few misadventures and first-aid in the process.
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