Started cooking at noon.
Will finish Thursday evening.
So many dishes.
In the last decade, M and I have traveled once for Thanksgiving. It was before we even had kids, but it was enough to swear us off for a good long time. Flights are obscenely expensive, airports are mobbed, and all so we can spend about 48 hours before turning around? No thanks. I’d just as soon host the masses at my own house for the rest of my days.
And while cooking a huge meal for more than a dozen people is tiring and comes with its own stress, the truth is that I’m both a food snob and a control freak. So I think it’s better for all of us if I just do most of the cooking, OK?
If you’re wondering what I’m making:
- Fried turkey, Alton Brown
- Make-ahead turkey breast and gravy, The Bitten Word/Cook’s Country
- Best American Dinner Rolls, Cook’s Illustrated*
- Green Bean Casserole, Cook’s Illustrated* (my favorite dish of the entire night)
- Smashed Potatoes, Cook’s Illustrated*
- Cranberry Sauce, Cooking Light
Coming from other people:
- Apple-cranberry pie
- Pumpkin cheesecake
- Smoked turkey
Yeah. I’d say we’ll have plenty of food.
- – -
* I know, the Cook’s Illustrated website requires a subscription to see the full recipe, which is a pain in the butt. But I canceled my magazine subscription and got the website subscription instead, and I use it ALL the time.