Old-Fashioned Dressing for Stuffing Yield: stuffs a 15-20 lb. turkey 1½ cups finely chopped celery 1 cup finely chopped onion 1½ sticks of butter 3 T
Rockin’ Chef Creamed Corn 1 tbsp butter 1 tbsp flour 1 cup milk ½ cup heavy cream (or whipping cream) 1 lb frozen kernel corn ½ teaspoon
Creamy Herb Mashed Potatoes Yield: 12-16 servings 12 potatoes, peeled, quartered Salt, as needed 1 ea bay leaf 1 stick butter, cut in 1/8 pieces ½ cup
Turkey Gravy Yield: 1½ pints 3 cups pan juices from roast turkey, strained and fat reserved (can use chicken broth if more liquid is needed) 1 ½
Roast Turkey 2 T flourLarge Oven BagLarge Roasting Pan1 ea onion, coarsely chopped5 ea carrots, peeled and coarsely chopped3 ea celery sticks, peeled and coarsely chopped15 lb.
Thanksgiving Preparation Schedule First week of November: Make guest list. Plan Thanksgiving menu. Make grocery list. Send invitations. Plan/purchase decorations, candles, place cards, firewood, matches, etc. Pre-order