Month: November 2011

Thanksgiving Stuffing

  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


Creamed Corn

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

Mashed potatoes

Mashed Potatoes

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

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

thanksgiving turkey

Thanksgiving Turkey

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 Production Schedule

Thanksgiving Preparation Schedule

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


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