Happy Thanksgiving! I love this day, but this post is going to be short as I am booking to to get everything done. We have 15 coming for dinner tonight and there is a ton to do. Thank heavens for the schedule of preparation that we have been working on this week. It will make it pretty easy.
The first thing I did this morning after drinking a big Diet Coke was to wash the turkey and get it in the oven. I boil the neck, heart, and gizzard to get broth for the stuffing, adding a little salt and fresh herbs. We rub the turkey down with butter and stuff it with the pre-chopped celery, onion and herbs from the day before. I follow the Reynolds instructions to get our perfect bird every time.
While the turkey is baking we make the stuffing and peel the potatoes for my favorite mashed potatoes. For the stuffing I melt a cup of butter and sauté rough chopped celery, onions, and fresh herbs until sweating. I add 3 - 5 Tablespoons of poultry seasoning to this mixture. Then I add the dried bread cubes and toss well. After it has been tossed I add the broth mixture from the turkey parts until it is the perfect moisture. Place the stuffing in a covered baking dish and top with pats of butter. Yes, I know it is a lot of butter, but it is Thanksgiving and stuffing. I bake it for 30 to 40 minuets and let it brown a little on the top. This stuffing has been served at our table for over 20 years and is the perfect compliment to everything else on the plate.
While the stuffing is baking we peel the potatoes and get the mashing done. Lots of butter and sour cream go into my mashed potatoes. They are soooo yum! I heat the rolls, top the Jello with whipped cream, get the punch ready, put everything in it's serving dish, make the gravy from the turkey drippings in the Reynolds oven bag and the last thing I do right before we eat is marshmallow the Sweet Potato Casserole and broil it until perfectly toasted.
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