Cooking Up a Storm

The November rain storm continues outside.  Inside the house is full of the great aromas of Thanksgiving food.


This morning I picked up the little arrangement I ordered for the table.  Then we pulled the giblets out of the perfectly defrosted turkey, added celery, onion and fresh herbs, and as the stock simmered, the good smells began.  


Tom went outside to clean up the front walk and driveway and to pick fresh herbs from the garden.


Next I started the base for the brine for the turkey.  More good smells.  Then the cranberry orange sauce.  Yum.  Yams went into the oven to bake.  After lunch and a workout on the stationary bike, I started the stuffing.


I chopped the herbs that Tom had prepped, diced onion and celery and mushrooms.  Sausage, then mushrooms went into one pan, celery and onions and herbs in the other.

The stock had cooled and was strained. When everything was cooled, it all went together with the white and wheat bread cubes and one package of prepared cornbread stuffing.

It's now in the refrigerator, awaiting tomorrow morning.  The turkey is in the brine and in the cool garage.


The table is set.  Here's a peek.

There's still plenty to do tomorrow, but it's all under control.  Guests are expected about 1:00 or before.  Dinner is set for 2:00, but that all depends on the turkey.


And lest I forget, Tom and I have so much to be thankful for.  There is not a day that goes by that I don't think about how fortunate we are.  


HAPPY THANKSGIVING TO YOU ALL.  May your turkey be tasty, and your day filled with friendship and love, and gratitude.