Thanksgiving Planning

A couple of weeks ago, I wrote a post about getting ready for the fall. Well, Thanksgiving is two and a half weeks away. How are you doing? My house is ready and the guest rooms have fresh sheets on the beds. I am making little gift baskets for the guests. As you know, this week, I am scrubbing the kitchen, a chore I will have to repeat after Thanksgiving because I can’t stand turkey grease and I feel like my kitchen is covered in turkey grease after I bake the turkey. 

I am working on the table, the tablecloth and setting up for 16. The tablecloth is really giving me a fit... I am not able to find the right tablecloth so I might have to make it.  I haven't decided on centerpieces for both tables. 

My inspiration table is here:

 

I love the crispness of the table and with my Spode dishes, the table will be better balance. This was my inspiration last year. I have two tables and need to find matching tablecloths, not an easy task.

 

The Menu:

Turkey, Brined and Stuffed

Pecan and Bourbon Glazed Ham

Sausage and Mushroom Stuffing

Garlic Mashed Potatoes

Green Bean Casserole

Broccoli and Rice Casserole

Wild Rice and Corn

Buttered Carrots

Sweet Potatoes

Cranberry Sauce

Two types of dinner rolls

Pecan Pie

Pumpkin Pie

Caramel Apple Pie

Cheesecake

Mashed potatoes, Broccoli rice casserole and the wild rice and corn will be made this week and frozen. They reheat perfectly. I will leave them a little undercooked and finish them off just before the dinner. 

I would love to make a soup for an appetizer but everyone turned it down last year in anticipation of the dinner. I think that was a compliment… at least I am taking it as one. 

My thoughts on the great turkey experiment. I have never brined a turkey but thought it made the turkey…..