Proving yet again that I'm more Type A than I care to admit.
Monday:
- make the Make-Ahead Mashed Potatoes that everyone liked last year
- clean part of kitchen
- make Pomegranate-Cranberry Sauce, put in fridge in jars
- have epiphany that this is more jelly-like and that the cranberry eaters like a more relish-like sauce
- decide to have the pom-cran sauce this year anyway, but vow to make a low-sugar cran-orange relish next year
- make Butternut Squash Puree, freeze flat in ziploc bags
- dice celery & onion, put in containers in fridge
- worry that the fridge is already looking full
Tuesday:
- more kitchen cleaning
- wash and trim Brussels sprouts
- move Halloween items to garage
- pull pie crust out of freezer, put in fridge to thaw
- pull pumpkin puree out of freezer, put in fridge to thaw
- pull turkey breast out of freezer, put in fridge to thaw
- pull turkey stock out of freezer to use in stuffing, put in fridge to thaw
- have Sage do more vacuuming
Wednesday:
- locate matching placemats & napkins
- mix up turkey brine, brine to boil, cool
- wash gravy boat
- more vacuuming
- scrub out brining cooler
Wednesday night:
- make pie, leave on kitchen island covered with tea towel
- prep herbs for turkey and roasted pears, leave on counter work area
- put new stick of butter in butter dish
- make sure there is enough butter in fridge for stuffing
- measure out butter for Roasted Balsamic Pears, put in container in fridge
- put can of green beans (hey, they were requested that way!) on counter work area
- pull blueberry sweet rolls out of freezer, put in fridge to thaw (if possible -- otherwise leave in freezer & use alternate cooking instructions)
- put jar of honeyed almonds on counter work area
- pull bag of Butternut Squash Puree out of freezer, put in fridge to thaw
- brine turkey breast overnight
Thursday morning:
- drain brine out of cooler, pat turkey breast dry, but leave in cooler
- scramble eggs, bake sweet rolls, turn on Macy's Thanksgiving Day parade
- pull out side dishes to come to room temp
- put bottles of cranberry juice and Spicy Cider in fridge
- eat breakfast
- preheat oven for turkey breast
After breakfast:
- put turkey breast in oven
- set starters/snacks on table
- dot potatoes with butter
- toss Brussels sprouts with olive oil and salt, put on baking sheet
- put Butternut Squash Puree in casserole dish, dot with butter
- put cornbread stuffing together
- start making sausage/apple/mushroom stuffing
- preheat toaster oven to 350F
After turkey is finished:
- set turkey breast on top of stove, tent with foil, turn oven up to 375F.
- put sprouts, mashed potatoes, and squash in oven
- put cornbread stuffing in toaster oven
- warm gravy, add stock if needed
After sides finish:
- turn oven up to 425F
- heat green beans in microwave
- put rolls in oven
- have Sage set table
- pull beverages out of fridge
After rolls finish:
- turn off oven, put pie in oven to warm
- pull butter for pears out of fridge
- EAT!
When ready for dessert:
- pull pie out of oven, turn oven on 400F
- roast pears
- enjoy dessert
