Thanksgiving Dinner Planner

A few years ago, I decided to lower my stress level for future Thanksgivings, by compiling a Thanksgiving Dinner Planner, comprised of the recipes that I use and the general time-line for preparations. I also compiled a detailed shopping list based on these recipes, but, hey, I'll save that for tomorrow's post. Not a very exciting post, but this is my blog, and my personal history; and if it happens to lower someone else's stress level this season, then all the better. Happy Thanksgiving planning!!

Thanksgiving Dinner Planner

Saturday before. . .
Thaw Turkey. (I found out the hard way that the Monday before isn't always early enough. Nothing ruins a Thanksgiving dinner faster than a turkey still frozen in the middle.)

Monday before ...
Orange Slushy Punch
1 can (46 oz.) Pineapple juice
2 cans frozen Orange Juice
Juice from 2 lemons
6 c. water
4 c. sugar
2- 2 liter bottles of Sprite or 7-Up
Boil water and sugar until sugar is dissolved. Mix in the rest of the ingredients, except the Sprite. Freeze. Before serving, add Sprite and "slush up." Serve.

Day Before Preparations. . .
Green Bean Casserole
3/4 c. milk
1/8 tsp. Pepper
10 3/4 oz. can Cream of Mushroom Soup
2 (9 oz.) Pkgs. Frozen cut green beans, thawed (or two cans French cut green beans)
1 ½ cups FRENCH’s French Fried Onions
In 1 ½ qt casserole, mix all ingredients except 2/3 c. French Fried Onions.
Bake 30 min. at 350° or until hot; stir. Top with 2/3 cup onions. Bake 5 min. or until onions are golden.

Wassail
2 ½ c. sugar
4 c. water
10 whole cloves
2 cinnamon sticks
1- 6oz can lemonade concentrate
1- 6oz can orange juice concentrate
1 gal. apple cider
Mix sugar and water. Bring to a boil. Add spices and simmer 1 hour. Remove spices. Add frozen concentrates and water that each calls for. Add cider. Serve hot. Makes 2 gallons.
Note: May also add orange or lemon slices as garnish. This drink will make your home smell heavenly, and it tastes that way too!

Green Jell-o Salad
1- 3oz. pkg. Lemon Jell-o
1- 3oz. pkg. Lime Jell-o
Add 2 cups boiling water. Let cool, but not set.
Add and gently stir in:
1 large can crushed pineapple with juice
1 lb. Cottage cheese
1 c. cool whip
½ c. mayonnaise (optional)

Watergate Salad
1 pkg (4 serving size) Jell-o Pistachio Flavor instant Pudding & Pie filling
1 cans (20 oz.) crushed pineapple in juice, undrained
1 c. miniature marshmallows
½ c. chopped pecans
1 ½ c. (½ of an 8 oz tub) thawed Cool Whip
Mix dry pudding mix, pineapple, marshmallows, and pecans in a large bowl until well blended. Gently stir in whipped topping. Cover. Refridgerate 1 hr or until ready to serve. Garnish with additional Cool Whip and pecans.

Pudding pie
Graham Cracker crust
Pudding flavor of choice
Follow directions on pudding package for pie. Top with Cool Whip or whipped cream.

On Thanksgiving Day...
Turkey
Prepare Reynold’s cooking bag according to directions. Preheat oven following directions that come with bag. Rinse turkey thoroughly, pat dry w/paper towels. Place turkey inside bag. Place the following ingredients inside the turkey:
1 ½ tsp salt
½ + 1/8 tsp pepper
1 raw onion , quartered
1 head garlic, halved crosswise
Several sprigs of rosemary, thyme, parsley and sage into turkey.
2 bay leaves
Rub outside of turkey with vegetable oil, or unsalted melted butter.
Place uncooked stuffing around turkey. Continue with directions that come with Reynold’s bag.

Stuffing (requires stove top & then oven–with turkey)
1 Bag of unseasoned stuffing
1 cup sauteed onion
½ cup sauteed sliced celery
Salt (required!)
Pepper
Sage (optional)
Butter
½ cup Buttermilk
1 cup chicken broth
Saute onion and celery in butter. Add to dry stuffing along with chicken broth and buttermilk. Add salt/pepper and sage as desired. Arrange around turkey and in turkey if desired.

Butter-rich Rolls
1 c. water
1 lg. Egg
3 1/4 c. bread flour
4 T. Sugar
1 tsp. Salt
3 T. Dry milk
1/4 c. butter
1 ½ tsp active dry yeast or 2 tsp. Rapid rise yeast
Egg glaze:
1 lg. Egg, beaten
4 tsp. Water
Make dough in bread maker. Form dough into balls. Brush egg glaze generously over formed dough balls prior to baking. Bake at 375° 10-15 min.

Sweet Potatoes (requires stove top and oven)
1 ½ lbs (approx. 2 medium) sweet potatoes, peeled & cubed. Cook 25-30 minutes in water. Drain water and add:
½ cup sugar
½ cup milk
1 egg
3 Tbsp. Butter cubed
½ tsp vanilla
Stir to break, but not mash. Pour into a 2qt. buttered casserole.
Crumb Topping
½ c. brown sugar
1/3 c. flour
2 Tbsp. Butter
½ c. pecan pieces
Sprinkle crumb mixture onto sweet potato mixture. Bake @ 350 for 25 minutes.

Mashed Potatoes
Several white (Russet) potatoes, peeled, and cut into 1 ½ inch chunks. Chop up ½ onion add to potatoes. Cover with salted (abt 1 T.) water and boil until fork tender (about 10-20 minutes). Remove from heat, drain water. Mash up. Add butter (quite a bit). Add evaporated milk until desired consistency.

Turkey Gravy
Chicken broth
Flour or corn starch
Neck meat
Boil turkey neck and giblets with salt and pepper. Shred neck meat, throw giblets in garbage. Add chicken broth to turkey broth and drippings. Add neck meat. Bring to a boil. Add flour or corn starch to some water, then add to boiling broth mixture to thicken. Boil until desired thickness.

Don’t forget to cook the green bean casserole!