Today we are having:
Turkey: Roasted on Tuesday, November 22, 2011 – Free Range Organic Fresh turkey from Whole Foods Market. Sliced, chunks, etc. Vacuum sealed that night, refrigerated. Will put the turkey into French White casserole dishes along with some gravy, and re-heat in the oven.
Gravy: I saved the juices from the turkey I roasted on Tuesday. Today I am making gravy, right now a light version to use for the turkey re-heating. In a little bit I’ll make a “darker” version, more turkey juices and also make the roux browner. This will then stay warm/hot until dinner.
Mashed Potatoes: Peel, quarter and boil later. Drain, fork mash a bit, then put into KA Mixer bowl with paddle and beat with butter and sour cream and salt. Change to Wire Whip and turn to highest speed for 3 minutes. Put into a casserole dish and dot with butter and sprinkle with paprika, put into warm oven until dinner (one of the last things to make.)
Stuffing: Already made, inside the Roasted turkey on Tuesday. This is in a French White casserole and will be re-heated when the turkey is in the oven today for dinner.
Cauliflower: an organic whole head of cauliflower, will steam in an inch of water just a bit before dinner. To go over it will be a cheddar cheese sauce, which I’ll make soon, and warm it up for pouring over the cauliflower before served.
Green Beans: GB Casserole made soon, from scratch (except for the onion thingies) put into lower oven to slow bake/keep warm.
Sweet Potatoes: Parboil/steaming them first (right now) and will peel and candy, maybe in the oven, or on the stove, not sure.
Rolls of some sort, homemade, need to get some stuff into the bread machine to make the dough (easiest way to make something when lots to do)
I guess that’s all. I mean, to cook.