It’s that time of year, the week of Thanksgiving Dinner.
Preparations are under way via plans and gathering.
Tomorrow we’ll pick up the turkeys from Whole Foods Market, and the little things I have left to get at Costco and Publix.
Monday night will be the last dinner we actually “make” before Thanksgiving Dinner.
So today and tomorrow will be time for making bread for stuffing and going out for things and making one last dinner. Then Tuesday the big cooking, the turkey and stuffing, gravy. Out of the way, sliced, packaged, packaged, packaged. Done.
Wednesday prepping for Thursday, pies, and other things.
So Tuesday and Wednesday the oven will be in use, leftovers and frozen stuff will be meals, fit in when can, eventually.
Thursday getting ready for dinner will mostly be putting together sides, lots of oven use, and then getting the gravy nice and hot, turkey warmed up, stuffing too.
It’ll be a busy week, tiresome, and fun. Thanksgiving is the beginning of the feeling of SEASON’S GREETINGS!
I’m prepping for roasting my turkey tomorrow, ahead of Thursday. This allows me to make the gravy and slice the turkey, get all the turkey packaged and into the refrigerator, only having to re-heat turkey in gravy for Thursday’s dinner. That means having all the other time on Thursday to make the rest of the meal.
Wednesday is Pie day. Tradition.
Today I am making onion bread, egg bread, and whole grain spelt bread. Currently onion bread is in the oven, egg bread is on it’s last bowl rise, and spelt whole grain is soaking in buttermilk.
Onion Bread in the oven
Egg Bread Rising in Bowl
Whole Grain Spelt & Whole Grain Spelt Flour in Buttermilk
What is all this bread for? Stuffing the turkey, of course! I love stuffing. In The Bird Stuffing is heaven.
I usually put raisins in it, sometimes walnuts too. Start with onion and celery in butter, then add rubbed sage, oh the scents are incredible! Chicken stock, some sea salt, a couple of eggs (wisked in), any other things I want added, then the bread sliced into cubes and added, mixed around, stuffed into the bird, rest into a casserole.