Constance
Master Chef
I'm wondering if any of you have started cooking for Thanksgiving yet?
Since I can't spend all day in the kitchen anymore, this evening I will be making my oyster dressing. My recipe calls for letting it stand in the fridge overnight, so I will bake it and put it in the freezer tomorrow.
Tomorrow evening, I'll fix the mashed potatoes and the streusel topping and filling for the pear crumb pie.
Wednesday, I'll help Kim get the turkey "shot up" and seasoned, and get the dressing out to thaw in the fridge.
Thursday, I'll throw the pie together (using refrigerated pie dough), bake the dressing, heat up the mashed potatoes and jarred gravy and Pillsbury frozen dinner rolls.
My daughter is bringing the green bean casserole and pumpkin pie, so I won't have to deal with that.
Every year I have this dilemma as to whether I should freeze the dressing, since it's only for a couple of days, but since it has oysters in it, and we want to enjoy the leftovers, I always do.
Since I can't spend all day in the kitchen anymore, this evening I will be making my oyster dressing. My recipe calls for letting it stand in the fridge overnight, so I will bake it and put it in the freezer tomorrow.
Tomorrow evening, I'll fix the mashed potatoes and the streusel topping and filling for the pear crumb pie.
Wednesday, I'll help Kim get the turkey "shot up" and seasoned, and get the dressing out to thaw in the fridge.
Thursday, I'll throw the pie together (using refrigerated pie dough), bake the dressing, heat up the mashed potatoes and jarred gravy and Pillsbury frozen dinner rolls.
My daughter is bringing the green bean casserole and pumpkin pie, so I won't have to deal with that.
Every year I have this dilemma as to whether I should freeze the dressing, since it's only for a couple of days, but since it has oysters in it, and we want to enjoy the leftovers, I always do.