Constance
Master Chef
I've had trouble gettin motivated this year, but I finally took time to get my menu and grocery list together. Thankfully, my daughter will be helping, as when she heard I had bought a 23 pound turkey, she has invited all the in-laws and outlaws, which delights me to no end.
So, here's the Menu...see what y'all think...
Hor d'ouevres
Crab Dip (Kerrie)
Bacon wrapped little smokies (Kerrie)
Entree
Brined Roast Turkey (23#, do in Hamilton Beach Roaster, allow 6 hours)
Dressing (make ahead)
Giblet Gravy
Mashed potatoes (make ahead)
Best Durn Corn (make ahead)
Broccoli Casserole (Kerrie)
Sweet Peas au gratin (Emeril’s Recipe…make ahead)
Savory Monkey Bread
Dessert
Creamy pumpkin pie (Kerry)
Crumb top apple pie (filling Wed, pie Thurs morning)
Cherry pie (same as above)
peach crisp (make ahead)
Beverages
Iced tea
Beer
Sodas
Whatever wine we have
Mulled cidar
So, here's the Menu...see what y'all think...
Hor d'ouevres
Crab Dip (Kerrie)
Bacon wrapped little smokies (Kerrie)
Entree
Brined Roast Turkey (23#, do in Hamilton Beach Roaster, allow 6 hours)
Dressing (make ahead)
Giblet Gravy
Mashed potatoes (make ahead)
Best Durn Corn (make ahead)
Broccoli Casserole (Kerrie)
Sweet Peas au gratin (Emeril’s Recipe…make ahead)
Savory Monkey Bread
Dessert
Creamy pumpkin pie (Kerry)
Crumb top apple pie (filling Wed, pie Thurs morning)
Cherry pie (same as above)
peach crisp (make ahead)
Beverages
Iced tea
Beer
Sodas
Whatever wine we have
Mulled cidar