I finished my dishes last night - just cleaning up today, and taking them to a friend's house for Thanksgiving. I made a batch of corn/sorghum flour bread, for the gluten free stuffing, and the pain de mie for the regular, and made them with several herbs from the garden, mostly fresh sage. I baked a small ramekin of the butterscotch butternut pie custard, as it didn't quite fit in the crust - plus, I had to sample it to make sure it was OK. I took it out after about 20 minutes. Oh that stuff is good!!! I added some scotch to 1 1/2 c heavy cream, to whip, come dessert time.
Butterscotch Butternut Squash Pie, before putting it the oven. by pepperhead212, on Flickr

Finished Butternut Squash Pie, for Thanksgiving. by pepperhead212, on Flickr

Gluten-free stuffing, made with corn/sorghum bread. by pepperhead212, on Flickr

Regular stuffing, made with pain de mie. by pepperhead212, on Flickr

All I had for Thanksgiving was pecan pie for dinner.
Took a nap and finished my turkey and dressing.
Made a gravy with butter + ghee and flour plus pre cooked giblets.
The giblets were cooked with the chicken backs neck and turkey neck.
The broth was used to make the beautiful white gravy.
So all I had was turkey dressing and gravy.
Worked for me.

Had my first leftover turkey sandwich moments ago. I prefer the leftover turkey sandwiches over the day of turkey. Sliced Turkey breast, mayo, white bread, salt and pepper, that’s all.

I just had the exact same sandwich.

We may have turkey tacos this weekend. Turkey chopped or shredded and fried with olive oil, garlic, red pepper, and soy sauce.then toppings as you wish.

I'm cooking the carcass in a big kettle for broth and so on.
Lots of meat and fat to scavenge from it for soup.
Saved all the turkey fat and juices from the big skillet.
Turkey pot pie is on the list too.

Mayo-n-Turkey go together like Hope-n-Crosby; I sometimes just grab a cold hunk of white meat and slather it on.

Thanksgiving Casserole in the oven as we speak.

One of my and my Dear late Father's faves was/is my lovely and long suffering wife's Parsnip Potato Gratin--https://www.tasteofhome.com/recipes/par ... to-gratin/

Instead of sliced/scalloped spuds, she uses Simply Potatoes diced or shredded; make sure to use REAL WESconsin Cheese!

The Gotch

I have to do cranberry mayo, this time of year.

Tormato wrote: ↑Fri Nov 26, 2021 2:22 pm I have to do cranberry mayo, this time of year.

With onions.

I'm boiling 6 eggs for deviled eggs as we speak.
Thanksgiving was yesterday but it continues throughout the weekend for me.
Just a few years ago I spent every Thanksgiving day flying back from Prudhoe Bay Alaska.
Didn't eat Thanksgiving dinner until Saturday.
Imagine spending an entire holiday on crowded airplanes for close to 24 hours.
It sucked.

Just made the deviled eggs.
Ingredients easy nothing fancy.
Yellow mustard.
Duke's mayonnaise with a hint of lime.
Freshly chopped fresh red jalapeños.
Chipotle powder on top.