Do you spend days in the kitchen before Thanksgiving? I do! Some years I think that if we had a place to go for a Thanksgiving buffet, I might just be tempted to do it and not spend so much time cooking but Thanksgiving leftovers are the best so I doubt I would really go out on Thanksgiving Day for our meal.
For the next few days, everything I cook will have leftovers . . plenty of leftovers. Today is Green Chili Pork Stew and I’m making a big batch so there will be leftovers; tomorrow is Iowa Chowder and there will be leftovers; tomorrow night is Fricot and I’m making a big batch so we’ll have plenty of leftovers. Tomorrow I’ll make gumbo and I’ll make lots of that because the small batch I made last week almost caused a Gumbo War here. Chad took the leftovers back to school and there weren’t enough leftovers for Vince to have any this week.
My plan is on Saturday we’ll have gumbo, Sunday we’ll have Green Chili Pork Stew, Monday we’ll have Iowa Chowder, Tuesday we’ll have Fricot. I just put a big bowl of vegetable beef soup in the freezer and can take that out if needed. Wednesday night we may grill steak or something that doesn’t mess up the kitchen.
Here’s our menu:
Green Bean Bundles
Cranberry Cherry Salad
All week next week can be spent getting Thanksgiving dinner prepared. Monday I’ll make the cornbread so it can dry out before I use it in the dressing. Monday I’ll brine the turkey. This year I’m going to do a dry brine on the turkey. Tuesday I’ll mix up the dough for the rolls. Wednesday I’ll make the pies, the Cranberry Salad, the green bean bundles and boil the livers and gizzards for the giblet gravy. I’ll chop the celery and onions for the dressing. Then Thursday morning, we’ll have our traditional Overnight Peach French Toast and then have the turkey and all the trimmings around 1 or 2 p.m.
Sure wish we had some family coming for Thanksgiving!