In case you haven't heard, I became a grandmother last week.
Savannah was born on November 19th.
She was 8 lbs 15 oz
She is so precious.
I traveled 10 hours by carand then 6 hours by shuttle bus to meet her in Idaho.
I was there over the Thanksgiving holiday and got to make theThanksgiving dinner for David, Janelle,and David's Grandmother.
We had: Turkey, Gravy, Stuffing, Rolls, Mashed potatoes, Green bean casserole, Cranberry Jello salad, and, Punkin crunch for dessert
Several years ago, I figured out that making the turkey the day before relieved a lot of stress on Thanksgiving day. It allows you to get the turkey all cooked, carved and cleaned up without having to worry about all the last minute things that go on with serving the holiday meal. After I have cooked the turkey, I carve the whole bird and put the sliced meat in one or two 9 x 13 pans (depending on how big the turkey is) with a can or two of Swanson's chicken broth to keep the meat moist. Then I put tinfoil over it and heat it up the next day 15 to 20 minutes in the oven before dinner is served.
After the turkey is carved, I put the carcass in a big pot and cover it with water and add onions, carrots, and celery. I let it boil for about 45 minutes. After it cools down I remove and discard the bones, and cooked vegetables and put the broth in the fridge or freezer. You can use this broth to make turkey vegetable soup or creamy turkey soup for the days ahead with some leftover meat, new vegetables, noodles and spices (such as Mrs. Dash).