8:15 and the cooking palette is clear, ready for the days' cooking projects to begin. Holly and I
have already been out to collect the eggs and are ready to start on our 14 lb. turkey.We'll be making Roast Turkey with Sausage Cranberry-Apple
Stuffing. The turkey is rubbed with butter and seasoned with salt and pepper before going in the oven. Extra stuffing goes into my fabulous yellow Pyrex refrigerator dish, a gift from Dan's mom.
Turkey in the oven, we move on to Dinner Rolls. Lacking a biscuit cutter, Holly makes do with a wine glass.
Uh oh! The turkey is done early!! Even allowing 40 minutes for the turkey to rest, it is still way
early. We spring into overdrive.Amazingly, things come together. Dave mashes the potatoes, Dan steams the carrots, Holly
and I work on the pies, I make the gravy.The gravy turns out to be some of the best I've ever made. Was it the homemade stock, or the generous splash of tawny port at the end? Dinner is served buffet style, and we dine at the kitchen table overlooking the back yard.
Later, we'll have some pie. Pecan Pumpkin Pie with Whiskey Butter Sauce, and Deep Dish Apple Pie with Cheddar Cheese Crust.
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