Thanksgiving this year is a little bit off. The gang I’m cooking for, all seven of them, had various obligations, work schedules, visitors, etc. to wrangle on the actual day, so on Sunday we’re gathering at my place for Thanksgiving Part Two: Turkey’s Revenge. A full feast will be prepped and served, including cocktails, to-go leftovers and Steelers football on the television.
The menu, not for the faint of heart, includes:
Homemade spinach dip
Blue cheese & honey bruschetta
Two turkeys- 15 lbs. and 10 lbs. (thank you tiny oven)
Gravy by the vatful
Stuffing (in and out of the bird- Stove Top and cornbread homemade)
Honeyed baby carrots
Green bean casserole (with and without mushrooms)
Sweet potato casserole
Cranberry sauce (canned- yes, please)
Crescent rolls, cheese straws, dill bread, cornbread muffins, buttermilk biscuits, and sourdough rolls
Fried corn with bacon
Mashed potatoes (10 lbs. of yukons)
Baked macaroni and cheese
Sweet potato butter
Pumpkin pie with ice cream and whipped cream
My famous Godiva Chocolate Pie
And beer, Asti, eggnog, rum, and Irish coffees.
All of this will prepared by yours truly, in my 5′ x 10′ kitchen on the two feet of counter space. Last year, you may remember, involved a slight scalding incident I’m hoping to avoid in this year’s kitchen plan.
Dinner’s at three on Sunday. See you all then!