The day is coming to a close. We celebrate our Thanksgiving Dinner in mid-afternoon. This means getting up early & a busy morning, but it makes for a relaxing evening! It also helps that K works retail and has to be AT work by 4 AM – so it is early to bed for her!
It was just the 3 of us. But this morning we got a call from M’s sister & a little later talked with his mother. [She has good days and bad days – some days she is weaker than others.] This afternoon we got a call from our son, S. Via the Internet, I’ve sent T-day greetings to my siblings. So, we’ve touched base with everyone!
This was a special Thanksgiving – today is also M’s Birthday. We usually celebrate it on Thanksgiving, but this year they actually were the same day!
In the past, I’ve cooked a big bird and sides for a crowd. It still is difficult to ‘down-size’ it, so I usually over do it! And this year is no different – I won’t have to cook for days!!
I have recently ‘down-sized’ the whole bird to only a breast; and I cook that in my rectangular 6-quart slow cooker. I’m glad it has a raised lid – it was full. I filled the pot/breast with some carrots, celery, onions, and an apple; and I drizzled some lemon juice & generously added my Texas Rub Seasoning. Cooking in the Slow Pot takes 3-4 hours on high, and frees up my oven for other activities.
Our meal was scheduled for 2 PM — The Turkey Breast was in the Slow Pot by 7 AM. I spent the rest of the morning cooking a German Chocolate Cake (Birthday Cake), baking a Pumpkin Pie & Dutch Apple Pie (ok, not from scratch – Mrs Smiths), making traditional side dishes (Green Bean Casserole & Candied Mashed Sweet Potatoes with mini marshmallows), and making a new dish – Autumn Casserole (Sliced Carrots w/Apple Slices seasoned with Orange Juice, Brown Sugar & Cinnamon – Yum!). I’m not a gravy-making person, so we settle for a Jar of Homestyle Turkey Gravy, and I made a package of Stove Top for the Dressing. [I have a recipe for Slow-Pot Sausage Dressing, which I will make to go with left-overs, but my Slow Pot was otherwise occupied this morning.]
By noon, we needed to nibble, but didn’t want anything to fill us up — so out came the cheese ball I made yesterday along with carrot & celery sticks, broccoli flowers, bell pepper strips & crackers, along with deviled eggs.
The cake & pies were done and cooling on the back porch, so all that was left to do was to bake the casseroles, cut the Turkey, brown the rolls & finish up the Stove Top & warm the Gravy.
So – TA DA! Everything was done and ready by 1:45 PM – Using my good china, and setting out the buffet on a table in the Living Room, we were ready to eat.
So, with full tummies and all the left-overs safely stashed in the refrigerators, we settled down for an afternoon of football & napping. Dessert comes later and probably some nibbling on left overs.
Happy Thanksgiving to All!