This year, much loved members of our family had commitments elsewhere (and I won't point any fingers at the inlaws), which caused us to reject the traditional date for our Thanksgiving meal and moving it the Saturday after.
I am not a fan of messing with time. I find the falling back and springing forward of hours each year to be nonsense and a gross manipulation of human time clocks. Even my dog has a difficult time resetting his internal walk and feeding schedule...and don't get me started on the chickens. They march to their own beat despite daylight savings time.
Well, I'm certainly off topic now, so let's move on and take a peek into my Thanksgiving prep.
The turkey has been patted dry and is salted and resting in the fridge, a method I read at Simple Bites that assures crispy skin. The house is almost clean. The table has been extended to seat 12. The china is counted and the uber long tablecloth has been found. I've got all guests bringing dishes tomorrow, so really it's just turkey, gravy, mashed potatoes, and stuffing on my list. Cooking will be easy to handle tomorrow, the day of the feast.
Except for stuffing. The stuffing starts today.
Oh and by the way, I'm actually making "dressing" this year because last year we did a comparison between the stuffing cooked inside the turkey and a casserole of dressing baked on the side - same exact ingredients in both...and guess which one won?
The one dug out of the turkey of course! All the drippings from the turkey really added flavor and kept it super moist. However, it was further determined that pouring a bit of gravy over the top was all the dressing needed to bring it up to par with the stuffing and with less hassle. Gosh, we have fun Thanksgivings.
So did I mention I'm making dressing? Yes. Let's get on with it shall we...