Thanksgiving 2017

Bought a 22 pound turkey and used an oven bag. 
After 2.5 hours it was 190 degrees

used aluminum trays and quadrupled the green bean casserole recipe.
Baked only 30 minutes but was not long enough.  Should have baked
close to an hour.

Made potatoes in instapot and crock pot and was great.  Transfered white
potatoes to aluminum tray and topped with half a stick of butter...very good

Also did roasted broccoli.

Sausage Stuffing

INGREDIENTS:

12 ounce pork breakfast sausage roll (like Jones )

3/4 cup diced yellow onion

1/2 cup diced celery

coarse salt and fresh black pepper

1 (14 ounce) package herb seasoned stuffing (like Pepperidge Farm )

2 (14 ounce) cans of low-sodium chicken broth

3 tablespoons melted butter, plus more for greasing pan and dotting the top

INSTRUCTIONS:

1. Set a large skillet over medium heat and brown the sausage, breaking it apart as it cooks into small crumbles. Once it's cooked remove to a large mixing bowl. If there's a lot of grease drain some of it off leaving about a tablespoon in the pan.
2. Add the onion and celery, season with salt and pepper and cook until tender, stirring often. Add it to the bowl with the sausage. Add the stuffing to the bowl and mix it with the sausage, onion and celery.
3. Pour the cans of chicken broth over it and mix well. Drizzle the butter over it and mix well. Cover the bowl with plastic and let sit 5 - 10 minutes. You can stuff your turkey with it at this point or bake as directed in the next steps.
4. Preheat oven to 400 degrees F. and grease an 8 x 8 casserole or baking pan with deep sides.
5. Taste the stuffing and season with salt and pepper if needed. Stir well again and then spoon into the pan. Cut a tablespoon of butter into small pieces and dot the top with it.
6. Bake 25 minutes, uncovered for a crunchy top or cover with aluminum foil for a soft top.

Thanksgiving 2013

Menu

20 lb turkey

cranberry ambrosia

green been casserole

mash potatoes

sweet mash potatoes

broccoli

biscuits

corn bread

cranberry sauce

sausage stuffing

savory herb stove top stuffing

corn

I bought the butterball turkey and well worth it.  coated under the skin with butter

and on top of the skin with butter then rubbed salt and pepper all over it.

I cooked it on 425 degrees for first 20 minutes then lowered it to 325 and tent it with foil for 4 hours.

It came out so most and was 180 in breast and 165 degrees in thigh when done.  

Started off the morning by baking my biscuits.  The cornbread was made the day before along with the sweet potatoes.  Then I prepared all of the other food but did not cook or warm it up until after the turkey was done cooking and was setting for about 30 minutes at least.

This made it very smooth coming together and I did some buffet style with the dishes that only had one bowl.  The stuffings and likewise which had two bowls went on the table, one on each end!  This made getting the food run smoothly.

In 2015 I only made 5 pounds of white potatoes and 5 pounds of sweet potatoes and 2 boxes of stove top stuffing and 1 thing of green bean casserole.  Next year need to double all of this because very little was left over.  Next time do 10 lbs of white potatoes and 10 lbs of sweet potatoes and 4 boxes of stove top and 2 bags of sausage stuffing and 2 things of green bean casserole.

Sausage stuffing....perpridge farm seasoned stuffing bread and cook according to directions except use broth instead of water.  Cook ground pork sausage and saute onion and celery in the grease.  Add to stuffing and mix.