I've finalized the guest list. And every year things are casual. I am serving buffet style. No need for formal invitations; I've made the phone call and followed up with an email to friends,and that is sufficient.
I've purchased the fresh turkey and the other meats. How do I know how large of the turkey to buy? I assume 2 pounds per adult and 1 pound per child... and I'm sure there will be leftovers. Besides, I might decide to grill beef and/or pork.
My pantry is always stocked with flour, sugar, brown sugar, corn syrup, canned pumpkin, packaged stuffing and cornbread mixes, rice, fresh and frozen cranberries... then some. So I need not worry about those.
I am stacked with wine and liquor as well, so don't need to buy those items. I'll set up a bar with all of the basics and let guests help themselves. I always plan on each guest drinking two drinks in the first hour and one drink for every hour thereafter. I also have nonalcoholic options on hand, like apple cider or sparkling water.
I made several frozen pie dough. I will transfer them to the refrigerator the night before baking to thaw, and on Thanksgiving Day I’ll have a fresh, juicy apple pie, pumpkin pie, and a pecan pie on my table.
I've also frozen homemade stock. The key to a good gravy is homemade stock. I bought turkey bones from the butcher. What I did was boil the turkey bones with aromatics. And simmered it for an hour. Then I froze it!
R E C I P E 👇
To make turkey stock you will need a turkey carcass or 3 pounds of turkey wings, a stalk of celery cut in half, a large carrot cut in 2 to 3 pieces, 1 unpeeled onion cut in half, 2 bay leaves, 2 sprigs of fresh thyme, salt, and whole black peppercorns.
Hmmm... Baklava. I can have this Greek Baklava instead of Pecan Pie! Baklava is a traditional pastry. It is sweet and has a rich flavor and flaky texture. It consists of phyllo dough, nuts, and cinnamon. After baking, it is soaked in a honey-based sugary syrup.
I look forward to the holidays, starting with Thanksgiving...
and then it's the Advent Season!
Reference
https://en.wikipedia.org/wiki/Baklava
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