I agree with everything Kristen has to say. More ideas:

I keep the turkey moist by cooking in an oven bag. No basting needed. Cooking bags are a great invention.

After the turkey is carved, place the carcass in a large pot of water and boil the meat off. Makes great soup. If you have not already used the drippings they can be added to the soup.

Use real sweet potatoes (not canned). They are easy and taste much better. If you want to use in a recipe which calls for canned simply bake. They bake just like a potaote. Puncture before placing in the oven. It may take longer than regular potatoes to bake, they are often bigger. Can be baked ahead.

I use the recipe from Better Homes and Gardens cookbook for dressing. I make our bread so we save used bread to use. Any bread saved (including store bought) is much better than the kind you buy just for stuffing. Moisten with canned chicken broth for flavor.

Use fresh cranberries, not the sauce in a can. I make ours by running through food processor (raw) with oranges and nuts plus a little sweetener.

Have a great holiday.

How about

Having Uncle Frank show up uninvited??

remember Frank Slade from "Scent of a Woman"

Tom

Lin,

You forgot to tell everyone to put the top on the blender/processor when you make your own cranberry sauce. I didn't remember that the one and only time I tried to make it from scratch...and so ended another chapter of Jean, the inept anti-cooking queen.

Jean

Frank can drop in ANYTIME as long as he does the tango! That scene was one of the best filmed!

As for T-Day dinner; 2 things I'd add: I prepared my mashed potatoes the day before only using sour cream IN PLACE OF milk. The next day they can be heated & they are fluffy (because of the sr. cream).

I do my turkey in a bag also. I'm happy with canned yams, cool whip, ready made cranberry sauce & anything else that gets the food on the table & ME out of the kitchen.

I use maple syrup over the sweet potatoes - no mardhmallows.,

and a kitchen tip I'll pass on; after using a brillo/sos pad, put it in a baggie & pop it into the freezer. It won't rust & get ugly & you'll get far more use out of it.

What's the favorite wine with your T-Day dinner?

Jasco

I should clarify that YOU MUST use cool whip on pumpkin pie. Everything else should get the real stuff on top. BTW, real whipped cream is NOT my preference IN recipes like apple salad or fluff. I am referring to it being a topping.

I also think the bag is great for keeping it moist, I just prefer the stewing method so I have more broth. I cover the turkey with foil or a lid to help seal everything in. If you end up with more broth than you need, freeze it for later!

Jean, that must have been a sight-and a mess. A little secret though: even us avid cooks do things like that too. Don't let it discourage you.

Tom, I am ashamed to say I've never seen anything but the end of scent of a woman. I always see the last 1/2 hour.

Jasco, I wish I knew what wine was good with it, but honestly it's never been served at a Thanksgiving dinner EVER in my entire life, no matter where I've been. I personally am not opposed to it, although I imagine a brother/SIL would have a cow should it be presented. I may have to try some wine with leftovers later. Any reccomendations?

Kristen

Kristen,

Too late for the encouraging words. I did the cranberry trick 40 years ago and haven't trying making it since.

Jean

Kristen

A chilled, red will go with either the dark or white meat., or a white Zinfandel. I like a rose'., and if nothing else, Cold Duck ( I prefer it over champagne). AND only American wines.

I've just recently learned there are vineyards here in Az!

Enjoy!

Jasco