Monday, November 21, 2016

Thanksgiving Prep Begins

 I am, as usual, making Thanksgiving dinner entirely on my own.  I think I cook better solo...no distractions.  The trick to Thanksgiving dinner is planning.  This year I will be hosting 14 people so organization is the key.  Yesterday I made turkey stock to turn into gravy.

 All of these recipes can be found by typing them into my search bar.  I use an assortment of turkey parts and lots of vegetables and herbs in the stock.

 I also baked and froze my potato rolls.

 I always make these for Thanksgiving.

 They are buttery, slightly sweet and very fluffy.

 I made 4 recipes of them so everyone can take some home,

 I prepped 3 pound of pearl onions for creamed peas and onions.  This is a labor of love.

I also made and froze some pumpkin cloverleaf rolls.  I'm gaining on it.

6 comments:

Gemmagirl said...

Everything you make is so delicious. We celebrate thanksgiving in Canada the second week of October. Now you've got me wishing we could celebrate with our friends in the south. Your gravy sounds like it's going to be amazing.

Guillaume said...

Just when I am longing for a Sunday roast I see these pictures.

greekwitch said...


Yummy!! The pumpkin cloverleaf sounds very interesting!

Agnieszka said...

Since we don't celebrate Thanksgiving here in Scotland, my mind is already wandering around Christmas. Last weekend I made my first Christmas recipe of the year and froze it, to save myself some work closer to the time. I love your recipes, especially the potato rolls - do you think sweet potatoes wold work in this?

jaz@octoberfarm said...

you can absolutely use sweet potatoes in these rolls but they will make for a heavier roll.

Kay said...

You made all these on your own? That just boggles my mind...