I've officially started my Thanksgiving prep for this year. I made 10 pie crusts and froze them.
My cranberry sauce has been made and canned. I made a lot because each guest gets to take one home with their leftovers.
Look at all of these women preparing the dinner. This is what I need, an army of women! This year my daughter and The Chef are making some of the sides and he is smoking one of the turkeys for me. He smoked a chicken recently and it was the best chicken I ever tasted so this will be a real treat.
I started to set the table too. The centerpiece will be completed just before Thanksgiving day. You can set your table far in advance and just cover it with a thin plastic painters drop cloth.
Today I am driving to the country to order my turkeys and a ham. I've never made a ham for Thanksgiving but I am having so many people that I thought the variety would be nice.
Next week I will bake some short breads, gingerbread bars and maple nut bars. These can be made in advance and kept on plastic containers. They actually improve in taste as they age a week or two. Besides a variety of pies, I like to have a good selection of other desserts as well.
Then on the big day people will travel over the rivers and through the hoods to get to my house for dinner.
I always make lots of extra food so everyone can take home at least enough for another meal.
This year I will be making some traditional New England and Southern appetizers and side dishes which I will post them as I go along. It's an early Thanksgiving this year and I have lots to do.