Thanksgiving Prep

Recycled picture - this year's are still in dough format

So it was a rather productive weekend and Monday...I prepped my dough for the sweet potato rolls. Those little beauties are waiting in the freezer for Thanksgiving day. I'll pop them out, let them defrost and do their second rise (about 5 hours), and then in the oven they will go.

I made my turkey stock for basting and gravy.  I still believe in basting. I know some say it's not worth it but I believe it still is. Here's some other things I do to the turkey. I know, I know some people are anti-stuffing. I'm pro - what can I say??

Next up was the cranberry sauce. There's no worry about making this ahead. The cranberries are fairly acidic and there's a whole bunch of sugar in there too to help perserve it. This year I used only brown sugar (3/4 c) instead of using white and brown.

So I'm feeling pretty prepared. I'm not quite sure what dessert I'll be making. Hmmm...Bourbon Pecan Pie or Apple Strudel? I still have to order my turkey (still waiting for the official head count). Of course, there's the garlic mashed potatoes to be made. Vegetables to be bought and made. But there is still plenty of time.