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 Pec...