Debora
from everybody Loves Raymond. Butter it up and throw it on the floor, then into the oven.
Me, my bird is brining, I cooked the neck and giblets yesterday in herbs, celery, onions and carrot for broth for stuffing and gravy.
I cut up the bread for stuffing this morning.
I did buy 2 quarts of turkey stock also. Tomorrow morning, I'll rinse the bird off, dry it, stuff it with the cooked celery and onions in butter and stock/poultry seasoned bread, and put it in the oven about noon.
About 4 p.m., cook the potatoes, set the table, mash the spuds, make the cranberry sauce- (20 min.) make the veggies and bake the rolls.
We'll eat about 5:30. No stress. Simple tablecloth, my mid century Eva Zeisal silver wheat china, and Crystal D'arque goblets.