We’re all set. The only thing to do today is to brine the turkey which will happen later this evening.  Well, maybe I will start the giblet gravy by making the stock.  We’ll see.

Muppy is bringing her famous scalloped corn thing and cranberries. J & D are bringing dessert and Angel. Gramma is bringing dressing and beans.

The GG apologizes for the absence, but life has gotten in the way. But enough of the small talk. Let’s get to some tips for creating a great Thanksgiving meal.

It is two days before the big day, so here are a few tasks that can be addressed early:

1. Get a high definition TV. The GG did, which explains the lack of new blog content. Any future posts will also be bland, uncreative…crappy, since my mind is mush.

2. Prepare cranberry sauce (a.k.a., Spiced Cranberry Orange Relish)…

Ingredients:
1 lb. bag fresh cranberries
1 cup water
1 cup sugar
1 apple,cored and cut into 1/2″ dice
1 pear, cored and cut into 1/2″ dice
zest and juice of 1 orange
1/4 tsp. of each: ground cinnamon, ground cloves, ground nutmeg
Method:
In a medium saucepan, bring the cranberries, water and sugar to a boil. Lower heat to a simmer, add apple, pear, orange zest, orange juice and spices. Simmer for 10 minutes until cranberries pop. Cool relish to room temperature. Refrigerate relish until ready to serve. 

Serves 6-8.  Can be made several days in advance.

3. Line up people to bring almost all of the dishes.

4. Make vegetable stock so it is ready for brining the turkey tomorrow. See the Alton Brown Good Eats recipe. It rocks.

5. Pick up the turkey.

6. Buy plenty of liquor. You’ll need it…and not just for stocks and gravies.