That bread is beautiful! Bet it tastes great, it has to!I've been deep in prep for a week.
I'm sous viding my turkey this year -- 3 large boned and tied breasts. Lots of leftovers for the kids to take home as we are a family who sees Thanksgiving dinner as the preliminary to the leftover sandwiches.
We did a test run on sous viding several weeks ago and all agreed it was juicy and wonderful so they're already cooked and bagged to have a second sous vide overnight tonight to bring them up to temperature and then just a short "roast" at high temperature tomorrow. There won't be a Norman Rockwell turkey to carve at the table but I'm ready to let that go.
I made stock last week from necks, backs and wings the butcher supplied with the breasts. I've finished my gravy, stuffing, and cranberry sauce. My rolls have been proofed once and frozen. They just need to be thawed overnight and baked tomorrow morning. I baked the pie shell for my pumpkin pie yesterday and the filling is in a jar in the fridge. The apples for my apple pie have been macerating and had a short microwave to soften them up. I'll roll out the double crust, fill it and bake along with the pumpkin pie while we have dinner. Pumpkin cheesecake bars are baked and are thawing in the fridge now. My daughter is bringing the bourbon vanilla ice cream she made yesterday.
Bread for the sandwiches is already baked. (This is the first time in my life I've managed to braid a six-strand plait and I can't tell you how proud of this I am.)
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Tomorrow I'll be doing veggies and mashed potatoes and finishing the above. Should be a breeze. And the taste test on the sous vide turkey was so good, I anticipate that we'll do T-day this way in the future. Even clean up should be a easy peazy because I'll be doing most of it today.
Tomorrow night is turkey sandwiches on homemade bread spread with cranberry sauce for sweetness and blue cheese for tartness then drizzled with gravy for YUM. A layer of stuffing is optional.