The Menu

Cheese, crackers, spinach/artichoke dip to start

Copious amounts of red wine

Alton Brown's Turkey

Garlic Mashed Potatoes

Katherine's Granny's cornbread stuffing

4 korn kits—prepare day ahead
4 biscuits—prepare day ahead
4 eggs
2-3 cans chicken broth/stock
1 bunch celery
2-3 large onions
2 sticks butter
½ container dried sage (I’m not kidding—mad sagey)
salt and pepper

Preheat oven to 350 degrees

Sautee onions and celery in 1 stick of butter. Add salt and pepper. In a large casserole/roasting pan with a tight fitting lid, break-up cornbread and biscuits and add sautéed veg. Combine and add sage, salt, and pepper. Add broth—it should be fairly loose, but not too soupy—you still have to add the eggs. At this point, taste and adjust seasonings then add whisked eggs and combine. Pat down into dish. Cut the remaining stick of butter into cubes and top the dressing with joy and abandon. Cover—this cooks like a soufflé and sort-of puffs up—and cook for about 1 hour. You can remove the lid close to the end to check for superdelicious browning—if necessary, remove for last few minutes, but I don’t think anyone ever remembers to do this.

Additions:
Spoon full of bacon drippings—delish
Stray cigarette ash…

Glazed Carrots

Green Bean Casserole (Dana and Jennifer are bringing)

Brandied mushrooms

Rolls

Thanksgiving Pie

Pumpkin Pie