Planning Thanksiving

I took time out Friday to plan our Thanksgiving menu. In a way I like the planning and thought process that goes into doing the whole holiday thing but I sure miss the simplicity of going to my Grammy's. Let me tell you about the holiday's at my Grandparents house. I have been going to my grandparents house since I came to the USA back in 86. We took a three year break when we were stationed in Florida. My Grandparents have perfected the art of the holiday meal. Everything is special and we always know what to expect although we do have alterations and of course the regular surprise thrown in. I cannot fathom the holidays without all of that but I must work with what I got. And so it would seem that I can either sit around pouting(boy I sure have gotten good at that one the past few months) or I can try and make myself busy being productive. I know at the end of the day if I feel I have gotten alot accomplished I can sleep ever so much better. So even if it will be different I will be making familiar dishes. I have also thrown in a few new ones I want to try out. I mean if I am going to start our own family traditions I want to have some recipes of my own. So what am I making? Here is the menu

Turkey

Ham

A somewhat modified version of my Grampy's Giblet Gravy

Grammy's Ham Glaze

Savory stuffing

Garlic Red mashed potatoes

Grammy's Candied Yams

Green Bean Casserole

Black Eyed Peas

Salad

Crescents

Pecan Pie

Cranberry Sauce

Pumpkin Cake

Yuppers it's a dozy but my Grandparents make way more then that and it's all so yummy. Sunday we talked about that at Marsha's (cousin to Chris I think). It was mentioned that my grandparents success at holiday meals comes from years of practice. I know this must be true so I have adjusted my thinking to expect much less so that hopefully I will be pleasantly surprised. I will get another opportunity to practice at Christmas time. Let's not get ahead of ourselves here though so back to thanksgiving. I had the defrosted my turkey this past weekend and then let it marinate in brine for two days. This morning I put it in my oven and should be ready around 3-5 pm tonight. We made the stuffing as we stuffed the bird so it would come out nice and juicy. Colin put together the Candied yams and Conner and I will be making the pecan pie in a bit. I also want to get the Pumpkin Cake done today. The ham I got was an already done type so I will just carve it tomorrow and then heat it up.What does that leave? The mashed potatoes, mac n cheese, green bean casserole, both gravies which I need drippings for before making, the black eyed peas are already done and salad and cranberry sauce is the ready to serve type. Last is the rolls but the will go in 20-30 min. before Dinner time.

I had a great time learning about turkey brining and preparing and roasting yesterday. The Internet is a wonderful tool if you know how to use it. I even watched videos on prepping and carving. I also got the tablescape and I hope it will be wonderful. I will try to take pic's for you guys. Be sure to share your menu, I love trying recipes.