Turkey, brined in Williams Sonoma turkey brine, coated with butter and cooked with the Good Eats roast turkey recipe. (A 14 pound bird took about 1 hour 45 minutes to cook.)
Mashed Potatoes with sauteed garlic and butter
Dressing [Stuffing] with sage sausage and Jenny Jasinski's half white/half wheat bread
Gravy from roast drippings
Cranberry Pomegranate sauce
Rolls
Raspberry Freezer Jam
Rainbow Jello
Pumpkin Pie
(love my new pie crust cutters!)
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