Here's some stuff I wrote down just now, to organize my thoughts a bit.
Green BEAN Delivery: produce (they always have good seasonal lineups prepared)
Jungle Jim's: turkey, bread for stuffing, wine
Kroger (posh:) flowers
also to buy:
frozen bread dough
to make ahead:
banana or apple bread
pumpkin pie filling
clean dining room floor
check up on Christmas ornaments
call for dishwasher repair
Whenever we've had dishwasher trouble, it's been at Thanksgiving. When our freezer died, it was Christmas Eve. It's just like that in my life, so I just factor it into my whole "doing things the hard way" system.
Because like, I usually buy orange marmalade for the turkey. And then I made a couple kinds of marmalade a few weeks ago, realized how shockingly easy that is, and thought, "why on earth have I been buying it?" I'm kind of a condiment junky, anyway. It makes better sense to just make enough to use, instead of adding yet another little jar to the collection.
I glaze the turkey with orange marmalade, but it's also basted with a sherry-orange juice butter. I forget who I got the original ideas from, which I just got to combining over the years to suit my tastes.
And there's a bit of orange zest in the cranberry sauce and the mashed sweet potatoes, so I am having oranges sent with the produce delivery this week.
Certain flavors always to be expected if you eat my Thanksgiving dinner: maple, and orange and almond. The green beans (and sometimes Brussels sprouts, but not, I think, this year, as it's a tinier group than usual,) are sauteed with garlic. In this manner, I prepare traditional American holiday foods with a hint of the Mediterranean ancestral memory built into my brain.
The boys voted on cherry pie with the pumpkin pie for this year. I have cherries in the freezer, so that's a happy thing. Probably I will do the sour cream crust recipe I got from Bon Appetit for blueberry pie around 20 years ago. Cake flour is made with a softer wheat and is a good thing to add to pie crusts containing butter. This is baked at 400º for 50 minutes with a filling made from 2 lbs of fruit.
And then they prefer the flaky shortening crust for pumpkin pie, rather than the buttery tart-style ones I tend to use otherwise. The cherry pie is flavored with almond extract, in reminiscence of my mother. She bought canned cherries (not the pie filling,) and cooked them to a rich thickness with almond extract, sugar, and flour. The scent wafting through the house was magical.
So I do much the same thing, but with frozen cherries instead of canned.
I miss my faraway daughters a lot right now. However, I like to make things as great as I can for my sons. It would be crummy of me to put in only half effort for half the family. Thanksgiving dinner has always been my special gift for them, and hopefully they'll all always have good memories of that.
It's a basic menu, but all fully homemade except the dinner rolls, and the bread for the dressing.
Orange-glazed turkey with sherry cream gravy
Sage and onion dressing
Orange-spiced cranberry sauce
Sauteed green beans
Maple mashed sweet potatoes
Raised dinner rolls