Thanksgiving Dinner

I made the soup, muffins, cranberries, haricots verts and sweet potatoes. The haricots verts were especially good this time. I used tarragon and it was excellent. I put the sweet potatoes in a casserole dish this time, instead of back into their jackets. They had just the right amount of chipotle, not too hot, but definitely there.

I assigned the turkey to Mike (Gary's brother-in-law). I assigned the dressing to Coyla and Gail (Gary's aunt and cousin), but I did the prep and watched them assemble it because I wanted to see their recipe in action. Mom Doris brought pumpkin pies. I meant to make cherry turnovers and completely forgot.

• Winter Squash Soup with Gruyere Croutons (Bon Appétit December 1996)
• Roasted Turkey
• Bread Dressing
• Corn Muffins
• Haricots Verts with Herb Shallot Butter
• Twice-Baked Sweet Potatoes with Chipotle Chile (Fine Cooking #67, p. 49)
• Whole Cranberry Sauce