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