Gravy is a food group in my home!

I make 2 gallons of the richest, most flavorful Turkey Gravy!

Everyone gets their own sauce boat of gravy at the table . . . 

1.  Turkey Gravy

Stuffing is a must, a savory bread pudding with herbs, fruits, and giblets . . .

2.  Stuffing

Roasted Turkey, of course!  Now you just need proper technique and your Turkey will not mess up!

Use a probe thermometer, never overcook again.  Don't cook over 165F, cook to 150 -155 F as it cooks as it sets.

Wet brine the Turkey and use an injector keeps meat moist and flavorful, even if you overcook a wee bit . . . 

3.  Roasted Turkey

Have to have a good homemade cranberry sauce.  A breeze to make and always add a touch of alcohol, varies each

year according to mood.  Port or Curacao, top the list . . .

4.  Cranberry Sauce

Sweet potato casserole, made without marshmallows, but a brown sugar pecan Streusel on top, a touch of Bourbon in the mash . . .

5.  Sweet Potato Casserole

Of course, with gravy and meat, need to have mashed potatoes, though, made forced through a fine mesh sieve, and enriched with a good amount of butter and half and half to a rich fine puree . . . 

6. Mashed Potatoes

Because all is kind of rich, prefer a simple French Cut green bean with almonds for a vegetable  . . .

7.  Green Beans Almondine

And, just have to end with a nice Pumpkin Pie, I use my own squash, sometimes a blend to achieve the best "pumpkin" flavor.  Then, I make more of a custard using a total of 8 eggs, 6 just egg yolks, to achieve the best custard filling in a rich butter crust.  Of course, topped with whipped cream.

8.  Pumpkin Pie with Whipped Cream

Being carb heavy, we usually forego rolls.  But if do, must be homemade.

Prime rib for meat. 

Stuffing is my favorite side dish! 

Definitely cranberry sauce. We had to make a second batch of it just for leftovers since I ate the entire first batch.