We had a smart Thanksgiving this year. We ordered our meal from Mimi’s and took it home in a big box. We still had to cook it, but it was amazingly delicious. Except for the cornbread stuffing, which I knew we wouldn’t like so I made stuffing on Wednesday.
This fabulous idea came to me when we went to Mimi’s to celebrate Breast Friends. We saw a stack of decorative boxes piled up in the foyer with a sign about the Thanksgiving Feast take out. “I am soooo doing that!” I declared.
Last year we had a big crowd for Thanksgiving. Our four kids were here, my parents, my MIL, Greg and I. My MIL had a gallbladder attack and was incapacitated, but my son and DIL came early to help mash the potatoes. After three days of cooking on that hard ceramic tile floor I was beat. To make matter worse, hot flashes forced me to take a shower between dinner and desert. Let’s just say, I didn’t want to repeat last year, so I hopped on the Mimi’s bandwagon.
Wednesday night, after we went to dinner and a movie, we picked up our Feast for the following day. It had a 12 lb turkey, 3 lbs homemade mashed potatoes, 3 lbs cornbread stuffing, fresh cranberry relish, 2 pints gravy, 3 lbs sweet potatoes, 3lbs fresh broccoli and carrots, a pumpkin pie, whip cream, and sweet bread. All I had to do was re-heat everything. What a time and back saver that was. After calibrating the cost of groceries, I think we saved money.
My most favorite part of thanksgiving is not the meal itself, but the leftovers. I love, love cold turkey sandwiches with cranberries and stuffing. It is one of my most favorite things. My second favorite part of the holiday is Thanksgiving casserole. I invented it one year when I got tired of taking all the ingredients from their individual containers and heating them up.
Jan’s Thanksgiving Casserole
In a 9 X 13 pan, layer stuffing to cover the bottom. Pour gravy over the stuffing- just enough to cover. Next, layer small pieces of turkey (use up the dark meat no one will eat in sandwiches), top it off with mashed potatoes. Cover with foil and cook at 325 for about 1 hour – or until heated throughout. Serve with cranberries, green beans and rolls. Be sure and have some additional gravy as well. When frozen, defrost or allow a longer cooking time. I froze one for Christmas Eve.