Several days to go here before U.S. Thanksgiving. I'll take the frozen
deboned stuffed with boudin chicken out of the freezer on Tuesday and let it
thaw in the 'fridge until Thursday. The directions say to roast it at 375F
for 1 hour and 15 minutes.

I'm also going to split a couple of acorn squashes, brush them with butter
and put pats of butter in the center; sprinkle over a little salt and pepper
and roast them about 45 minutes along with the bird (normally I'd do them at
350F for an hour). I'll steam some broccoli, too.

I haven't decided yet whether or not to bake a pan of cornbread or some
rolls earlier in the day. I'm not making dressing/stuffing since the
chicken is already stuffed with the sausage/rice mixture (and according to
the package, also stuffed with onion, celery, green pepper, etc.).

Wonder if I should make some soup? Lord knows there will be leftovers
enough already!

Oh well... here's a recipe for wonderful yeast rolls which are great for
company and can be prepped well ahead of baking time:

Refrigerator Rolls
courtesy Good Housekeeping Cookbook, 1978

6 - 6-1/2 c. all purpose flour
1/2 c. sugar
2 tsp. salt
2 pkgs. active dry yeast
1/2 c. butter, softened
2 c. very warm water
1 large egg
vegetable oil
melted butter

Early in the day or up to 1 week ahead: In large bowl combine 2-1/4 c.
flour, sugar, salt and yeast. Add butter. With an electric hand mixer at
low speed gradually mix in 2 c. very warm (115F) water. Add egg and
increase speed to medium. Beat two minutes,occasionally scraping the bowl.
With a wooden spoon stir in 2 to 2-1/4 cups.additional flour to make a soft
dough. Turn dough onto a lightly floured surface and knead until smooth and
elastic, about 10 minutes. Shape into a large ball and place in a large
greased round bowl, turning to coat evenly with the oil. Cover and let rise
in a warm place until the dough has doubled, about 1-1/2 hours.

Punch the dough down, pushing the sides towards the center. Turn the dough
over and brush with oil. Cover the bowl tightly with plastic wrap and
refrigerate, punching the dough down occasionally until ready to use.

About 2 hours before serving: Remove dough from refrigerator. Grease a
15X10 deep metal baking pan (I use an open roasting pan). Cut the dough into
30 equal pieces. Shape between your hands into balls and place them, sides
touching, in the roasting pan. Cover with a towel and let rise in a warm
place until doubled again (about 1-1/2 hours). Preheat oven to 425F
degrees. Bake the rolls for 15-20 minutes or until golden brown. Brush
rolls with melted butter to glaze the tops. Carefully remove from the pan
to a platter to serve.

Jill