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

One time on Usenet, "jmcquown" > said:

> Several days to go here before U.S. Thanksgiving.

We're lucky -- we're having two dinners! One with friends tomorrow
(I'm taking devilled eggs and pumpkin pie), then again with family
on Thursday. I'm glad I've been sticking to my good diet lately.

<snip>

> 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.

Mom always did her acorn squash cut side down on a foil covered
baking sheet, but I like the sounds of your method much better.
Thanks for the roll recipe, Jill... :-)


--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~

S'mee wrote:
> One time on Usenet, "jmcquown" > said:
>
>> Several days to go here before U.S. Thanksgiving.
>
> We're lucky -- we're having two dinners! One with friends tomorrow
> (I'm taking devilled eggs and pumpkin pie), then again with family
> on Thursday. I'm glad I've been sticking to my good diet lately.
>
> <snip>
>
Gawd, when I was married I had to do FIVE Thanksgiving meals. That will get
you over the Thanksgiving mood really fast!

We had to eat with my parents. Then we'd eat with his parents. (And his
mom made this really awful runny dressing - you could run a spoon through it
and it would close back up... eeek!) Then we had to go to his aunt's house.
Then we had to go to his uncle's house. Then we had to go to his
grandparents' house. We repeated all of this at Christmas, too. It's no
wonder I despise the holidays. I don't even *like* turkey (which is why I'm
doing chicken!).

>> 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).
>
> Mom always did her acorn squash cut side down on a foil covered
> baking sheet, but I like the sounds of your method much better.

Baste them with the melted butter from the center a couple of times while
they bake. Just poke a fork in the meat to see if they are tender and done.
Yummy!

> Thanks for the roll recipe, Jill... :-)

You're welcome. They are really very good and the house fills with that
fresh-baked bread scent!

Jill

On Sat, 19 Nov 2005 12:24:19 -0600, "jmcquown"
> wrote:

>S'mee wrote:
>> One time on Usenet, "jmcquown" > said:
>>
>>> Several days to go here before U.S. Thanksgiving.
>>
>> We're lucky -- we're having two dinners! One with friends tomorrow
>> (I'm taking devilled eggs and pumpkin pie), then again with family
>> on Thursday. I'm glad I've been sticking to my good diet lately.
>>
>> <snip>
>>
>Gawd, when I was married I had to do FIVE Thanksgiving meals. That will get
>you over the Thanksgiving mood really fast!
>
>We had to eat with my parents. Then we'd eat with his parents. (And his
>mom made this really awful runny dressing - you could run a spoon through it
>and it would close back up... eeek!)

This sounds like my grandmother's dressing. eeeek is right! Ghastly
stuff. I started making my own dressing well over 15 years ago, much
to the delight of most, but by no means all, of the family members.
Now there's something for everyone. I did the same thing with
cranberry sauce. I make fresh for those who like it, and buy canned
for those who prefer those ridges and that metallic taste in their
cranberry sauce :-)

> Then we had to go to his aunt's house.
>Then we had to go to his uncle's house. Then we had to go to his
>grandparents' house. We repeated all of this at Christmas, too. It's no
>wonder I despise the holidays. I don't even *like* turkey (which is why I'm
>doing chicken!).

Goodness gracious, that's a whole lotta eatin'!!!

>>> 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).
>>
>> Mom always did her acorn squash cut side down on a foil covered
>> baking sheet, but I like the sounds of your method much better.
>
>Baste them with the melted butter from the center a couple of times while
>they bake. Just poke a fork in the meat to see if they are tender and done.
>Yummy!
>
>> Thanks for the roll recipe, Jill... :-)
>
>You're welcome. They are really very good and the house fills with that
>fresh-baked bread scent!

Yes, thanks for this! You've inspired me, I'm going to make rolls for
TDay now. I'll cheat and use the bread machine though :-)))))

TammyM

One time on Usenet, "jmcquown" > said:

<snip>

> (And his
> mom made this really awful runny dressing - you could run a spoon through it
> and it would close back up... eeek!)

<big laugh>

Good think I wasn't drinking anything, or you'd owe me for a new
monitor... ;-)


--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~

Michael "Dog3" Lonergan wrote:
> (TammyM) looking for trouble wrote in
> :
>
>> On Sat, 19 Nov 2005 12:24:19 -0600, "jmcquown"
>> > wrote:
>>
>>> S'mee wrote:
>>>> One time on Usenet, "jmcquown" > said:
>>>>
>>>>> Several days to go here before U.S. Thanksgiving.
>>>>
>>>> We're lucky -- we're having two dinners! One with friends tomorrow
>>>> (I'm taking devilled eggs and pumpkin pie), then again with family
>>>> on Thursday. I'm glad I've been sticking to my good diet lately.
>>>>
>>>> <snip>
>>>>
>>> Gawd, when I was married I had to do FIVE Thanksgiving meals. That
>>> will get you over the Thanksgiving mood really fast!
>>>
>>> We had to eat with my parents. Then we'd eat with his parents.
>>> (And his mom made this really awful runny dressing - you could run
>>> a spoon through it and it would close back up... eeek!)
>>
>> This sounds like my grandmother's dressing. eeeek is right! Ghastly
>> stuff. I started making my own dressing well over 15 years ago,
>> much to the delight of most, but by no means all, of the family
>> members. Now there's something for everyone. I did the same thing
>> with cranberry sauce. I make fresh for those who like it, and buy
>> canned for those who prefer those ridges and that metallic taste in
>> their cranberry sauce :-)
>>
>>> Then we had to go to his aunt's house.
>>> Then we had to go to his uncle's house. Then we had to go to his
>>> grandparents' house. We repeated all of this at Christmas, too.
>>> It's no wonder I despise the holidays. I don't even *like* turkey
>>> (which
>>> is why I'm doing chicken!).
>>
>> Goodness gracious, that's a whole lotta eatin'!!!
>>
>>>>> 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).
>>>>
>>>> Mom always did her acorn squash cut side down on a foil covered
>>>> baking sheet, but I like the sounds of your method much better.
>>>
>>> Baste them with the melted butter from the center a couple of times
>>> while they bake. Just poke a fork in the meat to see if they are
>>> tender and done. Yummy!
>>>
>>>> Thanks for the roll recipe, Jill... :-)
>>>
>>> You're welcome. They are really very good and the house fills with
>>> that fresh-baked bread scent!
>>
>> Yes, thanks for this! You've inspired me, I'm going to make rolls
>> for TDay now. I'll cheat and use the bread machine though :-)))))
>>
>> TammyM
>>
>
> Yeas Be the Gawds... I wouldn't do it. Nope. I wouldn't go. Good
> Lard... I'd rather sit at home and read a book. I will admit, the
> rolls be good. For Jill: Next time take a nasty assesed, burnt roast.
> You will not be missed next time.
>
> Michael

Michael... people wonder why I haven't remarried... I will NOT deal with
inlaws or any of their kin! Nope... didn't have children for a reason. Not
going to deal with kids or grandkids or anything like them.

I can't think of a nasty assed roast, though. That just goes against my
nature! I do love good roast beef!

Jill

"jmcquown" > wrote in message
...
> Michael "Dog3" Lonergan wrote:
>> (TammyM) looking for trouble wrote in
>> :
>>
>>> On Sat, 19 Nov 2005 12:24:19 -0600, "jmcquown"
>>> > wrote:
>>>
>>>> S'mee wrote:
>>>>> One time on Usenet, "jmcquown" > said:
>>>>>
>>>>>> Several days to go here before U.S. Thanksgiving.
>>>>>
>>>>> We're lucky -- we're having two dinners! One with friends tomorrow
>>>>> (I'm taking devilled eggs and pumpkin pie), then again with family
>>>>> on Thursday. I'm glad I've been sticking to my good diet lately.
>>>>>
>>>>> <snip>
>>>>>
>>>> Gawd, when I was married I had to do FIVE Thanksgiving meals. That
>>>> will get you over the Thanksgiving mood really fast!
>>>>
>>>> We had to eat with my parents. Then we'd eat with his parents.
>>>> (And his mom made this really awful runny dressing - you could run
>>>> a spoon through it and it would close back up... eeek!)
>>>
>>> This sounds like my grandmother's dressing. eeeek is right! Ghastly
>>> stuff. I started making my own dressing well over 15 years ago,
>>> much to the delight of most, but by no means all, of the family
>>> members. Now there's something for everyone. I did the same thing
>>> with cranberry sauce. I make fresh for those who like it, and buy
>>> canned for those who prefer those ridges and that metallic taste in
>>> their cranberry sauce :-)
>>>
>>>> Then we had to go to his aunt's house.
>>>> Then we had to go to his uncle's house. Then we had to go to his
>>>> grandparents' house. We repeated all of this at Christmas, too.
>>>> It's no wonder I despise the holidays. I don't even *like* turkey
>>>> (which
>>>> is why I'm doing chicken!).
>>>
>>> Goodness gracious, that's a whole lotta eatin'!!!
>>>
>>>>>> 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).
>>>>>
>>>>> Mom always did her acorn squash cut side down on a foil covered
>>>>> baking sheet, but I like the sounds of your method much better.
>>>>
>>>> Baste them with the melted butter from the center a couple of times
>>>> while they bake. Just poke a fork in the meat to see if they are
>>>> tender and done. Yummy!
>>>>
>>>>> Thanks for the roll recipe, Jill... :-)
>>>>
>>>> You're welcome. They are really very good and the house fills with
>>>> that fresh-baked bread scent!
>>>
>>> Yes, thanks for this! You've inspired me, I'm going to make rolls
>>> for TDay now. I'll cheat and use the bread machine though :-)))))
>>>
>>> TammyM
>>>
>>
>> Yeas Be the Gawds... I wouldn't do it. Nope. I wouldn't go. Good
>> Lard... I'd rather sit at home and read a book. I will admit, the
>> rolls be good. For Jill: Next time take a nasty assesed, burnt roast.
>> You will not be missed next time.
>>
>> Michael
>
> Michael... people wonder why I haven't remarried... I will NOT deal with
> inlaws or any of their kin! >
> Jill

One Smart person, you are! Cudos!
Dee Dee