I am sitting here with my younger son watching the Macy’s Day Parade, sipping my coffee, my rolls are rising in the oven with just the light on, and I am feeling thankful for all this year has brought me. I have a wonderful family ( both immediate and extended across the country), the best dog in the world, wonderful doctors at the Kellogg Eye Center, and the joy cooking brings me.
Thanksgiving cooking is a weeklong cooking event for me. So, the pies (pecan and pumpkin) are already done, so is the cranberry sauce and cranberry salad. The mashed potatoes were made in the Instant Pot yesterday, and I will reheat them today. I also used the Instant Pot yesterday to make the mashed sweet potatoes I will use in my casserole that I’ll assemble in a few hours – I even made the streusel topping for it last night. I’ll also make my light from scratch Corn Casserole in the Instant Pot today – again, I mixed together the dry ingredients last night and put them in a container to use today.
As you can see, I’m all about making the actual cooking I do on Thanksgiving itself easier so that I can enjoy the holiday and the football!
My tip for the day is to head over to Pressure Cook Recipes.com for their Cranberry Sauce in a pressure cooker recipe. It was literally 15 minutes from when I took my bag of cranberries and orange from the refrigerator until when I put my container of finished cranberry sauce back in. This one is definitely a keeper, especially if you are on Weight Watchers, because it uses half the sugar and I substituted Splenda, making the orange juice the only thing with points in the recipe.
I wish you all a Happy Thanksgiving and a table full of good food!