Thanksgiving Feast

This year's meal was a success.  Although we knew it would be because we used our tried and true, favorite recipes. 

First, our appetizer was a delicious recipe from Pampered Chef that we adopted several years ago. 

Tangy Pepper-Pecan Brie

Then came our delicious turkey.  We always use a cooking bag - no matter what the recipe says.  It always comes out so juicy and tender.  Usually we use this amazing recipe that came out of my November issue of Bon Appetit magazine in 1994, Apricot Glazed Turkey with Roasted Onion and Shallot Gravy.

However, this year we used another recipe from that same magazine.  It, too, was absolutely amazing and the gravy was phenomenal with sherry in it!  Roast Turkey with Herb Rub and Shiitake Mushroom Gravy.

My husband does a great job carving the turkey every year! Here is the tutorial he uses: How to Carve a Turkey Like a Man

Then, of course, you can't forget the most amazing sides:

 Roasted Garlic Mashed Potatoes

Sweet Potato Casserole with Praline Topping 

Campbell's Green Bean Casserole 

We saw these cute "acorn" snacks to make and the peanut butter cups were supposed to be pilgrim hats, but I got the wrong size cookies.  So, Aubrey came up with this "wonderful idea" of how to make them special. 

Happy Thanksgiving, Pilgrim!

Lucy weighed the same as our turkey - 18 pounds!!!