The arrival of the turkey. 12 pounds, 3 ounces.
I’m not one of those fancy, talented people who brine a turkey and make apple-walnut stuffing, though I’m very envious of those of you who do. At some point tomorrow, I’ll do it the way my mother did … washing it, pulling out the neck and packet of turkey parts, taking sticks of butter and coating the inside of the bird and out, jamming it with homemade stuffing and waiting the three hours or so until the little red thing pops out.
The non-fancy side items will include mashed potatoes, corn, more stuffing, rolls and Jello pie. I’ll have leftovers for a week. This pleases me.
Though my preference really would be to be in West Virginia with my family, this is not a bad second place at all. And it gets me practice in the poultry-handling department so down the road when my parents are a little older, I can easily whip out a turkey like it’s my job.
And, sadly, I’m just looking forward to dinner Friday night — grilled turkey and stuffing sandwiches.
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That is how Mom cooks the turkey, but we don’t put stuffing inside…we have it outside the turkey.
May I give you an Uphold Family creation….”Pea Stuff”. There technically isn’t a real name for Pea Stuff, but it works so you know what it is. It is a can of Campbell’s Cream of Mushroom soup, a can of drained peas (brand doesn’t matter) put together in a pot and heated to their proper temperature. It looks kinda weird, but tastes awesome, especially if you like cream of mushroom soup and peas. I am giving out that recipe to everyone to try this season.
Oooh, very good suggestion, Ty. I need to go back to the store in the morning, so I’ll let you know how it turns out!
And, sadly, I’m just looking forward to dinner Friday night — grilled turkey and stuffing sandwiches.
Nothing sad about that… leftovers are the best part of Thanksgiving!
Sad part of my leftovers? I usually start in on them around midnight!
Correction on the recipe for Pea Stuff….it needs 1/2 cup of milk, gives it consistancy. Everything else is correct. Gotta love Moms and their recipe corrections