Ok, D2 called it: we’re home for Tday and will cook something light but traditional. I’m happy.
raclut, no flannel pjs, candles or Gilmore girls with us, either. I do like a simple sweet potato dish that’s easy to scale down. Peel and cube as much potato as you want (and it’s good left over). Toss in olive oil and a bit of salt and roast at 400 until tender. Cool slightly and squeeze lime juice over it and sprinkle with fresh chopped cilantro. The starches and natural sugars in the sweet potatoes carmelize at the edges and brown and get crispy. Lime and cilantro wake up the flavors.
dragonmom, I am going to try that recipe but not for Tday…I want it sooner !
Dragonmom, I’m going to try your recipe in the next few days because I love anything with lime and cilantro.
The recipe below incorporates beets with sweet potatoes. (Salad stuffed sweet potatoes)
http://www.traderjoes.com/Recipes/recipe/336
me too!
looking for a corn recipie that is not creamed.
Bacon, shallots and corn is all I have found so far…
Would a tomato, corn, and avocado salad work?
http://www.marthastewart.com/313568/tomato-corn-and-avocado-salad
There’s also a grilled corn and avocado recipe.
http://www.yummly.com/recipes/avocado-and-grilled-corn-salad-with-cilantro
Thanks, raclut
I signed up for Yummly
I am taking sides and there is never enough room to reheat so am thinking
more about different salads.
I must, however, make a tomato gratin and hope it stays warm in my carrier.
I will also consider a veggie dish in a slow cooker.
@oregon101 -This was one of the best holiday serving purchases I have made. You can reheat and keep food warm without taking up precious oven space. It is also very portable. I have two and will sometimes fill more than one crock with the same popular side to have a larger quantity. The crocks hold 2-1/2 qts.
http://www1.macys.com/shop/product/bella-13576-3-x-2.5-qt.-triple-slow-cooker-with-lid-rests?ID=605120&CategoryID=7554&tdp=cm_app~zMCOM-NAVAPP~xcm_zone~zPDP_ZONE_A~xcm_choiceId~zcid6N0011-70295c73-4a0c-4521-9b92-a8bb342fd8dc%40H7%40customers%2Balso%2Bshopped%247554%24605120~xcm_srcCatID~z7554~xcm_pos~zPos1
,^^I saw that at Macy’s but imagine that to be heavy if it holds three dishes.
I have those disposable foil containers you put on a rack with a candle underneath to keep food warm.
@raclut, I have something similar. The crocks come out, so it’s really not bad to transport. My husband likes things hot, so it is very useful to us around the holidays.
Crock Pot makes something that can be disassembled into individual modules:
http://www.crock-pot.com/specialty-new-hook-up-connectable-entertaining-system/
Saw them at Costco the other day.
Eeeeeeeeeeek. It’s meet the 99.99% sure future in-laws of my yds. They are coming here. :-SS
Plus mds and DIL, ods and SO and yds and SO and her brother. 11 of us.
We already have bought a second “table” for the dining room/living room. It lives as a console table under the front window when not in use and then becomes a card table size or opens up again to double that.
Food? The usual, turkey, stuffing, potatoes, cranberry sauce, green bean casserole, corn pudding, only I’m not making pumpkin pie, I’m making pumpkin crunch cake. And apple pie.
It will be fun as long as I down a fast glass of vino just before they get here. 
Ooh, can you tell us your corn pudding recipe? More or less.
Ooh, can you tell us your corn pudding recipe? More or less.>>>>>
This is so incredibly pedestrian, it’s embarrassing. And unhealthy. And caloric. But yds begs for it. Oh well, once a year, right?
1 can Niblets corn (about 15 oz. size)
1 can creamed corn " " " "
1 stick butter
1 box Jiffy corn muffin mix
2 eggs, beaten
1 C. sour cream
1/2 C. milk
I melt the butter in a square baking dish, then beat the eggs in it. Then stir in everything else. Bake at 350 x 1 hour.
Thx. Now I have one thing on my menu. I went looking for a lighter version, nothing exciting. The same recipe (minus the milk) is on Allrecipes- 2300+ 5-star reviews. Yay. They have the calorie and fat numbers, which I’ll spare you. 
I’ll go ahead and make it your way.
They have the calorie and fat numbers, which I’ll spare you.>>>>>>
Thanks! LOL. If yds didn’t beg for it, I’d not make it. Or I’d halve the recipe if I could.
Do most of you brine your turkey? I am considering it this year.
Yes, I brine my turkey–when I make turkey (not hosting this year! hooray!). I just found out that a kosher turkey doesn’t need to be brined, because of the way it’s processed–so next time I make turkey, it will be a kosher bird.
@Igloo , I have brined my turkeys for the last several years. They are so good. Last year , I had a little turkey mishap because the turkey , plus brine was so heavy that I dropped it when I was trying to carry it to my outside fridge. I really should have had an extra set of arms to carry it. I ended up losing about two thirds of the brine and I didn’t have enough kosher salt to make another batch of brine….I winged it with what I had left and made an herb compound butter to put under the skin when I roasted it….so it was sort of half brined . half herb roasted and it was so good !
I tried to duplicate it for Christmas and the magic didn’t happen 
I will always brine my turkeys because it just makes for a fantastic , tender , flavorful bird
I have never brined my turkey. I think it’s funny what a “divided” issue this is… most people are solidly in one camp or the other. Personally, I’ll trust that brining makes a good bird. I’m just happy with my method and not interested in change after all these years! I have started alternating my butter basting with cider, which has made for a very flavorful gravy.