Thanksgiving is less than a week away and I pull out my loose-leaf collection of holiday recipes, looking for the traditional pumpkin chiffon pie-which I serve frozen and slightly thawed-- and my grandmother's crunchy cranberry gelatin-- which John and I love as a refreshing treat well after the meal.
We will be fourteen at table and everyone will be contributing to the feast. Along with the pie and gelatin thing, I'll do the turkey--there's a pomegranate glaze I'm looking forward to trying-- and the dressing too.
It's not that much but I have to plan ahead and make various bits ahead of time--almond brittle for the pie on Sunday, gelatin salad on Monday, brine the turkey and make the glaze on Tuesday, prep the celery and onions and bake the cornbread for the dressing on Wednesday--
With any luck, it'll all come together.
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