Estimated dinner time: 3 p.m.
Actual dinner time: 3:03 p.m.
Turkey weight: 17.7 lbs
Turkey cooking method: Brining overnight a la Nigella, then cooked by combining the Nigella and Joy of Cooking methods
Most successful appetizer: onion tart with mustard and fennel
The first dish to run out: slider stuffing (much to my brother's delight and my mother's dismay)
Best leftovers: green bean casserole
Hours I napped, having fallen asleep on the couch after everyone left: 2
My first Thanksgiving as head cook: a success
10 White Castle sliders, no pickles
1 1/2 c celery, diced
1 1/4 tsp ground thyme
1 1/2 tsp ground sage
3/4 tsp black pepper, coarsely ground
1/4 c chicken broth
Cut each of the sliders into about 9 pieces and place in a large bowl. Add the diced celery, thyme, sage, and black pepper, stirring to combine. Add the chicken broth and stir until everything is moistened. Transfer the stuffing into a buttered casserole dish and bake for 1 hour at 350 degrees Fahrenheit.
Green Bean Casserole
20 oz. frozen french cut green beans
1/3 c chopped onions
2 tbsp butter
2 tbsp flour
1 tsp salt
1/4 tsp pepper
1 c sour cream
1 c shredded sharp cheddar cheese
Cook the green beans according to package directions and drain. Saute the onion in butter until translucent. Add the flour, salt, and pepper, stirring to blend. Add the sour cream, stirring constantly. Cook and stir until sauce is smooth and thickened. Add the cooked beans and pour into a shallow baking dish. Sprinkle the top with shredded cheddar.
Cook at 350 degrees Fahrenheit for 15-20 minutes.
Note: You can make this dish a day ahead and refrigerate it until you're about ready to heat it. It works best if you wait to top the casserole with the shredded cheese until just before it goes in the oven.