Dressing cooked in the crock pot.
Potatoes & gravy cooked on the stove.
Green Beans & rolls cooked in the oven.
It was awesome to not have to put off cooking some things because the oven was in use.
We did purple mashed potatoes for the first time this year, and I think I will try to do these every year from now on.
I had two bowls of cranberries. One just plain cranberries. The other bowl was something I saw on the Today Show this morning and decided at the last minute to do it. It was whole berry canned cranberries, with some blueberries, blackberries, raspberries, and boysenberries mixed into it (I had a bag of mixed berries in the freezer left over from jam-making). YUM!!!!! I'm going to keep that one also.
I also added pine nuts to the dressing this year, in addition to dried cranberries, I think I may keep that combination also.
This is the first time in a few years that we've done Thanksgiving here at the house, so the first time I've cooked the meal in a while. I like the little tweaks I made to the traditional dishes. In the past, we've done traditional bread dressing. I tweaked that recipe with the addition of sweet italian sausage, dried cranberries, and the pine nuts. I cut the onions and celery in half, sauteing half with the sausage and putting the rest in un-cooked before combining it all in the crock pot. It gave some more variety in the texture which I liked.
The turkey was brined to perfection, which I had missed. I'm the only one in the family to brine my turkeys, which is my favorite way of doing it.
Oh, hey... there's still pumpkin pie in the kitchen! Later!