7:00 am: I forgot the pie crust dough would have to be chilled before pre-baking, and the fats frozen before making the dough. So we froze the fats over breakfast and made the dough afterward in the food processor. Now it’s chilling.
10:45 am: Phew! Mocha raspberry trifle assembled. Pie shell baked. Mini puff pastry shells filled with chocolate cream and topped with cool whip. Two versions of cornbread in the oven (sweet & not sweet). Sweet potato casserole assembled.
Monday morning: Well that’s the point at which I stopped having time to post. We made two stuffings (sausage mushroom, and ‘plain’), made the sweet potato pie, roasted the brined turkey, made bacon cheddar biscuits… We filled baked frozen puff pastry mini-shells with an agave tofu chocolate cream and topped them with a little cool whip, and you wouldn’t believe how stunning they were (not to mention I doubt anyone would have guessed they had tofu in them). Then we made garlic broccoli and some lightly buttered & parsleyed carrots at the last minute.
But the best part was all the cool friends who visited. Unfortunately a couple of them are allergic to cats and had to be doped up, but I think they enjoyed the food!