dixiedragon
Well-Known Member
What's everyone cooking or eating?
This weekend I'm going to make make-ahead turkey gravy, so we have plenty of gravy! My parents host, and some how my aunt has become the Gravy Queen. she ALWAYS frets about having enough gravy, so she thins it out to the point it's barely gravy. So I like to do a batch of this make-ahead gravy, freeze it, and heat it up Christmas day. No gravy drama!
We usually have 3 kinds of dressing/stuffing. I make Paula Dean's cornbread dressing (the best one). Mom makes a white bread stuffing (goes in the bird) and oyster dressing (vom).
My dad likes to purchase a really nice, expensive piece of red meat - and then somehow set it on fire on the grill. It is ALWAYS burned on the outside and raw in the middle. I have no idea how he manages this feat. Plus he demands a triple batch of Bearnaise sauce (I use the Knorr packet), which we end up throwing away because nobody eats the scorched raw meat, therefore nobody eats the sauce.
Gravy Queen makes an amazing cheesecake every year.
This weekend I'm going to make make-ahead turkey gravy, so we have plenty of gravy! My parents host, and some how my aunt has become the Gravy Queen. she ALWAYS frets about having enough gravy, so she thins it out to the point it's barely gravy. So I like to do a batch of this make-ahead gravy, freeze it, and heat it up Christmas day. No gravy drama!
We usually have 3 kinds of dressing/stuffing. I make Paula Dean's cornbread dressing (the best one). Mom makes a white bread stuffing (goes in the bird) and oyster dressing (vom).
My dad likes to purchase a really nice, expensive piece of red meat - and then somehow set it on fire on the grill. It is ALWAYS burned on the outside and raw in the middle. I have no idea how he manages this feat. Plus he demands a triple batch of Bearnaise sauce (I use the Knorr packet), which we end up throwing away because nobody eats the scorched raw meat, therefore nobody eats the sauce.
Gravy Queen makes an amazing cheesecake every year.