Let's see...how many am I ea---I mean, feeding this year? 4 friends, and 9 family members. 13 diners meant acquiring a fairly hefty turkey. 18-lbs, this year. I'm brining and roasting it using Alton Brown's method, which served me so well last year. http://www.foodnetwork.com/recipes/.....ipe/index.html

For an appetizer we'll have Butternut squash soup, http://allrecipes.com/Recipe/Butter......aspx?prop31=8 (I left out the celery, halved the potatoes and used a sweet potato instead of a white one, and baked the squash for an hour at 400 degrees to make it easier to work with.)

Then comes the rest of the spread. Sweet potato casserole, http://allrecipes.com/Recipe/Yummy-......aspx?prop31=4

Garlic mashed potatoes, http://allrecipes.com/Recipe/Garlic......aspx?prop31=5 (I often omit the cheese, and add some milk or 1/2 and 1/2 to get a smoother dish)

Alton Brown's green bean casserole, http://www.foodnetwork.com/recipes/.....ipe/index.html (I don't make the fried onions myself because not only are they super-easy to burn, the French fried onions in a can taste better.)

And StoveTop stuffing, because it rocks.


For dessert, a pumpkin pie and pecan pie bars! http://allrecipes.com/Recipe/Pecan-......aspx?prop31=3