I'm experiencing the lull before the storm right now, so I thought I'd better take the opportunity to express my thanks for the recipe. I baked the rolls yesterday, and decided my husband and I could share one roll -- just a taste test. When he was done with his portion he told me he'd be happy to finish off the other 19 rolls all by himself and just keep their prior existence a secret from the rest of the family at Thanksgiving dinner. So I'd say they were a hit with him! I liked them too. And with some leftover mashed butternut squash and canned pumpkin, I can see me making a few more batches in the near future. Next time, however, I'll make sandwich rolls because I use those more than dinner rolls. I like having sandwich/hamburger buns in the freezer because they're so versatile. Thanks for the recipe, Annie.

Cynic, is that all???? I better get moving. LOL Maybe I will surprise my family and leave them to fend for themselves and take that trip to England for Christmas. I'll let them have my house and they can do their own cooking. Fat chance, they would starve. I think Laura's boyfriend knows how to cook though and my brother's specialty is Greek pasta salad. My sister is the Queen on Lean Cuisine. LOLOL Not exactly a nice Christmas dinner is it. Okay I have been reprieved, a ton of weight has been lifted off my shoulders. I just called my brother and he and his girlfriend are driving to Toronto for Thanksgiving. David is still at his store counting stock and will be there pretty much all night since the store just closed. He sounds happy to be retiring but I feel kind of sad for him. End of an era. I then called my friend Kathy to see if she had any bacon on hand and she said she did. I asked her to make me some bacon bits for the broccoli salad but she said not to bother making it since rarely do we have a cold salad at Thanksgiving and then she said I ruined her surprise. Kathy is one of my childhood friends and it has always been the tradition in her family to have that marshmallow 24 hour salad for their holiday dinners. I consider that more a dessert salad but hey who am I to mess with tradition and this is her first Thanksgiving without her Mom so I said that was wonderful she made the salad. I like it but usually at a shower or something like that. I never thought to make what we call my Grandma's green lime jello salad made with pineapple, celery and cream cheese LOLOL At our family dinners there was always that pale green Pyrex casserole dish on the holiday table that held the lime green salad. Refreshing it was and I had forgotten all about it. I will have to remember it for Christmas. Out of all the vintage Pyrex I have in my huge collection that pale green casserole dish is one I have never been able to find at yards sales or thrift shops. I think my sister Lizzie absconded Grandma's green dish so I will have to ask her if she still has it. Lime green cream cheese jello is just not tradition without serving it in that dish. Oh my. I now don't have to put 2 extenders in the table now so I should have a table cloth that will suffice. I know I should do it anyway but now I don't have to make that extra effort to make sure everything in my house is in perfect order and now I can hide books and my computer stuff on the attic stairs and the dog can still have his toys out and the dog food bag can remain where it is. I was getting ready to get on my butt and start cleaning baseboards since the "girlfriend" was coming. Tomorrows Menu Turkey Stuffing Cranberry Sauce Brussel Sprouts sliced cooked with garlic and cream Orange glazed carrots Squash Mashed turnip Mashed potatoes and gravy Tray with raddishes, olives, my pickled beets 24 hour salad Rolls Pumpkin pie Butter tarts - my Mom's filling recipe, Tenderflake shells I will go raid my Pyrex collection for all the autumn coloured pieces and that way I can keep the food warm in the oven and put right on the dinner table to serve. I wouldn't do that with good china which I don't have right now. I'm still waiting for my Grandma's china to make its way back to Windsor - it just needs a ride LOL Grandma's Royal Doulton china and her pale green Pyrex dish now that for a beautiful holiday table. Thanks again for helping me and listening to my rant. I am so relieved and now will be able to enjoy myself more with the usual suspects in attendance. Anne

A repost. I will be using my grandmother's Theodore Haviland NY "Pink Spray" china. The menu is: Turkey and oyster dressing (9x13 pan) with giblet gravy English Peas Sweet potato casserole (no marshmallows) Fresh berry cranberry sauce Rolls Five cup salad Pumpkin pie with whipped cream I will probably have to add canned green beans and canned corn for the youngest two grandchildren. This a request from them. No extra seasoning and no frozen or fresh allowed, LOL. Seasoned, injected, wet brine, or dry brine not wanted. Also no grilled, smoked, or fried turkey. The grilled, smoked, and fried is okay in the summer, but not for Thanksgiving or Christmas. Anything with added salt is not wanted at anytime. My husband is very sensitive to salt and does not like it (I don't like that much salt either). Yes, it will be cooked in a covered roaster to 165* and allowed to rest. It will be carved before getting to the table. The mess will be in the garage frig before anyone gets here and saved for turkey stock. I am not knocking anyone else's way of doing their bird (unlike someone on here), but this is the way we like it. We have lots of juicy turkey. Plenty for leftovers and enough to freeze for all the other turkey dishes we like.

Artemis_Ma, that sounds like the stuffing I make now that was my Mom's recipe. Here's my recipe: My Stuffing (or Dressing depending on your frame of mind) Growing up, our family always used to stuff the turkey. Thus, it was stuffing. However with all the concern about bacteria and under cooking, I started cooking it in a casserole dish. Thus, it is no longer stuffing, but dressing. Ingredients 16 cups of assorted mild flavored stale bread 1 onion, chopped fine 3 stalks of celery, chopped fine 1-16 oz tube of sausage (I like Jimmy Dean regular or sage) 2-4 cups chicken broth 6 oz sliced fresh button mushrooms 6 tablespoons butter Poultry seasoning (parsley, sage, rosemary, thyme, salt and pepper) Whenever I have ends of loaves of bread, or we don’t finish a loaf of bread, I’ll put them in a freezer bag and throw them in the freezer until I’m ready to make stuffing. You want to use mild breads (any white bread, hamburger or hot dog rolls, whole wheat, multi grain, sour dough, Italian, French, etc, work well. Breads that have a strong flavor like rye bread, pumpernickel, garlic bread, etc, will overwhelm the flavor of the stuffing. Don’t use these.) Toast bread in the toaster until golden brown. Tear bread into bite size pieces and put into a large bowl. In a large skillet, cook the sausage until no longer pink. Do not drain. Put sausage (grease and all) into bread bowl and crumb sausage. In the same skillet, melt 2 tablespoons of butter. Sauté onion until translucent. Add to bread and sausage (do not drain). In the same skillet, melt 2 tablespoons of butter. Sauté slice mushrooms until tender (until they start to sweat). Add to bread and sausage (do not drain). In the same skillet, melt 2 tablespoons of butter. Sauté celery until tender. Add to bread and sausage (do not drain). Heat the chicken broth (start with 2 cups) until boiling and pour over the bread and sausage mixture. Add two heaping tablespoons of poultry seasoning. Mix everything with your hands. The mixture should be moist but not soggy. If the mixture is still dry add a little more chicken broth. If stuffing the bird, stuff the bird and cook according to roasting directions for the bird. If making dressing, place the stuffing in a greased casserole dish (or two. I use two smaller casserole dishes. A 13x9 baking dish can usually accommodate it.) Bake covered at 350 degrees F for 1 hour.