Planning the Big Dinner

I've been working on my menu and shopping list for Thanksgiving in Maine. Here's the list of ingredients and kitchen tools needed beyond basic knives, spoons, and cutting boards, in case you want to cook along


> Herb roasted turkey with gravy
* Turkey
* rosemary, sage, thyme
* onion, carrot, celery
* de beurre, de beurre, encore de beurre
* roasting pan with rack, pastry brush

> Garlic Mashed Potatoes
* russet potatoes
* garlic cloves
* milk and butter
* potato masher

> Wild rice and mushroom dressing
* 2 tablespoons butter
* 1 onion
* 2 celery stalks
* 1 or 2 boxes of wild-rice blend
* 2 or 3 cups of mushrooms (button type, portabellos, dried shitaakes, etc)
* Sauce pan

> Cranberry sauce with dried cherries
* 12 ounce package of fresh or frozen cranberries
* 1 cup dried cherries
* 1 cup sugar
* Small sauce pan

> Brussel sprouts with hazelnuts
* 1 pound fresh brussel sprouts
* salt and pepper
* 1 tablespoon butter
* 2 tablespoons blanched hazelnuts (
* Large skillet

> Green bean casserole
* I'm not making this one, Betty is.
* casserole dish

> Pumpkin pie
* 3/4 cup sugar
* salt
* spices: cinnamon, ginger, cloves
* 2 eggs
* 1 15 oz can of pumpkin
* 1 12 oz can of evaporated milk
* 1 9 inch graham cracker pie shell (to make our own we can do a basic pie crust
with flour, sugar, water, and butter)
* mixing bowls
* Pie plate

> Appetizers
* Pepperidge farm cheddar cheeseballs are a favorite, served with wheat thin
crackers.
* Cornichons are little garlicky pickles. Of course, giant tart dills are Ben's
favorite (blech).