8:30am: Shower. Get in turkey gear (daytime pajamas + apron).
9am: Take the lasagna and stuffing that you assembled the night before, and the cranberry sauce and gravy that you made days before, out of the refrigerator so that they can come to room temperature.
Sip on smoothie and begin to cook, starting with Double Apple Pie. You made the bottom crust the night before so now all you have to do is:
Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Refrigerate.
9:45am: Bake lasagna, 30-45 minutes (375 degrees), until the top is golden brown. Set aside.
10:30am: Bake stuffing, 30-45 minutes (325 degrees). Set aside.
11:15am: Dress kale salad, put in refrigerator. Have a snack.
Noon: Take pie out of refrigerator and let it come to room temperature.
Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
1:00pm: Put apple pie in oven, 15 minutes at 400 degrees, 1 hour and 15 minutes at 350 degrees.
Snack again, sit down. Set the table, get serving dishes ready. Also an acceptable hour to start drinking.
2:30pm Take apple pie out of oven, put turkey in. Increase heat to 450 degrees. Roast 25 minutes. Decrease heat to 425, roast 25-35 minutes more.
Make yourself look presentable.
3:40pm While turkey is resting, reheat the lasagna, stuffing, and green beans in oven, warm up the gravy on the stovetop, take kale salad out of refrigerator and refresh the dressing if needed.
4pm DINNER TIME! Is everything on the table?
- Pumpkin-Kale Lasagna
- Cranberry Sauce
- Mashed Potatoes
- Green Beans
- Kale Salad
- Apple pie (cooling off in the background to be enjoyed later that night)