This is late, but I promised my husband that I would post photos of our wonderful dinner on the blog, so here you go!
My husband can saute at high speeds!
We opted for a Field Roast Celebration Roast this year instead of the usual Tofurkey Roast. It was a wonderful change. The Field Roast products are seasoned very well and have more of a 'gourmet' feel to them when compared to the Tofurkey.
We also had....
-Wild Rice (Lundberg's brand made in the rice cooker. We added mushrooms while it was cooking)
-Herbed Biscuits (From a Jae Steele cookbook)
-Pecan Pie (From vegweb.com by jakem0545)
-Cranberry Sauce (This was the first time I've ever made this. It was created using all the best ideas I read from various websites)
-Salad (Simple and delicious!)
-Stuffing (This part is disappointing. It was from a bag from the grocery store and had high fructose corn syrup in it. :( But I added celery, onion and brussel spouts to make it a little better)
-Green Beans (Yes from a can. I have a weakness for canned green beans)
-Chantrelle Mushroom Gravy (This was Will's creation. Typical mushroom gravy only made with button and chantrelle mushrooms)