Today's job list:
* Prep the vegetables for the turkey; refrigerate.
* Prep the Sausage and Apple Stuffing but do not bake; refrigerate
* Make the Scalloped Potatoes, but do not bake; refrigerate
* Prep the Brussels sprouts for the Sauteed Brussels Sprouts with Poppy Seeds; refrigerate
* Prep the carrots for the Brown Sugar-Glazed Carrots with Rosemary and Pecans; refrigerate
* Toast the pecans for the Brown Sugar-Glazed Carrots with Rosemary and Pecans; store at room temperature
* Make the Sweet Potato Pie; refrigerate
I ran out of time, and wasn't able to bake the pie today -- I'll bake (and post the recipe) tomorrow. My house smells so good right now! I can't wait to try all of these dishes!
Sausage and Apple Stuffing
Serves 8
1 tbsp olive oil plus more for the baking dish
4 links sweet Italian sausage, casings removed (about 1 pound)
3 stalks celery, thinly sliced
2 medium onions, chopped
2 tart apples (such as Granny Smith or Pink Lady, cored and chopped
1/4 cup chopped fresh sage
Kosher Salt and black pepper
1 large baguette (about 3/4 pound), cut into 3/4 inch pieces (about 7 cups
3 cups low-sodium chicken broth
2 large eggs, beaten
Heat oven to 375. Lightly oil a 9x13 inch or some other shallow 3 quart baking dish. In a large skillet, heat the oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 6 to 8 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
To the drippings in the skillet, add the celery, onions, apples, sage, 3/4 tsp salt, and 1/2 tsp pepper. Cook, tossing often, until the vegetables are tender, 7 to 9 minutes.
Add the vegetable mixture, baguette, broth, and eggs to the sausage and toss to combine. Transfer to the prepared baking dish and cover with foil.
Bake the stuffing for 20 minutes. Remove the foil and bake until browned, 20 to 30 minutes more.
TO PREP AHEAD: Prepare the stuffing up tot he point of baking (but do not bake) up to 2 days in advance; refrigerate, covered. On Thanksgiving Day bring the stuffing to room temperature and bake as directed.
Scalloped Potatoes
Serves 8
2 tbsp unsalted butter, plus more for the baking dish
1 medium onion, finely chopped
2 cups heavy cream
2 cups whole milk
1 bay leaf
1 tsp fresh thyme leaves
1/4 tsp ground nutmeg
Kosher salt and black pepper
4 pounds russet potatoes (8 medium), peeled and sliced 1/8 inch think
6 ounces Gruyere or Cheddar, grated (about 1 1/2 cups)
Heat oven to 375. Butter a 9 x 13 or some other shallow 3 quart baking dish. In a large saucepan or Dutch oven, melt the butter over medium high heat. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Add the cream, milk, bay leaf, thyme, nutmeg, 2 tsp salt, and 1/2 tsp pepper and bring to a simmer.
Add the potatoes to the saucepan and simmer, stirring occasionally, until tender, 20 to 25 minutes.
Discard the bay leaf and transfer the potato mixture to the prepared baking dish; sprinkle with the Gruyere.
Bake until bubbling and golden brown, 20 to 25 minutes.
TO PREP AHEAD: Prepare the potatoes up to the point of baking (but do not bake) and refrigerate, covered, up to 2 days in advance. (Alternatively, prepare up to 1 month in advance; free, tightly wrapped.) On Thanksgiving Day thaw the potatoes (if necessary) and bring to room temperature. Bake at 375, covered with buttered foil, until bubbling, 20 to 25 minutes. Uncover and bake until the top is golden brown, 20 to 25 minutes.
Brown Sugar-Glazed Carrots with Rosemary and Pecans
Serves 8
1/2 cup pecan halves
3 pounds carrots-peeled, cut into 2 inch lengths, and halved lengthwise if large
1/2 cup packed light brown sugar
4 tbsp (1/2 stick) unsalted butter
2 sprigs fresh rosemary
1/4 tsp cayenne pepper
Kosher salt and black pepper
1 tbsp fresh lemon juice
Heat oven to 375. Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.
Meanwhile, in a large saucepan, combine the carrots, brown sugar, butter, rosemary, cayenne, 1/2 cup water, 1 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil, reduce heat, cover and simmer until the carrots begin to soften, 8 to 10 minutes.
Uncover the saucepan and cook, stirring often, until the carrots are tender and the liquid has thickened, 10 to 15 minutes more.
Discard the rosemary and toss the carrots with the lemon juice and pecans.
TO PREP AHEAD: Toast the pecans up to 2 days in advance; keep at room temperature, covered. Peel and cut the carrots and combine with the butter, rosemary, cayenne, salt and pepper up to 2 days in advance; refrigerate, covered. On Thanksgiving Day transfer the carrot mixture to a large saucepan, add the water and sugar, and proceed with the recipe.
Sauteed Brussels Sprouts with Poppy Seeds
Serves 8
1 1/2 pounds Brussels sprouts, trimmed
3 tbsp olive oil
1 large shallot, finely chopped
Kosher salt and black pepper
2 tbsp white wine vinegar
1 tbsp poppy seeds
In a food processor fitted with the slicing disk, slice the Brussels sprouts.
In a large skillet, heat the oil over medium-high heat. Add the shallot and cook, stirring often, until beginning to soften, 2 to 3 minutes.
Add the Brussels sprouts, 1 1/2 tsp salt, and 1/2 tsp pepper to the skillet and cook, tossing often until the Brussels sprouts are tender, 4 to 6 minutes. Remove from heat and stir in the vinegar and poppy seeds.
Slice the Brussels sprouts up to 2 days in advance; refrigerate, covered. On Thanksgiving Day proceed with the recipe.
Heat oil in large pot over medium heat. Saute onions until soft and translucent (about 5 minutes). Add garlic, celery and carrot stalks, and cook for additional five minutes stirring occasionally. Add beans and water, and bring to boil. Lower heat to simmer, cover, and cook beans 30 to 40 minutes skimming off any foam. Beans are ready when they are just cooked through but not mushy. Discard carrot and celery stalks. Beans and stock are now ready for use or storage. 
