I guess I don't have a good grasp of what a 16-lb turkey looks like. I do this on the bottom shelf under large (c. 10 lb) chickens all the time, so it didn't occur to me...
Baking ahead is doable, but the texture of the potatoes is really best right out of the oven. Send a two-gallon Ziploc bag of cubed and seasoned veggies over to the home of one of your 7 to 9 people the day before, for *them* to bake? And me, I'm always happy about butternut squash, even if it's just microwaved till soft and salted at the table.
I have a recipe for "Navrattan Curry," better known as "Rupali's vegetable stuff," that involves peas and broccoli and tomatoes and potatoes and plain yogurt and the spice mixture garam masala, simmered on the stove. If you're interested I'd be happy to chase it down when I get home. Very tasty; not traditional North American Thanksgiving, though.
<rambly reminiscence warning>The very first time I cooked a Thanksgiving dinner, I invited a bunch of friends from college over. I had all the standard comic adventures with the turkey being done way before I was ready, etc., etc. But just as I was realizing how inept I was at the whole thing, one of the guests called-- was it alright if he brought Justin along? Oh good, because he and Justin were calling from a cell phone in my driveway. Justin is a vegetarian. Aieeee, do I have anything to feed a vegetarian who's already coming in the front door?!? At least you have a little time to plan. </rambly reminiscence>
If he won't eat the broccoli cakes, I volunteer to take them off your hands. |
