Glazed Carrots

Traditional Stuffing

Biscuit, Bacon, and Cheddar Cheese Stuffing

Brussel Sprouts 

Mashed Potatoes:  There is no link, but I do have a make ahead tip. You can peel and slice your potatoes the day before and store them in water.  Then on the day simply drain the potatoes and cook them as usually. Oh and don’t forget the garlic!  I like to boil the garlic with the potatoes to take a little bit out of it.



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