It seems like I was cooking all day. The house smelled wonderful from the roasting turkey with the sausage stuffing.
I was following the recipe from Cooks Illustrated Best Recipe cookbook for a stuffed roasted turkey. They suggested putting onions, carrots and herbs on the bottom of the roasting pan as well as 1 cup of water. The roasting pan that I was using was large and very dark. The turkey ended up cooking at 400 for an extra 15 minutes while I was out and may have contributed to the onions and carrots on the bottom turning completely black. I wasn't sure if the drippings would taste burnt but they were fine for the gravy.
We sat down to roasted turkey, stuffing, mashed pototoes, gravy, cranberry sauce, steamed broccoli, roasted sweet potato and rolls. Only the rolls and the cranberry sauce were courtesy of Whole Foods Market. It all tasted great and V enjoyed it as well. As for the kids, G ate turkey and rolls, D ate turkey, sweet potato, broccoli and stuffing and A took one look at the food on the table and said he didn't want it. Instead he had a peanut butter sandwich and yogurt for dinner and a popsicle for dessert.
For dessert we had two pies, maple pecan pie and pumpkin pie. Both recipes come from the William Sonoma Pie cookbook and they are the ones that I make every year for Thanksgiving. V loves pecan pie and this one is very easy to make and the maple syrup gives it a slightly different flavor. I love pumpkin pie (though I will eat the pecan pie as well) and this recipe is also slightly different as it contains ground pecans and rum. I left out the pecans this year in hopes that G would try it but she settled for chocolate ice cream with lots of whipped cream. Rather than eating pie, she just wanted to pose for the picture with them.