Twenty pound turkey in the freezer. I'll put it in a countertop roaster and cook it up - if it doesn't look brown enough, I'll pop it in the oven for a couple of minutes to make it pretty. Roaster keeps it very moist - better than the oven. Stuffing in a slow cooker. Green beans in the other slow cooker. That leaves the stove and oven open for homemade rolls, making gravy, mashed taters and all of the veggie dishes that all seem to need to be done in the oven.
I started doing the turkey on the countertop a few years ago out of necessity and we all agreed it tasted better and made the whole dinner making process easier. I try to involve everyone, asking for desserts, sides, etc. But in truth, I do most of the work and enjoy it that way. My husband's duties are picking out the wine and cutting the turkey. I plan out ahead of time what serving dishes and plates to use for everything, like a general planning a battle.
Cleanup is pretty easy - I try to have everything just about cleaned up and the dishwasher empty when we sit down to eat, so that there's not much more to do except put the dishes in the dishwasher, clean up the last few prep pieces. The biggest chore is putting away the leftovers, which I hate to do.
I think we're going to do a broccoli casserole along with the green beans. We've cut way back on the number of dishes we put on the table - trying to if not eat healthier (impossible on t-day) but at least consume less.
I love my family but they are boisterous as hell.
