Presum they have cranberry sauce with the turkey, what about bread sauce too ?or is the later very english ?
More than likely the young lady will appreciate simplicity. A lot of recipes suggested for the American Thanksgiving Day dinner tend to the overdone (no pun) and can overwhelm the first time cook. For example; The turkey should be about a pound to a pound and a half serving per person since there’s quite a bit of waste. They generally run, at least here in the western U.S., between 10 and 12 pounds, although we buy ours fresh rather than frozen from a nearby Mennonite Colony because they can promise us one between 20 to 24 pounds (large family, lots of leftovers). The “stuffing”, in my opinion, should consist simply of about 2 loaves of day old bread (doesn’t need to be dry as some insist), a couple of cans of Campbell’s Cream of Celery soup, sage (easy on the sage for me), black pepper freshly ground, and salt. Stuff the turkey with some of it to keep it moist in the cooking and the rest goes into a loaf pan for later baking to actually serve with the turkey. Brown it nice and crusty
