Shopping List

1 bunch curly parsley
2 bunches sage
2 bunches thyme
1 large sweet onion
8-10 sweet potatoes
2 fennel bulbs
1 head celery

1 1/2 pound loose sweet Italian sausage

2 dozen eggs
1 quart whole milk
1 pint half and half
1 lb unsalted butter

1  32 oz container Kitchen Basics Chicken Stock (regular)
2 large bags unseasoned bread cubes
package pillsbury pie crusts
4  oz dark semi-sweet chocolate
Sugar cane syrup
2 cups pecan halves
2  12 oz jars chestnuts
brown sugar

Soy milk


  • STOP!  I am always going to remind you to check your pantry against your shopping list before you leave for the grocery store so you don't buy something you already have.
  • Organize your shopping list.  Add up the total amount of a single ingredient you will need for all dishes. List items to correspond with the layout of your supermarket.
  • I shopped on Tuesday because Wednesday morning the cooking started.
  • Normally, I use flat Italian parsley but not for my stuffing.  Why?  Who knows.  That's just the way I learned to do it.
  • I also buy more fresh herbs than I think I will need to make sure that I don't run out.  
  • Buy large fennel bulbs.  It doesn't matter if they are bruised you are sautéeing them.
  • You must buy fresh eggs to make the soufflé to make sure you whites are  nice and fluffy.  I like cage free organic but, whatever you are accustomed to is fine.
  • I like Kitchen Basics and I don't like the unsalted broth -- I think it is tasteless.
  • This is a lot of bread cubes -- we had a 23 lb turkey this year and 12 people at dinner.  Plus everyone loves stuffing and wants the leftovers.
  • Cheated on the pie crusts this year because there was so much other stuff to do.  No one seemed to mind.
  • Buying the chestnuts roasted and peeled makes your life so much easier.  One year I tried to do it myself and it was just a headache.
  • I buy the Ghiradelli chocolate when I am baking.
  • Soy milk and margarine?  Yes, to make the soufflé for our lactose intolerant guest!

Everyday Divas Celebrations
with Mimi and Sue
Mimi's Thanksgiving Specialties