Happy Thanksgiving! (a little late)

Even though I love Thanksgiving, I feel that it is very important to remember what you are grateful for EVERY day. Thanksgiving is a great American holiday that I have come to love.
I had never been a fan of turkey meat, until I met my mother-in-law's Thanksgiving turkey. Juicy, delicious and with sides to make anyone surrender to gluttony.
Our new tradition, while away from extended family, is to invite others who may not have a family to share this meal with.
Although in the hustle and bustle of cooking all these dishes, I did not find time to photograph everything, I did snap a few pictures of the mayhem cooking that is so worth the effort.

Menu:
Starters (brought by guest):
Deviled eggs
Rolls
Main:
Roasted turkey (12lbs)
Stuffing- Rustic bread and herb
Gravy
Mashed potatoes
Green beans- Panchetta and sage
Sweet potatoes and apples topped with roasted marshmallows
Cranberry relish
Dessert (brought by guest):
Pumpkin pie with whipped cream

All of these dishes were really good, but my absolute favorite, that I will share below, was the stuffing.
I do not, due to health concerns, cook stuffing in the bird. Even though I buy organic, free range birds, I do not feel comfortable with poultry.

Rustic Herb Stuffing (adapted from an Epicurious recipe)

You know this will be good!

• 1 16-ounce loaf country-style French bread with crust, cut into 1-inch cubes (about 11 cups)
• 10 tablespoons (1 1/4 sticks) butter
• 2 bunches green onions, thinly sliced
• 2 cups finely chopped celery
• 3/4 cup chopped fresh Italian parsley
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 large garlic clove, minced
• 1 teaspoon coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 1 large bunch Swiss chard, stems cut from leaves and discarded, leaves coarsely chopped (about 12 cups)
• 3 large eggs
• 3/4 cup (or more) low-salt chicken broth
• 3 ounces coarsely grated Parmesan cheese (optional)

Prep done!

Aroma Fabuloso!

Preheat oven to 375°F. Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.

Melt 10 tablespoons butter in heavy large skillet over medium heat. Add green onions and next 8 ingredients; sauté until celery is tender, 6 to 8 minutes. Add Swiss chard and toss until wilted, about 3 minutes.  Generously butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine. Whisk eggs and 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan, if using.

Add more broth (about 1/2 to 3/4 cup) to stuffing if dry. Transfer to dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.

Sides ready, waiting for turkey. Stuffing in middle.