All the usual dishes were on the menu, but not all are pictured separately:
|Layered Green Bean Casserole|
|Slow-Cooker Sweet Potato Casserole|
|Herb-Roasted Turkey Breast|
The complete plate:
|Clockwise, from bottom:|
beef tenderloin, apple/bacon stuffing, turkey with gravy, sweet potato casserole, horseradish sauce,
green bean casserole [center]
And dessert to boot...blue ribbon carrot cake that was just delicious and a bit overwhelming:
"Oven-Roasted Turkey Breast," Betty Crocker: Holiday Entrées, Sides, Brunches, & More, November 2001, p. 22-23.
"Beef Tenderloin in Wine Sauce" (p. 296) and "Spicy Horseradish Sauce" (p. 295), from The All-New Ultimate Southern Living Cookbook. Compiled and Edited by Julie Fisher Gunter. Oxmoor Press (2006).
"Layered Green Bean Casserole," from my sister Allison in Rossville, Indiana.
"Sweet Potato Casserole with Pecan Topping," from Southern Living Slow-Cooker Cookbook, (Oxmoor House, 2006), p. 234-235.
"Cornbread Stuffing with Apples and Bacon," from David Venable. From "In The Kitchen with David," on QVC.com.
"Blue Ribbon Carrot Cake (1981)," also known as "Best Carrot Cake (October, 1997)," from Southern Living. Compiled in the Southern Living 1981 Annual Recipes, Birmingham: Oxmoor Press. Also found online. The recipe I follow was recommended to and shared with me by John & Ebbie Linaburg of Woodstock, Virginia.