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Pre-Thanksgiving Feast

Thanksgiving is a busy time and getting everyone together in one place can be a challenge. Fortunately, our extended family was able to join in a comforting lunch on the Sunday before Thanksgiving.
Preparation started the night before when I baked Southern-style cornbread, cubed it, and dried it in the oven. Southern-style cornbread has no added sugar and no wheat flour.
The dressing included sausage, onion, celery, and garlic.
The main dish was pork shoulder. I braised it in the Dutch oven with some carrots. I eventually cut the 10-pound shoulder in half to make sure it was done on time.
The potatoes went into the oven as the first step in mashed potatoes.
The dressing went into the oven after the potatoes came out.
I riced the potatoes in the food mill then whipped them with milk and butter.
Gravy, of course.
A sumptuous meal and a wonderful chance to spend time together.
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