In one pan, I have the vegetables for the dressing - onions, celery, diced carrots (a first for me) and baby bella mushrooms with bay leaves, pepper, salt-free poulty seasoning and a quarter-cup of Imagine vegetable broth, which will be the liquid and the salt. I'm cooking them with oil and margarine for that authentic taste (my mother always used margarine for this.) In the other, I have thinly sliced onions frizzling in oil and pepper. I've already toasted the slivered almonds. These will be combined with the green beans.

As soon as jonbaker comes back from the grocery store, I'll make the dressing and put it in the oven. (I forgot eggs last night. MUST have an egg in this stuffing. Fortunately, my brother-in-law has no objections to eggs.)

Turkey is thawed. I'll put it in the oven the same way I did for Rosh HaShanah - on a bed of celery, onions and carrots as an edible rack. It goes in upside down and gets turned around halfway through - I'll do that around twelve. If necessary, I'll take out the pan of stuffing then. Then I clean off my salad greens (I got two red leaf lettues and a bunch of arugula and some parsley - I like herby salads) and dry them and put them in the salad bowl with the other salad vegetables.

Then all that will remain in terms of cooking is reheating the soup (with some water and maybe veggie broth, although I'm seriously thinking of adding soy milk - it just seems to be a very small amount of soup) and cooking the green beans.

In the time it took me to write the above, my frizzled onions were done, as were the stuffing veggies,and I realized I needed to put my monster turkey in the oven. So it's there, on its tummy, covered with poulty seasoning and cooking spray, with a fancy probe thermometer it its thigh. I'll turn it over in a couple of hours.