How does one cook an entire Thanksgiving dinner while living in a 5th wheel RV? My relationship status with dinner this year reads “It’s complicated.” I’m determined, though, and I’m documenting for posterity. I’ll forget all of this by next year.
Roasted sweet potatoes and apples in a honey bourbon glaze: http://www.myrecipes.com/m/recipe/roasted-apples-sweet-potatoes-honey-bourbon-glaze

I cooked the sweet potatoes on the grill ahead of time, then on turkey day I made the glaze on the rv stove, combined everything with the apples on the bottom so they’d cook faster, and roasted it on the grill in a 9×13 pan.

Baked beans:

The charcoal grill took point again! I cooked the bacon and hamburger in the electric frying pan, combined everything in the Dutch oven, and put it on the grill without the lid for an hour and a half.

Justin went out to buy charcoal the other night and came home with lump oak. I’d never used lump charcoal before, my go-to was Kingsford briquettes. I’m never going back! The lump oak has such a nice smoke to it, not overpowering like I anticipated, and burns HOT.

Stove Top stuffing: *womp womp* Something had to give, and honestly I do that every year. Maybe next year I’ll make the stuffing from scratch. Or not.

Mashed potatoes: This one was the same as usual. Boil potatoes on the stove, hand over the smushy taters to the kitchenaid mixer (pre-loaded with the rest of the good stuff) and let them whip.

Gravy: From a jar, like an animal. A smart, lazy animal.

Pumpkin pie: I’ll admit, this one stumped me for a little while. I decided at one point that I’d use the smoker but it only goes up to 275 degrees. Two days beforehand I ended up plopping the whole pie crust – in the aluminum pie tin – in the Dutch oven, filling it, and putting the lid on top. I put it directly on the hot lump charcoal, loaded the top with coals, and baked for 45 minutes. The edges were toast but the rest of it was great! We’re eating it, dammit.

I made four little pies with the leftover filling to tide us over until Thanksgiving. I baked them in the oven and it took FOREVER. I’m desperately glad that I decided not to use the oven for anything else. Propane cooking leaves a lot to be desired.

Rolls: Store bought, and I’m pretty sure I bought the wrong ones. We’ll find out in a minute. When I went to H.E.B. for groceries it was ridiculously busy. All of us chumps were trying to beat the crowd by going on Monday. I grabbed the first thing that looked like bread in small sections.

Turkey: 

It was brined overnight in a mixture of salt water, garlic, brown sugar, and Worcestershire sauce. I rinsed it this afternoon and rubbed it with sage, thyme, garlic, and rosemary, and added butter pads all over.

OK, me. I hope you did a good job. If you didn’t, well… there’s always Christmas.