Serious Eats - seriouseats.com

I love my cast iron, but it's great to know I don’t have to be so paranoid about a little soap being left in the sponge when I clean it. Also the seasoning upside down in the oven trick is a great idea to avoid sticky bottom syndrome. (get your mind out of the gutter- LOL)
I am also glad to see that your cat is teaching your puppy manners. My boyfriends 200+ pound mastiff is terrified of my 10 pound cat - just as it should be. My newfie/lab mix knows not to chase indoor cats- outdoor cats are on their own.

RIBS!
or is irt Bacon? Yes!

BACON!
no, no it may still be

RIBS!

BACON!RIBS!BACON!RIBS!BACON

I cant decide......

I use balsemic insted of wine vinager. Another layer of flavor- yuuummmmm

Brussel sprouts with bacon and balsamic vinegar.

Clean and halve the brussel sprouts, Cook about 2/3 done in boiling water. Drain
Crisp the bacon in a large frying pan, remove the bacon, retain the grease
Finish the brussel sprouts in the bacon pan, deglaze with balsamic vinegar just before removing from heat.
Yummmm

If you need exact amounts, see the Food Network website - maybe Paula Dean????

You might consider frying the bird "on the day". It takes much less time, is realy juciey and flavorful. If you have the other dishes ready, it shouldnt take much longer than the reheating.

PS make the gravey beforhand with stock and/or some turkey parts.
Maureen

I cook regularly (weekly potlucks) for a group that have multiple severe allergies. We always disclose what’s in our dishes, but don’t often change them to accommodate individuals. People eat what they can and avoid what will make them sick.
I believe that for a small (under 12 people) dinner party allergies should be respected, but at larger gatherings the host/hostess cannot always make sure everyone can eat every dish. As long as your guests can eat a majority of what you offer you are OK.
If you are worried, offer the recipes as take home favors. That way anyone with life threatening allergies can check them before they partake.