Every November I host “Friendsgiving,” which is basically a dry run of Thanksgiving with a good group of friends.  I make the turkey, gravy and pumpkin roll and my friends each bring a dish with them as well. This year folks brought green bean casserole, cornbread stuffing, mashed potatoes, fresh cranberry sauce, pecan pie cookies, bread and brussels sprouts au gratin. Add in generous amounts of wine and Cards Against Humanity and you’ve got a pretty excellent Friendsgiving. However, I had one hitch in the turkey planning this year. Thanksgiving is pretty late in the month so the stores hadn’t stocked up yet on turkeys when I went to pick one up. To top that off, when I went to

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