I was SOOO blown away by my koshered turkey at Thanksgiving that I am koshering a chicken for this week's lunch.  I've added rosemary (fresh from my plant in the kitchen) and started the backbone, wing tips, neck and giblets stewing with carrots and celery for stock.  My kitchen smells good!  But the chicken will sit in the kosher salt for 2-3 days before I roast it.  

It's been mid-70's here for weeks and my roses and even the dandelions are blooming.  But that is going to change tomorrow, when temps will plummet to 22F, first freeze of the year.  I will stay busy baking bread and cornbread for the Christmas dressing.  

Did you know that you can make dressing up ahead and freeze it raw?  Then you can just defrost it and bake it when you need it!