I finished the stuffing at 10, and have just sat down and had a bite to eat. I'm heating up some apple cider now, which I'll spike with a little rum. It will be the perfect accompaniment to the "chef's special" chocolate pecan tartlet I made with the tiny amount of leftover pie filling earlier. Ooh, and I'll put some ice cream on that, then call it a night. The bird needs to go in at 10:30 to hit its 1 PM removal time - that should give me plenty of time to sleep. Tomorrow I'll make the honey-lime sweet potatoes and the kale with garlic and bacon - plus of course the mashed potatoes and the gravy during the magic half hour while the bird is cooling. Whew. Field marshall, indeed.
PS: The liquor cabinet will be fully open tomorrow, so don't hesitate to ask for shots of the single malt scotches or the yummy tequilas.