Peel the potatoes physical

Cut the potatoes physical

Boil the potatoes chemical

Buy a turkey

Bring the turkey home

put the turkey in the oven with 350 degrees

Cook the turkey

Put the turkey in the car

GO to where you go for thanks giving with your turkey

Eat your turkey

PHysical change!!!

1/4cup butter

1cup packed brown sugar

1can (20 oz) pineapple slices in juice, drained, juice reserved

1box Betty Crocker™ Super Moist™ Yellow Cake Mix

Vegetable oil and eggs called for on cake mix box

Rinse the cranberries physical

Boil water with sugar chemical

Add the cranberries physical

cook until they burst chemical

stir in the mix ins

cool chemical

Step 1 Preheat oven to 350°. Spread bread between 2 baking sheets. Bake bread, tossing halfway through, until crispy and feels dry and the edges are just starting to turn golden, 15 to 20 minutes.

Step 2 Meanwhile, in a medium skillet over medium heat, melt 3 tablespoons butter. Cook onion and leeks, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more; season with salt and black pepper. Let cool slightly.

Step 3 In a medium bowl or large glass measuring cup, whisk eggs, broth, milk, herbs, and red pepper; generously season with salt and black pepper.

Step 4 Increase oven temperature to 375°. Grease a 13" x 9" baking dish with a thin layer of butter.

Step 5 Transfer bread to a very large bowl. Add onion mixture and egg mixture and toss to combine. Let sit at least 10 minutes or up to 1 hour.

Step 6Transfer bread mixture to prepared dish and spread in an even layer, making sure all liquid makes it into dish. Cut remaining 3 tablespoons butter into small pieces and dot over top. Cover with foil.

Step 7 Bake stuffing 20 minutes. Uncover and continue to bake until top is golden brown and crisp, 25 to 30 minutes more. Serve warm or at room temperature.

Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper or aluminum foil.

Use a fork to poke holes into the sweet potatoes, and set them on the baking sheet.

Roast for 40 to 50 minutes, or until the skin has puffed up and you can easily pierce them with a fork