One of the things I both like and dislike about that electric roaster is that it seems to cook a LOT faster than the oven. The bird was done 2 hours before we expected it to finish.
No stuffing, since, well, I was bad yesterday and had a couple chicken tenders, so my brain's misbehaving. Matt did make a fresh loaf of bread, sliced it, and set it in the oven to toast, so maybe we'll make some this weekend. Potatoes are merrily boiling away, waiting to hit the right level of tenderness to be mashed. Then it'll be time to make gravy. As for veg, well, I hate to say it, but we might not have any. :-P Not that we don't _have_ any, as the pantry is well stocked with canned goods from a few good sales, and we have some green beans and maybe some broccoli in the fridge still.
I did something new last night: I made vegetable stock, with Matt's immense help, as the brine recipe called for a gallon of it and we didn't have any, much less that much, but we did have a bunch of celery, some older carrots, an onion, some green onion, and some other things we could use. I'm planning on using the turkey carcass to make stock, as well as the bones from 2 half chicken breasts we had earlier in the week, and the neck from the turkey (we're not neck or giblet people here; the giblets went in a bowl for the cats).
Side note: my m-i-l got us a knife block set from Rada. They're nice knives; I think my parents and my grandmother both had some Rada knives. I used the vegetable peeler on the potatoes today, and it's very nice.