The Siren Song of the Reduced Section at Metro Market beckoned yet again.

Skinny Burgers were the the Choice du Jour; half price AND pre-formed!

The Gotch bought 20, piled cheese and onion on top of 10 of 'em, and slapped another one on top. Should tide us through the next coupla days before Thanksgiving...

The Gotch

Air fryer pecan and panko crusted Speckled Trout. Garden Arugula salad dressed in a lemon vinaigrette.

Had a garden black beauty eggplant sliced very thin and tossed into the air fryer with a little peanut oil. Eggplant chip appetizer, pretty tasty.

I believe that's the most scrumptious thing I ever saw on Dixie Plate!

Making rice and beans with the pork and lentils I pressure canned 2 years ago. I bought the pork loins on sale for $0.99/lb just before New Year 2022 when they were clearing out inventory. Never seeing that price again, same cut is $3.99 currently.

Summer squash soup. Basil is part of the recipe, but the turk’s cap fruit is not.

Delicious soup. Curry powder, onion, garlic, vegetable broth, coconut milk, fresh lime juice, garnished with fresh basil.

The Thanksgiving prequel free turkey. Smoked turkey has more in common with smoked ham than a roasted turkey.

Most certainly does if it was cured.

Turkey separated breast wings in one pan, legs back and thighs in the other.
Each section cooks to different internal temperatures and times.
What could possibly go wrong.

Green beans ready to be blanched. Various fresh bush filet beans all from the garden. The weather cooperated for a bountiful fall bean crop.

Been driving the oven all day.
I got up at 2:30 AM this morning.
The thigh back leg section went in first covered and the oven was set at 325F.
About two hours later the temperature in the meat was around 167 to 170.
About 1.5 hours in a put the breast section in.
Well anyway.
It came out at 150F and the temperature coasted up to 160F.
Never mind the stuffing it was in for some time covered then not covered.
Put the back leg thigh section back in after it got down to 125F to blast in a hot 450F oven.
Waiting for breast to cool off before I blast the skin on it.
Gravy was made this morning and is on standby.
Ingredients are butter flour broth from the pressure cooked gizzards and hearts.
Made a small pot of Navy beans that I soaked over night in chicken bullion powder and water.
Tamale as an appetizer.
Not a lot of sides right now just wanted the basics.
Stuffing turkey gravy cranberry sauce.
Need room for apple pie.

Eating my apple pie and with cheddar cheese.

Around here that is considered Vermont style.

Sue_CT wrote: ↑Fri Nov 24, 2023 4:44 pm Around here that is considered Vermont style.

Some people think I'm weird for eating apples and cheese together.
Of course none of them ever read cookbooks growing up either.
In my opinion it's a well balanced meal.

Now the turkey pot pie.

what is the red thing on top? Looks like lots of poblanos in there, or did you use bell peppers? Looks delicious.

egg fried rice, yes with raisin and olives, yes i'm too lazy to deshell shrimps.

Sue_CT wrote: ↑Fri Nov 24, 2023 11:01 pm what is the red thing on top? Looks like lots of poblanos in there, or did you use bell peppers? Looks delicious.

Look at the thanksgiving leftovers thread at the whole pie.
Then I'll answer.

I believe burgers and boudain on the grill. We’ve exhausted the Thanksgiving leftovers.

Nothing from the garden in those sweets I took for Thanksgiving, but in the day after, in the soup I made with some of the broth I made with the turkey carcass, I used some onion, garlic, and a couple of small sprigs of rosemary and sage, and some parsley, and some bok choy. The bok choy I chopped up the greens from, and added that early, and the cut up stalks towards the end. The soup started with that broth, and some purple barley, along with some green chickpeas, which I cooked a couple of hours in the Instant Pot, on slowcooker regular mode. Then I soaked, and cleaned up, and chopped 3/4 oz boletus mushrooms, saving the rinsing water, and adding it to the soup (this made it even darker), and some chana dal, and some whole mung beans, along with the greens, and slowcooked another 2 hours. Meanwhile, I cleaned up, quartered (or less, with those large ones) and cooked 1½ lbs of creminis, adding a chopped up onion, and some garlic minced with a small amount of rosemary, towards the end of cooking. When the dal and mung beans were almost done, I added the mushroom/onion mix, 1/2 c black quinoa, and about 1/3 c masoor dal, to cook about another hour, and thicken it some, adding the cut up bok choy stems, and about 1 c cut up turkey, for cooking just the last 10 minutes. I served this with some reggiano grated on the top.
Finished mushroom barley soup, made with leftover turkey from Thanksgiving. by pepperhead212, on Flickr

Finished mushroom barley soup, before topping with some reggiano cheese. by pepperhead212, on Flickr