What is one to do with all of the extra turducken? Why make a sandwich, of course. The first attempt I made was with a heated version. In the process, it was too messy to hold by hand, so I knifed and forked it within a microwavable storage container.
As mentioned yesterday, I will discuss the sides and how the turducken came out, specifically, the sliced turducken. Above is the full meal except for the pies. They are mentioned below.
The last few years I have made a turducken for Thanksgiving. It has come out fine, but I thought buying a premade one was cheating. Honestly, I didn’t know I could make one on my own and have it come out even remotely edible. You can see from the image above, it came out beautifully, but how did it taste? Keep reading, and you’ll find out. Continue reading “Turducken (Part one of three)”
Back around Thanksgiving, I decided to make my, now, standard turducken (turkey, chicken, and duck wrapped around stuffing). I’ll admit I cheat on this one. It is much easier to get at the local grocery store than it is buying all the parts and making myself. I went to the store last year and the person I spoke to, not only didn’t know what I was talking about (a very bad sign), but when he came back from asking, said they were out. I decided while I was there, to get a standing rib roast. Both those posts are on Facebook for the turducken (https://www.facebook.com/phillip.fromer/posts/1623898471020545) and first ribeye (https://www.facebook.com/phillip.fromer/posts/1663139760429749?pnref=story).
What I neglected to mention in the info about the first ribeye was Continue reading “Dry-Aged Ribeye with Wild Mushroom Risotto”
