Text 19973, 112 rader
Skriven 2014-11-30 14:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: thanksgiving 368
========================
 NB> We've had a good one... :)  Not a very typical one, though, as instead
 NB> of taking up my sister's invitation to their feast, we went and made
 NB> Fu and Lin thankful for our presence...  :)  And had a very satisfying
 NB> and filling meal out of it anyway... Fu's bento boxes have more than
 NB> enough in them to fill up just about anyone...  :)

Were there many other diners marching to the tune of a
different kazoo?

 ML> I've come back to roost at Rosemary's in Rhode Island,
 ML> where it's not snowing and (they say) unlikely to give
 ML> us any accumulation over the weekend.
 NB> We've had some overnight, but naught but snow showers without
 NB> accumulation since... not that I expect that it would for sure
 NB> continue, but I wouldn't mind if we didn't have more accumulate.  :)

We ended up with a dusting Thursday into Friday. It left
soon thereafter. Today it was 57.

 ML> All I have to do is
 ML> brine the birds and roast them. A complication is that
 ML> the main course hasn't been delivered yet (I hope they
 ML> come in at least plucked and gutted).
 NB> I trust they came in good time, and were properly prepared... and
 NB> still had their offalnesses included..  ;)

They came just in time for brining, but by that time the
plumbing had started acting up, so that wasn't done. Why
do things go wrong at the most inconvenient time? I know,
Murphy.

 NB> If I want the leftovers, it would be the whole bird... otherwise, more
 NB> likely to be just a couple of thighs to be added to to make the
 NB> festive meal... ;)  Probably cooked on a bed of stuffing..

Turkey thighs are a festive meal in themselves. This Bourbon
Red's dark meat was as savory a meat as I've ever tasted.

 NB> ... Man is the richest whose pleasures are the cheapest

But our turkey cost $10/lb ... !

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Turkey Albondigas
 Categories: Soups, Mexican, Poultry
   Servings:  6

      3 c  Cooked turkey, chopped
      3 sl Bread, sprinkled with 6 or 7
           -tablespoons of hot
           Turkey stock
      3    Eggs
      1    Or 2 cloves garlic, finely
           -chopped (or put through a
           -garlic
           Press)
      2 ts Salt
      1 ts Ground coriander
      1 ts Ground cumin
           Several grindings of black
           -pepper
      2 qt Turkey stock or chicken
           -stock
     10 oz Frozen kernel corn (1
           -package)
    3/4 c  Blanched almonds, finely
           -ground

  "Leftover turkey can be transmogrified into dumplings swimming in thickened
  and reduced turkey stock.  Make the stock from what is left of the turkey
  after you have picked off the meat.  You may substitute chicken stock
  and/or leftover chicken for the turkey."

  Chopped green chili peppers for garnish

  1.  Place the turkey meat in a bowl.  Squeeze the excess moisture from the
  bread and crumble it into the turkey meat.

  2.  Put the turkey and bread mixture through a meat grinder or a food
  processor.

  3.  Add the eggs, garlic, salt, coriander, cumin and black pepper. Mix
  well.  Shape the mixture into walnut-size balls/

  4.  Bring the turkey stock to a boil.  Drop the albondigas into the boiling
  stock.  Reduce the heat and simmer for 10 minutes.

  5.  Remove the cooked albondigas with a slotted spoon and set aside.

  6.  Boil the stock for another 30 minutes to reduce and thicken it. Add the
  corn and the ground almonds.  Return the albondigas to the stOck. Heat
  through and serve in bowls garnished with chopped chili peppers, if you
  wish.

  Makes 6 to 8 servings.

  NOTE:  To make the stock, pick the meat off the bird.  Place the carcass in
  a large pot and cover with water.  Add an onion, a carrot, a rib of celery,
  some parsely and thyme, and a bay leaf.  Simmer for 2 to 3 hours. Cool,
  strain, and season.

  [THE DUMPLING COOKBOOK; Maria Polushkin; 1977; ISBN 0-911104-81-X]

  Posted by Fred Peters.

MMMMM


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