Experiencing a Turkey Coma by any chance? Still digestively lethargic? (Which makes logical sense since turkey contains a natural sedative named tryptophan, though debate occurs as to whether this makes any difference unless eaten on a completely empty stomach.)
Thanksgiving. For me a blissful experience savouring fare that rightfully should be its own food group (stuffing - so aptly named as sweatpants with stretchable elastic waists seem appropriate holiday wear).
Thanksgiving, meant as a holiday of gratitude to God for His harvest blessings, could also be viewed as a time of waste and gluttony and overabundance. All those paper plates some choose (and paper "thingies" people sometimes festively add to their turkey legs that make it appear as though some greasy footless chef has turned up to party on your table). Feasting on much more in one weekend than many in the world have in an entire year. Consuming enough to just about vomit.
But I am choosing the attitude of Thanksgiving resourcefulness.
A turkey with every edible bit wisely devoured. Leftovers in casseroles, sandwiches and bones boiled for soup stock.
Stuffing as a sign of complete thrifty-ness: what can't you throw into that wonderfully addictive mixture of leftover and stale bread? When our kids go through "pocket sandwich" phases in which they slather jam between bread and then use this handy circular "cutter" to produce round "pocket sandwiches" we throw those crusts into containers in the freezer for future stuffing or bread pudding. Why waste celery greenery when those lime-coloured leaves can be finely chopped and added? And only a tiny wee bit at the end of the onion needs removed before chopping it all up and tossing in.
Potato peelings? (If you even bother...the new culinary trend of "smashed potatoes" allows for leaving them on and in, after all.) Why compost when they'll blend so well in the stock pot for soup?
This year we hosted two Thanksgiving events, and went to a third at my sister- and brother-in-law's new home. I decided to give attempt to what a woman working up the street at a quaint design shop suggested: instead of shoving stuffing into the turkey butt (and never having sufficient) try instead inserting an orange, peel and all, and making slow cooker stuffing. Our poor little turkey's anal cavity (okay, okay, stomach cavity) embraced an orange, an apple (cut in four and seeds removed so it could later be put into soup stock) and two whole onions. And stuffing was produced "on the side". As my mother stated, "it may not look the greatest but this stuffing is delicious".
Here's the Slow Cooker Stuffing Mix recipe by Wanda Galloway off of allrecipes.com that I used as a base (for, as you know, I rarely follow a recipe exactly!). I used Epicure's poultry seasoning and pot herbs instead of other suggested herbs, used less than 2 cups of chicken broth, and threw in cranberries and chopped-up apple slices. (And the end amount was massive; the second half for the second Thanksgiving tasted even more scrumptious after a couple of nights in the fridge.)
So here's to a Turkey coma...a resourceful turkey coma...
Ingredients:
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1 cup butter
2 cups chopped
celery
2 cups chopped
onion
1/4 cup chopped
parsley
2 (8 ounce) cans
mushrooms, drained
12 cups white
bread, cut into cubes
1 teaspoon poultry
seasoning
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1 teaspoon dried thyme
1 1/2 teaspoons
sage
1/2 teaspoon ground
black pepper
1 1/2 teaspoons
salt
1/2 teaspoon dried
marjoram (optional)
2 eggs, beaten
4 cups chicken
broth
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Directions:
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1.
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In a large skillet
over medium heat, melt the butter. Saute the celery, onion, parsley and
mushrooms until onions are soft.
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2.
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In a large bowl,
combine the bread cubes and vegetables. Add the poultry seasoning, thyme,
sage, pepper, salt and marjoram. Toss together well. Add egg and enough broth
to moisten.
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3.
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Lightly pack into
slow cooker; cover and cook on high for 45 minutes. Reduce to low and cook
for 4 to 8 hours.
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