Well, once again It’s Turkey Day. Thanksgiving.
I was up late “slaving over a hot computer” and finding out that experiments ought not be mixed ( experimental use of eMMC via micro-SD adapter mixed with heat-load experiment with higher clock) as they confound causality. Then I was up at about 5 AM to get the turkey ready.
This year, it’s a family pot luck of sorts. With 2 Vegetarians and 2 Vegans, there are now only 3 attendees who are meat eaters. There will be a variety of strange and odd tasting dishes from having no animal products anywhere near them. So forget the buttery mashed potatoes ( I’ll make them with leftover turkey tonight :-) and the stuffing flavored with turkey juice. Add that one member is gluten intolerant and the bread products get a bit different.
I’m elected to make the Turkey for us meat eaters (and I’ve gone ahead and put stuffing in it as I like mine with animal flavors! )
So My Stuffing:
Dice an onion.
Dice about a cup of cellery (leaves and all, but trim brown bits)
Using a peeler, peel 2 carrots and then peel off slices / shreds of carrot into the bowl.
Croutons? Croutons? We don’t need no steenking Croutons! Toast about 6 slices of bread. Dice them. Toss it in the bowl.
Gently toss this toast and mire poix mix. Sprinkle over with a thick layer of poultry seasoning and toss some more.
In a bowl or measuring cup, beat 2 eggs. Gently soften / melt a stick of butter in another cup. It’s OK if it’s just slushy soft not melted. Dissolve a boullion cube or two in about 1/2 cup of hot water. Combine water and eggs. Drizzle mixture over the pot of stuff. Do the same with the butter. Put in a few grinds of pepper and shake the salt over it a couple of times. Mix by hand, lifting from the bottom and inverting as you mix. Set aside. Wash hands. Get turkey ready to stuff.
Stuff the neck cavity first. Tuck the skin under the bird and proceed to the other end. Stuff to overflowing and then put any excess in a bread pan (that cooks for about 25 minutes).
I’ve been known to substitute a can of oysters (liquid and all) for the 1/2 cup of water to make oyster dressing. I really like it, but the flavor can be strong for sensitive folks. I’ve also put in a garlic clove crushed or riced, but some folks are not so fond of garlic.
One other nice thing is that you can vary the kind of bread for different effects. I’ve used 1/2 corn bread back before I started to react to it (toast it in the oven as slices) for a nice variation. I used some rice based bread to make a gluten free variety once, before the friend told me he really never had liked dressing… so I don’t any more ;-)
So I like a 1/2 an 1/2 of white and wheat, but suit your preferences!
Sidebar On Plumbing:
Well, I’ve got the demolition mostly done. Just a bit more flooring to take out near the wall. I’ve got about a 3′ x 3′ section of subfloor to build. I’m thinking 3/4 inch exterior grade plywood. The original looks like 3/4 inch hardwood planks of some sort about 8 inches wide each.
The “flange” gave me some grief, then I got the bolts out. A bit of rim is missing (where the bolt can slide in a slot) so a 2 part repair flange to be installed.
One 2 x 6 beam in front of the pot has about a 1/2 inch deep by 8 inch long decay stripe at the top. I’m thinking “Sister Board” about 4 feet long with lag screws into it. Probably pressure treated just because.
Then it comes to finishes and how to seal to the tub. Spouse likes a vinyl that looks like wood pattern planks. Old vinyl (3 layers!) was over some kind of felt like stuff that’s turning to dusty bits. So once I’ve rebuilt the bottom of the wall behind the pot and the square of subfloor; I get to rip out all the finish flooring and learn how to lay linoleum in a bathroom. At about 9 I helped Dad put it in a house (bedrooms and living room) so hopefully the bath isn’t much different (other than sealing at the tub…)
BUT, it all needs to dry for a day or two first. So today is for food and fun, and forget the floor ;-)