Saturday night – 01/14/2012

Menu
Shredded honey roasted turkey breast & thighes
Herb stuffing with carrots, celery & onion
Mashed potatoes
Succotash

Gingerbread

Notes
The turkey was leftover from the holiday party. I shredded it, put it in a covered casserole dish with about 2 cups of chicken broth and let it reheat in the oven.

The stuffing was Pepperidge Farms Herb stuffing as a base. I added finely diced carrots, celery and onion which were sauteed in butter plus I used veggie broth instead of water. Once rehydrated I put it in a 13″x9″ baking dish, covered it with foil and baked it for 20 minutes at 350°F. Then I took the foil off, kicked the broiler on at 450°F and let the top get a bit crispy.

The succatosh recipe is from the Joy of Cooking and is a favorite. It’s basically red kidney beans, lima beans and corn kernels in cream sauce with thyme. It made a good gravy as well.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s