"Julie Bove" > wrote:
> For the Americans, I mean.
>
> This year is going to be different for us. SIL's birthday is on the day
> so her mom wants her to eat at their house. We may be doing a turkey
> dinner at my parent's house on the following Sat., but that's still up in
> the air. Meanwhile I bought some big paper plates with turkeys on them
> and some little plates with fall leaves on them. Also matching turkey
> napkins.
>
> I plan to fill my largest crockpot with turkey legs for husband. Will
> have to look that recipe up again. I think I just put in some onions and
> celery to cook them. He likes the legs best of anything and will happily
> eat those and just those. So he's covered. Will get a package or two
> (husband might find it and eat it, you never know) of sliced turkey
> breast for Angela and I. Will make some mashed potatoes with turkey
> broth and dairy free margarine. And some gluten free gravy. Will also
> make a large, sugar free Jell-O salad with cranberries, walnuts or pecans
> and some orange peel. Will pop open a can or two of green beans and
> another of black olives. We always have plenty of raw veggies, but might
> buy a few more for variety. For dessert (I won't be eating), I will
> probably make something with the canned "lite" cherry pie filling I
> bought for last Christmas dinner that never happened, and some gluten
> free crumbs. If the crumbs are expired I will use an oatmeal topping.
> Got plenty of that now after Angela won the Bob's Red Mill gluten free
> products.
>
> So an easy meal for me. None of us like big fancy meals anyway and all
> husband cares about on that day is football.

Sounds like a busy plan, Julie. I offer you this thought:

Turk-A-Leekie Soup for Julie's hubby

4 to 5 lbs of turkey drumsticks and thighs
2 qts beef stock, made from shin or marrow bones, or chicken stock
2 bunches leeks (about 2 lbs), washed and chopped into pieces around 1"
long or so
1/2 to 1 lb strong mushrooms (optional)
salt & pepper to taste
6 to 8 prunes (optional)

Place fowl parts in saucepan (if using drumsticks and thighs, brown skin,
but don't _cook_ the turkey parts, in lard, butter or EVOO over high heat,
and then), cover with stock and chopped leeks, salt & pepper. Bring to boil
and simmer, covered, for 4 hours. Skim fat from surface. 1/2 hour before
soup is ready, add a handful of prunes (and mushrooms) and continue
simmering. When soup is ready, remove the bird parts, cut into pieces,
place in tureen and pour soup over. Serves 6 to 8.

Original from “Traditional Scottish Cookery”, by Margaret Fairlie, a gift
from a dear friend.

NOTE: In that last half hour your can throw in the potatoes (in smaller
vessels that will allow their retrieval) to cook, too.

Have a great day!

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