On Sun, 27 Nov 2016 07:41:48 -0500, Gary > wrote:

>Didn't feel like going all out for the day so I just cooked a large
>batch (about 3qts) of my favorite part which is the stuffing/dressing
>and added 1/2 large baked sweet potato and a buttered roll.
>
>Very good but it was a bit lacking in variety once I started eating.
>So...for lunch the next day I added more.
>
>I will say, the stuffing turned out to be the best tasting I've ever
>made. All from scratch and I just winged it, no looking at recipes.
>
>- lots of old white bread from fridge cubed
>- 3 celery stalks sliced lengthwise then chopped
>- 1 1/2 onions chopped
>- about 6 ounces white mushrooms, sliced
>- tiny bit of oil then about 4 TBS butter
>- dried herbs (thyme and sage)
>- 4 1/2 cups very tasty homemade chicken stock/broth.
>
>The only thing missing was giblets minced and fried.
>I usually add that.
>
>I sauteed everything up, dumped that into the 5-quart pot containing the
>bread crumbs. Stirred it all up then poured in the hot chicken broth. I
>ended up with the perfect amount of everything. yum, plus I had plenty
>of it.
>
>For lunch the next day, I added more and the picture shows it all.
>- chicken thigh
>- canned cranberry sauce
>- stuffing
>- corn
>- sweet potato
>- 1/2 of a roma tomato chopped.
>
>And NO, I didn't accidently spill the pepper on this plate. I like lots
>of black pepper and this was the pre-ground stuff which is fairly weak.
>If I had peppercorns to grind, it would have been less.
>
>Anyway, here's the pic submitted for your approval.
>Let the criticism begin. heheh
> http://www.hostpic.org/images/1611271657160089.jpg
>
>Sorry, this pic is probably fairly small to most of you. I need to set
>my camera for larger pics.

Looks good Gary and if Sheldon runs critical just ignore him