I don't much like the holidays. Invariably they lead to a lot of stress.
Besides that, I don't like turkey and ham isn't top on my list. But I think
I'm going to cook Thanksgiving dinner this year (for myself - my LLL will
have to spend it with his mom at her nursing home).

I was at the store to pick up a few things. Wandered past where they have
the frozen turkeys, capons, cornish hens. There I discovered frozen deboned
chicken, already seasoned and stuffed with Boudin (a Cajun spicy pork & rice
sausage). Okay! I bought one (I realize I could stuff this myself but
I'm not anxious to try to debone a whole chicken.)

It weighs 3 lbs. I figure I'll roast this sausage-stuffed chicken, maybe
bake a acorn squash alongside or steam broccoli or some other veggie. I'll
bake some cornbread earlier in the day. Hopefully I'll have some nice
leftovers. I'll get a nice wine to go with - Pinot Grigio maybe.

In case anyone cares, the brand is Destin Ice Markets. (Their web site is
apparently new because there's a lot missing, links that lead to nothing,
images blank.) I hope this doesn't bode ill for the chicken But if it's
bad, there's only myself to displease. Won't have to listen to any bitching
but my own.

Jill

In article >,
"jmcquown" > wrote:

> I don't much like the holidays. Invariably they lead to a lot of stress.
> Besides that, I don't like turkey and ham isn't top on my list. But I think
> I'm going to cook Thanksgiving dinner this year (for myself - my LLL will
> have to spend it with his mom at her nursing home).
>
> I was at the store to pick up a few things. Wandered past where they have
> the frozen turkeys, capons, cornish hens. There I discovered frozen deboned
> chicken, already seasoned and stuffed with Boudin (a Cajun spicy pork & rice
> sausage). Okay! I bought one (I realize I could stuff this myself but
> I'm not anxious to try to debone a whole chicken.)
>
> It weighs 3 lbs. I figure I'll roast this sausage-stuffed chicken, maybe
> bake a acorn squash alongside or steam broccoli or some other veggie. I'll
> bake some cornbread earlier in the day. Hopefully I'll have some nice
> leftovers. I'll get a nice wine to go with - Pinot Grigio maybe.
>
> In case anyone cares, the brand is Destin Ice Markets. (Their web site is
> apparently new because there's a lot missing, links that lead to nothing,
> images blank.) I hope this doesn't bode ill for the chicken But if it's
> bad, there's only myself to displease. Won't have to listen to any bitching
> but my own.
>
> Jill
>
>

Damn.

That's just.... cheating. ;-)

I've deboned chickens and it's a PITA. Nice find!
Hope it comes out well for you, but I'd use butternut squash.
I'm not a real fan of acorn squash. Too stringy IMHO.

Turban squash is nice for presentation if you do it right!

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Wed, 26 Oct 2005 16:40:00 -0500, jmcquown wrote:

> I don't much like the holidays. Invariably they lead to a lot of stress.

Really? Why? I like the holidays, but I don't put more on my plate
than I can handle.

On Wed, 26 Oct 2005 18:56:30 -0500, OmManiPadmeOmelet wrote:

> I discovered frozen deboned
> > chicken, already seasoned and stuffed with Boudin (a Cajun spicy pork & rice
> > sausage). Okay! I bought one (I realize I could stuff this myself but
> > I'm not anxious to try to debone a whole chicken.)
> >
> > It weighs 3 lbs. I figure I'll roast this sausage-stuffed chicken, maybe
> > bake a acorn squash alongside or steam broccoli or some other veggie. I'll
> > bake some cornbread earlier in the day. Hopefully I'll have some nice
> > leftovers. I'll get a nice wine to go with - Pinot Grigio maybe.
> >
> > In case anyone cares, the brand is Destin Ice Markets. (Their web site is
> > apparently new because there's a lot missing, links that lead to nothing,
> > images blank.) I hope this doesn't bode ill for the chicken But if it's
> > bad, there's only myself to displease. Won't have to listen to any bitching
> > but my own.
> >
> > Jill
> >
> >
>
> Damn.
>
> That's just.... cheating. ;-)
>
> I've deboned chickens and it's a PITA. Nice find!

It's not that hard, but you need a sharp boning knife.
I've even de-boned turkey's for T'day.

> Hope it comes out well for you, but I'd use butternut squash.
> I'm not a real fan of acorn squash. Too stringy IMHO.
>
For eating out of the shell, I'd go with the acorn. If I wanted to
mash it, I'd do butternut.

> Turban squash is nice for presentation if you do it right!
>
Turban leaves me absolutely cold.... it has no discernable flavor for
me.

"jmcquown" > wrote in message
...
>I don't much like the holidays. Invariably they lead to a lot of stress.
> Besides that, I don't like turkey and ham isn't top on my list. But I
> think
> I'm going to cook Thanksgiving dinner this year (for myself - my LLL will
> have to spend it with his mom at her nursing home).

Thanksgiving bugs me a little, too. I have not felt thankful on
Thanksgiving in a few years. We're gonna shake it up a little somehow this
year...cook dinner at home for just the family, get some fresh air and
exercise, count our blessings, and do something for somebody else.

already boned, stuffed chicken, veggies and cornbread
>
> I'll get a nice wine to go with - Pinot Grigio maybe.

I don't know much about wine and what goes with what, but somebody gave me a
bottle of Ecco Domani Pinot Grigio recently, and it was lovely. I enjoyed
that more than any wine I've had in years (not that I drink *that* much
wine).
>
> In case anyone cares, the brand is Destin Ice Markets. (Their web site is
> apparently new because there's a lot missing, links that lead to nothing,
> images blank.) I hope this doesn't bode ill for the chicken But if
> it's
> bad, there's only myself to displease. Won't have to listen to any
> bitching
> but my own.

And you'll have more room for dessert....hey, Jill, what're you going to
have for dessert??

Chris

In article >, jmcquown
> wrote:

> I was at the store to pick up a few things. Wandered past where they have
> the frozen turkeys, capons, cornish hens. There I discovered frozen deboned
> chicken, already seasoned and stuffed with Boudin (a Cajun spicy pork & rice
> sausage). Okay! I bought one (I realize I could stuff this myself but
> I'm not anxious to try to debone a whole chicken.)
>
> Jill
>
>
Sounds great. Mind mentioning where you found it? I love Boudin, once
or twice a year.

Had a hoot a while back mentioning Boudin in polite New Orleans'
society(which does not exist any more.) I received a delightful snub
and a "Hmmm. I've heard of that; don't believe I've ever tried it."

They probably hadn't had a Dixie beer either which goes well with
drive-in Boudin.

On 26-Oct-2005, "jmcquown" > wrote:

> I don't much like the holidays. Invariably they lead to a lot of stress.
> Besides that, I don't like turkey and ham isn't top on my list. But I think
> I'm going to cook Thanksgiving dinner this year (for myself - my LLL will
> have to spend it with his mom at her nursing home).
>
> I was at the store to pick up a few things. Wandered past where they have
> the frozen turkeys, capons, cornish hens. There I discovered frozen deboned
> chicken, already seasoned and stuffed with Boudin (a Cajun spicy pork & rice
> sausage). Okay! I bought one (I realize I could stuff this myself but
> I'm not anxious to try to debone a whole chicken.)
>
> It weighs 3 lbs. I figure I'll roast this sausage-stuffed chicken, maybe
> bake a acorn squash alongside or steam broccoli or some other veggie. I'll
> bake some cornbread earlier in the day. Hopefully I'll have some nice
> leftovers. I'll get a nice wine to go with - Pinot Grigio maybe.
>
> In case anyone cares, the brand is Destin Ice Markets. (Their web site is
> apparently new because there's a lot missing, links that lead to nothing,
> images blank.) I hope this doesn't bode ill for the chicken But if it's
> bad, there's only myself to displease. Won't have to listen to any bitching
> but my own.
>
> Jill

We have always been non-traditionalists about holiday fare. One Easter many
years ago, we went to our butcher and asked for a really obscene sirloin steak.
The man went back to his cooler and came out with a huge section of beef over
his shoulder which he then cut at a point that would produce the largest possible
steak. It ended up about five pounds near as I can remember. Something over
two inches thick. For Thanksgiving this year, I'm going to smoke-roast a duck.
Otherwise the sides will be pretty common.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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Stark wrote:
> In article >, jmcquown
> > wrote:
>
>> I was at the store to pick up a few things. Wandered past where
>> they have the frozen turkeys, capons, cornish hens. There I
>> discovered frozen deboned chicken, already seasoned and stuffed with
>> Boudin (a Cajun spicy pork & rice sausage). Okay! I bought one
>> (I realize I could stuff this myself but I'm not anxious to try to
>> debone a whole chicken.)
>>
>> Jill
>>
>>
> Sounds great. Mind mentioning where you found it? I love Boudin, once
> or twice a year.
>
I got it at Schnuck's.

> Had a hoot a while back mentioning Boudin in polite New Orleans'
> society(which does not exist any more.) I received a delightful snub
> and a "Hmmm. I've heard of that; don't believe I've ever tried it."
>
That's hiliarious! Snooty snoot snooty! Don't know what they were missing.

> They probably hadn't had a Dixie beer either which goes well with
> drive-in Boudin.

I'm sure they hadn't!

Jill

Back to Chris wrote:
> "jmcquown" > wrote in message
> ...
>> I don't much like the holidays. Invariably they lead to a lot of
>> stress. Besides that, I don't like turkey and ham isn't top on my
>> list.
>
> Thanksgiving bugs me a little, too. I have not felt thankful on
> Thanksgiving in a few years. We're gonna shake it up a little
> somehow this year...cook dinner at home for just the family, get some
> fresh air and exercise, count our blessings, and do something for
> somebody else.
>
> already boned, stuffed chicken, veggies and cornbread
>>
>> I'll get a nice wine to go with - Pinot Grigio maybe.
>
> I don't know much about wine and what goes with what, but somebody
> gave me a bottle of Ecco Domani Pinot Grigio recently, and it was
> lovely. I enjoyed that more than any wine I've had in years (not that
> I drink *that* much wine).
>>
> And you'll have more room for dessert....hey, Jill, what're you going
> to have for dessert??
>
> Chris

Hmmm, maybe I'll buy a store-bought pumpkin pie, carefully scrape out the
filling and use it for something else a la the last Sandra Lee thread
(snort!)

Jill

sf wrote:
> On Wed, 26 Oct 2005 16:40:00 -0500, jmcquown wrote:
>
>> I don't much like the holidays. Invariably they lead to a lot of
>> stress.
>
> Really? Why? I like the holidays, but I don't put more on my plate
> than I can handle.

It's a family thing... 'nuff said

Jill

Brick wrote:
> On 26-Oct-2005, "jmcquown" > wrote:
>
>> I was at the store to pick up a few things. Wandered past where
>> they have
>> the frozen turkeys, capons, cornish hens. There I discovered frozen
>> deboned chicken, already seasoned and stuffed with Boudin (a Cajun
>> spicy pork & rice sausage). Okay! I bought one (I realize I
>> could stuff this myself but I'm not anxious to try to debone a whole
>> chicken.)
>>
>> It weighs 3 lbs. I figure I'll roast this sausage-stuffed chicken,
>> maybe
>> bake a acorn squash alongside or steam broccoli or some other
>> veggie. I'll bake some cornbread earlier in the day. Hopefully
>> I'll have some nice leftovers. I'll get a nice wine to go with -
>> Pinot Grigio maybe.
>>
>> Jill
>
> We have always been non-traditionalists about holiday fare. One
> Easter many years ago, we went to our butcher and asked for a really
> obscene sirloin steak. The man went back to his cooler and came out
> with a huge section of beef over his shoulder which he then cut at a
> point that would produce the largest possible steak. It ended up
> about five pounds near as I can remember. Something over
> two inches thick. For Thanksgiving this year, I'm going to
> smoke-roast a duck. Otherwise the sides will be pretty common.

The duck sounds great! It's been a long time since I had duck and yes, the
last time I did it was smoked.

A few years back, I think it was for Christmas, or perhaps New Years, I
called a local butcher shop to ask about a standing rib roast. Yes, we have
them. Got there, hi, I called; I need a 5 lb. standing rib roast. He said,
"You want the boneless." No, I want the bone-in rib roast. "No", he
replied, "you want the boneless." Excuse me, I said I want a 5 lb. bone-in
rib roast.

If you cut it right, after you've removed the slices of juicy prime you get
meaty beef ribs for leftovers. And the roasted bones are great for stock.
I felt like I was dealing with a used car salesman.

Jill

"jmcquown" > wrote

> A few years back, I think it was for Christmas, or perhaps New Years, I
> called a local butcher shop to ask about a standing rib roast. Yes, we
> have
> them. Got there, hi, I called; I need a 5 lb. standing rib roast. He
> said,
> "You want the boneless." No, I want the bone-in rib roast. "No", he
> replied, "you want the boneless." Excuse me, I said I want a 5 lb.
> bone-in
> rib roast.

Tsk. Honestly, of course you want the bone-in. Not only does it
make the whole roast better, but it's the tastiest part! And when did
it become popular to argue with the customer.

> If you cut it right, after you've removed the slices of juicy prime you
> get
> meaty beef ribs for leftovers. And the roasted bones are great for stock.
> I felt like I was dealing with a used car salesman.

You reminded me, I was going to roast chicken for dinner, but I
realize I have some leftover rib roast, that's what's for dinner.

nancy

Nancy Young wrote:
> "jmcquown" > wrote
>
>> A few years back, I think it was for Christmas, or perhaps New
>> Years, I called a local butcher shop to ask about a standing rib
>> roast. Yes, we have
>> them. Got there, hi, I called; I need a 5 lb. standing rib roast.
>> He said,
>> "You want the boneless." No, I want the bone-in rib roast.
>
> Tsk. Honestly, of course you want the bone-in. Not only does it
> make the whole roast better, but it's the tastiest part! And when did
> it become popular to argue with the customer.
>
Beats me. But of course they charge more for having trimmed it so there are
no bones and probably tied the dang thing up with string so they can charge
for the kitchen string, too. Do they work on commission?! I thought
butchers were rather highly paid individuals.
>
> You reminded me, I was going to roast chicken for dinner, but I
> realize I have some leftover rib roast, that's what's for dinner.
>
> nancy

If you have it, absolutely! That chicken can wait until tomorrow. What
will you have with it? I'm picturing baked potatoes and a salad (even
though I don't like salads).

Jill

"jmcquown" > wrote

> Nancy Young wrote:

>> You reminded me, I was going to roast chicken for dinner, but I
>> realize I have some leftover rib roast, that's what's for dinner.

> If you have it, absolutely! That chicken can wait until tomorrow. What
> will you have with it? I'm picturing baked potatoes and a salad (even
> though I don't like salads).

There you go, I have nice salad stuff and potatoes, although I might
mash them. Have you ever made roasted garlic in the microwave?
How does it come out?

nancy

Nancy Young wrote:
> "jmcquown" > wrote
>
>> Nancy Young wrote:
>
>>> You reminded me, I was going to roast chicken for dinner, but I
>>> realize I have some leftover rib roast, that's what's for dinner.
>
>> If you have it, absolutely! That chicken can wait until tomorrow.
>> What will you have with it? I'm picturing baked potatoes and a
>> salad (even though I don't like salads).
>
> There you go, I have nice salad stuff and potatoes, although I might
> mash them. Have you ever made roasted garlic in the microwave?
> How does it come out?
>
> nancy

I have no idea how it would come out, except cooked. You know you can't
"roast" anything in a microwave! Maybe that's all you need? I was thinking
about the baked potatoes... maybe do twice baked. You know, you scoop out
the flesh (leave the skins intact), make mashed potatoes with the cooked
garlic (I know you can't do cheese), maybe some bacon bits, maybe broccoli?
Put it all back in and bake the potatoes again until heated through.

I'd be heating that leftover rib roast in the oven anyway. Shouldn't take
long to reheat after you bake the potatoes and then put the prime rib in and
reheat the potatoes. Just some thoughts.

Jill