Methuselah’s Plate: A Turkey Log?
I like to cook. I like to eat. This is a good combination.
After Thanksgiving I am always influenced by the combination of flavors that roll about the traditional plate.
Though now long past, this last Thanksgiving was no different. I vowed to myself that I would continue on with the Turkey love… and I did.
I rolled a fat one.
In a moment (of perhaps misguided) inspiration I decided to pound flat turkey breasts and stuff them with cranberry sauce, basil leaves and Stovetop stuffing. I rolled it all up tightly, bound it with soaked butcher’s string so that it would not ignite once in the stove and set it to bake at 350 for 35 minutes (in hindsight, a touch over-long).
While that dish baked I set to slowly cooking diced onions in a frying pan. During which time I clumsily shaved several potatoes, and sweet potatoes. Into a wrought iron frying pan I layered the slivers of potato and sweet potato and sandwiched the sticky, yellow sweetness of the now done onions between potato layers and inserted the whole mess into the oven.
As I waited I whipped up a classsic chicken stock gravy and a salad of fresh cucumber, tomato, native corn, cracked pepper, olive oil, and a white balsamic raspberry vinaigrette.
I wouldn’t say it was an utter, unabashed success, though neither would I call it a failure. For next time I would most certainly remove the basil leaves as they left a somewhat bitter taste when all was layed upon the plate. I would also consider adding ground sausage in small quantities to the stuffing of the turkey, for after all, pork is from the pig as bacon is too, and everything is better with bacon. You do the math.
Click the image to view it in all it’s gory glory. Bon Apetite…
One Response to “Methuselah’s Plate: A Turkey Log?”
Fool! Talk about the potatos. Did they deliver? Look a little leathery, a la Paul Newman’s skin. Kudos on the effort, though, buddy. Don’t know if this is worthy, tho. Whither the Angry Man Potato Salad?