Todays View through a vintage bird cage
Cottage Life
The Holidays are approaching. It dawns on me that I need to start working up a little "Happy Holiday" cheer... Thanksgiving begins the count down. I thought I'd look into my bag of tricks and begin celebrating all things Poultry. Namely Turkey.
Come this time of year most of us have encountered this popular art form and have displayed it proudly on our refrigerator doors. A modern day petroglyph of sorts.
Turkeys were a valuable resource for the Ancestral Pueblo people for their feathers and their meat.
This petroglyph at Long House indicates their value. NPS photo by Sally King.
I Stumbled upon this stuffed turkey made of paper bags and popcorn. I can't decide whether it's really genius or really lame. I've included the link just in case you get a hankerin'
My Favorite Oyster Stuffing- Paula Deen
Ingredients
Cornbread:
- 1 cup self rising cornmeal
- 1/2 cup self-rising flour
- 3/4 cup buttermilk
- 2 eggs
- 2 tablespoons vegetable oil
Dressing:
- 7 slices white bread, dried in warm oven
- Cornbread
- 1 sleeve saltine crackers
- 2 cups chopped celery
- 1 large onion, chopped
- 8 tablespoons butter
- 2 cups chicken stock
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried sage
- 1 tablespoon poultry seasoning
- 5 eggs, beaten
- 2 pints or 1 quart oysters, drained
Directions
Preheat oven to 350 degrees F.
To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Add oysters and mix. Pour into a greased pan. Bake for about 45 minutes.
Before and After
I must confess that as I sat down this evening to do the before and after, I may have been just a tad impaired by the half glass of Efeste Eleni that I'd poured for dinner. However looking at my glass I see that most of what I poured is still there. So apparently there are no excuses for the lack of taste and judgment that tonight's project brings.
Before
My sister Sandy's Holiday turkeys. Alas as fate would have it, they are no longer roaming free and fashionable. They will be making their next debut as the centerpieces of the Blake's family feasting table.
Sandy's free range turkeys
After
The finished "Masterpiece"
Ahem...What can I say. I spent way too much time on this...
Healthy Choices
Did okay, I even went to town and did some grocery shopping. That's where the latte fit in...
Hmmm... Pause for Thought
Speaking of Turkey...
Until next time...
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