25 November 2018
Turkey coma, that is. We roasted a full bird for the first time in a few years, and it was certainly one of our best. We started with a fresh Butterball, and Marcia dressed it and put it in the roasting pan with a cup of water to keep the humidity up. That trick worked a treat, and the bird was flavorful and moist. The other winner of the evening was also of Marcia's concocting: a wonderful apple pie. Since then, leftovers, including a turkey tetrazzini that I made this evening, using ... the pasta that Marcia made yesterday. So…
Continue reading...