What I’m eating AFTER Thanksgiving

It was nice to come home to my mom’s house in medias res of Thanks­giv­ing din­ner prepa­ra­tions. The turkey was already in the oven (breast down, at my behest), pies made, Fil­ipino soups sim­mer­ing. The scene was typ­i­cal of most din­ing room tables in Amer­ica yes­ter­day, so I won’t bore with you with what you already know.

But here’s our turkey, if you’d like to take a gan­der (breast up because we flipped it back up in the last 30 min­utes of cook­ing to brown):

But you all know what a turkey looks like on Thanks­giv­ing. Instead, I’m going to move on to my forte: leftovers.

I asked my sis­ter to make a veg­e­tar­ian mush­room stuff­ing since Emily the Baker of Sweet Cakes Bak­ery was going to be join­ing us. Essen­tially sage sea­soned crou­tons, porcini and porta­bella mush­rooms, veg­etable stock, herbs. Here it is resid­ing in its new home with left­over smashed Yukon gold potatoes.

Woke up at the crack of 11, eschewed the lon­gan­isa that my sis­ter made for break­fast and went to work on some­thing I had been think­ing about since my head hit the pil­low the night before.

A cou­ple of spoon­fuls of stuff­ing went into a fry­ing pan to crisp up the bread.

And then, of course, came the eggs. (have I men­tioned how putting a fried or poached egg on top of any­thing makes me happy?)

(in ret­ro­spect, I should have just fried the eggs on the side, and not tossed them directly on the stuff­ing. But I like watch­ing the pab­u­lum run through the crou­tons and turn white and sizzle).

I unsuc­cess­fully flipped the whole con­coc­tion, broke the yolks, plated the whole she­bang. Oh, and then I put some smoked salmon on it. Because that’s how I roll.

Now, to mock my sis­ters and cousins black Fri­day shoppers.

Wel­come to the hol­i­day season!

Comments

  1. Chelsea says:

    Eggs and stuff­ing? Why have I not tried this before?! I’m always learn­ing from you, oh wise one.

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