These are treats that usually come only once a year (one year, I had picked up a "safety" turducken roll at the grocer's in case the one I had ordered didn't arrive, and we had it for Christmas dinner) and we're happy to have them.
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| Turducken roll, fresh from the pan, freed of its netting. (Tam Keel photo) |
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| Turducken roll being sliced: turkey, duck, chicken, sausage stuffing. (Tam Keel photo) |
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| Bacon-mushroom gravy: a roux of bacon fat and flour, cooked golden-brown, to which chicken-mushroom broth is added. Once it begins to thicken, the bacon is snipped into it. This isn't health food but it's certainly good! There's a knack to making smooth gravy, but it's easier to learn than to teach. Cook the roux well; keep the broth, water or milk cold; don't stop stirring. (Tam Keel photo) |
The day was bitterly cold and blustery, which made the grill a little more of a challenge. But it worked out.
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* The name comes from the English grant of arms to someone who had the same last name as my family -- a "naturally-colored" rose on a gray or silver background. Red or white? I don't know. The title that came with it amounted to a GI Bill, way down in the lesser peerage: the grantee gets the title, his firstborn gets a lesser one and the next generation, well, by then they're supposed to have land, a big house and a steady income from rents, and there you go, Squire. I have no idea if that guy was an ancestor; the name is more of a toponym.
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