General Discussion
Related: Editorials & Other Articles, Issue Forums, Alliance Forums, Region ForumsTwo things every thanksgiving. One is cooking a turkey to render
stock for gravy. I stuff a well seasoned turkey with peeled warmed fruit and quartered Vidalia onions capping it with sticks of seasoned cultured butter rolled in finely perforated self basting aluminum foil nested on top of quartered vegetables in 2 quarts of stock. Start roasting midnight at 180 degrees. Monitor with two digital probed thermometers. When deep internal temperature reaches 160 kill heat and let it set til reaching 165. The result is falling off the bone juicy tender cooked turkey in about a gallon of the most unbelievable tasting turkey/fruit stock. The rich fruity broth is drawn off to make the unique savory gravy.
Second is a desert I created called Strawzagna. Built like layered lasagna. Pasta is replaced with pie crust, tomato sauce replaced with slightly gelled sliced strawberry filling and the ricotta replaced with New York Style Cream Cheese Filling. Three layers of pie crust, strawberries and cream cheese filling. Refrigerate to solidify and serve cold. Wishing a safe happy holiday season to all.
PJMcK
(22,060 posts)We won't get together with our families until Friday morning. As an alternative, I'm roasting a tenderloin and foregoing the turkey.
Your "Strawzagna" sounds awesome. I'm gonna try it.
blueinredohio
(6,797 posts)Prosper
(761 posts)Leith
(7,813 posts)The pie crust layers in strawzagna... is one of them graham cracker? When I make my strawberry jello pie (jello with fresh sliced strawberries), I use a graham cracker crust.
Prosper
(761 posts)it mimics the color and texture of the pasta.
RestoreAmerica2020
(3,439 posts)...store bought pre-made ready to use crust or type that comes in box just add water type mix?
Prosper
(761 posts)a more structural easier to work with material.
RestoreAmerica2020
(3,439 posts)Paz
Cracklin Charlie
(12,904 posts)It sounds delicious.