I did make an interesting twist on my traditional dressing. I wanted to make sure it screamed Southern Illinois, so I filled it full of the fruity flavors of dried blueberries and a peach ... both from just down the road in our orchard county. I used part of a loaf of Anadama bread I made a few weeks ago and froze. Anadama bread has corn meal in it and sorghum molasses, so adding the fruit seemed like the perfect thing to do. I also put a little bit of honey in it and I used local honey to baste the turkey, too.
I fixed a 22 pound turkey, so I had plenty to freeze. There's a method to my summertime madness! I'm going to document all the things I do with the left-overs and use it in one of my cooking columns right before Thanksgiving 2013! My readers and cooking class students frequently ask me what to do with left-over turkey. Now, I'll have pictures and recipes that will begin with brunch tomorrow ... one of my favorite things ... Turkey a la King! Then, I'm fixing turkey pot pie with homemade biscuits on top ... for my daughter and family. They are returning from vacation and they'll be starved, but too pooped to cook! So, I promised I'd deliver dinner.
As I prepare all these left-over delights, I'll be posting on this blog and will be adding the posts to a special page entitled "Turkey Forever"! So, you'll want to return from time to time and check out the additions.
I'm sharing with a few parties this week, so make sure you check out all the posts at ...