Dec 2, 2004

Turkey Lurkey

We knew a farmer in Virginia who tried to raise free-range turkeys, but they just ran away. Da dum. No, it's true.

Our organic turkey, brined by John and Jack, turned out great! And it's still going, of course. . . . a lot more slowly now, though. The simple, dramatic turkey-as-turkey, on a platter, limbs intact, sprigs of rosemary and sage on the side, has given way to turkey chopped up, mixed with stuff (including the herbs), and baked.

Last night it devolved to the next lower level, which I call "re-presenting." Along the lines of "re-gifting" (giving people gifts that you received as gifts but don't want) and "re-designing" (moving your currently owned furnishings to new places in your house), "re-presenting" is a thrifty way to deal constructively with what you seem to be stuck with.

In this case, we had already had turkey casserole (brown rice, red peppers, edamame, carrots, lowfat faux white sauce, curry powder). But very small amounts of this tasty dish were consumed due to various people not liking various ingredients. Hmmm . . . what to do? Too much to throw out. Don't have a dog. Kato the cat would eat it and then vomit. Not good. So here's what I did.

Re-Presented Casserole McKinney

Half or more of a previous meal's casserole
4 to 6 slices of cheddar cheese
1/2 to 1 cup fresh breadcrumbs

Preheat oven to 350 degrees. Put casserole in a casserole dish that is a different shape than the one used on the previous night. Cover the casserole with slices of cheese. Sprinkle breadcrumbs over cheese. Sprinkle paprika over breadcrumbs. Bake approximately 20 minutes covered with foil and 10 minutes uncovered. Voila!

If anyone asks "What is it?" in that suspicious way they have, call it cheese casserole and stick to your story.

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