[Sca-cooks] Heart attacks, with and without buns...

[Susan Lin]

I will try a totally modern turducken again some day.  The first one we made
I made all three stuffings (next time, only one) and the butcher did such a
lousy job with the duck I ened up with the duck in the chicken and the
butcher butchered the turkey, deboning it from the front instead of the
back.  Next time I'll debone it myself.

Next time will be in a couple of years.  the first time we cooked it in my
mother-in-law's kitchen where she never uses her oven (small wall oven) and
where our roasting pan was not nearly big enough!  But any bigger and it
would not have fit in the oven!

Shoshanna

On Thu, Mar 12, 2009 at 1:23 PM, Antonia Calvo <ladyadele at paradise.net.nz>wrote:

> Elaine Koogler wrote:
>
> I guess the lamb roast that I served at our ME feast a couple of weeks back
>> might qualify:  leg of lamb stuffed with chicken breast, stuffed with lamb
>> sausages (Merguez sausage) and a stuffing "sauce" of eggs, ground almonds,
>> breadcrumbs, ginger and pepper.  It's Andalusian...was supposed to be an
>> entire lamb carcass.  Very well received!
>>
>>
>
>
> That sounds tasty, actually.  I've served a roast chicken stuffed mostly
> with ground veal at a feast-- that went down pretty well.
> --
> Antonia di Benedetto Calvo
>
> -----------------------------
> Habeo metrum - musicamque,
> hominem meam. Expectat alium quid?
> -Georgeus Gershwinus
> -----------------------------
>
> _______________________________________________
>  Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>