Menu #1: Wednesday Night

Appetizer Acorn squash with cranberries
Soup Split pea soup
Salad 1 Caesar salad
Salad 2 Hearts of palm salad
Entree 1 Turducken with stuffing and roasted potatoes
Entree 2 Pot roast
Side 1 Bread stuffing (technically, dressing)
Side 2 Grandma’s lukshen kugel
Side 3 Baked sweet potatoes
Side 4 Asparagus

Yes, you read that right. A turducken. Since it seems we have to top ourselves from last year, and my husband has crazy, crazy ideas.  Also a crazy sense of confidence in my cooking ability.  But he did do some preliminary research, and found out that we may be able to order deboned fowl from our butcher with which to create this infamous dish.  So we shall see….

Thankfully, the rest of the first night’s menu is entirely comprised of things I have made multiple times before.  Grandma’s lukshen kugel is a noodle pudding made in an heirloom pan that my husband managed to abscond with before she (horrors!) almost threw it away because it was stained.  It doesn’t taste right unless it’s made in it.

Thoughts?  Just how insane is this plan?

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4 Comments (+add yours?)

  1. eilonwy
    Aug 16, 2011 @ 19:47:00

    She’s doing a turducken!

    So far, this looks only mildly insane, but the effect of another five meals should be geometric, if not logarithmic.

    Reply

  2. Jenny
    Aug 16, 2011 @ 19:48:41

    Turducken is AWESOME!!!! So cool! I like the blog idea.

    Reply

  3. Incipit
    Aug 17, 2011 @ 17:18:43

    I still didn’t look up the turduckhen – Is this a 6 Million Dollar Bird?

    (What about next year? Buffalo?) Wavin’ encouragingly at you –

    Reply

  4. The Quixotic Cook
    Aug 17, 2011 @ 19:39:20

    Incipit: Turduckhen = turkey + stuffing + duck + stuffing + chicken + stuffing.

    You know all that panic people have on Thanksgiving about cooking a turkey? I can do turkey (I’ve done it, several times in fact — that’s the item on the menu that this dish is replacing, as a matter of fact) — but all the specific worries that people have about turkey can be applied to me with this dish. Over/undercooking, not tasting good, etc.

    Of course, as I normally do to combat my fears, I’ll probably over-research until I can write a book about it. But at least that ought to get me in a place where I can cook the darn thing.

    (As for next year, trust my husband to come up with SOMETHING…. I say with just a mote of trepidation.)

    Reply

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