Who am I calling chicken?

Well, I started cooking — mostly with poultry. If it was on one of the menus and could be made using chicken breasts, I made it.

First was the kishka-stuffed chicken:

Kishka-stuffed chicken

I made it this time with kishka that hadn’t been frozen and stockpiled in my freezer — and I need to remember to make it that way again. The kishka was so pliable I felt like I was using play-dough. It is, as you might surmise, inside every one of those pieces of chicken in the pan. The chicken is coated with apricot jam and cornflake crumbs, and drizzled with honey.

Then came a pot roast — I did say mostly poultry, not entirely:

Pot Roast

This is one of the easiest recipes I have, courtesy of my mother-in-law, courtesy of her sister-in-law (my aunt-in-law?). Coat the cut of beef to be braised with tomato sauce, cranberry sauce (both canned), and onion soup mix.

After that I made the cherry chicken puffs.

Cherry Chicken Puffs

Inside each of these triangle pastries is cubed chicken, canned pitted cherries, and mushrooms. It goes with this spicy cherry sauce:

Spicy Cherry Sauce

And finally, I made half the Sweet and Sour Chicken I need to make. The other half will be made with deboned dark meat chicken, which sadly had not defrosted in time for me to cook. But the rest of it was with white meat, and looks like this:

Sweet and Sour Chicken (white meat)

New innovation for this year: adding pineapple chunks. The sauce is not homemade — I did say I would be efficient (and besides, this dish is getting served at the ribs meal… and while I’d like to have a poultry option for those who won’t eat red meat, I don’t want to steal the attention from the best part of the meal).

Up next: Sweet potatoes!  (And a couple of other things.)

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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?