Turduchen pt2

So now that I have kept ou all in susspence over the week end let us contine with the feast that was Turduchen. The "bird" was in the oven. The stuffing was prepared, the green bean bake waiting to go. What was left? Well we still needed potatoes, gravy, and something with chanterelles.

So we took the stock that was gentle rolling and bubbling just simmering away. And with it I began to play. Two pots a ladel and a way to go. I slowly reduced the stock from just over one gallon that had simmered for 3 hours now to how much? 3 cups. But what to do with my remaining carcai and such? I dug through the flake mash of remaining poultry. For there was gold in the bottom of that pot. I had tossed in the magic little package that they include with all those birds. I found it and into the blender it goes, giblets, hearts, and livers with a cup of reduced stock. This mix was pureed then added back to the gravy pot. (Use caution when pureeing hot liquids!!).So with three cups of three bird stock I thickened it up with a little brown roux. (1.5tbl of butter and 2 tbl of flour simmered to gether in a pan until it drys browns and smells like toasty hazelnuts.) Now our gravy was almost done it sat aside to warm, the finall ingredients was the fond from the turduchen pan deglazed with plum wine.


Ok back to the turduchen, three beers and 4 and a half hours later out she comes. Out and to the counter tented with foil. Internal temp 155. And into the oven goes the stuffing and green bean bake. The pan is deglazed and add to the gravy. Which is heavily whisked and brought to a boil. This leaves but two dishes to go. The potatoes had been boiled (how dissapointing) but they were soft nonetheless, add potato masher, elbow grease, half stick of butter, a cup of heave cream and a half cup of sour cream ( Maybe next year, yogurt & cream cheese.....) Salt pepper done. Creamy and fluffy and no one knows how I did it.... Oh wait except I just told everyone.

Turduchen still reasting, side dishes still baking at 375f. ten minutes to kill.... Sautee pan three sliced of minced bacon medium high heat. Washed and chopped kale, 4oz cleaned chanterelles, three tablespoons of red wine vinegar.(<-----shameless plug for my work) Render bacon add kale and vinegar, cover for 5 min and reduce heat to med-low, turn heat to high uncover add chanterelles salt pepper and cook and toss until au sec. Allright everything is done now: Serve and enjoy, as always comments or questions welcome.