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Compound butter for the bird! It’s got thyme, rosemary, parsley, garlic, lemon zest, orange zest, and a little salt!

Since my big feast will be today instead of yesterday y’all are gonna get more pics of turkey lmao first up is my family’s white bread and sage stuffing. We’ve been making this exact stuffing for five generations now and I never feel closer to my grandma than when I am making this

So while the hash mixture was cooking down I took two packages of croissant pastry and browned it off in the oven before covering it with the hash and cheese and back in the oven!

So I’ve added in hamburger and sausage, whole tomatoes and tomato paste and a huge amount of garlic and seasonings for the hash and I’ve cooked the gizzard and neck down and am gonna save it for Friday!

While the hash is cooking I am sautéing the neck and gizzard in butter, brandy, Worcestershire sauce and salt and pepper, for the gravy tomorrow ! And now I am off to cut -mountains- of garlic down!

So while I’m prepping for Friday I am cooking up some more ‘hash’ with bacon for the topping and potatoes, garlic, onions, and peppers cooking down a bit in some bacon grease!

Ok y’all here is my finalized indigenous people day menu (we had to move the meal to Friday) :
Turkey
Gravy/ Marsala gravy
Stuffing
Sausage and mushroom stuffing
Mashed potatoes
Mac and cheese
Squash casserole
Broccoli
Green bean casserole
Rolls

Pumpkin Pie
Pecan pie brownies

Who’s coming for dinner?

The brine is on y’all! It’s apple cider, water, sugar, salt, peppercorns, oranges, lemons, garlic, rosemary, thyme and parsley!

Ok y’all it’s time to clean the kitchen down in prep for bird day and start the brine and make the pumpkin pies and pecan brownies. Then tonight we pick the bread for the stuffing! It’s starting y’all!

Sauce is done too! I added in anchovies and red wine vinegar and Cabernet Sauvignon and a lot more garlic and cooked until the sausage cut with a spoon!

Soup is done! I cooked everyone until the chicken was done, pulled it out and skinned and picked it off the bone before adding in more garlic and cauliflower and corn and lemon juice and tada!

Here are the herb bowls for the respective pots! Rosemary, thyme, bay leaves for both then basil for the sauce and dill for the soup! Veg cooked down nicely so I added in the chicken and the herbs to both and then stock and it’s cooking nicely!

The sauce is coming along lovely as well! I’ve sautéed the veg and then tossed in the hamburger before adding tomato sauce, tomato paste, whole tomatoes and sweet Italian sausage with seasonings and garlic!

The soup is coming along nicely! I browned some bacon then browned the chicken in that before chopping leeks, carrots, peppers, onions, and jalapeños. When the chicken was browned I took it out and put it to the side before tossing the veg in bacon and chicken grease with seasonings and garlic!

Then covered with the cheese and crisp Bacon bits and finally with the cheese melted and a good sprinkle of sea salt and parsley!

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Kessabird - Witchy Woman

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