A friend recently told me about how she spatchcocked a chicken and it was delicious. She said she was going to spatchcock her Thanksgiving Turkey and this time, put potatoes underneath to cook in the drippings. Initially, I thought she was joking, but with some research I also decided the spatchcock method was brilliant. Essentially, you cut out the back bone of the bird and butterfly it. Here's How to Cook a Spatchcocked Turkey.
My family and I were pretty proud of ourselves for knocking out this menu in time for 5:00 dinner. The kitchen was a revolving door of dishwashing, chopping and food prep. No blood or tears were shed - big success.
This year was especially joyous because our 8 seat dining table was full. Jacky, Cayte & Olyvia joined us on Wednesday night from Hendersonville, Tennessee. And for dinner, our friend and fellow Arthur resident, Lia, came with a delicious pecan pie – as well as three new friends from China who are studying at Loyola and live next door. The most popular dish ended up being Catye's sweet potato casserole. I offered to-go cartons to our neighbors and they scraped the sweet potato dish clean.
This morning, I've reused leftover rolls and cut butter cubes to make a quick bake french toast. It almost redeems the fact that last night we were all so exhausted, no one trimmed the leftover turkey and at least two pounds of meat went to waste.
Quick Baked French Toast
- 3 cups leftover rolls/bread
- 6 eggs
- 1 cup. milk/cream
- 2 tsp. vanilla
- 1/4 c. granulated sugar
- dash of cinnamon & nutmeg
- 4 tbsp. softened cut butter pieces
Heat the over to 350. Rip up bread and put it into a shallow baking dish. In a bowl, mix eggs, milk/cream, vanilla, sugar & spices. Pour over bread and stir to make sure all bread pieces are covered. Scatter butter pieces into the dish and make sure bread mixture is leveled. Bake 30-45 minutes until browned and cooked through.