Multigrain baguette from Ace Bakery, still warm from the oven, with Lady Laurier d'Arthabaska soft surface-ripened cheese, topped with fresh dates. And blueberries to finish the lunch. The trick here is patience: this cheese is best at room temperature so you have to plan for it and take it out of the fridge ahead of time, otherwise you won't be able to enjoy its flavor and wonderful texture.
I used an extra large muffin mould to make a cup out of leftover stuffing and filled the inside with a beaten egg mixed with diced turkey meat and a dash of hot sauce, covered with grated old cheddar cheese and cooked in the oven for 15 minutes! Perfect! To make it more breakfasty, I had some red grapefuit quarters with it. It would be as good with cranberry sauce actually ~ humm that's an idea for a quick weeknight supper!
I've had a turkey in my freezer since New Year's day, waiting for cooperative weather to cook it on the BBQ. The mercury climbed to 7C this afternoon and the winds were low so it was perfect! With the Butterball stuffed turkey, I was able to cook it directly from the freezer, no need to thaw forever in the fridge, so it was perfect for my situation as I didn't know when the temperature would be mild enough to do my turkey feast! This time, I followed a friend's advice and cooked it with the breast down so that the juices would flow down on the white meat, to keep it moist and juicy. Indeed, the meat very good! I only turned it for the last hour of cooking, to crisp the skin. My glaze was a mix of homemade plum jam -homemade by Mom with plums from her garden, thank you very much!- and crushed rosemary, simply delicious! I have to say that I was not disappointed by the Butterball stuffing; seasonned to perfection, very tasty and best of all, plenty of it!
Of course the greatest thing about cooking a whole turkey for one, is the leftovers! I'm already looking forward to a week of turkey lunches and soups!