HAPPY THANKSGIVING!
Preparations for our Saturday feast are continuing apace Down Under. Stage One of the Turducken Assembly is now complete. Two of the three stuffings are finished and chilling in the fridge. Both recipes are from this article. First is the cornbread stuffing, which we’re planning to use as the outer layer between the turkey and the duck. (That’s actual Jiffy Cornbread in there!) Next is the sausage and smoked oyster, which we modified a bit. The sausage is actually beef sausage (because I have Jewish co-workers), and one-third of the oysters are actually mussels (because we grabbed the wrong can at the supermarket). I was a bit skeptical of this one but the smell is absolutely fantastic. It’s going in the very center of the chicken, so obviously we’re going to have a bunch of it left over to eat on the side. I can’t wait! Still to make: remaining stuffing (chicken, chestnut, and truffle), banana pudding, sweet corn casserole, deviled eggs, and maybe some baked beans if I can be arsed. Oh, and I’m dipping the rest of the frozen buck eye balls from Halloween, so we can finally finish those off too!

Update: Whoops. Snookums has just pointed out to me the inconsistency of using beef sausage instead of pork for our Jewish friends… and then loading the stuffing with shellfish. Apparently that’s not the reason he chose the beef after all, but rather because “they’re the closest thing to American spiced sausage I’ve seen here (in terms of the spiciness).” Lest you think we’re both idiots…