We had a leftover turkey in the shop that I had brined after Thanksgiving.. I deboned it and saved the bones for stock.. With the breasts, I tied and sliced for my lunches, for the tenderloins, I grilled and gave my baby.. For the legs and thighs, I deboned and stuffed and tied one with oyster stuffing and the other with broccoli rabe and mozzarella, something I have readily on hand @ my shop..
Not the prettiest but, dinner was on the table..
This is the dark meat tied with broccoli rabe and cheese.. Pan sauce, roasted squash w/ maple glaze and a bagged salad that has been in my fridge at home for god knows how long.. I made this platter and we all ate it in front of the television in the den upstairs.. Nice little picnic.
