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Message: [QUOTE="Hans Sprungfeld, post: 3747304, member: 181"] I'm stuffing a 6 lb chicken with old ciabatta breadcrumbs, folded into celery/onion/cranberry/pecan mixture sautéed in butter & herbs, plus sweet sausage. The chicken gets brined overnight tomorrow. Everything's already chopped, diced, mixed, and measured. Probably use the drippings and such for gravy, but I think that'll be a first for me. Most of the vegetables will be roasted on a couple large baking trays sheets w/salt & pepper, olive oil, rosemary & some other spices: multi-colored potatoes quarters, sweet potato similarly sized, Honey butter squash cubes, delicata squash semi-circles, maybe halved carrots, green beans & almonds, broccoli florets, sweet pepper strips, and a bulbs worth of garlic cloves. I've already boosted the flavor of a coffee ice cream with the spice packet from a honey glazed ham, and I might make another straight coffee with semi-sweet chocolate morsels. I'll swap done of the latter for some banana pudding.imited sweets these days, but those both a enough. And I've got an Instant Pot pastrami spending its second night in the fridge after its pressure cooking & subsequent spice rubbing. Tomorrow night it gets 'finished' with low heat in the oven for an hour. Some of that I swap for some beef stew. Overall, I think it'll make a good-looking & good eating giant plateful for some Google Meetings time, plus some days of leftovers (including stuffing in the waffle iron), and a stock/soup out of the carcass. [/QUOTE]

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