Subj : Re: trout for t-day
To   : Shawn Highfield
From : Dave Drum
Date : Sat Oct 15 2022 05:53:00

-=> Shawn Highfield wrote to JIM WELLER <=-

 DD> Errrmmmm .... 'murrican Thanksgiving is November 24th this year.

 JW> Right he will have a turkey on Nov. 24 and did have trout last
 JW> weekend. At least that's the way I read it.

 SH> That's how I ment it.  Sorry for the bad grammer Dave.  I'll call
 SH> the gramma slamma.  (No one will get that - There was a local
 SH> children's TV show around here called the Hilarious House of
 SH> Frankinstein and that was one of the characters. )

Ne problemo, M8. I likes both turkey and trout ... both, "T" for "T"
day celebrations.  Bv)=

My problem with turkey is that living more-or-less single a turkey is
so big that I have to buy pieces/parts if I want it to not spoil before
it gets et. That's not a problem with most fish.

Usually I get thighs or drumsticks - both because they are le$$ pricey
and because I prefers dark meat.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Turkey Thighs & Stuffing
 Categories: Poultry, Breads, Herbs, 
      Yield: 4 servingss

      4 lb Turkey thighs (4 thighs);
           - bone-in, skin on
      4 c  Prepared stuffing; your favourite
      4 tb Olive oil
      1 ts (ea) salt & black pepper
      2 ts Herbes de Provence *

  Set oven @ 350ºF/175ºC.

  Place previously  prepared stuffing in a baking dish
  sprayed with non-stick cooking spray.

  Rub 1 tablespoon olive oil over skin of each thigh.

  Arrange thighs on top of stuffing, skin side up.

  Sprinkle thighs with salt, pepper and herbs.

  Bake for 1 hour, 20 minutes. If using a thermometer
  bake to 160ºF/71ºC.

  Remove from oven and let rest for 10 minutes.

  Slice meat from bones and serve with stuffing.

  * Rosemary, savoury, oregano and thyme. You can add
  any or all of the following basil, sage, tarragon,
  lavender buds, lovage to your taste.

  Uncle Dirty Dave's Kitchen

MMMMM

.... A dinner lubricates business. -- Lord William Stowell
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