Hey there, Ms. Judy : )
How did your artichoke dip turn out? Did the Kalamatas add the finishing touch?
Well, I’ve been up to my eyeballs in Turkey and related products....and just now finishing up the kitchen and food stuff.
We cook, make broth, grind the white meat, freeze, and can.
We do things double here @ Chez Kalamata because I am from Pa and he is from S.Carolina.
While my stuffing and gravy are super yummy recipes passed down from my Greek mom, and hubby agrees; still, he says I am still a Yankee and these delicious dishes are simply NOT SOUTHERN! Hmmmmmph!
So he makes his southern stuffing, his cornbread, his giblet gravy, etc. The later grosses me out, with all those organ meats and guts, yuck.
So now we have 2 fridges full of double Thanksgiving foods.
He does love my homemade cranberry sauce, so there’s that, lol.
Ha! Ms. Judy....that’s funny. That’s what I was called at work....only it was Miss Judy lol.
I didn’t make my dip - making it tomorrow (I guess that would be today), and those olives will just set if off nicely.
Well, Chez Kalamata sounds like a busy and interesting place! A Greek and and Yankee....fun times! We always made gravy with the giblets as well. I know, it does sound gross, but so good. I’ve never used cornbread though - I’ll bet it makes a hearty stuffing. I’m making a big roast chicken today as well, so I’ll be making stuffing with that.
What do you do with the ground white meat from the turkey? It’s ground up after it’s cooked? Do you use it for sandwiches?
Two fridges full of Thanksgiving yumminess - ahhhh, even more for which to give thanks! Bless you both, and enjoy those leftovers!