There isn’t any. Sorry Mare. We didn’t take any pictures. I’m not sure what happened, but here is my best reenactment.
Breakfast: NYC bagels (courtesy of the bro and his family), Mickey Mouse Waffles and Bacon.
Appetizers: Ted’s crab dip, my deviled eggs and some roasted asparagus.
Lunch: Ted’s crab bisque.
Supper: Turkey, mashed po’s, gravy, oyster cornbread stuffing, mac-n-cheese, green bean casserole, sweet potato casserole, ginger ale glazed carrots, beer braised brussel sprouts with bacon and caraway, canned cranberry sauce and rolls.
Dessert: Cheesecake, cannolis and eclairs.
It was a feeding frenzy. All day. And not one picture.
I can offer you a picture of the nasty burn on my hand from touching the top element of the oven while basting the bird if you want. But, that’s not really food porn so to make it up to you…
Oyster Cornbread Stuffing
3 boxes Jiffy Corn Muffin Mix (prepared, cooled and cut into cubes)
1 bunch carrots, 1 bunch celery, 1 large onion and 1 large red bell pepper (sauteed until soft, then finely minced in a food processor)
3-4 pints shucked oysters (check for shell fragments, reserve liquor)
3-4 eggs (lightly beaten)
1/2 c to 1c heavy cream (enough to make it all come together when mixing)
* You can add cooked sausage if you want.
Hand mix in a bowl, adding oyster liquor to taste based on how oystery you want it (reduce amount of cream you use to avoid mixture becoming too liquid). Spread in a casserole. Bake in a 350 oven 30-40 minutes until set.
I’m having a food coma reliving it. The next day saw us making Leftover Casserole for sandwiches, and generally making disgusting pigs of ourselves all over again. And then there was none.
Next…New Herb Smackdown Poll people. We’re in the final stretch.