Besides turducken, which was for the main course, other ingredients included hamburger pasta dinner (e.g. Hamburger Helper (yuck!!)) and perch for the appetizer and crystalized ginger and fiddleheads in the dessert round.  Again, I’ll be focusing on the main course this week (I don’t know why I gravitate towards that!).

Purple potatoes

Besides turducken, other main course ingredients were purple potatoes, pickled peppers and green grapes. As soon as I saw the ingredients, I thought of curried (Thanksgiving) baked home fries poutine!  Perfect for a game day (or Thanksgiving)!  And who says you can’t have poutine for a main course?  We’re Canadian, after all.

The first thing I would do is chop the potatoes into small pieces, with the skins on.  There will also be white potatoes and some sweet ones.  Then, I’ll coat them in olive oil, garlic powder, oregano and basil, before placing them in an 400 F oven for 35 minutes, flipping them part way so that they’d be crispier.  Meanwhile, I’ll slice the turducken and then shred them and setting it aside while I get on with the grapes and gravy, which is pureed and added to my maple cranberry sauce (essentially homemade cranberry sauce sweetened with maple sugar).  The curried gravy is made with chicken stock and thickened with chickpea flour, garam masala, a bit of yogurt with the turducken.  Rather than traditional cheese curds, I’ll be using goat cheese.

To serve, a sizable portion of potatoes is placed on a soup plate,  pulled turducken and gravy, then goat cheese and then topped with the grapes and pepper purée and cranberries.  Indulgent and multicultural.  Whether it’ll taste good is up to people eating it.  What would YOU make with these ingredients?

Image credit: Christian Jung /Shutterstock