Have been thinking about the Thanksgiving meal "thing" and it's always a battle of traditional versus non..... I'm still trying to procure a goose (which is not easy in OH unless you want the standard store bought frozen alternative........). Anyway, I was thinking about how to possibly blend traditional and modern concepts. One was/is stuffing inside the Turkey (or whatever bird is used). I then remember a comment about wanting to make a roulade and I thought.......if I cook the stuffing first, pipe it in a cylinder (I used a canoli mold), freeze it then put it in layers of thinly sliced (properly cooked breast), that just might work. Below are the pics of what I put together this morning using chicken breast I did yesterday and store bought box stuffing (If I end up doing this, I would obviously make my own). In retrospect, I like the idea of maybe using the CS concept of wrapping it in the skin and frying to finish (I just didn't have some spare chicken skin) and maybe serve it with a sage/nutmeg glaze.
This would satisfy the stuffing in turkey (or whatever) criteria and still taste reasonably good while giving something a bit new at the same time. Comments and suggestions welcome. I apokogize for the picture quality-new phone and still learning it. :-)
