Here we see some interesting sausage-meat stuffing balls. They are made of sausage-meat, onion, garlic, fresh thyme and Greek oregano. The rest of the space in the dish was filled with balls of Paxo sage and onion stuffing, but that’s not as interesting.
Roast potatoes had been cooking in the tasty duck fat for 15 minutes before I added the parsnips. At the time, I thought this wouldn’t be enough parsnips. This is a common error with Christmas dinner.
Suddenly, I had carved lumps off the turkey crown, put the trimmings and vegetables on the table, and we were pretty much ready to eat our dinner!
We let the Youngling pour the Champagne, which he did very well. No wastage, no half empty glasses.
This was my dinner, before I added even more…
Turkey, Cameron’s delights, sage and onion stuffing, sausage-meat stuffing, roast potato, roast parsnip, carrot, peas, green beans, Brussels sprouts, and gravy.
Of course, we have explained to the Youngling that Brussels sprouts are delicious, but he continues to believe his uncle’s remark that they can never be eaten. Here is the token sprout we always put on his plate, so he can discover for himself how lovely they are, when his uncle’s evil influence wears off.