My contribution was purple mashed potatoes and cornbread dressing. Since my mom was making Yukon gold potatoes as well, I roasted a head of garlic and added that to the purple ones to distinguish them from the others in flavor. Here's one of the blue potatoes when peeled. They had a white later immediately under the skin and then purple underneath. However, when peeled, the spots came from where eyes might develop in other circumstances. I was taken by the pattern on this one.
Next the purple mashed potatoes on the day of the feast.
And then the next day. We were puzzled how they deepened in color overnight.
The wonderful turkey.
The Herbed Oatmeal Pan Bread.
And the entire spread along the breakfast bar: cranberry sauce, turkey, pruple mashed potatoes, Yukon gold mashed potatoes, peas, blueberry jello salad, cornbread dressing, sweet potato casserole & rolls.
I neglected to photograph the pies, but there were 6 for the 10 of us: 2 pumpkin, 2 pecan, and 2 chocolate. They were all wonderful.We had so much food we enjoyed an essential identical meal the next day for lunch. Then we cut up the carcass and made two pots of stock. I took home half and left my mom half. We thoroughly enjoyed a turkey-barley soup when we returned home.
3 comments:
Yum!
I made turkey roulade the other day with a butterflied turkey breast and stuffed with stuffing. It was really good and much less work then a whole bird.
How did the purple potatoes taste? I have heard they have a strange texture.
The purple potatoes were great, I've never noticed a texture difference with them.
cool, I will have to give them a try next season then.
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