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I put a turkey breast into the crock pot, seasoned it, covered it up, and plugged it in. Then I put a turkey back into the oven to roast it toasty brown to make turkey gravy.
I just went to check on the bones in the oven and discovered I had plugged the crock pot in, but hadn't turned it on.
So much for the turkey cottage pie planned for dinner tonight. That just became dinner for tomorrow night. Tonight is something quick and easy. Probably bacon mushroom burgers.
For penance for my carelessness, I get to stay up late tonight to take the turkey out when it is done and wait for it to cool enough to be put into the fridge.
You had ONE job.....ONE!!!! hehehe.... I recall a post I saw on here around Christmas where a lady had put that night's supper in the crockpot and dashed out the door to go Christmas shopping with her friend. She was expecting to come home to a hot, delicious meal after a long, harrowing day of spending money EXCEPT she had turned the dial to warm - and so, her dinner was ruined. Hey, stuff happens. I guess that's why satan made McDonald's!!
PS....AND...you were brave enough to confess to the toughest critics you'll never meet!!
I was up until midnight, getting it all processed and put away. However, I made the turkey cottage pie last night and it was well worth all the extra work I caused for myself.
Diced white turkey, small cubes of yellow crookneck squash, lots of sliced mushrooms. Some carrot and celery. All drowned in tons of excellent turkey gravy, topped with mashed potatoes and baked until it was bubbly.
The day I cooked the turkey, my son came home from work and said, "That smells wonderful". I then told him, he wasn't getting it. He was getting a hamburger instead.
When I served the turkey pie, he announced that it was well worth the extra wait.
The gravy turned out exceptionally well. I roasted the backs until they were browned and crispy and then put them in a stock pot, covered with water and some onion and celery leaves. Because the turkey had to cook an additional four hours, the broth simmered all that extra time.
I strained the broth, chilled to remove the fat, and thickened it with flour and corn starch. It was delicious and had a nice color from all the browning.
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