Have you ever had Turducken?
Here is how Wikipedia explains it:
A turducken is a dish consisting of a partially de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The thoracic cavity of the chicken and the rest of the gaps are stuffed, sometimes with a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird.
We had aundui sausage and cornbread stuffing inside- it was fantastic.
I was celebrating with friends that will not be in town for the “real” Thanksgiving, so this was an early turkey day.
Normally, I would be all freaked out about eating such high fat food (and alot of it), but I think I did really well.
I drank one soda, one very small glass of white wine, 1 smallish peice of the turkey and chicken (I don’ eat duck) and the stuffing that was on it, steamed asparagus with lemon, a small serving of green bean casserole, a normal serving of mashed potatoes with garlic and onions and a very small piece of the BEST pumpkin pie I have ever had. The friend who brought it said it was Paula Dean’s version so you KNOW it was FATTY and AMAZING, all at the same time. I looked up the recipe, and more for posterity, I am posting it here:
Pumpkin Pie
Recipe courtesy Paula Deen
- Prep Time: 15 min
- Inactive Prep Time: 30 min
- Cook Time: 50 min
- Level: Easy
- Serves: 6 to 8 servings
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 2 cups canned pumpkin, mashed
- 1 cup sugar
- 1/4 teaspoon salt
- 1 egg plus 2 egg yolks, slightly beaten
- 1 cup half-and-half
- 1/4 cup (1/2 stick) melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger, optional
- 1 piece pre-made pie dough
- Whipped cream, for topping
Directions
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
(this recipe is from here.)
–
I cannot explain how good this pie is.
Anyway, I was proud of myself for enjoying the evening, the company AND the food. Early on in the day, I remembered something Roni said about her eating habits (paraphrasing): If she knows she is going to have a big meal later in the day, she will make a concious choice to eat smaller healthier meals throughout the day to make up for the big one (and calories) she is going to have later.
People who are naturaully thin still eat unhealthy meals now and then– emphasis on the NOW AND THEN. Just because one meal is bad, doesn’t meal they ALL have to be.
Here is what I had for the rest of the day:
Breakfast:
- 1 serving fruit – fresh blueberries
- 1 serving high fiber crackers
- 1 serving low fat cottage cheese
- water
Lunch:
- Water
- a few rice crackers
- smoked turkey breast
- low fat cheese cubes
- Turducken meal (above)
Still no workout, and I am sad to say I didn’t meet my goal of walking 6k steps today– I only got to 4K. But I will try again tomorrow.
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