Castlevania: Hidden Turkey FeastIt always seems that whenever I am questing in a video game, food ap

Castlevania: Hidden Turkey FeastIt always seems that whenever I am questing in a video game, food appears out of the most random circumstances… whether it be found while rummaging though rusty trash cans, moldy barrels, exploding party balls, or even the rare case of discovering a dusty meal within crumbling castle walls (uhhh, how old is that turkey leg? Nevermind…). If only full course meals were this easy to find in the real world! I would never have to cook again, thats for certain. I would also probably be a great deal fatter than I already am. (─‿‿─) Sigh. Gamer girl problems… clearly. Speaking of dusty turkey legs, today's recipe is inspired by the old, but equally epic, Castlevania video game. Nothing pleases me more than tearing into a barbarically large slab of roasted turkey leg. In addition to this main entree, I’ve also included some side dish recipes which I thought to be perfect compliments. I originally served this complete feast at The Drunken Sheep on All Hallows Eve. It was a horrifyingly tasty meal, one which even the Count, Dracula, favored.Dare you read on? Click “Read More”!  I could have just simply roasted a plain old turkey leg with salt and pepper and called it a day, but I wanted to make you all something special and tasty. Basting is definitely the way to go! The specific recipe I chose to baste the turkey in is originally from Scotland. It’s called Chicken in the Heather… though in this case, I used turkey. The creation of this exotic dish sprang forth when curry was first introduced to the British Isles during the colonization of India. Even if you aren’t a fan of curry, I promise this to be a sweet and succulent experience. Just try it!  Hidden TurkeyIngredients:2 Turkey Legs, skin on2 tbsp olive oil5 tbsp spicy mustard sauce5 tbsp clear honey1 clove of garlic, mincedA pinch of Salt and pepper to tastePreparation:1. Preheat the oven to 375 degrees F. Mix the olive oil, spicy mustard, honey, garlic, and salt/pepper in a small bowl. Lay the turkey legs a few inches apart in a heat proof dish. Pour the mixture on top of the meat. cover with aluminum foil. Cook for an hour. No peaking! They are hidden for a reason~the legs will begin to cook in their juices. Mmmm.2. After an hour, crank up the heat to 400 degrees F and uncover the meat. Let the turkey cook for an additional 20-30 minutes, depending on how caramelized/crispy you want the skin. This next dish is an Irish favorite! Colcannon, creamy mashed potatoes with cabbage (I like to substitute spinach or chard, too).ColcannonIngredients:4 potatoes, peeled, boiled and mashed¼ stick of butter1 cup milk or cream1 a half of a head of cabbage, or a bushel of chard/spinach2 green onions Preparation:1. Begin to boil the potatoes.2. While the potatoes boil, chop the green onions and lightly saute them in a skillet with a dribble of olive oil (or a pat of butter). Then add in the chopped cabbage/chard/spinach and cook until all of the greens are wilted. 2. Drain and mash potatoes. Add the butter (until melted) as well as milk/cream. The mash should be creamy and soft. Mix in the sauteed greens.  Serve steaming hot with a well of butter.Roasted Butternut Squash SoupIngredients:1 butternut squash, halved and seeded¼ cup cream1 medium onion, diced5 cups chicken stockSalt and freshly ground black pepperPreparation:1. Prepare the oven to 425 degrees F. Place the halved squash into an oven proof dish. Roast until knife tender, around 50 minutes.2. In a large soup pot, add a pat of butter (or olive oil) and the onion. Saute until translucent.3. When the squash is ready, spoon out the flesh into the soup pot and saute with the onions. Discard the squash skin.4. Add in the stock, salt and pepper, and bring to a boil. Then turn down the heat to a simmer and stir. Be sure to brake up any large pieces of the squash (I usually use a masher to do this more quickly). 5. Remove the pot from the heat and stir in cream. You can place the soup into a food processor to make it creamy, but I like to like mine as is, with a chunkier texture.Roasted Brussels SproutsIngredients:1 tablespoon of olive oil1 ½ lbs brussels sproutsSalt and PepperPreparation:1. Rinse and halve the brussels sprouts. Place them into an oven proof dish. Drizzle the olive oil, salt and pepper, and toss to coat. Bake at 400 degrees F for 30-40 minutes. Look familiar? And there you have it. The tastiest, dustiest turkey leg you’ll ever set your fangs on. Serve your feast with some red wine, a bit of cheese, and you’ll be full for a few days afterward. -- source link

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