Finally made some homemade lamb bergedil. Seasoned with fried shallots, celery, coriander powder, cumin, ground white pepper, garlic salt and onion powder. I used 8 peeled russet potatoes, cut into 1 centimeter slices, deep fried them for about 2 minutes then mashed them with a pastry cutter, mixed in the seasoning and one pound of ground lamb. Rolled them into balls and lather them generously in egg wash and sent them back into the deep fryer for about 5 minutes. Voila, we have these yummy Indonesian potato snack that was our lunch yesterday.
This is the biggest Thanksgiving dinner we ever hosted. We are so thankful for our friends and the food they contributed. Many came from afar driving several hours to our humble abode to get together with us. Two families stayed the night with us. Our daughter was sad on Friday night when they were gone, she missed the families who stayed with us. Our twenty three pound turkey was a real hit, it was mostly gone. We made green bean casserole, stewed carrots, gravy, turkey, stuffing, sweet potatoes and friends brought mashed potatoes, bergedil, dinner rolls, pumpkin pie, cheese cake, stir-fry veggies, sweet potato Kue talam, agar agar with fruit cocktail, Kue with shredded coconut etc. We drank moscato, ice lemon tea, apple juice and Sleigh’r beer all night. Praise the Lord for this delightful gathering and bless our friends!
Method for roasting my 23 lb turkey:
I poured lemon juice and a big packet of low sodium Swanson chicken broth over the turkey and seared it uncovered at 425 degrees Fahrenheit for 25 minutes, then I turned the temperature down to 325 degrees, poured a can on Campbell chicken broth over the turkey and added a can of water to the bottom of the pan, covered the turkey in non stick foil and bake for another 2 hours, then poured another can of Campbell chicken broth over it and roasted it uncovered at 350 degrees until the breast temperature reached 160 degrees and the thigh reached 180 degrees.