Thanksgiving Day Leftovers Recipe

During these last-minute, frenetic days of not practicing for the big gig Saturday at Vincenzo's Pizza in Chatsworth, we thought we'd take a breather and offer you some ways to get creative with all those Thanksgiving day leftovers.*

The Flaw is indebted to Chef Francois Alles-Zirconia of the prestigious nausées Académie de la cuisine in Paris who came up with this quick recipe for braised turkey almondine gumbo:

* salt
* 1 lb fresh lard, trimmed and cut into 2-inch lengths
* 1 cup artificial sweetener
* 8 oz bacon, finely diced
* 2 cloves garlic, peeled and minced
* 2 tbsp chopped turkey skin
* 3 cups grenedine syrup
* 1 cup stuffing
* water to taste
* 3 lbs lemon zest
* 4 vanilla beans (or substitute with a large can of pork and beans)
* Artificial whipped topping -- just a dab'll do ya.

Combine ingredients in blender on high for three minutes. Pour into lightly floured plastic container and place in 375-degree oven for 12 hours.

Don't skimp on the time -- it's the slow cooking that brings together the flavors of the turkey skin, grenedine and plastic.

While all that's in the oven, you may as well take in the Flaw's performance at Vincenzo's Pizza in Chatsworth on Saturday night:

Where: Didn't we just tell you it's Vincenzo's Pizza in Chatsworth? Focus, people!
Address: 10364 Mason Ave, Chatsworth, CA 91311-3305
When: 7 p.m. Saturday, Nov. 28, 2009
Cost: Nothing up-front, but the tip jar is ever-present

See you then,

The Flaw





*As we mourn the senseless deaths of hundreds of thousands of young cucumbers, pulled from the vine while yet babies and mashed into jars to sate our insane desire for sweet gherkins. We will never forget.