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Stuffed turkey

Stuffed turkey

To start, boil the turkey in a large pot.

After it has boiled, we start the filling operation.

We prepare the filling as follows:

We put the kaiser and all the vegetables cut into small cubes to harden in butter, after they have hardened we quench with a few tablespoons of soup, after it has cooled a little we will put some special pizza cheese over this composition with which we will fill the turkey.

We fill the turkey, after which we sewed it so that the filling doesn't come out, we bandaged it here and there with slices of bacon because it was cut too much.

We put it in a higher tray, in which we put a few tablespoons of soup and put it in the oven.

The turkey should be left in the oven for 4 hours.

From time to time we take it out and sprinkle it with brandy and white wine (it is said that it helps it to freeze), and the sauce will come out insane.

After it has browned slightly, we will put the potatoes next to it and leave it until they are done.

After removing it from the oven, sprinkle it with the garlic sauce.

Serve with potatoes and dementia sauce.


Stuffed turkey

ingredients
1 favorite turkey turkey of 4-41 / 2kg, for marinade preparation, 1 tablespoon of honey, 1 tablespoon koniak, 1/2 teaspoon salt, 1/2 teaspoon hot paprika, 1 teaspoon sweet paprika, 3-4 crushed garlic., 2 tablespoons soy sauce (chicoman),, for the filling, 11/2 glass of cooked pasta in the shape of rice, 11/2 glass of slightly boiled rice, 3-4 tablespoons of oil, 3/4 glass of chopped almonds, 2 chopped carrots diced, 1 diced onion, 100 g diced candied apricots, 3 tablespoons chopped celery leaves, 1 tablespoon sugar, salt to taste, 1/2 teaspoon sweet paprika, 1/2 teaspoon hot red pepper, 1 suitable onion, 50 gr of hard margarine,, for sauce, 1 glass of water, 1 glass of semi-dry white wine, 2 tablespoons soy sauce, 1 tablespoon apricot or orange concentrate,, for baked vegetables, 2 large onions cut scales, 12-14 small potatoes , 3-4 sliced ​​carrots, 1/2 glass almonds, 10-12 prunes, 1/2 glass white wine, 1/2 glass water

Difficulty: Average | Time: 5h


Only turkey chicken can be prepared stuffed, because it has tender meat. The filling is prepared as follows: cut the pipette as small as possible. Put the onions and pipettes in a 1 1/2 l saucepan, together with the butter or oil and rice, cook for 2-3 minutes on low heat, stirring constantly, so as not to brown, then quench with 1/2 l hot water, matching the taste with 1/2 teaspoon of salt and a celery leaf, hot, over low heat, covered, until the liquid drops and the rice is soft.

When the rice has cooled, add the raw liver, finely chopped or passed through a wire sieve, whole eggs, a knife tip or teaspoon of ground pepper, a teaspoon of finely chopped dill leaves or parsley, or both .

Grow the hard skin of the chestnuts in a cross, so that the water can penetrate inside them, boiling in boiling water, enough to cover them well, approx. one hour then clean the outer shell and the thin inner shell. Pass through the mincer together with the raw liver and pipota (which was previously hardened with onions in 50 g butter or oil, over low heat covered for about 20 minutes, adding a little water until soft).

To the mince, add raw eggs, a teaspoonful of pepper or ground allspice, rum and a teaspoon of grated salt, mixing well. The composition is put in the cornet and with it the turkey is filled under the skin, just like the chicken and it is roasted in the same way.


Only turkey chicken can be prepared stuffed, because it has tender meat. The filling is prepared as follows: cut the pipette as small as possible. Put the onions and pipettes in a 1 1/2 l saucepan, together with the butter or oil and rice, cook for 2-3 minutes on low heat, stirring constantly, so as not to brown, then quench with 1/2 l hot water, matching the taste with 1/2 teaspoon of salt and a celery leaf, hot, over low heat, covered, until the liquid drops and the rice is soft.

When the rice has cooled, add the raw liver, finely chopped or passed through a wire sieve, whole eggs, a knife tip or teaspoon of ground pepper, a teaspoon of finely chopped dill leaves or parsley, or both .

Grow the hard skin of the chestnuts in a cross, so that the water can penetrate inside them, boiling in boiling water, enough to cover them well, approx. one hour then clean the outer shell and the thin inner shell. Pass through the mincer together with the raw liver and pipota (which was previously hardened with onions in 50 g butter or oil, over low heat covered for about 20 minutes, adding a little water until soft).

To the mince, add raw eggs, a teaspoonful of pepper or ground allspice, rum and a teaspoon of grated salt, mixing well. The composition is put in the cornet and with it the turkey is filled under the skin, just like the chicken and it is roasted in the same way.


Ingredients stuffed turkey cooked in slowcooker

  • 1 turkey of 2.6 kilograms
  • turkey, liver and heart of the turkey
  • 1 medium chopped onion (100 grams) and one whole
  • 300 grams of minced pork
  • 80-100 grams of breadcrumbs
  • 1 bunch of chopped green parsley
  • 30 grams of raisins
  • 1 tablespoon brandy
  • salt and pepper to taste
  • 2 cloves of crushed garlic
  • 3-4 whole garlic cloves

  • 3-3.5 liters of water
  • 6 tablespoons salt
  • 1 tablespoon grated peppercorns
  • 4 cloves garlic cut into pieces
  • 3 rosemary threads

Prepared stuffed turkey cooked in slowcooker

1. This is the whole turkey. It's not big, but it's round and chubby and, a pleasant surprise, inside it had not only the neck, but also the entrails. With the pipota, the liver and the heart, I made the turkey filling. The skin covering the neck - the goiter - is also in place, waiting to be filled.

2. I chose a pot big enough to fit the whole turkey, in my case it was a 6 liter one. I added to the pot 1 tablespoon of coarse salt for each liter of volume (6 tablespoons). I poured 3 liters - 3 and a half liters of cold water. I stirred until the salt dissolved. I carefully dipped the turkey in the brine. If the water does not cover it, fill it enough to be covered and put a weight on top (a heavier plate). I added 3 sprigs of rosemary, 4 cloves of chopped garlic and 1 tablespoon of grated peppercorns. I put the turkey in the fridge overnight.

3. The next day, drain the turkey well from the brine and place it on a grill, on top of a tray, to drain until it reaches the kitchen temperature again. It must be taken out of the fridge at least 1 hour before we start cooking it. In the meantime, we are preparing the filling.

Turkey filling

4. Heat the oil in a large skillet. Add the chopped onion and cook over low heat. Stir occasionally, avoiding burning. Fry the onion for 4-5 minutes, until it becomes translucent.

5. While the onion is cooking, grind the pipota, the heart and the turkey liver with a knife.

6. Saute the entrails with the onion for 4-5 minutes, then remove the pan from the heat and add the minced meat, raisins, chopped parsley, crushed garlic, brandy, salt and pepper to taste and breadcrumbs.

7. When mixing well, we should get a fairly dry composition. This is how the filling should be, which during cooking will absorb the delicious juices released by the turkey.

Filling the turkey

8. The turkey is no longer salted, the brine has done its job, salted it, hydrated it. The filling thickens, for the most part, near the goiter. We fill there as much as we can, pressing the composition well, so that it comes over the chest.

9. After we have stuffed as much filling as possible in the goiter area, we cover it with the skin, which we pull back and fix with toothpicks.

10. We stuff the rest of the filling into the visceral cavity of the turkey. At the end, we press the whole onion on top, which will prevent the filling from coming out during cooking from our stuffed turkey.

Slowcooker cooking

11. From this moment on, the slowcooker does the job. I carefully placed the turkey in the bowl of the appliance CROCK POT 6.0L Digital DuraCeramic Sautéed. I also added 3 whole cloves of garlic.

Note: if you do not have a slowcooker, or you have a smaller one, which will not fit the stuffed turkey, you can also cook it in the oven. Place the prepared turkey according to the steps described above in a bowl / tray suitable for the oven, ideally it should be one with a lid (embarrassment, ceramic). Preheat the oven to 150 ° C (static) and cook the turkey covered with the lid (or cling film). Proceed as described in point 14 below.

12. My only emotions were related to the doubt if the lid will fit well. Well, they were unjustified, between the turkey's chest and the lid of the device remained 2-3 mm. I set it to high and turned it on for 4 hours.

Note: it is very important to temper (bring to room temperature) the turkey before starting the cooking function. Otherwise, the indicated time may not match!

13. At the end of the 4 hours of cooking, this is what my turkey looked like! I measured the temperature in the meat of the chest, with a thermometer with instant reading: 74 ° C, just enough for a turkey to be well cooked, safe for consumption but very juicy.

BROWNING

14. To brown the bird, I heated the oven to 230 ° C, on the grill function.

Normally, I could have used the appliance vessel CROCK POT 6.0L Digital DuraCeramic Sautéed for browning in the oven. It is covered with a layer of a hard ceramic material and allows both cooking on the hob and exposure to high oven temperature. However, wanting to brown the turkey on all sides, I preferred to take it out of the bowl carefully, because it was very well cooked and I risked breaking it. I placed it in a tray covered with baking paper. First, I placed it with my chest down and after it had browned well, I turned it over. Roasting the turkey on all sides lasted 20 minutes and during that I sprinkled the turkey with the delicious juices collected in the slowcooker bowl.

SERVE

14. At the end of cooking, let the turkey rest for at least 20 minutes, lightly covered, before serving and serving. It takes time for the meat to acquire more juiciness and flavor.

The stuffed turkey is sliced ​​and served hot, along with your favorite garnishes. We opted for one garnish with glazed carrots, a mashed potato and a delicious accompaniment was and my hot pepper jam. Just to give you an idea of ​​the juiciness and finesse of the meat, I also leave you the image below, made by my husband, with the phone. It's not who knows what a successful picture is, but it's very telling. Keep in mind, this delicious steak and its filling will be amazing and cold! I make some delicious sandwiches with this steak!


Stuffed turkey cooked in slowcooker

Stuffed turkey cooked in slowcooker, recipe step by step. How to cook a festive meal avoiding food waste, with stuffed turkey cooked slowly, at slowcooker.

As the holidays approach, we all think about what to put on the table, we make lists of Christmas dishes, with cakes, we count the number of guests, we are in a real culinary verve! Some of us, including myself, are thinking about carefully correlating the amount of food with the number of guests we are going to receive. I am extremely bothered by the waste of food, it seems to me something totally unethical and I don't know why, especially during this period I see with my mind's eye the sad images of the less fortunate, who cannot afford such an abundance. This while others throw food in the trash. The picture is pretty sad, I know, but I really can't get rid of it. So why roast a pork that has no one to eat, when you can fry a turkey, not too big, but enough for those at the table?

With these thoughts I was just starting to go shopping, when my eyes fell on a turkey barely bigger than a big chicken, but round and beautiful I can't even tell you! Seeing it so small, I immediately thought it would be perfect for a table of 6-8 people. if I made it stuffed, there would be a bit of cold steak left for the sandwich the next day & # 8230 but, wait, why wouldn't I cook it in slowcooker? Recently, I cooked in my CROCK POT etc. a wonderful pig's neck is dying of cabbage and a roll of minced meat wrapped in bacon, which turned out extremely tender and delicious. This stuffed turkey, being small, will surely enter the slowcooker bowl and I am convinced that it will be a delight!

The advantages of slow cooker cooking

Thinking about the above, I decided to do a public rehearsal of the Christmas table. And I assure you it was a success. I just want to tell you that I have been enthusiastically cooking slowcookers since 2012. At that time, in fact, I bought my first appliance. CROCK POT. Nowadays, I choose more and more often to put this style of cooking into practice. Undoubtedly, it has some undeniable advantages. It is very healthy and guarantees some tasty dishes with a delicate texture.

All this is due to the fact that the dishes are cooked at a low temperature. Then keep in mind that while the meat is cooking in the appliance, I can do absolutely anything. To read a good book, to clean or to make a cake, that the oven remained free anyway, something that constitutes an enormous advantage in this so crowded period. And now, let me tell you the full story of my stuffed turkey!


Some delicious turkey recipes for "Thanksgiving Day"

Thanksgiving Day (English: Thanksgiving Day) is an annual one-day celebration in which one thanks (traditionally to God) for the richness of that year's harvest.

It is celebrated in most of North America (United States and Canada). It's a family holiday. In the United States, most businesses (except stores) are closed this Thursday and Friday to allow employees to reunite with family.

In December 1941, the US Congress passed a resolution making Thursday, November 4, officially the national holiday of the United States.

On Thanksgiving Day, various parades are held in the United States. Traditional Thanksgiving dishes are stuffed turkey (fried, smoked or baked), ham, mashed potatoes, sweet potatoes, corn and pumpkin pie.

We offer you 2 turkey recipes, which you can prepare on this day:

Baked turkey

Ingredient:

  • 1 turkey
  • salt
  • pepper
  • sweet Boya
  • a small glass of oil
  • 200 ml of white wine
  • 200 ml of water
  • a glass of brandy

Method of preparation:

The turkey is cleaned, washed, rubbed with salt and paprika, seasoned with pepper. Arrange on a tray, grease with oil, pour the wine and water and cover the tray with aluminum foil. Hold for an hour with foil, then remove, grease with the sauce from the pan.

The turkey is kept in the oven for as many hours as it weighs. If it weighs 2 kg, keep it in the oven for 2 hours. Remove every 15 minutes and grease with the sauce from the pan.

At the end, pour the glass of brandy and leave for another 5 minutes.

Stuffed turkey

Ingredient:

  • a turkey of 3-4 kilograms
  • 1 glass (150 ml) of dry white wine
  • 400 grams of edible chestnuts, including the shell
  • 100 grams of butter
  • 10 tablespoons breadcrumbs
  • 2 onions
  • 5 celery stalks (celery stalk)
  • 2 tablespoons brandy
  • 200 ml of bird soup
  • 2 tablespoons balsamic vinegar
  • a tablespoon of worcester sauce
  • a few sprigs of fresh rosemary
  • bay leaves, peppercorns and mustard
  • coarse salt, ground pepper

Method of preparation:

The whole turkey (not to be frozen) is well cleaned of intestines and any leftovers of down. If you have not already bought it without a neck, it must be removed from the place of insertion, but keeping the skin covering it intact, attached to the turkey.

Choose a pot large enough to fit the whole turkey. Put a grated tablespoon of coarse salt for each liter of pot (6 tablespoons). Pour 2 liters of cold water and mix until the salt dissolves, add bay leaves to taste, mustard seeds and pepper. The turkey is immersed in this salted bath, if the water does not cover it, it is filled to be covered and a weight (a heavier plate) is placed on top. Refrigerate for at least 4 hours, during which time it is returned several times.

The chestnuts are washed, dried and the skin of each of them is cut. Put the chestnuts in a saucepan, cover with plenty of water and simmer for an hour. Remove from the water, drain well and clean the skin and skin inside.

One of the onions is finely chopped, as are the celery stalks. Melt the butter in a saucepan and add the onion and celery, simmering until soft. When the vegetables have softened, remove the pan from the heat and wait for it to cool, then add the peeled chestnuts.

Add the breadcrumbs and brandy, salt and pepper to taste and knead the composition, adding as much poultry soup (one tablespoon) as there is a moist filling, but not pasty.

Remove the turkey from the brine and drain well, then toss with a paper towel. Pepper the cavity inside the turkey (no salt is needed at all). Half of the filling is inserted into the neck cavity.

Pull the skin of the neck back, covering the filling and fix it with toothpicks.

Enjoy your meal! But do you celebrate Thanksgiving? What do you usually cook on this day?


Some delicious turkey recipes for "Thanksgiving Day"

Thanksgiving Day (English: Thanksgiving Day) is an annual one-day celebration, in which one thanks (traditionally to God) for the richness of that year's harvest.

It is celebrated in most of North America (United States and Canada). It's a family holiday. In the United States, most businesses (except stores) are closed this Thursday and Friday to allow employees to reunite with family.

In December 1941, the US Congress passed a resolution making Thursday, November 4, officially the national holiday of the United States.

On Thanksgiving Day, various parades are held in the United States. Traditional Thanksgiving dishes are stuffed turkey (fried, smoked or baked), ham, mashed potatoes, sweet potatoes, corn and pumpkin pie.

We offer you 2 turkey recipes, which you can prepare on this day:

Baked turkey

Ingredient:

  • 1 turkey
  • salt
  • pepper
  • sweet Boya
  • a small glass of oil
  • 200 ml of white wine
  • 200 ml of water
  • a glass of brandy

Method of preparation:

The turkey is cleaned, washed, rubbed with salt and paprika, seasoned with pepper. Arrange on a tray, grease with oil, pour the wine and water and cover the tray with aluminum foil. Hold for an hour with foil, then remove, grease with the sauce from the pan.

The turkey is kept in the oven for as many hours as it weighs. If it weighs 2 kg, keep it in the oven for 2 hours. Remove every 15 minutes and grease with the sauce from the pan.

At the end, pour the glass of brandy and leave for another 5 minutes.

Stuffed turkey

Ingredient:

  • a turkey of 3-4 kilograms
  • 1 glass (150 ml) of dry white wine
  • 400 grams of edible chestnuts, including the shell
  • 100 grams of butter
  • 10 tablespoons breadcrumbs
  • 2 onions
  • 5 celery stalks (celery stalk)
  • 2 tablespoons brandy
  • 200 ml of bird soup
  • 2 tablespoons balsamic vinegar
  • a tablespoon of worcester sauce
  • a few sprigs of fresh rosemary
  • bay leaves, peppercorns and mustard
  • coarse salt, ground pepper

Method of preparation:

The whole turkey (not to be frozen) is well cleaned of intestines and any leftovers of down. If you have not already bought it without a neck, it must be removed from the place of insertion, but keeping the skin covering it intact, attached to the turkey.

Choose a pot large enough to fit the whole turkey. Put a grated tablespoon of coarse salt for each liter of pot (6 tablespoons). Pour 2 liters of cold water and mix until the salt dissolves, add bay leaves to taste, mustard seeds and pepper. The turkey is immersed in this salted bath, if the water does not cover it, it is filled to be covered and a weight (a heavier plate) is placed on top. Refrigerate for at least 4 hours, during which time it is returned several times.

The chestnuts are washed, dried and the skin of each of them is cut. Put the chestnuts in a saucepan, cover with plenty of water and simmer for an hour. Remove from the water, drain well and clean the skin and skin inside.

One of the onions is finely chopped, as are the celery stalks. Melt the butter in a saucepan and add the onion and celery, simmering until soft. When the vegetables have softened, remove the pan from the heat and wait for it to cool, then add the peeled chestnuts.

Add the breadcrumbs and brandy, salt and pepper to taste and knead the composition, adding as much poultry soup (one tablespoon) as there is a moist filling, but not pasty.

Remove the turkey from the brine and drain well, then toss with a paper towel. Pepper the cavity inside the turkey (no salt is needed at all). Half of the filling is inserted into the neck cavity.

Pull the skin of the neck back, covering the filling and fix it with toothpicks.

Enjoy your meal! But do you celebrate Thanksgiving? What do you usually cook on this day?


Some delicious turkey recipes for "Thanksgiving Day"

Thanksgiving Day (English: Thanksgiving Day) is an annual one-day celebration, in which one thanks (traditionally to God) for the richness of that year's harvest.

It is celebrated in most of North America (United States and Canada). It's a family holiday. In the United States, most businesses (except stores) are closed this Thursday and Friday to allow employees to reunite with family.

In December 1941, the US Congress passed a resolution making Thursday, November 4, officially the national holiday of the United States.

On Thanksgiving Day, various parades are held in the United States. Traditional Thanksgiving dishes are stuffed turkey (fried, smoked or baked), ham, mashed potatoes, sweet potatoes, corn and pumpkin pie.

We offer you 2 turkey recipes, which you can prepare on this day:

Baked turkey

Ingredient:

  • 1 turkey
  • salt
  • pepper
  • sweet Boya
  • a small glass of oil
  • 200 ml of white wine
  • 200 ml of water
  • a glass of brandy

Method of preparation:

The turkey is cleaned, washed, rubbed with salt and paprika, seasoned with pepper. Arrange on a tray, grease with oil, pour the wine and water and cover the tray with aluminum foil. Hold for an hour with foil, then remove, grease with the sauce from the pan.

The turkey is kept in the oven for as many hours as it weighs. If it weighs 2 kg, keep it in the oven for 2 hours. Remove every 15 minutes and grease with the sauce from the pan.

At the end, pour the glass of brandy and leave for another 5 minutes.

Stuffed turkey

Ingredient:

  • a turkey of 3-4 kilograms
  • 1 glass (150 ml) of dry white wine
  • 400 grams of edible chestnuts, including the shell
  • 100 grams of butter
  • 10 tablespoons breadcrumbs
  • 2 onions
  • 5 celery stalks (celery stalk)
  • 2 tablespoons brandy
  • 200 ml of bird soup
  • 2 tablespoons balsamic vinegar
  • a tablespoon of worcester sauce
  • a few sprigs of fresh rosemary
  • bay leaves, peppercorns and mustard
  • coarse salt, ground pepper

Method of preparation:

The whole turkey (not to be frozen) is well cleaned of the intestines and any remains of down. If you have not already bought it without a neck, it must be removed from the place of insertion, but keeping the skin covering it intact, attached to the turkey.

Choose a pot large enough to fit the whole turkey. Put a grated tablespoon of coarse salt for each liter of pot (6 tablespoons). Pour 2 liters of cold water and mix until the salt dissolves, add bay leaves to taste, mustard seeds and pepper. The turkey is immersed in this salted bath, if the water does not cover it, it is filled to be covered and a weight (a heavier plate) is placed on top. Refrigerate for at least 4 hours, during which time it is returned several times.

The chestnuts are washed, dried and the skin of each of them is cut. Put the chestnuts in a saucepan, cover with plenty of water and simmer for an hour. Remove from the water, drain well and clean the skin and skin inside.

One of the onions is finely chopped, as are the celery stalks. Melt the butter in a saucepan and add the onion and celery, simmering until soft. When the vegetables have softened, remove the pan from the heat and wait for it to cool, then add the peeled chestnuts.

Add the breadcrumbs and brandy, salt and pepper to taste and knead the composition, adding as much poultry soup (one tablespoon) as there is a moist filling, but not pasty.

Remove the turkey from the brine and drain well, then toss with a paper towel. Pepper the cavity inside the turkey (no salt is needed at all). Half of the filling is inserted into the neck cavity.

Pull the skin of the neck back, covering the filling and fix it with toothpicks.

Enjoy your meal! But do you celebrate Thanksgiving? What do you usually cook on this day?


Stuffed turkey and browned in the oven

Image from Pixabay

Stuffed turkey and baked in the oven can be an inspired choice for the Christmas table. Turkey meat is healthy, low in calories and recommended in most diets. It is suitable in the diet of people with health problems and is at the same time recommended in the diet of children after the first months of life. Consumed in regular quantities and properly prepared, turkey meat has many benefits on the body.

Turkey meat is low in fat, 100 g of meat containing about 160 calories. It is rich in vitamins B6, B12, niacin, riboflavin and selenium, as well as essential body minerals: iron, zinc, selenium and phosphorus. 100 g of turkey meat contains about 32 g of protein, which makes it a good source of essential amino acids.

Eating turkey meat helps lower cholesterol. Skinless, skinless, oven-cooked turkey meat has the lowest amount of saturated fat or cholesterol of any type of meat. Consumption of turkey meat has a beneficial role in combating insomnia and maintaining a strong immune system.

The turkey bought in the big stores contains in the cavity, most often the entrails, from which we can prepare the soup, for the tastiest sauce for steak.

Ingredients for stuffed and baked turkey:

Image from Pixabay

1 turkey of about 4 kg, for the filling: 450 g minced meat for sausages, 50 g fresh breadcrumbs, 1 tablespoon dried thyme, chopped, 1 onion cut in half.

For anointed: 50 g butter, 150 ml port wine (can be replaced with sour cherry). The wine will give the steak its taste and glazed and spectacular appearance. 2 teaspoons sugar, juice of 1/2 orange, 1/2 teaspoon spices (pepper and coriander), 1 bay leaf.

Preheat the oven to 5/190 degrees Celsius. Rinse the turkey and remove the entrails (keep them for the sauce). We wipe it with a paper towel.

Combine the minced meat with the breadcrumbs and thyme and fill the upper part of the neck with the mixture. Put the onion in the cavity and place the turkey in the baking tray. Add water of about 1 cm, cover with foil and bake for about 18 minutes for every 500 g of meat. Don't forget to consider the weight of the filling as well. From time to time, grease the turkey with the sauce from the pan. Next to the turkey we can wrap a fresh sausage, or some dried dates or apricots, in a slice of bacon and a sprig of rosemary (they are baked in the last 20 minutes).

Put the remaining ingredients in a bowl on the fire and let it boil until it drops and binds like a syrup. Grease the turkey for the last 15-20 minutes. Let it heat for 20 minutes before serving and serving with the filling. The long-awaited moment to enjoy has arrived! Happy Holidays!