I found a piece of a turkey at BigSave, turned out to be all dark meat, but it fit in the crockpot. The lemongrass had grown while we were gone, so I cut a big bag of it and lined the bottom of the crockpot with lemongrass, a bit of salt and a few flakes of red pepper. Put the turkey on the lemongrass and covered it with more lemongrass and cooked overnight on low with the lid off. It worked great. Lemongrass flavor infused the turkey meat. I took the largest potato, cut it into chunks boiled it in lemongrass tea and salt, when they started to get soft, I moved them to a skillet and lightly pan fried them in a bit of hemp oil. I placed them in a baking dish and covered with a bit of cheese and fennel and broiled just enough for the cheese to stick to the potatoes. I kept the lemongrass tea on heat for a reduction.
Took the meat off the bones and toothpicked meat to the potatoes. Could not find GF flour for a roux, (we have been gone since March), so used corn starch to thicken and spooned the sauce on top. Garnished with a bit of sprinkle cheese.
These potatoes seem like they can be worked with. Put four in the crockpot on low for six hours. Peeled them for another dish. Smashed them up. Added a cup of sprinkle cheese, a bit of salt and fennel. Mixed it all up. It was like dough. Measured just heaping tablespoons, rolled into a ball, made a pooka with my finger and filled with pulled pork and sprinkle cheese. The four odd looking ones are smoked salmon since Rudy does not eat pork.
For supper, I took the potato skins, covered with a bit of cheese cooked up a fish in oil and fennel pretty good. The next day, before we left for thanksgiving I put the bones with the leftover lemongrass that was on the bottom of the crockpot, covered with water and tossed in a potato. I am headed over to pull the potato and set the crockpot to low. Tonight or tomorrow, I will finish and make a lemongrass turkey chowder.