Susquehanna Turkey

Today’s prompt is to title your poem the name of a food, and go from there. Mine just turned into a recipe.

Dutch Goose

Also known as hogmaw,
pig stomach,
Susquehanna turkey.

The recipe begins with an attitude:
Nothing goes to waste.
When you butcher,
set aside the feet for souse,
prepare the intestines for sausage,
remove the inner stomach lining.
(Okay, so that you may discard.)
All the extras go for the scrapple.

Wash the bag of the stomach
and soak in salted water for hours.
Make up a filling of potatoes,
cabbage, onion, and ground sausage.
Mix with egg, parsley, and milk.

I remember it was peppery,
though the recipes all
contain a dearth of pepper.

Stuff the stomach full
and sew it closed securely.

Roast for hours in the oven.
Baste with butter.
Serve with gravy
made from the drippings.

Gratitude List:
1. Sleeping through the night.
2. Grandma’s cookbook
3. Moving forward
4. Listening together
5. Three deer in the caw pasture at dusk.

May we walk in Beauty!

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