I decided it was time to go into casserole mode, make something for a weeks worth of meals, if it lasts that long.
Roamed through the fridge and found 3/4 of a white onion, a bag of shredded cheeses (4 different kinds), chopped garlic, 3/4 stick of butter. From the pantry (various shelves) I found a can of large black olives, a can of golden Hominy, one bag of dried bread cubes suitable for dressing, container of almonds, from the freezer one largish brick of frozen turkey stock with lots of turkey and from the spice shelf, salt, pepper, oregano, paprika, red pepper flakes, whole nutmeg and celery seeds.
Chopped the onions and partially caramelized in butter, added the frozen turkey stock, salt, pepper and above mentioned spices.
Into my largest Tupperware bowl went the croutons, two eggs, one cup of shredded cheese, couple tablespoons of chopped garlic, can of halved black olives, can of hominy. Dipped a couple cups of hot stock to moisten the dry ingredients, when the eggs had tempered added the rest of the stock. Hmm, this looked very moist, soupy. What the heck else do I have in the cupboard, wait a minute, I spy some saltine crackers, so I crumbled up about two stacks of crackers. That absorbed the extra moisture nicely. Poured into the usual casserole dish and baked at 350 degrees for one hour. Cooked up nice and solidly. Husband sampled and approved. The brown looking things are the almonds. This is not a beautiful but it isn't bad for free styling from the kitchen. Must work on presentation. Iron Chef judges would not give me five points for this.
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