While the grille warmed, I stepped down into the galley and worked up the stuffing
(Full disclosure: We didn't really cheat. We ran out of alcohol when refilling the burners this weekend so we were down to one working burner on the galley stove.)
With the grille hot we loaded the breasts into it, snuggled a tinfoil wrapped ball of stuffing into the remaining space...
, and set to work on the sides- stuffing, steamed green beans with hoisin sauce and mashed turnips and potatoes.
An hour later we flipped the breasts and pulled the stuffing off the grille. One look told me it was too late.
Hell, it might have been too late when I started- mandarin oranges really have no place in stuffing.
After an absolutely awesome sunset...
Yeah, the presentation is lacking, the stuffing is AWOL and the biscuit has a bite out of it- it was tasty.
Seconds were had and the plates were cleaned, and then we dug into dessert.
Jack's awesome four layer dessert and SWMBOs low-calorie pumpkin pie.