Come and see what I will be cooking up on Marilyns Treats this week!
This is what I featured the week of 11-11 to 11-15 on my blog. On Tuesday morning was a tutorial on How to Cook a Turkey in a Convection Oven. on Wednesday I posted a Ginger Ale Baked Ham. and to top of Holiday week was A Stuffing Cheat Using Stove Top Stuffing. Enjoy!
If you missed what I served up last week please click Serving This Week 11-4 to 11-8
How To Cook a Turkey In a Convection Oven
We all have made a turkey in the oven, microwave, fryer or crock pot. But have you put your bird in the convection oven?
We bought a new stove last year and I have yet to use the convection oven. When I bake it isn’t recommended for what I am baking. But when I found this recipe I had to try it!
I prepared the turkey just as I normally do but I didn’t stuff it. I have found over the years I have a better outcome doing the stuffing on the stove top and keeping warm in the crock pot.
With the convection cooking I actually used a partially thawed smaller turkey just prior to cooking.
There is no need to baste either which leaves you plenty of time to get those sides prepared.
The legs and wings were covered in foil to keep them from drying out too fast. No lid was otherwise needed.
What advantage does this all have? Less time baby sitting and more time for cooking. Also there are fewer dishes to clean up. This is a big WIN WIN for me!!
I have made ham in many different ways. My family favorite though is a boneless ham.
You will see this recipe on my table for every holiday or large family gathering.
Not only is is delicious but it is fast and only requires 3 ingredients. This includes the ham itself!!
This recipe is great for diabetics. Just switch out the brown sugar for Sukrin Gold. You can find it on Amazon. Of course any other sugar free brown sugar is good. I have even substituted maple syrup on a 1:1 measurement.
There will be plenty of liquid to cook the ham. And there will also be some leftover too!
My stuffing is always inedible. No, really. When I stuff whatever I am cooking it is burnt on the outside. But then it is soggy on the inside.
And it is a turkey there is never enough! Even when I use a 30 pound turkey. Stuffing is one of foods things I just can’t master.
Well, when it come to feeding my family I am stubborn. I never say “I am not going there.”
So I do the next best thing. I cheat! My mom used to call it “doctoring” the dish. But in my case it means using life support.
I need to bring back life to the stuffing so I use a tried and true alternative. Stove Top Stuffing!
A bit of extra flavor is added to your stuffing by using a bit of sauteed celery and onions. Some poultry seasoning and vegetable or other broth are added too. Then I follow the package directions and voila!! Stuffing fit for your meal. This works for pork and chicken too.
I am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs.
These are great Marilyn, just in time for the holidays! Thank you so much for sharing.
Thank you for your kindness and thoughts. I am sorry it is taking me so long to answer comments. (And sorry some of these may be generic as I am tiring easily do to meds.) Enjoy your week and thanks for stopping by!