Serving This Week 11-2 To 11-6-2020
Come and see what I will be cooking up on Marilyns Treats this week!
This is what I featured the week of 11-2 to 11-6-2020 on my blog. On Tuesday was How To Cook A Turkey In A Convection Oven. Wednesday was Sam’s Sausage Stuffing. Thursday was Turkey Guide 101. And winding up Thanksgiving Preparations was Thanksgiving Stuffing Cheat Using Stove Top Stuffing.
If you missed what I served up last week please click Serving This Week 10-26 to 10-30-2020.
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!!
Turkey in a convection oven is the best way for me when cooking a big meal. With less time baby sitting I have more time for cooking. Also there are fewer dishes to clean up. This is a big WIN WIN for me!!
Want a no fail stuffing made outside the bird that is guaranteed to stay moist no matter how many times you reheat it?
Well, it does exist and this is it! Just 5 ingredients!
This very HEART HEALTHY dish has been in my sister’s family for 60 years.
Since I was introduced to it absolutely no other stuffing I have tried since can compare.
It is not salty and easy to prepare.
The longest task can be turned into a game. Just put those kids standing around asking to help to work.
Day old bread works the best. The best part is, you can double or triple the recipe to ensure you get leftovers to use with the turkey again tomorrow!
They will love tearing the bread into small pieces. The one that finished their loaf first without a mess can help cut the pies after dinner!
They can also be a great cleanup too!
That is special in my home because the kids deliberately allow filling and crust to fall on the counter.
I have been serving this stuffing at Thanksgiving for many years. We have my husband’s family over for that holiday.
The first time they tried it I immediately got a favorable response.
It is nothing like I have served in the past.
I never used sausage in my stuffing. I always use dried cranberries.
And instead of the store bought bagged herb and seasoned bread crumbs, this stuffing uses bread.
Since this stuffing also is made in a casserole dish or roaster the bird doesn’t have to be as large to have enough stuffing for everyone.
None of the stuffing gets soggy and none gets burned as my stuffing sits in the bird.
And usually I can never get enough stuffing so I always have to make some on the stove top anyway.
I also find it much easier to prepare Sams Sausage Stuffing.
You NEED to give this recipe a try!
First turkey? Get Ready Early! Whether you choose to rotisserie roast, bake, grill, deep fry, smoke, brine or marinate make sure to check out these Turkey Tips and Safety Guides. This will ensure a meal prepared by a queen and fit for her loyal subjects.
Bookmark this post and be sure to share it with anyone cooking a turkey for the Holiday! This post is NOT an affiliate post and the author is not receiving compensation of any kind. This post has been highly adapted from Butterball.
FOUR T’S OF TURKEY FOOD SAFETY
Place unopened turkey, breast side up, on a tray in refrigerator. Allow at least 24 hours of thawing for every 4 pounds of turkey
Always use a meat thermometer to determine when the turkey is done (fully cooked). The temperature should reach 180° F in the thigh, 170° F in the breast and 165° F in the center of the stuffing.
Store leftovers in separate containers within two hours after cooking.
Three Days to Eat:
Your leftovers will last 3 days in the refrigerator. Eat or freeze leftover turkey within that time period.
Remember a few other tips to make sure your food is safe to eat: Wash preparation utensils, work surfaces and hands in hot, soapy water after contact with uncooked turkey and juices. Do not stuff the turkey the night before. Carve the turkey before you place in the refrigerator.
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 in a turkey there is never enough! Even when I use a 30 pound turkey. Stuffing is one of foods I just can’t master.
Well, when it comes 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.
This recipe is very similar to another I use. Sams Sausage Stuffing.
This one is great when you are in a punch to get your stuffing ready.
Replacing the day old bread and tearing it in pieces can take time.
The crumbs in the Stove Top dressing are more uniform and absorb the gravy well.
Adding the extra flavors create a wonderful addition to the stuffing.
We love this stuffing for pork and veggies.
I am sure your family will to!