One of America's Favorites - Stuffing

Stuffing a turkey

Stuffing or filling is an edible substance or mixture, normally consisting primarily of small cut-up pieces of bread or a similar starch and served as a side dish or used to fill a cavity in another food item while cooking. Many foods may be stuffed, including eggs, poultry, seafood, mammals, and vegetables, but chickens and turkey are the most common. Stuffing serves the dual purpose of helping to keep the meat moist while also adding to the mix of flavors of both the stuffing and the thing it is stuffed in.

Poultry stuffing often consists of dried breadcrumbs, onion, celery, salt, pepper, and other spices and herbs, a popular herb being sage. Giblets are often used. Popular additions in the United Kingdom include dried fruits and nuts (notably apricots and flaked almonds), and chestnuts.


It is not known when stuffings were first used. The earliest documentary evidence is the Roman

Stuffed turkey

cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (an old cereal), and frequently contain chopped liver, brains, and other organ meat.

Names for stuffing include "farce" (~1390), "stuffing" (1538), "forcemeat" (1688), and relatively more recently in the United States; "dressing" (1850).


In addition to stuffing the body cavity of animals, including birds, fish, and mammals, various cuts of meat may be stuffed after they have been deboned or a pouch has been cut into them. Popular recipes include stuffed chicken legs, stuffed pork chops, stuffed breast of veal, as well as the traditional holiday stuffed turkey or goose.

Many types of vegetables are also suitable for stuffing, after their seeds or flesh has been removed.

Stuffed Parasol mushroom

Tomatoes, capsicums (sweet or hot peppers), vegetable marrows (e.g., zucchini) may be prepared in this way. Cabbages and similar vegetables can also be stuffed or wrapped around a filling. They are usually blanched first, in order to make their leaves more pliable. Then, the interior may be replaced by stuffing, or small amounts of stuffing may be inserted between the individual leaves.

It is sometimes claimed that ancient Roman and medieval cooks stuffed animals with other animals. An anonymous Andalusian cookbook from the 13th century includes a recipe for a ram stuffed with small birds. A similar recipe for a camel stuffed with sheep stuffed with bustards stuffed with carp stuffed with eggs is mentioned in T.C. Boyle's book Water Music.

British celebrity chef Hugh Fearnley-Whittingstall has championed the ten-bird roast, calling it "one of the most spectacular and delicious roasts you can lay before your loved ones at Yuletide". A large turkey is stuffed with a goose, duck, mallard, guinea fowl, chicken, pheasant, partridge, pigeon, and woodcock. The roast feeds approximately 30 people and, as well as the ten birds, includes stuffing made from two pounds of sausage meat and half a pound of streaky bacon, along with sage, and port and red wine.

In the United States and eastern Canada, multi-bird dishes are sometimes served on special occasions.


Almost anything can serve as a stuffing. Many popular Anglo-American stuffings contain bread or cereals, usually together with vegetables, herbs and spices, and eggs. Middle Eastern vegetable

Stuffed orange pepper

stuffings may be based on seasoned rice, on minced meat, or a combination thereof. Other stuffings may contain only vegetables and herbs. Some types of stuffing contain sausage meat, or forcemeat, while vegetarian stuffings sometimes contain tofu. Roast pork is often accompanied by sage and onion stuffing in England; roast poultry in a Christmas dinner may be stuffed with sweet chestnuts. Oysters are used in one traditional stuffing for Thanksgiving. These may also be combined with mashed potatoes, for a heavy stuffing. Fruits and dried fruits can be added to stuffing including apples, apricots, dried prunes, and raisins. In England, a stuffing is sometimes made of minced pork shoulder seasoned with various ingredients, sage, onion, bread, chestnuts, dried apricots, dried cranberries etc. The stuffing mixture may be cooked separately and served as a side dish. This may still be called stuffing or it may be called dressing.

The United States Department of Agriculture (USDA) states that cooking animals with a body cavity filled with stuffing can present potential food safety issues. These can occur because when the meat reaches a safe temperature, the stuffing inside can still harbor bacteria (and if the meat is cooked until the stuffing reaches a safe temperature, the meat may be overcooked). For turkeys, for instance, the USDA recommends cooking stuffing/dressing separately from the bird and not buying pre-stuffed birds. (Stuffing is never recommended for turkeys to be fried, grilled, microwaved, or smoked).

Happy Thanksgiving Everyone!

I would like to wish all of you a Happy Thanksgiving! It will just be me and Mom for Dinner but other family members and friends will be coming over throughout the day and evening. We'll be having Roasted Turkey, Mashed Potatoes, Brown Gravy, Canned Green Beans, Baked Sweet Potatoes, Deviled Eggs, Baked Pillsbury French Bread. Plus Mom baked an Apple Pie and Chocolate Pie made using Splenda and a Pecan and Butterscotch for guests coming over later today. That's about it for us besides watching some Football! I hope everyone has a Great Thanksgiving! Take care all, be back tomorrow!   Mark

One of America's Favorites - Turkey

Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys. It is a popular poultry product, especially in North America where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas as well as in standard cuisine.

A roast turkey prepared for a traditional U.S. Thanksgiving meal.

Turkeys are sold sliced and ground, as well as "whole" in a manner similar to chicken with the head, feet, and feathers removed. Frozen whole turkeys remain popular. Sliced turkey is frequently used as a sandwich meat or served as cold cuts; in some cases where recipes call for chicken it can be used as a substitute. Ground turkey is sold, and frequently marketed as a healthy alternative to ground beef. Without careful preparation, cooked turkey is usually considered to end up less moist than other poultry meats such as chicken or duck.

Wild turkeys, while technically the same species as domesticated turkeys, have a very different taste from farm-raised turkeys. Almost all of the meat is "dark" (including the breast) with a more intense flavor. The flavor can also vary seasonally with changes in available forage, often leaving wild turkey meat with a gamier flavor in late summer, due to the greater number of insects in its diet over the preceding months. Wild turkey that has fed predominantly on grass and grain has a milder flavor. Older heritage breeds also differ in flavor.

A large amount of turkey meat is processed. It can be smoked and as such is sometimes sold as turkey ham or turkey bacon, which is widely considered to be far healthier than pork-based bacon. Twisted helices of deep fried turkey meat, sold as "turkey twizzlers", came to prominence in the UK in 2004 when chef Jamie Oliver campaigned to have them and similar foods removed from school dinners.

Unlike chicken eggs, turkey eggs are not commonly sold as food due to the high demand for whole turkeys and lower output of eggs as compared with other fowl (not only chickens, but even ducks or quail). The value of a single turkey egg is estimated to be about $3.50 on the open market, substantially more than an entire carton of one dozen chicken eggs.


Turkeys are traditionally eaten as the main course of Thanksgiving dinner in the United States and Canada, and at Christmas feasts in much of the rest of the world (often as stuffed turkey).

Turkey meat has been eaten by indigenous peoples from Mexico, Central America and the southern tier of the United States since antiquity. In the 15th century, Spanish Conquistadors took Aztec turkeys back to Europe.

Turkey was eaten as such as early as the 16th century in England. Before the 20th century, pork ribs were the most common food for the North American holidays, as the animals were usually slaughtered in November. Turkeys were once so abundant in the wild that they were eaten throughout the year, the food considered commonplace, whereas pork ribs were rarely available outside of the Thanksgiving-New Year season. While the tradition of turkey at Christmas spread throughout Britain in the 17th century, among the working classes it became common to serve goose, which remained the predominant roast until the Victorian era.

In the UK in 2009, 7,734,000 turkeys were consumed on Christmas Day.

Turkey with mole sauce is regarded as Mexico's "national dish".


Both fresh and frozen turkeys are used for cooking; as with most foods, fresh turkeys are generally

Roast turkey

preferred, although they cost more. Around holiday seasons, high demand for fresh turkeys often makes them difficult to purchase without ordering in advance. For the frozen variety, the large size of the turkeys typically used for consumption makes defrosting them a major endeavor: a typically sized turkey will take several days to properly defrost.

Turkeys are usually baked or roasted in an oven for several hours, often while the cook prepares the remainder of the meal. Sometimes, a turkey is brined before roasting to enhance flavor and moisture content. This is done because the dark meat requires a higher temperature to denature all of the myoglobin pigment than the white meat (very low in myoglobin), so that fully cooking the dark meat tends to dry out the breast. Brining makes it possible to fully cook the dark meat without drying the breast meat. Turkeys are sometimes decorated with turkey frills, paper frills or "booties" that are placed on the end of drumsticks or bones of other cutlets.

In some areas, particularly the American South, they may also be deep fried in hot oil (often peanut oil) for 30 to 45 minutes by using a turkey fryer. Deep frying turkey has become something of a fad, with hazardous consequences for those unprepared to safely handle the large quantities of hot oil required.


For Thanksgiving in the United States, turkey is typically served stuffed or with dressing (on the

Roast turkey served with salad, sauces and sparkling juice. 

side), with cranberry sauce and gravy. Common complementary dishes include mashed potatoes, corn on the cob, green beans, squash, and sweet potatoes. Pie is the usual dessert, especially those made from pumpkins, apples, or pecans.

When eaten at Christmas in the United Kingdom, turkey is traditionally served with winter vegetables including roast potatoes, Brussels sprouts and parsnips. Cranberry sauce is the traditional condiment in the northern rural areas of the United Kingdom where wild cranberries grow. In the south and in urban areas, where cranberries until recently were difficult to obtain, bread sauce was used in its place, but the availability of commercial cranberry sauce has seen a rise in its popularity in these areas too. Sometimes sausage meat, cocktail sausages or liver wrapped in bacon is also served (known as bacon rolls or "pigs in blankets").

Especially during holiday seasons, stuffing, also known as dressing, is traditionally served with turkey. There are many varieties: oatmeal, chestnut, sage and onion (flavored bread), cornbread, and sausage are the most traditional. Stuffing may either be used to stuff the turkey (as the name implies), or may be cooked separately and served as a side dish.

Kitchen Hint of the Day!

Hold the Stuffing..............


Keep the stuffing on the side. Chances are the Thanksgivings of your childhood featured a stuffing cooked right in the cavity of the turkey. Go ahead and use your family recipe, but we suggest you cook the stuffing in a separate pan. Cooking the stuffing in the turkey can provide fertile ground for the growth of harmful bacteria. In addition, a stuffed turkey will take longer to cook, which could result in drier white meat. Instead, loosely fill the turkey with aromatics such as onions and herbs, and cook the stuffing separately. I didn't know this, but good one to know.

Kitchen Hint of the Day!

Stuff it............


* Bread end pieces are great to save for making stuffing, and don’t limit yourself to plain white bread. All types of bread are suitable.
* Any variety of rice also makes an excellent stuffing, but the rice needs to be cooked first. Vegetables such as onion, garlic, celery, and mushrooms can be lightly sauteed before adding to the mixture.
* Space. Pack the stuffing loosely inside the turkey, because it will expand during cooking. Bake any stuffing that won’t fit in a covered casserole alongside the turkey.

Jennie - O Turkey Recipe of the Week - Hot Turkey Sandwiches

This week's Jennie - O Turkey Recipe of the Week is - Hot Turkey Sandwiches. Here's a delicious recipe for your leftover Turkey, Hot Turkey Sandwiches! Made with Jennie - O leftover Turkey along with Cranberry Sauce, Sourdough Bread, and Turkey Gravy. Served with Mashed Potatoes and Stuffing. Your Turkey may even be better the second time around! You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O Turkey website. Enjoy and Make the SWITCH!    https://www.jennieo.com/


Hot Turkey Sandwiches
Here’s a great recipe for your holiday leftovers that’s ready in under 15 minutes. Enjoy layers of lean turkey breast, cranberry sauce and toasted sourdough, topped with gravy.

INGREDIENTS

½ cup cranberry sauce
4 slices sourdough bread, toasted
1 pound thinly sliced JENNIE-O® Extra Lean Oven Roasted Turkey Breast, heated
1 cup mashed potatoes, heated
1 cup prepared stuffing, heated
½ cup turkey gravy, heated

DIRECTIONS

1) Spread cranberry sauce on bread slices.
2) Place turkey over cranberry sauce.
3) Top turkey with mashed potatoes and stuffing. Pour gravy over potatoes and stuffing.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories 350
Protein 19g
Carbohydrates 57g
Fiber 3g
Sugars 15g
Fat 6g
Cholesterol 25mg
Sodium 990mg
Saturated Fat 1g
https://www.jennieo.com/recipes/431-hot-turkey-sandwiches

Healthy Acorn Squash Recipes

From the EatingWell website and Magazine its  Healthy Acorn Squash Recipes. Delicious and Healthy Acorn Squash Recipes like; Mexican Stuffed Acorn Squash, Southwestern Stuffed Acorn Squash, and Moroccan Chickpea-Stuffed Acorn Squash. Find these and more all at the EatingWell website. Enjoy and Eat Healthy!   http://www.eatingwell.com/


Healthy Acorn Squash Recipes

Find healthy, delicious acorn squash recipes, from the food and nutrition experts at EatingWell.



Mexican Stuffed Acorn Squash
Fall favorite acorn squash gets a Mexican twist with a spicy-as-you-like-it turkey and veggie stuffing.....


Southwestern Stuffed Acorn Squash
Cumin and chili powder season a filling of turkey sausage, tomatoes, black beans and Swiss cheese for creamy acorn squash. Serve this stuffed squash with warmed corn tortillas for wrapping up bites of all the tasty ingredients......


Moroccan Chickpea-Stuffed Acorn Squash
Think of this healthy vegetarian side dish recipe as a meatless tagine served in a squash bowl. Kabocha, sweet dumpling or carnival squash make good alternatives to acorn squash. To make this side a hearty vegetarian meal, serve 2 halves each......


* Click the link below to get all the Healthy Acorn Squash Recipes
http://www.eatingwell.com/recipes/21946/ingredients/vegetables/squash/winter/acorn/

Thanksgiving Turkey Pie

Still have leftover Turkey and dressing in the fridge? Put them to use with this recipe off the Jennie - O website, Thanksgiving Turkey Pie. you can find this recipe along with all the other delicious recipes at the Jennie - O website. Enjoy and Make the Switch! https://www.jennieo.com/

Thanksgiving Turkey Pie

Take Thanksgiving leftovers from blah to brilliant in less than 15 minutes of prep. Using your leftover stuffing, this fun, kid-friendly savory pie recipe will have the whole family gobble-gobbling all over again.

INGREDIENTS

2½ cups prepared stuffing

1½ cups cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast
¼ cup chopped onion
1 cup shredded low-fat Swiss cheese
¾ cup milk
1 cup egg substitute or 4 eggs
2 teaspoons mustard
¼ teaspoon pepper
garnish with chopped parsley, if desired

DIRECTIONS

1) Heat oven to 350°F. Spray 9-inch pie plate with cooking spray. Press stuffing in pie plate to form pie crust. Add turkey to crust. Sprinkle with onion and cheese.
2) In small bowl, whisk milk, eggs, mustard and pepper. Pour into pie crust. Bake 35 to 40 minutes or until set. Garnish with chopped parsley, if desired.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories180
Protein21g
Carbohydrates18g
Fiber1g
Sugars3g
Fat2.5g
Cholesterol35mg
Sodium800mg
Saturated Fat1g

https://www.jennieo.com/recipes/17-thanksgiving-turkey-pie

One of America's Favorites - Stuffing

One of America's Favorites - Stuffing

Stuffing, filling or dressing is an edible substance or mixture, often a starch, used to fill a cavity in

Stuffed turkey

another food item while cooking. Many foods may be stuffed, including eggs, poultry, seafood, mammals, and vegetables.

Turkey stuffing often consists of dried bread, in the form of croutons, cubes or breadcrumbs, pork sausage meat, onion, celery, salt, pepper, and other spices and herbs such as summer savoury, sage, or a mixture like poultry seasoning. Giblets are often used. Popular additions in the United Kingdom include dried fruits and nuts (notably apricots and flaked almonds), and chestnuts.



It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (an old cereal), and frequently contain chopped liver, brains, and other organ meat.

Names for stuffing include "farce" (~1390), "stuffing" (1538), "forcemeat" (1688), and relatively more recently in the United States; "dressing" (1850).



In addition to stuffing the body cavity of animals, including birds, fish, and mammals, various cuts of

Stuffed Parasol mushroom

meat may be stuffed after they have been deboned or a pouch has been cut into them. Popular recipes include stuffed chicken legs, stuffed pork chops, stuffed breast of veal, as well as the traditional holiday stuffed turkey or goose.

Many types of vegetables are also suitable for stuffing, after their seeds or flesh has been removed. Tomatoes, capsicums (sweet or hot peppers), vegetable marrows (e.g., zucchini) may be prepared in this way. Cabbages and similar vegetables can also be stuffed or wrapped around a filling. They are usually blanched first, in order to make their leaves more pliable. Then, the interior may be replaced by stuffing, or small amounts of stuffing may be inserted between the individual leaves.

It is sometimes claimed that the ancient Roman, as well as medieval, cooks stuffed animals with other animals. An anonymous Andalusian cookbook from the 13th century includes a recipe for a ram stuffed with small birds. A similar recipe for a camel stuffed with sheep stuffed with bustards stuffed with carp stuffed with eggs is mentioned in T.C. Boyle's book Water Music.

British celebrity chef Hugh Fearnley-Whittingstall has championed the ten-bird roast, calling it "one of the most spectacular and delicious roasts you can lay before your loved ones at Yuletide". A large turkey is stuffed with a goose, duck, mallard, guinea fowl, chicken, pheasant, partridge, pigeon, and woodcock. The roast feeds approximately 30 people and, as well as the ten birds, includes stuffing made from two pounds of sausage meat and half a pound of streaky bacon, along with sage, and port and red wine.

In the United States and Eastern Canada, multi-bird dishes are sometimes served on special occasions. See gooducken and turducken.



Almost anything can serve as a stuffing. Many popular Anglo-American stuffings contain bread or

Stuffed orange pepper

cereals, usually together with vegetables, herbs and spices, and eggs. Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination thereof. Other stuffings may contain only vegetables and herbs. Some types of stuffing contain sausage meat, or forcemeat, while vegetarian stuffings sometimes contain tofu. Roast pork is often accompanied by sage and onion stuffing in England; roast poultry in a Christmas dinner may be stuffed with sweet chestnuts. Oysters are used in one traditional stuffing for Thanksgiving. These may also be combined with mashed potatoes, for a heavy stuffing. Fruits and dried fruits can be added to stuffing including apples, apricots, dried prunes,and raisins. In England, a stuffing is sometimes made of minced pork shoulder seasoned with various ingredients, sage, onion, bread, chestnuts, dried apricots, dried cranberries etc. The stuffing mixture may be cooked separately and served as a side dish. This may still be called stuffing or it may be called dressing.








The United States Department of Agriculture (USDA) states that cooking animals with a body cavity filled with stuffing can present potential food safety issues. These can occur because when the meat reaches a safe temperature, the stuffing inside can still harbor bacteria (and if the meat is cooked until the stuffing reaches a safe temperature, the meat may be overcooked). For turkeys, for instance, the USDA recommends cooking stuffing/dressing separately from the bird and not buying pre-stuffed birds. (Stuffing is never recommended for turkeys to be fried, grilled, microwaved, or smoked).

Kitchen Hint of the Day!

Save that leftover Bread....


Save all kinds of leftover bread, bagels, baguettes, sandwich loaves, rolls, crackers, biscuits, and buzz to very fine crumbs in the food processor. Freeze in self-sealing plastic bags and use for stuffing and toppings.

Wild idea Buffalo Recipe of the Week - Wild Idea Stuffed Bison Roast with Red Wine Gravy

This week's Wild idea Buffalo Recipe of the Week is Wild Idea Stuffed Bison Roast with Red Wine Gravy. This one sounds like a perfect Holiday Entree! Another delicious recipe from Jill O'Brien of Wild Idea Buffalo.   http://wildideabuffalo.com/



Wild Idea Stuffed Bison Roast with Red Wine Gravy

By: Jill O'Brien


I tested this recipe out on visiting guests, and it was a big success! Prepping the roast will take a little effort, but a sharp fillet knife will make it very manageable. The end result will be a very tender, medium roast, with a delicious, savory sausage stuffing and red wine gravy!



Roast & Gravy Ingredients:
1 – 3 lb. Wild Idea Sirloin Tip or Top Round Roast
1 – tablespoon olive oil
½ – tablespoon black pepper
½ – tablespoon salt
1 – onion, coarse chopped and flash processed
½ recipe Savory Buffalo Sausage Stuffing (Use other half for your organic Turkey or chicken or just heat by itself.)
2 – sticks butter
¼ – cup flour
1 – quart buffalo, organic beef stock
2 – cups wine
1 – tablespoon fresh rosemary, minced
½ – tablespoon thyme
½ – tablespoon sage


Instructions: *Preheat oven to 185°
1)   Rinse roast and pat dry. Remove any exterior fat. Using a fillet knife butterfly roast, in a jelly roll fashion. You will make 3 major cuts lengthwise, starting about 1½ inches in from left, slicing down about 2 inches, flip roast slightly and slice again, repeat.  You will encounter a piece of sinew that runs through the roast, slice through and contend with after flat.
2)    Flatten out meat with hands. Using the tip of the fillet knife remove visible sinew, but avoid cutting through, which will produce holes. Cut away any miss-shaped end pieces and reserve. There will still be a little sinew in roast, which can be cut away during serving time.
3)   Cover roast with plastic wrap and using a mallet or rolling pin, pound out to about 1 inch thick.
4)   Place stuffing down the center of the roast and wrap meat around until meat touches. Secure with heavy toothpicks.
5)   Pour olive oil, salt and pepper in roasting pan and mix together. Roll roast in seasoned oil, until evenly coated. Add miss-shaped meat pieces to the roasting pan.
6)   Place chopped onion in food processor and flash process, to create smaller pieces and release some of the onions juices.
7)   Pour onions with juices over roast, and press lightly in to meat.
8)   Place roast in pre-heated oven and roast for 5 hours.
9)   Remove roast from oven, and from roasting pan and wrap in foil. Set aside. Increase oven temperature to 500°.
10) In a saucepan melt one stick of the butter over medium heat. Scrape onion bits and juices from the roasting pan, into the saucepan. Whisk in flour, and stir until well incorporated and lightly brown.
11)  Slowly whisk in stock and wine, stirring constantly.
12)  Add seasoning and bring to a full boil. Reduce heat and allow to simmer until reduce by a third.
13)  Remove roast from foil and return roast to pan. Melt remaining stick of butter and pour over the onions on top of the roast. Return roast to lower shelf in oven, and turn oven to broil. Roast until onions are golden brown.
14)  Remove roast from oven. Transfer roast to cutting board, for carving. Pass with Red Wine Gravy.



Savory Buffalo Sausage Stuffing

Ingredients:
2 – Tablespoons butter
2 – Tablespoons olive oil
1 – 1 lb. Buffalo Breakfast Sausage, Chorizo or Italian
1 – onion, diced
3 – stalks celery, sliced
2 – teaspoons dried sage
2 – teaspoons dried thyme
1 – teaspoon ground fennel
1 – teaspoon salt
1 – Tablespoon pepper
1 – 14oz. bag herbed seasoned stuffing
2½ – cups organic chicken stock

Instructions:
1.)  In heavy skillet over medium high heat, heat butter and olive oil.
2.)  Crumble in Sausage, add; onion, celery and all of the dried seasonings. Sauté for 8 minutes.
3.)  Add herbed stuffing and stir to incorporate.
4.)  Slowly add you stock. Mixture should be moist and hold together.
5.)  Transfer stuffing to a different pan to cool, and follow instructions above.


http://wildideabuffalo.com/2014/wild-idea-stuffed-bison-roast-with-red-wine-gravy/

Kitchen Hint of the Day!

If the stuffing inside the bird is never enough (or if your family picks at the turkey and trimmings before the meal is served), try this. Fill some buttered muffin pans with additional stuffing and bake in a very hot oven. You'll have a stuffing treat that's crunchy on the outside and moist on the inside.

Kitchen Hint of the Day!

If you plan to cook your stuffing in the turkey, consider this tip: Pack it into a piece of cheesecloth before placing it in the bird. When you're ready to remove the stuffing, simply pull the cheesecloth out, and none of the stuffing will be stuck inside the turkey. You can also seal the opening of the bird with a slice of raw potato.

Kitchen Hint of the Day!

Never stuff a turkey or other fowl and leave it overnight, even in the refrigerator. Cooking the bird may not kill all the bacteria, and hundreds of cases of food poisoning occur every year because birds are stuffed and then left for too long before roasting.