Have a happy, happy Thanksgiving - stuffed with delicious goodies and lots of love!
Turkeys are still on sale. It’s a great time to stock up, so if you haven’t gotten that extra turkey for the freezer (or two or three), go do it now.
Also, this is the time to check out the stores for last minute markdowns. One of the meat managers in a local store whispered in my ear that frequently on Wednesday and Thursday fresh turkeys get marked way down. “There’s nothing like a fresh turkey on Thanksgiving,” he said with a smile. “Don’t tell my boss I told you about that!”
So, if you can sneak away, go take a gander and see if there are some unexpected grocery bargains at your nearby store.
Store Hours on Thanksgiving:
Albertson’s: 6 AM - 6 PM
Frys: 6 AM - 3 PM
Safeway: 5 AM - 5 PM
Sprouts: 7 AM - 4 PM
WalMart: Open 24 hours
Final Resource on All Things Turkey
Today’s article is meant to be your final resource on all things turkey.
Tips & Tricks
How much per person?
Cooking Time Guide
Spotify’s Turkey Timer - Really?
To Baste or Not to Baste?
Some rather stiff and serious advice from Honeysuckle. (Why do I have the feeling that the entire thing was vetted by a team of lawyers?)
How to Carve a Turkey
Throw it in the Oven, Already!
No Baste, No Bother Turkey
Simple & Easy
Two Hour Turkey
Brining is the big trend in turkey cooking, but if you haven’t started your brine process yet, it may be too late. However, you still have those extra turkeys in the freezer, right?
So, take a look and plan your next turkey. Here are several recipes to choose from:
Make Up Your Own Turkey Stuffing
Here are my suggestions for making turkey stuffing. And yes, we personally stuff the bird at our house, but we also make a side dish.
First, you need a main ingredient with some bulk to it:
Other breads - if you choose this, get funky here. Try sourdough, or flavored breads
Second, you need some veggies - choose your favorites, ignore the rest:
Third you need flavor. Again, choose your favorites, but omit what you don’t like:
Fourth you need herbs and spice. Add as much or as little as you like. You might want to go easy on salt and pepper, because people can add those on their own.
Cinnamon (Go easy here. Just a pinch.)
1. Prepare your main ingredient. If it’s some sort of bread, you’ll need to break it up. If it’s rice, you should cook it, using chicken broth instead of water, but you might want to add veggies to it as it cooks. Plan on at least 2:1 water:rice. I use a mix of different varieties of brown rice with a little wild rice tossed in. Because of that, it takes at least an hour, maybe longer to cook.
2. If you’re using giblets or sausage, cook it first. Add to the main ingredient. Saute’ the other veggies in olive oil and then mix in with your main ingredient.
3. Stir in the herbs and spices you’ve chosen.
4. If you have some salad tongs that are like scissors, they work quite nicely to stuff the bird with. If not, just use a large spoon. Don’t pack it in, fill the cavities loosely.
Many experts do not recommend stuffing the turkey. You can always put in a side dish, and then baste it with turkey juices before putting it in the oven to warm it. If you choose to stuff the bird, please read safety measures:
More Stuffing, Ideas galore: