Stuffed Crispy Treat Turkey Food

STUFFED CRISPY TREAT TURKEY

Steps:

• Line a large baking pan with baking parchment.
• Cover a medium paper cup with foil and spray with cake release. Spray a large metal spoon also.
• Melt the butter in a large saucepan over a low heat. Add the marshmallows and stir together until smooth.
• Take off the heat and stir in the chocolate rice cereal. Keep stirring until they are all evenly coated.
• Spread about 1" thick layer of the mixture onto one of the baking sheets with the metal spoon. Press it down firmly.
• Place the foil wrapped cup on top and press the mixture around it to form a turkey shape. (It will be about the size of a chicken). Work quickly before the.
• mixture sets but be careful not to burn yourself as it may be hot. Save about 1/3 for the wings and drumsticks.
• Keep pressing the mixture firmly so that it sticks.
• When you are happy with the shape of your turkey, make 2 drumsticks and 2 wings out of the remaining mixture and stick onto the body. They should be sticky enough at this stage to hold, otherwise use a little melted marshmallow. Place in the fridge to set, preferably overnight.
• Make the cake according to pack instructions, adding the sprinkles to the wet batter.
• Cool completely and then cut into small cubes to make the stuffing.
• To make the cranberry sauce-heat the cranberries, sugar, water and orange zest in a small pan until they have burst.
• Blend the mixture until smooth and then return to the pan and simmer for 4-5 minutes until it has thickened. Leave to cool.
• To serve, arrange the leaves onto a serving platter. Place the turkey on top and sprinkle over the rock sugar and green jimmies.
• Place the cake cubes into the cavity and the cranberry sauce into a small bowl.

CRISPY TREAT TURKEY

Steps:

• Spray a wooden spoon or rubber spatula with nonstick cooking spray and line a baking sheet with parchment paper. Set aside.
• Melt the butter in a large pot over medium heat. Add the marshmallows (reserving 4 pieces for garnish) and stir until completely melted, about 5 minutes; stir in the vanilla. Add the rice cereal and stir with the sprayed utensil until the cereal is completely coated and the mixture is thoroughly combined.
• Coat your hands with a little nonstick cooking spray so the mixture does not stick. Divide the crispy treat mixture into two portions, 1/4 of the mixture (about 9 ounces) and 3/4 of the mixture (about 1 1/2 pounds). Using the larger portion, make a teardrop-shaped body 8 inches across at the wide end and about 12 inches long. Using your hands or a spoon, create a cavity at the tail end of the teardrop shape, where you would ordinarily put stuffing in a real turkey. Do not hollow out the entire body, you only need to make an indentation about 4 inches deep.
• Take the remaining crispy treat mixture and set one-third of it aside to make the wings. From the other two thirds, mold two drumstick shapes and affix them to either side of the cavity. Make two wings and attach them to either side of the wide end of the teardrop.
• Transfer the turkey to a serving platter and fill the cavity with chopped-up chocolate-wafer candy bars. For a little flourish, mix in some sliced-up green gummy candy to resemble parsley. Whisk the cinnamon and sugar together in a small bowl. Sprinkle the cinnamon-sugar over the turkey to give the outside a browned look. Attach the four reserved mini marshmallows to the ends of the drumsticks to resemble bone tips. Tuck the slices of dried pineapple, dried kiwi and some grapefruit gummy candy around the turkey for garnish.

CRISPY-SKINNED HERB-ROASTED TURKEY

Steps:

• Three days before cooking the turkey, rinse, clean and dry the turkey thoroughly.
• In a food processor, pulse the salt, granulated garlic, black pepper, bay leaves, thyme, orange zest and rosemary until still coarse but uniform, about 10 times. Rub the inside of the turkey with the salt mix. Then carefully slip your fingers under the breast skin and rub a liberal amount UNDER the skin. Flip the turkey on its side and sprinkle more of the salt mixture on the thigh, wing and leg. Repeat on other side.
• Place the bird in a large zipper-top bag or brining bag. (If neither is available, cover in plastic wrap.) Place the bird on a wire rack on a sheet pan breast-side up, and place in the fridge away from any raw food (on a lower shelf). Leave in the fridge for 3 days.
• On the night before cooking, remove the turkey from the fridge and take it out of the plastic. The skin should be dry and the salt should be dissolved. If any large patches of moisture are present, wipe with paper towels. Place back in the fridge, uncovered, for another 8 hours to dry out.
• On the day of, take the turkey out of the fridge 1 hour before cooking.
• Preheat the oven to 425 degrees F. Fit a roasting pan with a wire v-rack.
• Put the turkey in the roasting pan and brush with the melted butter. Roast for 30 minutes. Turn the heat down to 325 degrees F and roast, basting occasionally, until the thigh registers 165 degrees F, about another 2 hours. Let the turkey rest for 30 to 45 minutes before carving.

GRANDMA WINNIE'S TURKEY STUFFING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish.
• In a saute pan, cook onion and celery in butter until soft.
• In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.

STUFFED TURMERIC TURKEY

Steps:

• Wash turkey and pat dry.
• Rub sea salt, black pepper, turmeric and honey over the turkey. Let marinade stand for at least 3-4 hours.
• Bring a pot of water to a boil. Cook chickpeas until soft. Drain out excess water.
• Combine chickpeas, sea salt, black pepper and turmeric in a food processor or blender. Blend the mixture well.
• Transfer to a bowl. Fold in the ground chicken. Mix well.
• Preheat the oven to 200 C. Grease a baking dish lightly with unrefined oil.
• Spoon chickpea mixture into the cavity of the turkey. Seal the cavity with toothpicks or thin bamboo sticks.
• Place turkey on the greased dish. Bake for 45 minutes to an hour, or until turkey is brown.
• In a bowl, combine vegetable stock, turmeric and honey to make a basting mixture. Mix well.
• For every 15 minutes, spoon 2-3 tablespoons of mixture to baste the turkey.

STUFFED ROAST TURKEY

Steps:

• Remove giblets from turkey. In a saucepan, bring water, giblets and neck to a boil. Reduce heat; cover and simmer for 1 hour or until tender. Remove giblets with a slotted spoon; dice. Set aside 3 cups cooking liquid. In a bowl, combine egg substitute, bread crumbs, onions, celery, giblets, poultry seasoning, salt, sage and pepper. Add reserved cooking liquid; mix well. Just before baking, loosely stuff turkey with about 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate. Skewer turkey openings; tie drumsticks together. Place on a rack in a roasting pan. Brush with butter; sprinkle with paprika., Bake uncovered, at 325° for 4-1/2 to 5-1/2 hours or until a thermometer reads 180° for turkey and 165° for stuffing, basting every 30 minutes (cover loosely with foil if turkey browns too quickly). Bake additional stuffing for 35-40 minutes. , For gravy, dissolve bouillon in water. In a saucepan, whisk flour and 1/4 cup pan drippings until smooth. Gradually add bouillon mixture. Bring to a boil; cook and stir for 2 minutes. Serve with turkey and stuffing.