Monday, November 21, 2011

Frozen Turkeys & Best Ever Stuffing

I thought I would pull up an old post from Thanksgiving 2009 to share how to cook a turkey from frozen--my new favorite way and also my favorite (next to my mother-in-law's) dressing recipe using the crockpot. Both of these recipes help make preparing Thanksgiving dinner a little smoother.


This year I've decided to cook my turkey from the frozen state. Yup, that's right, no thawing the turkey for days in the fridge. I've done a bit of research on this, so not to worry, I won't ruin dinner--I hope!

You do have to cook it longer--much longer and I have a 23 pound bird, so he may even cook over night--or at least get up with the roosters, so he can be roasted properly. I've read that they cook more evenly and they should taste better and you don't have to give up space in the fridge with all of the pies, salads and such that will need the room and there won't be any drippy mess.

To find out more info on cooking a turkey from frozen here's a good tutorial on it in pdf. form.


UPDATE--It is now 2011 and I have cooked a few turkeys from frozen and they turn out fabulous! It's the only way I use now.

Another secret for a good turkey--a good roasting pan. I have a vintage Savory roasting pan that I have used for years and it roasts like no other.

Now for the best ever stuffing recipe! (Until my mother-in-law shares hers!) This is a moist stuffing and it's done in the crockpot. I love that part! I've made it for the last several years and we love it! This recipe came to me from an online friend, Amy Main.

Amy Main's Best Stuffing

1 cup butter
2 cups chopped onions
2 cups chopped celery
1/4 cup parsley sprigs, chopped
2-4 oz cans sliced mushrooms, drained
12-13 cups slightly dry bread cubes
1 t. poultry seasoning
1/2 t. salt and pepper
1 1/2 t. sage
2-2 1/2 cups chicken broth (I use the boullion to make this)
2 eggs, beaten
Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all other seasonings and toss well. Pour enough broth to moisten; add beaten eggs and mix well. Pack lightly into crockpot. Cover and cook on high for 45 minutes; reduce to low for 4-8 hours. 6 servings
Note--I just use cheapy white bread that I tear up and let dry a bit in a big bowl. Most any good bread will also work just DO NOT use diet breads.

Gobble! Gobble!