Turkey Stuffing

When my family moved to Arkansas, we discovered a dish called cornbread dressing.  It was not cooked in the turkey and cooked with hard boiled eggs.  My mom was informed that she made yankee stuffing ~which was not a compliment~.  There were few that would try her yankee stuffing, but everyone who tried my mom's turkey that was stuffed commented on how moist it was.  Ironically,  that is one of the reasons that her turkey was moist.  It was stuffed.  Here is her recipe.  Even if you make cornbread ~or southern dressing~ I recommend that you use this recipe to stuff your turkey.  Just throw out the stuffing if you don't like it.  What it does for the turkey as it cooks is worth it.

Mom's Turkey Stuffing:

Ingredients:

6 – 8 slices of dry bread – I toast mine and then put on a cookie sheet and let dry out.

1 box herb stuffing mix

1 lb sausage, browned

½ cup butter 

1 small onion, diced

2 ribs of celery, sliced

1 tsp salt

1 tsp sage

2 tsp poultry seasoning

1 tsp ground pepper

2 cups chicken stock

In large bowl, crumble up dry bread slices.  Add stuffing mix, sausage, salt, sage, poultry seasoning, and pepper.  Melt butter in medium frying pan.  Sauté onion and celery in butter until soft.  Add to bread, stuffing mix and seasonings.  Add 1 ½ cups of chicken stock.  Mix well.  Add additional stock to get desired moistness.  You want it moist, but not mush.  

Spoon into the neck and body cavity of the turkey ~make sure you remove the giblets first, lol~ Secure the neck cavity with skin flap and use skewers to secure body cavity.  Bake turkey as directed for a stuffed turkey.  

I recommend baking in a bag with breast side down for the moistest turkey.  Put stuffing that doesn’t fit in the turkey in a baking dish.  Bake it for 30 – 40 minutes covered in a 350 degree oven.

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Broccoli Coleslaw - Keto

Broccoli Coleslaw - Keto

This is one of my Keto Hacks.  I keep this for when I need a bit of a crunch.

Ingredients:

1 14 oz bag broccoli slaw

1 c mayonnaise - I use avocado oil mayo.  

2 T. heavy cream

1 t. mustard

1 t. garlic salt

1 t. celery seed

1 t. black pepper

Mix together the mayo, cream, mustard, garlic salt, celery seed and pepper.  Pour over broccoli slaw and mix.  Refrigerate.

Classic Beef Tacos

Classic Beef Tacos

This is a staple in our house.  This is very Keto-friendly.  Instead of taco shells, put over lettuce for a taco salad.  Having taco meat in the fridge is one of my Keto Hacks.  When we need a quick meal, just heat it up and add your favorite toppings.

Ingredients:

2 lbs ground beef

3 Tbs. Penzey's Taco Seasoning

1 Tbs. Penzey's Fajita Seasoning

2/3 cup water

Taco shells

Shredded Colby-Jack cheese

Sour Cream

Salsa

Brown ground beef in large skillet over med-high heat.  Drain.  Reduce heat to medium and add taco and fajita seasonings and water.  Simmer for 10 minutes.  Heat taco shells according to package directions.  Serve with sour cream, cheese and salsa.  

Tips:

I make my taco meat in the microwave in my RockCrok Everyday Pan.  Not only is it faster, I get more grease when I drain it.  Cook on high for 4 minutes.  Stir/crumble with Mix'n Chop by Pampered Chef.  Cook additional 2 minutes.  Stir/crumble.  Cook additional 2 minutes if needed.  Drain.  Put ground beef back in the RockCrok and add seasonings and water.  Cook on high for 2 minutes. 

The Rockcrok pan can go in the microwave, oven, under the broiler, on the grill, in the freezer, fridge ~of course~ and even in the dishwasher.   

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