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Turkey and Stuffing Recipe

The holiday season provides wonderful opportunities for cooking with kids. When I was a child, I loved helping my mom in the kitchen. Turkey and stuffing were two of my favorite holiday recipes to help prepare.

I hope your family will enjoy these recipes as much as our family has throughout the years!

Oven Roasted Turkey Recipe

Ingredients:

• 1 Turkey Breast

• 1 Tbs. Salt

• 1 Tbs. Pepper

• 1 Tbs. Garlic Powder

• 4 sprigs of fresh rosemary, chopped (optional)

• Tin Foil Roasting Pan

Directions:

1. Preheat over at 325 degrees.

2. Spray the roasting pan with a non stick cooking spray, such as Pam.

3. Rinse the turkey with cold water.

4. Place the turkey in a roasting pan, skin side up.

5. Season the turkey with salt, pepper, garlic powder, and rosemary. It’s always better to start off with a little seasoning, and then gradually increase.

6. Turn the turkey over, so that skin side is down.

7. You can add slices of butter in the folds of the turkey if desired.

8. Pour about Ύ cup of water around the bottom of the pan.

9. Cover with tin foil.

The USDA (United States Department of Agriculture) suggests the cooking time of 1 ½ to 3 Ό hours for a 4 to 8 pound breast.

After the turkey is cooked, let stand for ten to fifteen minutes before removing the foil.

Sausage and Onion Stuffing Recipe

Ingredients:

• 1 bag of stuffing mix

• 1 large container (32 oz) of chicken stock

• 5 small links of turkey sausage

• 1 onion, chopped

• 1 pack of fresh mushrooms (optional)

Directions:

1. Preheat the oven to 350 degrees.

2. Bring chicken broth to a boil, and then remove from heat.

3. Add stuffing mix to the pot of broth, and mix well; set aside.

4. Spray a pan with a non stick cooking spray, and turn it on medium low.

5. Cook sausage on medium low, and then add to the stuffing mix.

6. Cook onions until they begin to brown, and add to the stuffing mix.

7. If desired, you can sautι mushrooms and add those to the mix as well.

8. Bake for thirty minutes or until cooked through.





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