DON’T STUFF your turkey. Food borne illness chances rise during the holidays. When you add breadcrumbs to a raw bird and by chance, that internal temperature does not come to 165 degrees to kill the bacteria in all parts of the bird including the cavity and the stuffing, you can be eating a nice moist yummy bite of – Salmonella or E. Coli. Invest in a digital thermometer for cooking all meats, the all year round. They are available for around $10-15 at Sur La Table, Williams-Sonoma or Bed Bath and Beyond.
However- try a stuffed Acorn Squash. The squash is hearty sf s wonderful accompaniment to any holiday meal. Prepare the stuffing similar to the traditional, onion, celery, garlic, herbs, and stock (or how the back of your bag instructs you to prepare) and add it to the trimmed, cleaned squash and bake for about 1-1.25 hours.
Tis the season for the holiday tool- Food Mill. When my sister was pregnant with her first, I purchased a food mill for her to make homemade baby food. Hopefully, she can put that mill to work this holiday season and let it ease her hand time when it comes to making her famous garlic, horseradish potatoes. A food mill mashes, strains, and purees at the same time. There are several disks to choose from better suited for potatoes, apple, or even a vegetable sauce.
For the Roasted Vegetable Sauce recipe- http://www.williams-sonoma.com/recipe/roasted-vegetable-sauce.html?cm_src=RECIPESEARCH
