The old Stove Top stuffing is getting a bit tired. Leigh Ann keeps hearing flack from Julie DeHarty for using that stuff every year. Well what will Julie think when Leigh Ann uses Twinkies filling instead.
There is a book out there called “Twinkie Cookbook“. It is exactly what it sounds like. Ways to use Twinkies while cooking. One of them calls for putting Twinkies and Hostess corn muffin mix as the stuffing for your Thanksgiving turkey. Don’t put it in with the filling though. Figure out how to store all the filling and use it for a delicious glaze. A great ode to a fallen treat.
Twinkling Turkey (serves 15 to 20)
1 (8 1/2 ounce) package yellow corn muffin mix, prepared and baked according to package instructions
6 Twinkies halves lengthwise
1 (14-18-pound) turkey
1 tart apple, peeled, cored and diced
1/4 cup honey
Remove the muffins from the oven and allow to cool on a wire rack. Preheat the oven to 350 degrees.
Scrape the creme-filling out of the Twinkies with a small spoon and reserve in small bowl.
Cut the Twinkie pastry into cubes and spread in a single layer on a baking sheet. Bake for 8 – 10 minutes, until lightly toasted. Remove from oven and allow to cool completely. Decrease the oven temperature to 325 degrees.
Rinse the turkey. Crumble muffins into a bowl, add the apple and toasted Twinkies and mix lightly. Loosely stuff the mixture into the turkey and truss the legs. Place the turkey, breast side up, on a rack set in a roasting pan. Roast the turkey for 12 to 15 minutes per pound, until the thigh temperature reaches 175 degrees to 180 degrees and the juices run clear.
In a small bowl, combine the honey with the reserved creme filling and mix well. Brush the turkey with the honey mixture during the last ten to fifteen minutes of roasting time.
Remove the turkey from the oven and let stand for 20 minutes before carving.