The holidays are quickly approaching, which means that people are finalizing the dishes that will sit on beautiful tablescapes with probably fewer friends and family gathered around. While COVID may prevent loved ones from attending bigger feasts, we asked South Carolina-based lifestyle blogger Megan Pinckney of Shades of Pinck to share some of her favorite recipes, using our go-to Le Creuset cookware, to make this season the yummiest, heartiest, warmest, and most full of love. In this installment, she’s showing us how to make seafood stuffing and giving us turkey cooking tips that first timers and experts alike will appreciate.
Seafood Stuffing with the Le Creuset Heritage Loaf Pan
- 1 pack of classic stuffing mix (Pepperidge Farms Herb seasoned)
- ½ cup of chopped celery
- 1 green pepper chopped
- 1 red pepper chopped
- 1 large onion
- 12 oz of crab meat
- 8 oz of oysters (drained)
- 1 tablespoon of olive oil
- ¼ cup of butter melted
- 3 eggs
- 1 carton of chicken stock
- ½ cup of mayo
- 2 tablespoons of sugar
Pre-heat oven 350º.
Step 1: Prepare stuffing mix as directed in large bowl.
Step 2: Add celery, red + green peppers, and onions to bowl, then mix.
Step 3: Sautee drained oysters in pan with olive oil.
Step 4: Add crab meat + sauteed oysters to stuffing mix then stir.
Step 5: Add sugar + carton of chicken stock, stir.
Step 6: Beat eggs in a separate bowl, then add to mixture.
Step 7: Mix in melted melted butter + mayo, stir well!
Step 8: Transfer mix to Le Creuset Heritage Loaf pan, then bake for 25 mins or until brown.
Thanksgiving Turkey Tips for First Timers with the Le Creuset Signature Roaster
“Cooking a turkey for the first time may feel overwhelming, but I promise it’s much simpler than it seems,” Megan ensures. “Here are a few tips to ensure your first turkey is as delicious as possible:”
Tip #1: NEVER bake a frozen turkey; allow it to thaw completely. (Place in fridge 2 days before preparing.)
Tip #2: ALWAYS clean your turkey thoroughly; wash the outside of the turkey well with warm water (pay attention to under the wings). Don’t forget to remove the bag (with liver + gizzard) and the neck from the cavity, and wash well. Place those pieces in a pot with onions + celery, and let it cook slowly. This can be used later in gravy or stuffing!
Tip #3: After cleaning the cavity of the turkey, rub a stick of butter around the wall of the turkey and leave remaining butter on the inside while baking.
Tip #4: Rub turkey down with seasonings: salt, pepper, Nature’s seasoning, and/or poultry seasoning before placing in oven.
Tip #5: Add ½ cup of water, 1 large onion chopped + 1 celery stalk chopped to the bottom of the Le Creuset Signature Roaster. Don’t forget to use this mixture to base the turkey while cooking!
Tip #6: About an hour before the turkey is done, brush melted butter to the entire turkey to ensure nice browning.
Tip #7: Place a turkey meat thermometer in the thickest part to determine when the bird is 160º F and ready to be served!
Tried this recipe? Post a photo and tag us @overthemoon!