Thanksgiving cooking made easy

Published 11/25 2015 10:26AM

Updated 11/25 2015 10:26AM

It happens every year around the country: people forgetting to buy their turkey in time for it to thaw. After all, mistakes happen. Kathie Riley from the St. Andrew Bay Center joined the morning show on Wednesday to show us that it's not the end of the world. There are several types of turkey that can be prepared from frozen.

She made turkey, green beans, apple stuffin' muffins, and sweet potato dumplings. Below are the recipes for the latter. News 13 This Morning would like to thank the St. Andrew Bay Center for the delicious food.

Apple Stuffin Muffins



·     1 stick butter, softened

·     4 stalks celery, diced

·     1 medium onion, diced

·     3 apples, peeled and chopped

·     ½ tsp salt

·     ¼ tsp black pepper

·     ¼ tsp garlic powder

·     1 Tbsp Poultry Seasoning

·     8 cups stuffing mix

·     2 eggs, beaten with a fork

·     3 cups chicken stock



·     Preheat oven to 375 degrees

·     In a large skillet, melt butter; add celery, onions, apples and seasonings and sauté until vegetables are soft

·     Add stuffing cubes to the pan and combine

·     Moisten the stuffing with chicken broth until all of the bread is soft but not too wet; add egg to stuffing mix and gently stir until incorporated (you may refrigerate the mix at this point and continue with the recipe 30 minutes before you are ready to serve dinner)

·     Butter 12 muffin cups liberally with remaining butter

·     Use an ice cream scoop to fill and mound up the stuffing in the muffin tins

·     Bake until set and crisp on top, 10 to 15 minutes

·     Remove muffins to platter and serve hot or at room temperature



Sweet Potato Dumplins



·     1 roll crescent rolls

·     4 frozen sweet potato patties

·     1 cup water

·     1 cup sugar

·     1 stick butter

·     ½ Tbsp cornstarch

·     1 tsp vanilla

·     ½ tsp cinnamon



·     Preheat oven to 350 degrees

·     Cut each sweet potato patty in half

·     Open and unroll crescent rolls; separate the triangles

·     Place each sweet potato half on the wide end of each triangle

·     As you roll up each potato in the crescent roll, tuck the ends in

·     After you finish rolling them up, place in a small glass baking dish with with the pointy end of the crescent roll facing down

·     In a saucepan, combine the water, sugar and cornstarch – mix well; add the butter

·     Heat over medium heat until the butter has melted and the sugar has dissolved – remove from heat and stir in vanilla

·     Pour sugar mixture over dumplins

·     Sprinkle with cinnamon

·     Bake for 35 – 40 minutes until brown and bubbly



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