[getty id="77817" title="Twinkie (Photo by Tim Boyle/Getty Images)" src="http://cbskool2.files.wordpress.com/2011/11/52672171.jpg?w=385&h=268"]
You thought the Arizona State Fair was the last you’d see creative Twinkie recipes for a while. NOPE! Just in time for Thanksgiving, enjoy a Twinkie-stuffed turkey! I’ve got a recipe that used the cake portion of a Twinkie for stuffing and the creme filling for sauce. Sounds weird! But, is it tasty? That’s YOUR call.
Twinkling Turkey (serves 15 to 20)
Ingredients:
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
Instructions:
- 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.
(Taken from the Twinkies Cookbook.)
