Turkey Roundup: All the Stuffing You Can Handle


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Friday Roundup (A Day Early!) – The Latest in Holiday Recipe News

(and other stuff)

We are dedicated to bring you weekly updates of all things mental health news (and other stuff). Instead of taking this holiday week off, we figured we’d drum up (get it?) some fun Thanksgiving recipes provided by co-workers. And the internet. Mostly, the internet.


There are too many stuffing jokes to make, and as I cannot sift through them to pick the most funny, I will not dishonor the group by picking one about which I am not truly passionate. So you get none. But you do get this favorite stuffing recipe!

Slowcooker Stuffing:

Rub butter on inside of slowcooker pot. Combine the following:

  • 2 bags of Pepperidge Farm® cornbread stuffing crumbs.
  • 1 bag of Pepperidge Farm® herb stuffing mix.
  • A couple celery stalks chopped up.
  • 1 sweet onion diced up.
  • 4 large eggs lightly beaten
  • Bit of sage and rosemary.
  • 2 cans of cream of chicken soup + 1 big box of chicken broth (28-32 oz)

Cook on low for 5-6 hours. This recipe is for a 6 quart slow cooker.  Reduce volume for smaller if needed.

Recipe Credit: I have no idea. If you are reading this, and you invented this recipe, please send me your information.

Pumpkin Soup

According to, you will love this soup because it’s “Warm, Comforting, Creamy, Pumpkiny, Savory, Subtly Sweet, Perfectly Spiced, Simple, Satisfying, Healthy.”

You can find the recipe for Pumpkin Soup here.

Cranberry Sauce

What is Thanksgiving without the delightful hue of cranberry sauce gracing your holiday table? It’s nothing, that’s what. So please impress your guests with homemade cranberry sauce.

Here is a favorite cranberry sauce recipe from

And here is another favorite cranberry sauce recipe from


We all love our sweets. Here is a favorite scotch shortbread cookie recipe from one of our mental health counselors she shares with her family every year.

Scotch Shortbread Ingredients:

  • 1 c. butter
  • 2 c. flour
  • ½ c. powdered sugar
  • ¼ t. salt
  • Cream butter.

Butter Frosting Ingredients:

  • 6 T. butter
  • 1 lb pk of powder sugar
  • 1 t. vanilla
  • Light cream
  • Cream butter.

Add ½ of powder sugar, vanilla, and 2 T. cream. Add enough powder sugar and light cream to make light and spreadable. Sift together flour, powdered sugar and salt. Blend dry ingredients into the butter. Pat into ungreased 9×9 pan. Pierce with a fork every ½ inch. Bake 25 to 30 minutes at 325 degrees (F). Make butter frosting while cookies are in the oven. (follow recipe above). Top with butter frosting. Cut into squares while warm.

Recipe Credit: Scotch Shortbread with Butter Frosting from the kitchen of Ida Campbell


And for the pièce de résistance of your Thanksgiving table: the turkey. I have recently learned turkey recipes are a very polarizing topic. Do you roast your turkey? Deep-fry? Are you a fan of the brining? People are very passionate about their turkeys. Here are five ways to cook your Thanksgiving turkey.

Roasted Turkey

A definite oldie, but a goodie, roasting your holiday turkey is a classic way to cook for a large amount of people. Check out Rachael Ray’s Roast Turkey recipe.

Grilled Turkey

Rivaling various methods for cooking a turkey are the various ways people like to grill. For a more laid-back approach, try grilling your turkey. Whole bird or bird parts is up to you. Here’s a grilled whole turkey recipe from

Deep-Fried Turkey

Chicken. Steak. Twinkies. Chocolate. Butter. And the turkey. Just make sure you have a fire extinguisher handy.

Here are the top 3 rated deep-fried turkey recipes from

Alton Brown’s deep-fried turkey recipe.

Emeril Lagasse’s deep-fried turkey recipe. (BAM!) (sorry.)

Paula Deen’s deep-fried turkey recipe. (In light of Paula Deen’s recent-ish decline from the public eye, I wasn’t sure if I should endorse her recipe, but then I remembered her artistry with all things butter/deep-fried, and I made an executive decision.)

Smoked Turkey

I’m trying to think of a joke about smoking and quitting “cold-turkey,” but I can’t think of one. Just recognize that if I could, it would be hilarious.

Here is Josh Vogel’s wood-smoked turkey recipe from

Brined Turkey

Brining your turkey can only make it more delicious. A good brine adds moisture and flavor to any cooking method you choose.

Top 10 Turkey Brining Recipes from

Turkey Brining Recipes from

Alex Guarnaschelli’s Thanksgiving Turkey Brine recipe on

Bonus Turkey Recipe

Here is a special recipe provided by one of our billing specialists:

In Guatemala we don’t celebrate Thanksgiving, but this a recipe with turkey for any festive occasion

Here is my Thanksgiving recipe for Guatemalan Turkey Stew (Pepian de Pavo), courtesy of my mother who is from the Western Highlands (a region called “Xela”). This is pretty much how they’ve made the dish for centuries on our coffee plantation, although being a Home Ec teacher, my Mom has no problem changing ingredients on even the most classic of recipes. As with everything else in that part of Mesoamerica, it combines both Colonial Spanish and ancient Mayan elements.

By the way, the turkeys are indigenous to the Yucatan & Peten rainforests, and are smaller in size than the U.S. variety up north – more like a pheasant, and they can fly up into the trees to avoid the jaguars.

  • Turkey: 4-5 lbs, cut in pieces, no skin or fat.
  • Water: 5 cups + 1 cup
  • Salt: 1 teaspoon, or to taste
  • Peppercorns: 6, ground
  • Tomatoes: 2 cups, chopped
  • Tomatillos: 1 cup, blended
  • Pasilla: fresh chile, no seeds or stem, chopped
  • Guajillo: fresh chile, no seeds or stem, chopped
  • Chile flakes: 2 teaspoons, dried, red variety to taste
  • Achiote: 1/4 teaspoon of paste
  • Bread: 1/2 cup cubed and moistened with broth
  • Flour: 1 tablespoon
  • Cinnamon: half-stick
  • Cilantro: 1 bunch
  • Broth: 2 cups of chicken or vegetable
  • Seeds (the most important seasoning):
  •   – ajonjoli / sesame: 1/2 cup
  •   – squash: 1 tablespoon
  •   – pumpkin: 1 tablespoon
  •   – other seeds to taste

Cook the turkey pieces in water and salt for 1/2-hr. Separately cook the tomatoes, tomatillos, pasilla, guajillo, cilantro, pepper and fresh chilies in a cup of water for ten minutes, Toast all the seeds, with the cinnamon and the chile flakes in a dry skillet for 10 minutes. Process all the ingredients (except the turkey) into a smooth paste, and then add the bread & achiote flour with the 2 cups of chicken broth until smooth again. Pour sauce over the turkey pieces and simmer for 20-30 minutes. Serve with rice, tortillas, chayotes and garnish.

Drink: jamaica (hibiscus flower juice with sugar) on ice, aguardiente (sugar cane distillate, aka: rotgut), or cerveza (Gallo brand).

Substitutes: pork or beef, depending on season and saint’s holiday.

Turkey / Pavo also is traditional for Christmas Eve tamales (which take 48 hours to prepare with a special long-simmering sauce, then forming the freshly-milled corn masa into tamale dough, and steaming in wrapped leaves). While everyone is eating, Santa leaves the presents, which are opened at midnight.

Telling Our Stories: Breaking Addiction is again partnering with a local mental health clinic, Sage Neuroscience Center, to award a scholarship to a Substance Abuse Intensive Outpatient Program to someone struggling with addiction issues. We believe in the significance of sharing your story and journey with others. In an effort to bring mental illness, and particularly substance use disorders, out of the shadows and reduce stigma, we are especially interested in hearing about you and your stories. Be sure to visit Healthshire’s “Telling Our Stories” section. Spend some time reading the stories or submit your own! Last year’s stories of addiction can be found here.

This week’s roundup is dedicated to gratitude. Have a Happy and Safe Thanksgiving, everyone! Be Grateful, Be Kind, and Be Well.


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