12 News' Turkey Tuesday is back to help families in Arizona. We've partnered with St. Vincent de Paul to make sure everyone can enjoy Thanksgiving.
This is the 27th year 12 News has put on Turkey Tuesday, the Valley's largest one-day turkey drive. This year we want to collect 30,000 turkeys for families in need Arizona.
The big celebration was Tuesday evening at Bashas' in Chandler, but there's still time to donate. We will be raising money to help feed families during the holidays until the end of the month.
Donate to Turkey Tuesday in one of these ways:
1. Text
Text the word "Turkey" to 474747. You will then be able to select your donation amount.
Get more for your donation on Texting Tuesday! On Tuesdays in November until Turkey Tuesday, our partners are matching text donations up to $10,000 each week. This promotion is available on Nov. 5, Nov. 12 and Nov. 19.
Thank you to Arizona Bank and Trust, BMO Harris, U-Haul, Toyota Financial Services, Tacos Tijuana, Charles Schwab, and Sonic Drive-In for making Texting Tuesday possible.
2. Online
Go to svdpaz.org/turkeytuesday to select how many turkeys you would like to donate.
3. At the register
Visit any AJ’s, Bashas or FOOD CITY register to donate turkeys to St. Vincent de Paul.
Recipes
Chef Matt joins Destry Jetton on First @ 4 with these recipes for your table this week:
Sourdough Stuffing
Ingredients:
• 1 loaf fresh sourdough bread, large diced
• 2 cups chicken broth
• 1 cup heavy cream
• 2 cups parmesan cheese, finely grated (the good stuff!)
• 2 eggs, beaten
• 3/4 cup Jimmy Dean Sausage, cooked and crumbled
• Kosher salt
• Freshly cracked black pepper to taste
• 1 Tbsp fresh sage, chopped
• 1 tsp fresh thyme leaves, chopped
• 1/2 tsp fresh rosemary, chopped
Procedure:
1. Preheat the oven to 350*F.
2. Mix the all of the ingredients together in a large bowl. Ensure all of the liquid is soaked up by the bread.
3. Season.
4. Transfer the stuffing to a greased, shallow baking dish. Cover with foil.
5. Bake the stuffing for 30 to 40 minutes until golden brown. Remove the foil for the last 10 mintues.
6. Serve immediately or tent with foil to keep warm.
Cranberry Sprite Turkey Brine
Ingredients:
2 liters Cranberry Sprite
2.5 cups kosher salt
3 cups water
3 oranges sliced
2 bay leaves
Procedure:
1. Heat the water, salt and bay leaves in a sauce pan to dissolve the salt. Remove from the heat.
2. Combine with the remainder of the ingredients in a deep, large bowl.
How to Cook Your Brined Turkey
Procedure:
1. First begin by patting your turkey dry. Using a sharp knife, cut away both of the legs/thighs and both of the breasts from the bone. Be sure to keep the skin intact.
2. Submerge the turkey in the brine for 24-hours.
3. Pre-heat the oven to 375 degrees F after the turkey is brined.
4. Remove the turkey from the brine and pat complexly dry. Drizzle the turkey pieces with a smidge of extra virgin olive oil and rub into the skin. Lightly season with kosher salt and freshly cracked black pepper.
5. Place the turkey pieces on a wire roasting rack.
6. Depending on the size of your turkey pieces, cooking times will vary. Use a meat thermometer. The thickest part of the turkey should read 165*F. But, pull the turkey out of the oven at 163*F. Immediately tend with foil and allow to carry-over cook / rest for 15-minutes.
7. Carve the turkey and serve.
Coke a Cola Cinnamon Chocolate Donuts
Ingredients:
• 1 1/4 cup all-purpose flour (plus more as needed to dust)
• 1 cup whole wheat flour
• 3/4 cup whole cane sugar
• 1/8 cup brown sugar
• 1 tsp kosher salt
• 2 tsp cinnamon, ground
• 2 tsp baking powder
• 1/8 cup heavy cream
• 3 Tbsp melted butter
• 3 eggs, beaten
• 12 oz bitter-sweet chocolate, chopped
• 1/2 cup Coke (reduce the Coke by half in a small sauce pot over very low heat)
• Pinch of salt
• 2 Tablespoons heavy cream
• Vegetable oil to fry
Procedure:
1. Mix together the flours, sugars, salt, cinnamon and baking powder. Add the heavy cream, melted butter and eggs. Gently mix the dough until a ball forms.
2. Flour a large working surface and roll the dough out to ¼ of an inch. Cut out 3-inch donuts using a ring cutter. Also, cut a tiny hole out of the center (save these to fry also!).
3. Chill the donuts for 10-minutes.
4. While the donuts are chilling, melt the chocolate over a double-boiler. Once the chocolate is melted, add the reduced Coke, heavy cream and salt. Keep warm to dip.
5. Heat the oil in a large frying pot to 350*F.
6. Deep fry the donuts in batches for 2-3 minutes on each side until golden brown. They will puff up and become golden brown. Remove the donuts from the oil and drain on a paper towel. Immediately dip the donuts in the melted chocolate and transfer to a wire rack to cool.
Thanks to Coca-Cola for partnering with 12 News on Turkey Tuesday!
Here are two recipes that you can bring to Thanksgiving dinner that use Coca-Cola products!
Thanks also to Jimmy Dean for supporting Turkey Tuesday!
Here's a recipe for Sage Sausage Stuffing from our partners.
Sage Sausage Stuffing
Ingredients
1 package Premium Pork Sage Sausage
1 1/2 cups chopped celery
1 large onion, chopped
3/4 cup chopped or coarsely grated carrots
3 cloves garlic, minced
2 teaspoons dried rosemary 1 pkg. (10 ounces) frozen spinach, thawed and drained
1 package (8 ounces) fresh mushrooms, sliced
1 bag (14 ounces) cubed herb seasoned stuffing mix
2 cups chicken broth
1 egg, lightly beaten
Directions
Preheat oven to 325°F. Cook sausage, celery, onion, carrots, garlic and rosemary in large stockpot over MEDIUM-HIGH heat for 8 minutes. Add spinach and mushrooms; cook 2-3 minutes longer or until sausage is thoroughly cooked, stirring frequently. Remove from heat.
Add stuffing mix, chicken broth, black pepper and egg; mix just until blended.
Spoon into lightly greased 13 x 9-inch baking dish; cover with foil.
Bake 50 minutes to 1 hour or until thoroughly (160°F).