Hey Folks! Welcome to Episode 71! Today is officially Thanksgiving, and although I thought it was yesterday, it is in-fact TODAY. I lose track of time, sometimes…but, usually find my way.

We whipped up a Turkey, and some stuffing, a day early. And, today, a Papa Murphy Pizza sounds better than Turkey today. Go figure. Haha.

So, I cannot provide you pizza pictures, you’ll get TURKEY PHOTOS.

It’s not a large bird, by any means, but I am SURE it is the tastiest, by far! We still have a couple appitizers to whip up still, and it’s growing later by the minute. Next on the Menu: Mash Potatoes, Baked Beans, and most likely Yams. We might whip up something else or two. Bacon was stumbled upon, and I am interested in what we might do with it.

There was a pumpkin laying around, ripening in the cool fall weather. It’s fairly large, and I am facinated in all of the possible Pumpkin goodies one could cook up:

1. Pumpkin Seeds, obviously.
2. Pumpkin Pie, duh.
3. Roasted Pumpkin
4. and Pumpkin Spaghetti!
5. Pumpkin Jam

Although I don’t exactly know how to make all of these things, the pumpkin is large enough to do several things with. And, I am very excited for this.

Among the photos, you’ll find a new designed t-shirt: Keep It Simple Stupid.

For Sale Here: https://daniel-desha.printify.me/product/15795653

Enjoy!

If you’ve made it this far, you are still with me.

We’ve been watching T.V. All day, intermingled with some video games. We successfully watched the new Aang, The Last Airbender Avatar series. It was very well done; they followed the Anime pretty tightly, including, and up to: Secret Tunnels, and My Cabages! If you know, you know. Haha.

As a child, who was raised by the Anime series, I wasn’t impressed by the first attempt at Avatar: TLAB, live action. This time, however, it was done pristinely. 5/5 Stars. To make more since of the title: ATLAB, is Avatar, The Last Airbender.

Well, that’s all folks!

Enjoy this cool artwork I found, for sale here: https://www.redbubble.com/i/art-print/Avatar-the-Last-Airbender-Aang-Art-Aang-poster-ATLAB-Fan-Art-Art-Print-Avatar-Wall-Art-Minimalist-Art-Avatar-The-Last-Airbender-Art-10-by-MalSSeC/64001709.C3TL5

Here’s a delicious stuffed turkey recipe that includes a simple stuffing made with one stalk of celery. This recipe avoids using giblets, making it straightforward and flavorful.

Stuffed Turkey Recipe with Celery Stuffing

Ingredients:

For the Turkey:

• 1 whole turkey (10–12 pounds)
• Salt and pepper, to taste
• 4 tablespoons unsalted butter, softened
• 1 tablespoon olive oil
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
• 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
• 1 teaspoon garlic powder
• 1 lemon, halved
• 1 onion, quartered
• 2-3 sprigs of fresh rosemary (optional, for inside the turkey)
• 1 stalk celery, cut into large pieces (optional, for inside the turkey)

For the Stuffing:

• 1 tablespoon olive oil or butter
• 1 stalk celery, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup dried bread cubes (preferably day-old or toasted)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1 cup chicken broth (or turkey broth if available)
• 1/4 cup chopped fresh parsley
• 1/4 cup heavy cream (optional, for a richer stuffing)

Instructions:

1. Prepare the Turkey:

• Preheat your oven to 325°F (165°C).
• Remove the giblets and neck from the turkey, if present, and pat the turkey dry with paper towels.
• Season the inside of the turkey cavity generously with salt and pepper.
• Stuff the cavity with the halved lemon, quartered onion, celery stalk pieces, and fresh rosemary (if using).
• Rub the turkey’s skin with olive oil or softened butter, making sure to coat it evenly. Season the outside with salt, pepper, garlic powder, thyme, and rosemary.

2. Make the Stuffing:

• In a large skillet, heat the olive oil or butter over medium heat. Add the diced celery and onion. Sauté for about 5 minutes until softened.
• Add the minced garlic and cook for another 1-2 minutes until fragrant.
• In a large mixing bowl, combine the sautéed vegetables with the dried bread cubes, salt, pepper, sage, and thyme. Toss to combine.
• Pour in the chicken broth and mix until the bread cubes are moistened. If you prefer a creamier stuffing, you can stir in the heavy cream at this point.
• Stir in the chopped parsley for a burst of freshness.

3. Stuff the Turkey:

• Gently stuff the turkey cavity with the prepared stuffing. Be careful not to overstuff, as the stuffing will expand as it cooks.
• Use kitchen twine to tie the turkey legs together, and tuck the wings underneath the bird to ensure even cooking.

4. Roast the Turkey:

• Place the stuffed turkey on a roasting rack in a large roasting pan. If you don’t have a roasting rack, you can place the turkey directly on the pan or create a bed with extra celery or onion to elevate it.
• Roast the turkey, basting occasionally with pan juices, for about 3 to 3.5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 180°F (82°C) in the stuffing (you may need a meat thermometer to check).
• If the turkey skin starts to brown too quickly, tent it with aluminum foil and continue roasting.

5. Rest and Serve:

• Once the turkey is done, remove it from the oven and let it rest, uncovered, for 20-30 minutes before carving. This allows the juices to redistribute and makes for a juicier turkey.
• Serve the stuffed turkey with your favorite sides and enjoy!

Tips:

• If you have extra stuffing that doesn’t fit inside the turkey, you can bake it separately in a greased baking dish at 350°F (175°C) for about 30–40 minutes, or until golden brown on top.
• If you’re unsure about the doneness of the turkey, make sure to check the internal temperature with a meat thermometer at multiple spots (breast, thigh, and stuffing) to ensure it’s fully cooked.

This recipe yields a flavorful, moist turkey with a savory stuffing that’s simple but satisfying. Enjoy your festive meal!

About the Author: 

Daniel is a 29-year-old, and self-proclaimed traveler, energy-worker, caregiver, activist, and long-time foodie. He enjoys spending time in nature, going for long road-trips, meditating, and spending time with his friends and family.

He finds purpose through his day-job as a caregiver—and is in the process of completing an Associate Degree in Human Services. While concurrently enrolled in classes, and caregiving, Daniel is working towards opening a Non-Profit Charity: Love Gives—whose mission statement is: “Love In Action”, aimed at providing Direct-Cash Payments to those In-Crisis (ie. unhoused, hungry, veterans, recovering-individuals, abuse-survivors). If you are interested in working with, or making a donation, please email: love.gives@outlook.com and find them on 

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