Peepin’ Chicken
Easily extrapolated to Peepin’ Turkey, but it doesn’t rhyme

Thanksgiving is right around the corner in the US and already in the past in Canada, so I figured it was time to start planning the big meal. I always like to include my Peeps® when creating the menu for a feast (or any other occasion) — as you may have noticed. I pondered, mulled, and cogitated until I came to the conclusion that there is no more perfect way to share the joy than to stuff the peeps in the turkey. I really didn’t want to make a turkey in October because I’m sure I’d be totally sick of it by T-day, so I opted for a roast chicken as sort of a dry run. I made a stuffing that will transfer well to the big bird in November and the Peeps seemed to be pleased with the result. In fact they were so happy that they spontaneously paraded around the bird creating a racquet and disturbing the neighbors. There’s talk of getting balloons for the big event next month so their parade will have an even more festive feel. We’re currently hoping that no stiff breeze kicks up and carries away the balloons and the Peeps. Peeps are lightweights — on so many levels.

INGREDIENTS:

• 1 cup raisins
• 1-1/2 cups orange liqueur
• 1/2 cup unsalted butter
• 2 cups chopped celery
• 1 finely chopped onion
• 1 lb italian spicy sausage with the casing removed
• 1 cup chopped pecans
• 4 peeled, cored, and chopped apples
• 1/2 cup melted, unsalted butter
• 2 cups chicken broth
• 4 tsps chopped, fresh sage
• 1  16 oz package seasoned breadcrumbs
• salt
• pepper
• Peeps

DIRECTIONS:

• Place the raisins in a small saucepan, and cover with the orange liqueur. Bring to a boil, remove from heat, and set aside.
• In a large skillet, melt 1/2 cup butter over medium heat. Saute the celery and onion in the butter for 10 minutes. Transfer to a large mixing bowl.
• In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown. Drain off the fat.
• Combine the sausage and stuffing mix with the celery and onion mixture. Stir in the raisins and liqueur, pecans, and apples.
• Mix in melted butter and chicken broth. The stuffing should be totally moistened.
• Season with sage, salt, and pepper
• Stuff your bird
• Bake
• After baking, place your peeps

BAKING THE BIRD:

• Brush the skin with melted butter or oil. Tie drumsticks together with string
• Insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone
• Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the below chart to estimate the time required for baking

Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.

Turkey Cooking Times: