Naturally, this year I cooked the stuffing outside the breast and in a casserole dish. It came out amazingly delicious. But I always baste it with turkey fat while cooking it and moisten it with chicken broth. Since I spend all my time outside of culinary school dicing veggies for practice, this year I tumbled tons of carrots into the stuffing. No bad!
Mexican-Spiced Chocolate Crinkles:
1 box of Devil’s food cake mix
2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
2/3 cup vegetable oil
2 large eggs
1/2 tsp. vanilla
Sugar/confectioner’s sugar for rolling
Preheat oven to 350. In a large bowl, stir cake mix, cinnamon & cayenne together. Add the oil, eggs, and vanilla until a dough forms**
Shape dough into 1 inch balls. (If too sticky, refrigerate the dough for up to an hour.) Pour sanding sugar or confectioner’s into a bowl and roll the cookies in it. Place on an ungreased cookie sheet, two inches apart.
Bake cookies for about 8 minutes (check on them). If they overbake, they are only good for dunking.
**I found this recipe very nice but ended up adding up to a full cup of flour to make these cookies have a decent structure for handling. So see how it goes. Easy and my husband really liked them. The cayenne gives a tiny bit of heat but nothing fierce.
you’re in culinary school?....my nephew graduated from the French culinary school in NYC...worked briefly for Mario Batalia.....