A Day in the Life of a Dietitian During the Holidays


Yes, we’re real people too. I promise I’m not the girl walking into my parent’s house for Thanksgiving carrying kale and carrot sticks. I love this time of year because it brings together my three most favorite things in the world: Family + Friends & Food. Continue reading “A Day in the Life of a Dietitian During the Holidays”

Turkey Thawing Safety Tips

Coborn's Blog: The Kitchen Detective

With Thanksgiving just a couple days away, I felt it would be good to talk about some food safety tips that apply most appropriately to this time of year especially to that which we enjoy most on Turkey Day…..the turkey!  Continue reading “Turkey Thawing Safety Tips”

Weekly Ad Recipe – Sausage Cranberry Stuffing

Weekly Ad Recipe Sausage Cranberry Stuffing www.cobornsblog.com

Thanksgiving is fast approaching and there are so many things to do that day. I tried this recipe at last year’s dinner and it was a hit. It was very easy to make and I was able to make this up the night before which gave me more time to spend with family. Enjoy… I did!

Coborn’s Inc. Meat and Seafood Merchandiser

Sausage Cranberry Stuffing
Serves: 12
  • 8 Cups Lightly Packed ¾ Inch Cubes Of French Bread
  • 1 Lb. Spicy Pork Sausage
  • 2 Stalks Celery, chopped
  • 1 Medium Onion, chopped
  • ½ tsp. Dried Sage Leaves
  • ½ Cup Dried Cranberries
  • 1 Cup Chicken Broth
  • 1 Cup Milk
  • 2 Eggs, beaten
  1. Heat oven to 350 degrees.
  2. Spray 13x9 inch glass baking dish with cooking spray.
  3. Place bread cubes in baking dish.
  4. In 10-inch skillet, cook sausage, celery and onion over medium heat, stirring occasionally, until sausage reaches an internal temperature of 160 degrees.
  5. Drain.
  6. Add sausage mixture, sage and cranberries to baking dish; mix lightly with bread cubes.
  7. In medium bowl, beat broth, milk and eggs with fork until well mixed; pour over bread and stir gently to soak all bread cubes in milk mixture.
  8. Cover and refrigerate at least 8 hours but no longer than 12 hours.
  9. Bake uncovered 35 to 40 minutes and until golden brown.


How To Cook And Carve A Turkey

How To Cook And Carve A Turkey

www.cobornsblog.com - Family, Friends & Food with Jayne

Wow! Where did the year go? I can’t believe it is almost Thanksgiving. We have had such a beautiful fall and winter is just around the corner. Brrrrrr!

Today we are going to talk Turkey. When I was around 19 years old, and yes that is a long time ago, I decided I was going to try to make a turkey dinner for Thanksgiving. I was completely lost and had no idea what I was doing. We didn’t have the Internet, Facebook or You-tube and very little resources to look into. I decided that this would be a sink or swim project and the worst thing that could happen would be for me to start a new tradition serving frozen pizzas to my family on Thanksgiving Day. Luckily that never happened. I discovered that turkey is one of the easiest meals to prepare and now I roast turkey year round in my oven or on the grill.

Step 1: Relax

The first step in roasting a great turkey is to just relax. People get so stressed out about this meal and really you will be blown away on how easy it really is to make and your company will be so impressed when you carry that turkey to your table and tell them, “It’s turkey time!”

Step 2: Thaw Your Turkey

Your next step if your turkey has been in the freezer, you’ll need to thaw it. Thawing a turkey is easy, and can be done right in your refrigerator. For a turkey that is 8-12 pound plan on 1-2 days of thawing. For a slightly larger 12-16 pound turkey plan on 2-3 days. Once your turkey is thawed, remove the wrapper and paper giblet packets containing the gizzard, heart and neck. These are tucked inside the end cavities. Some options for the giblets are to use them in your dressing or just cook them with your turkey and serve them.

Step 3: Cooking Your Turkey

Place your turkey in a roasting pan with the breast side up. Now if you want that beautiful golden brown crispy color skin then what I do is melt one stick of butter and brush it all over the turkey, and after that I season the turkey with salt and pepper.

Wondering how long to cook your turkey? Cooking times vary by method and weight. For roasting, the general rule is to roast your turkey in an oven of 325 degrees, 15 minutes for every pound of turkey that you have so make sure to look at your tag and check the weight of your turkey.

If you’re going to baste your turkey to make it extra-moist and flavorful, you’ll want to do so every 30 minutes, using the juices from the pan to evenly baste your turkey. Make sure to save the drippings because they can be used to make awesome gravy. Now it’s time to place the turkey in your oven and roast it until the internal temperature of your bird reaches at least 165 degrees.

To make sure your turkey reaches the proper temperature of 165 degrees use a thermometer and place it in the thickest part of the thigh. Do not place the thermometer near a bone because it will give a false reading. Once it has reached 165 degrees take it out of your oven and just let it rest in that same roasting pan. This is such an important step because you do not want to carve that turkey and then eat it right away. By not cutting it for 30 minutes it gives it time for all your juices to soak into the turkey making it very moist. If you cut it right away all the juices will flow out of your turkey and make it a dry turkey.

Step 4: Carving Your Turkey

Now it’s time to carve the turkey…Thanksgiving Meal

Move your turkey out of the roasting pan and place on a large cutting board breast side up. Remove any ties or skewers. Cut the legs away from the body until the thighbone pops out cutting around the joint. Separate the drumstick from the thigh and remove the bone from the thigh so you have a boneless thigh.

Now find the bone that runs down the middle of the breast and cut alongside it all the way to the back of the bird. Then you will be able to remove the breast. Repeat the same step on the other side of the bird to remove the other breast. Take the breast and slice it against the grain. Then carve off the chicken wings and cut at the joints. You can now place the breasts, drumsticks, wings and thighs on a platter and use Rosemary as a garnish to make your turkey look like a work of art.

Step 5: Enjoy!!!

Now one last step to go… Relax, enjoy, make sure someone else does the dishes and have your favorite glass of wine. Have a Safe and Happy Thanksgiving!!!

Don’t forget to view my video and if you share and like you are automatically entered into a drawing to win a chance for a free turkey!

Coborn’s, Inc. Meat and Seafood Merchandiser

Click Here for more articles written by Jayne

www.cobornsblog.com - Family, Friends & Food with Jayne

Weekly Ad Recipe – Bruschetta Chicken Bake

Coborn's Weekly Ad Recipe - Bruschetta Chicken Bake www.cobornsblog.com

I just love stuffing and usually don’t think about it until Thanksgiving, but here was a great excuse for me to have it early. Mixing the tomatoes with the stuffing was awesome. Such a fast and easy recipe to make when you are in a hurry. Enjoy….I did!

Coborn’s Inc. Meat and Seafood Merchandiser

Bruschetta Chicken Bake
Serves: 6
  • 14.5 Oz. Diced Tomatoes, undrained
  • 6 Oz. Stuffing Mix For Chicken
  • ½ Cup Water
  • 2 Cloves Garlic, minced
  • 1.5 Lbs. Boneless Skinless Chicken Breasts, cut into bite sized pieces
  • 1 Cup Shredded Mozzarella Cheese
  1. Heat oven to 400°F.
  2. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
  3. Layer chicken and cheese in 3 quart casserole or 13”x9” baking dish.
  4. Top with stuffing.
  5. Bake 30 minutes or until internal temperature of chicken reaches 165°F.
Suggested Wine Pairing 13 Celsius Sauvignon Blanc