Weeks
Senior Cook
Ok, I've been pondering this since the other day when someone gave me a turkey sandwich slathered with hidden valley ranch dressing and topped with onions, tomato, lettuce, some cheddar and provolone cheese. It was fantastic! The turkey itself was sliced, but seemed to have been roasted in some of the ranch dressing, because the juices tasted very distinctly of sour cream and chives.
With thanksgiving coming up, I'm looking at some possibilities stemming from this little epiphany. So far, I've decided that ranch dressing itself is pretty much a not-gonna-happen due to the dairy products in the dressing not reacting well to the meat and the extreme heat. HOWEVER, I can rub into the turkey a packet of that hidden valley ranch seasoning and stuff it with chives, carrots, celery and potatoes...
*mind spinning*
Use the spiced, now-baked veggies in a cornbread dressing after the turkey is done, baking it in a casserole dish until browned on top...
Hmmm...
Any thoughts, suggestions? I'm still in the idea phase here, of course.
With thanksgiving coming up, I'm looking at some possibilities stemming from this little epiphany. So far, I've decided that ranch dressing itself is pretty much a not-gonna-happen due to the dairy products in the dressing not reacting well to the meat and the extreme heat. HOWEVER, I can rub into the turkey a packet of that hidden valley ranch seasoning and stuff it with chives, carrots, celery and potatoes...
*mind spinning*
Use the spiced, now-baked veggies in a cornbread dressing after the turkey is done, baking it in a casserole dish until browned on top...
Hmmm...
Any thoughts, suggestions? I'm still in the idea phase here, of course.