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Hello, foodies…

We’ve got just 14 days until Thanksgiving…two short weeks! Have you given your menu some thought? Do you know how you’re preparing the Thanksgiving bird?

It doesn’t matter how many times I make a turkey…I still need to stop and think about what I’m doing, so I can guarantee the turkey not only looks great, but tastes terrific. So…from now until Thanksgiving, I’m going to plan right with you and make time for some Turkey Talk in every blog. And we start…today!

The oven isn’t the only way to cook a turkey, foodies. Here are tips on frying the bird with a Butterball Turkey Fryer, which we’ve still got in stock here at QVC. And, it will ship to you in time for the holiday.

The speed at which you can cook a turkey start to finish in a fryer is pretty incredible. In fact, you’ll have time to make a whole separate recipe to snack on while you let the turkey rest. Might I suggest my Chicken Cordon Bleu Bites?

Cordon Bleu Bites
Serves 6–8

Ingredients:

Bites:

• 1 lb ground chicken, cooked and finely crumbled


• 1/4 lb thinly sliced smoked deli ham, finely chopped


• 3 Tbsp butter


• 1/3 cup minced onions


• 1 cup + 4 Tbsp flour, divided


• 1-1/4 cup milk


• 2 tsp Dijon mustard


• 2 tsp salt


• 1/2 tsp black pepper


• Pinch of smoked paprika


• 3 eggs, beaten


• 1-1/2 cups cornflake crumbs


• Oil, for frying

Sauce:

• 2 Tbsp butter


• 2-1/2 Tbsp flour


• 1 cup milk


• 1/2 cup chicken stock


• 2 cups grated Gruyère or Swiss cheese


• 1/2 tsp salt


• Pinch of nutmeg

Preparation:

To prepare the bites, place the chicken and ham into a medium-size bowl. Melt the butter in a medium saucepan over medium-high heat. Add the onions and sauté until translucent. Stir in 4 Tbsp flour and cook for a minute. Add the milk, mustard, salt, pepper, and paprika. Stir and heat until the sauce begins to simmer and has thickened. Fold the sauce into the bowl with the chicken and ham. Spread the mixture out onto a baking sheet and refrigerate until cool and firm, about 30 minutes.

While mixture is cooling, make the dipping sauce. Melt the butter on medium-high heat in a medium saucepan. Add the flour and stir for about a minute. Add the milk and chicken stock and continue to stir while heating. When the sauce has almost begun to simmer and has thickened, add the cheese, salt and nutmeg. Stir until the cheese has melted and sauce is smooth. Hold on very low heat until ready to serve, stirring occasionally.

To bread and cook the bites, set your turkey fryer temperature to 375°F. Take the cooled mixture by rounded tablespoonfuls and roll into balls. Place them on a clean baking sheet. In separate shallow bowls, place 1 cup flour, eggs, and crumbs. Coat the bites 4–6 at a time with flour and then dip and coat completely with egg. Finally, roll the bites in the bread crumbs, coating completely. Place the bites back onto the baking sheet. Deep-fry for 3–4 minutes, or until deep-golden brown. Serve with the dipping sauce.

This recipe is prepared with the Butterball Digital XXL 22-lb Indoor Electric Turkey Fryer (K41297).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

I’ll blog with you again tomorrow. Thank you all for my birthday wishes—it was a wonderful, wonderful day and I still feel special!

Keep it flavorful!
—David