Marguerites Cookbook

A cooking blog all about making vintage recipes from a cookbook we inherited from our grandmother

One Pan Turkey ‘n Stuffing

One Pan Turkey and Stuffing Header

Happy Thanksgiving from Marguerite’s Cookbook! We hope everyone had a nice and relaxing holiday surrounded by the ones you love. We couldn’t make it home for Thanksgiving this year, so we had a Thanksgiving for two that Aaron made for us. You may have seen it on our Instagram.

We’re going to take a quick break from pies, but we’ve got our final one of the month coming later this week. So if you made more food than you could eat, or couldn’t send enough leftovers home with your dinner guests, we have a one pan turkey and stuffing recipe that’ll give you a nice twist on the same old leftovers. And spare you from some turkey sandwiches!

Here’s what Marguerite had to say:

one pan turkey recipe

As you can see, the only leftover from the meal you actually use is the turkey, but I find that it is the thing you have the most of and it sits in the refrigerator the longest. It is nice that this recipe includes “stuffing” without having to use any leftovers, or have another box of stuffing around. The Bisquick is a nice substitute for the dried bread crumbs in stuffing and it is a good way to hold onto all those seasonings in this one pan turkey and stuffing.

One Pan Turkey and Stuffing

This recipe is meant to be almost a full meal in itself. Marguerite suggests that this only serves six, which means everyone is supposed to take a sizable portion. Since there aren’t any vegetables in it, that could be a good option to pair with it to round out your meal. Because we know you’re still swimming in green beans and corn. Now on to taste, but first, an unpopular opinion. Turkey may honestly be my least favorite part of the Thanksgiving meal, as I live for all the sides. But this wasn’t bad. Aaron liked it of course. He found it to be an interesting twist and a nice way to switch up eating all that turkey. He especially liked it because Marguerite made so many different dishes with pre-cooked, leftover meat and it reminder him of her.

One Pan Turkey

We felt the best way to surround this one pan turkey and stuffing dish in our pictures was with photos of the people we are thankful for and missed seeing this Thanksgiving. If you try this recipe with your leftovers this weekend, we hope you enjoy it, but not as much as you enjoyed time with your friends and family.

One Pan Turkey n' Stuffing

One Pan Turkey 'n Stuffing
Print Recipe
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
One Pan Turkey 'n Stuffing
Print Recipe
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 400 degrees. Grease casserole dish.
  2. Mix Bisquick, milk, eggs, and seasonings with a fork until batter is a uniform color. The batter will still be lumpy.
  3. Stir in remaining ingredients.
  4. Bake until golden brown and knife inserted in center comes out clean.
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Inside-Out Chicken Kiev

chickenkievheader

There’s no question that the most numerous type of recipe in Marguerite’s cookbook is desserts, and we’ll get back to another one of those next week! But first, a recipe that is most likely the second popular in the book—a chicken recipe. This inside-out chicken kiev was a delicious twist on a classic!

Here’s what Marguerite had to say:

Chicken Kiev Recipe

You may notice a few differences between Marguerite’s recipe and our version below. The main difference is the title. We knew that a typical chicken kiev usually has the butter and spices stuffed and cooked on the inside, which was not a part of Marguerite’s recipe. So we decided to rename this recipe ‘inside-out chicken kiev.’ Aaron was almost as excited about the catchy new name as he was about the dish itself!

insideoutchickenkiev

Some other changes we made included minimizing the cook time from Marguerite’s and substituting dried ingredients for fresh ones. We make some type of chicken recipe about once a week and usually only cook it for up to 30 minutes. So when we read how long Marguerite wanted us to cook this recipe, we thought: That’s crazy! And so Aaron’s mother fielded yet another recipe-related phone call from us. We seriously call her 3-4 times while making these. Seriously. She agreed with Marguerite on the cooking time, but the thought of overly dry chicken still made us cringe. We’re glad we went with our guts and cut the cook time. Sorry Marguerite and Mercedes!

inside out chicken kiev

This inside-out chicken kiev smelled great while it was cooking, which made waiting for dinner time to eat it torture! I really liked this chicken recipe. I’ve liked almost all of the things we’ve been making lately, actually. The combination of the spices on the chicken made it incredibly flavorful. A whole bunch of butter slathered on it doesn’t hurt either. As Marguerite’s mother always said “If it calls for one stick of butter, then two will make it twice as good!” Okay, Paula Deen. Aaron also liked this inside-out chicken kiev. But, as I’ve mentioned before, he likes everything.

inside out chickenkiev

We hope you try this simple recipe with your family. We think you’ll enjoy this inside-out chicken kiev as much as we did!

Inside-Out Chicken Kiev
Print Recipe
Servings Prep Time
2 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 10 minutes
Cook Time
30 minutes
Inside-Out Chicken Kiev
Print Recipe
Servings Prep Time
2 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 10 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt butter in shallow dish.
  3. Mix bread crumbs, cheese, and spices (salt, garlic salt, oregano, and basil.)
  4. Dip chicken in butter, then crumb mixture.
  5. Place in casserole dish and bake at 350 for 30 minutes.
  6. Mix apple juice, onion, and parsley.
  7. Add to leftover butter.
  8. When 30 minute cook time has passed, pour apple juice mixture over chicken and bake 2 to 3 minutes more.
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Ham Cheese Strata

Ham and Cheese Strata

When we started this recipe, neither of us really knew what to expect.  But, I thought, “Bread and cheese and warm, maybe it’ll be like grilled cheese and I’ll love it!”  That’s not quite how it turned out, and since I love a good grilled cheese sandwich, was a little disappointed.

Ham and Cheese Strata

We really couldn’t discern a lot of details about what this recipe had in store for us from just what Marguerite wrote.  Take a look for yourself:

Original Ham and Cheese

It really started to make sense when Aaron called his mother to ask her opinion about part of the recipe.  After getting our question answered, Aaron asked her if she remembered having it.  She did remember.  Although not well, she did recall it tasting like and reminding her of quiche.  Of course, soaking the whole thing in an egg mixture, it does start to make sense as a breakfast dish once it is pointed out to you.  Upon further research, it turns out that the Strata is a layered casserole dish, whose most common modern variation is a brunch dish similar to a quiche or frittata!

Ham and Cheese Strata

I was not a fan, although I couldn’t tell you why exactly.  However, Aaron loves breakfast foods, and was pleasantly surprised that this dish tasted quiche-like.  He actually heated it up almost every morning the week we made it and had some for breakfast.  A few improvements he would make:

  • More Meat: The recipe had no instruction on the amount of ham to put in.  Aaron put in less than one pound and found it to be a pitiful amount, so we have suggested two pounds in the recipe
  • More Cheese: Because, why not?  But really, it lacked overall in cheesy-ness as well.

Ham and Cheese Strata

Aaron’s mom also told us this was a dish Marguerite would often prepare the night before an let saturate overnight (as the recipe suggests.)  All in all, this is a simple dish to make that you can prepare the night before, and then pop in the oven in the morning before the kiddos (or your husband or wife) wake up.  Enjoy!

Ham Cheese Strata
Print Recipe
Servings Prep Time
6-12 10 minutes
Cook Time Passive Time
1 hour 2-8 hours
Servings Prep Time
6-12 10 minutes
Cook Time Passive Time
1 hour 2-8 hours
Ham Cheese Strata
Print Recipe
Servings Prep Time
6-12 10 minutes
Cook Time Passive Time
1 hour 2-8 hours
Servings Prep Time
6-12 10 minutes
Cook Time Passive Time
1 hour 2-8 hours
Ingredients
Servings:
Instructions
  1. Arrange six slices of bread in a 9 x 13 pan.
  2. Cover with slices of American cheese.
  3. Scatter diced ham over each slice.
  4. Sprinkle a little dried minced onion over each slice.
  5. Cover with six more slices of bread.
  6. Mix slightly beaten eggs with milk. Add salt and pepper. Pour over sandwiches.
  7. Refrigerate at least two hours or even overnight.
  8. Bake 1 hour at 350 degrees. Let set 10 minutes before serving.
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