If you’re like me you have a taste for turkey and stuffing far beyond Thanksgiving. There has to be a better way than buying a big bird every time and roasting it in the oven. Guess what, I found it!.
More and more I am becoming adept at using a slow cooker. In other words, I’m not just throwing something in and cooking it until it gives up. It’s helpful to have a slow cooker, but if you don’t use it right, your food might not taste good at all.
This recipe, I guarantee you, has tons of flavor. It also has some traditional and some unique parts, which I will talk about in my lessons learned. When I first made this recipe, I used a turkey breast with bones. The next time I made it, I was going to try a pork roast without bones. Guess what? Both ways it was fabulous! So let’s talk slow cooker turkey or pork roast and stuffing….
Lesson 1: How to make the stuffing: For these recipes, I used a box of stove stop stuffing that was made for turkey and one that was made for pork. It already had the spices I needed, but you can also use a plain stuffing mix. If so, you will need to add some poultry seasoning and dried sage. When I made the turkey stuffing, I also added sliced onions, mushrooms, and celery to make it taste better. When I made the pork stuffing, I used sliced apples instead of mushrooms, but you don’t have to. I’ll put both versions in the recipe below and you can chose whatever method suits you.
The first time I made this most of the stuffing was soft except for the very bottom. I stirred everything together after it was all cooked and it turned out ok. I added a cup of chicken broth to the stuffing mix the second time I made this, and it turned out great. Because you put the soup/gravy mix on top of the meat, it doesn’t cover all of the stuffing. And because turkey breast doesn’t have a lot of fat to begin with, you need the chicken broth to make the stuffing the right consistency. I also added carrots on top of the stuffing in both recipes and they turned out perfectly. The pork roast had a little more fat so that also helped to keep the stuffing moist.
Lesson 2: Spray cooking spray on the crock. If you don’t, the stuffing will stick to the crock after the long hours of slow cooking. Make sure you spray the crock with cooking spray before adding the stuffing. You’ll be glad you did at both serving and clean up time.
Lesson Learned: Season each layer. Food that is cooked slowly needs to be carefully seasoned so it doesn’t taste bland. Remember to season each layer with salt and pepper as you prepare the slow cooker.
4. What kind of turkey to use: I’m lucky to live near a grocery store that sells fresh turkey breasts cut in half along the bone. This works so well in this recipe. When I first made it I was surprised at the moistness of the turkey breast. My husband loved it.
You can use a boneless breast as well. You really shouldn’t use more than a 3 pound turkey breast for this recipe. If you do, you will need to cook it longer. If you buy the breast frozen be sure to thaw it before putting it in the slow cooker. For 4 people, 2 1/2 – 3 pounds is perfect. You may even have some leftovers. The breast pictured below is on the bone and 2 1/2 pounds.
5. What kind of pork roast to use: For this recipe, I used a 2 1/4-pound bacon-free pork roast. Make sure when you put it in the slow cooker you put it fat side up. That way the fat will drip down onto the stuffing and vegetables. I also seasoned the pork roast with fresh lemon thyme. I didn’t need to do that when I made this recipe with a turkey breast.
Sixth lesson: mix turkey or pork gravy with mushroom soup to make a tasty sauce. I discovered that mixing the gravies with the soup made a surprisingly tasty sauce to put on top of the meat. When I made the turkey I used a cream of mushroom soup. When I made the pork I used a cremini mushroom bisque soup. Both were great, although in hindsight I preferred the mushroom bisque over the cream of mushroom.
To begin, I heated up a package of McCormick gravy and mixed it with a can of mushroom soup. You can used jarred gravy as well. The combination tasted divine and gave flavorful moisture to the meat as it cooked.
If I was having a small gathering at Thanksgiving I would consider either one of these for dinner. They were unbelievably good and super simple to make. This is also a great recipe for having turkey and stuffing whenever you want it. Turkey is not just for Thanksgiving anymore.
Lesson 7: This recipe makes meat that is very moist and tender in both versions. I was surprised at how moist and tender both the turkey and the pork tasted. I cooked both for 5 hours on low and both turned out perfectly. Once again I want to make it clear that you need to know your slow cooker. Also, you need to follow the weights I gave you to make sure the turkey and pork are cooked. More time will need to be added to the cooking process if you want to cook something bigger.
Try this recipe combo and let me know what you think. They are becoming staples in our home!
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Cooking pork and turkey together may seem unusual, but it can actually result in some delicious and unique flavor combinations! Both meats are versatile and can complement each other well when paired properly. In this article, we’ll cover everything you need to know about cooking pork and turkey together.
Is It Safe to Cook Pork and Turkey Together?
The first question many people have is whether it’s safe to cook pork and turkey in the same dish The short answer is yes! As long as both meats reach the proper internal temperature when cooking, there is no safety risk in pairing them.
It’s recommended that pork reaches at least 145°F and turkey reaches 165°F internally before serving. Be sure to use separate utensils and cutting boards for each meat when prepping and cooking to avoid any cross-contamination. And always wash hands thoroughly after handling raw meats.
When cooking pork and turkey together in the oven, use two meat thermometers to monitor the temperature of each one independently The meats may finish cooking at different times
On the grill, it’s generally safe to cook pork and turkey at the same time since any juices will fall through the grates rather than mix together. Just be sure they each get hot enough.
Why Combine Pork and Turkey?
Cooking pork and turkey together allows you to reap unique benefits from each meat. Pork provides rich, savory flavor while turkey offers a leaner, lighter protein option.
Some potential benefits of mixing pork and turkey include:
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Complementary flavors – Pork pairs well with bold seasonings while turkey soaks up flavors easily. Herbs like sage, rosemary, and thyme work well.
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Improved texture – Turkey can dry out easily, so adding juicy pork keeps mixtures moist. Pork fat also helps turkey cook evenly.
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Nutritional balance – Turkey provides vitamins like A, B vitamins, iron, and zinc while pork offers more B vitamins, potassium, phosphorus, and selenium. Together they make a nutritious meal.
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Dietary options – Turkey accommodates various diets, like gluten-free or low-carb, while pork satisfies heartier appetites. The combo appeals to many preferences.
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Cost effectiveness – Pork and turkey are usually affordable options. Combining them stretches your budget further.
Tips for Preparing and Cooking Pork and Turkey
Follow these tips when cooking pork and turkey together for best results:
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If using ground meats, blend them thoroughly for an even consistency and flavor distribution. The pork’s fat content may alter the texture, so adjust other liquid or fat accordingly.
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Cut pork and turkey pieces to similar sizes so they cook at the same rate.
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Marinate meats together for maximum flavor blending.
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Cook gentler turkey cuts separated from richer pork cuts that require longer cooking times.
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Brush turkey with oil or wrap in bacon to prevent drying out.
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Use cooking methods that allow fat to drain away from turkey while keeping pork moist. Grilling, baking on a rack, or using a broiler pan works well.
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Monitor temperature closely and remove pork before turkey since it cooks faster. Let rest before slicing.
What are Some Good Recipes for Cooking Pork and Turkey Together?
There are endless possibilities when it comes to recipe ideas for pork and turkey! Here are just a few tasty ways to put them together:
Baked Turkey and Pork Meatballs
Ground turkey and pork combine perfectly for juicy, flavorful meatballs. Adding carrots and cheese amps up nutrition. Bake until cooked through and pair with pasta or sauce.
Pork Turkey Meatloaf
For a family-friendly twist, blend ground pork and turkey with veggies, eggs, and spices. Top with a sweet glaze and bake into a mouthwatering meatloaf for sandwiches.
Pork Turkey Breakfast Sausage
DIY breakfast sausage with the two meats, sage, thyme, salt, and maple syrup has a sweet and savory kick. Shape into patties and cook up in the morning.
Pork Stuffed Turkey Breast
Boneless turkey breasts get stuffed with savory pork stuffing that stays moist thanks to the turkey’s natural juices. Roast for a hearty main course.
Pork and Turkey Kabobs
Alternating chunks of pork and turkey with veggies on skewers makes for a fun, flavorful meal. The meats pick up flavor from each other. Grill or broil the kabobs to perfection.
Pork Turkey Chili
Browned pork and turkey, beans, tomatoes, and chili spices stew together for a thick, hearty chili. The combo of meats gives great texture.
Health Considerations with Pork and Turkey
There are a few health considerations to keep in mind when cooking pork and turkey together:
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Processed pork often contains high sodium and nitrites, so opt for fresh cuts when possible.
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Turkey is much lower in fat than pork, so be mindful of portions when combining. Stick to leaner pork too.
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Prep and store properly to avoid bacterial contamination. Cook thoroughly.
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Portion control is key since meat-centric meals can be high in saturated fat and cholesterol.
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Grill, roast, or poach instead of frying to reduce unhealthy fats.
Overall, enjoyed in moderation as part of a balanced diet, dishes made with pork and turkey can be a delicious, nutritious way to spice up your recipe rotation! Follow safe handling procedures, use healthy cooking methods, and experiment to find flavor combos your family loves.
Frequently Asked Questions About Cooking Pork and Turkey Together
Can you cook pork and turkey together in the oven?
Yes, you can bake pork and turkey together in the oven. Use separate pans or foil pouches if the meats require different cook times or temps. Monitor the temperature of each and remove when done.
Should you mix ground turkey and pork for burgers?
Mixing ground turkey and pork makes incredibly juicy, flavorful burgers! The pork adds richness without overpowering the turkey. Aim for a 3:1 turkey to pork ratio. Add your favorite spices to the blend.
Is it safe to cook pork and turkey on the same grill?
It is generally safe to grill pork and turkey on the same grill since juices typically don’t mix during grilling. Just be diligent about proper temperature and cross-contamination when handling the raw meats initially.
Can you cook a turkey stuffed with pork stuffing?
Absolutely! Stuffing a turkey with pork-based stuffing adds tons of flavor. Be sure the stuffing reaches 165°F and use a meat thermometer to verify the turkey reaches a safe temp too before serving.
What’s the best way to store and reheat leftover pork turkey dishes?
Refrigerate leftovers in shallow containers within 2 hours of cooking. Reheat to 165°F, stirring occasionally, or until hot and steaming. Frozen leftovers can be reheated directly from frozen state.
Cooking pork and turkey together may be an unconventional choice, but with the right recipes and techniques, you can make amazingly tasty dishes! Follow the guidance in this article for safe and successful results. Get creative with the flavor combinations. Both your taste buds and your budget will thank you.
from the cook who never could…
If you’re like me you have a taste for turkey and stuffing far beyond Thanksgiving. There has to be a better way than buying a big bird every time and roasting it in the oven. Guess what, I found it!.
More and more I am becoming adept at using a slow cooker. In other words, I’m not just throwing something in and cooking it until it gives up. It’s helpful to have a slow cooker, but if you don’t use it right, your food might not taste good at all.
This recipe, I guarantee you, has tons of flavor. It also has some traditional and some unique parts, which I will talk about in my lessons learned. When I first made this recipe, I used a turkey breast with bones. The next time I made it, I was going to try a pork roast without bones. Guess what? Both ways it was fabulous! So let’s talk slow cooker turkey or pork roast and stuffing….
Lesson 1: How to make the stuffing: For these recipes, I used a box of stove stop stuffing that was made for turkey and one that was made for pork. It already had the spices I needed, but you can also use a plain stuffing mix. If so, you will need to add some poultry seasoning and dried sage. When I made the turkey stuffing, I also added sliced onions, mushrooms, and celery to make it taste better. When I made the pork stuffing, I used sliced apples instead of mushrooms, but you don’t have to. I’ll put both versions in the recipe below and you can chose whatever method suits you.
The first time I made this most of the stuffing was soft except for the very bottom. I stirred everything together after it was all cooked and it turned out ok. I added a cup of chicken broth to the stuffing mix the second time I made this, and it turned out great. Because you put the soup/gravy mix on top of the meat, it doesn’t cover all of the stuffing. And because turkey breast doesn’t have a lot of fat to begin with, you need the chicken broth to make the stuffing the right consistency. I also added carrots on top of the stuffing in both recipes and they turned out perfectly. The pork roast had a little more fat so that also helped to keep the stuffing moist.
Lesson 2: Spray cooking spray on the crock. If you don’t, the stuffing will stick to the crock after the long hours of slow cooking. Make sure you spray the crock with cooking spray before adding the stuffing. You’ll be glad you did at both serving and clean up time.
Lesson Learned: Season each layer. Food that is cooked slowly needs to be carefully seasoned so it doesn’t taste bland. Remember to season each layer with salt and pepper as you prepare the slow cooker.
4. What kind of turkey to use: I’m lucky to live near a grocery store that sells fresh turkey breasts cut in half along the bone. This works so well in this recipe. When I first made it I was surprised at the moistness of the turkey breast. My husband loved it.
You can use a boneless breast as well. You really shouldn’t use more than a 3 pound turkey breast for this recipe. If you do, you will need to cook it longer. If you buy the breast frozen be sure to thaw it before putting it in the slow cooker. For 4 people, 2 1/2 – 3 pounds is perfect. You may even have some leftovers. The breast pictured below is on the bone and 2 1/2 pounds.
5. What kind of pork roast to use: For this recipe, I used a 2 1/4-pound bacon-free pork roast. Make sure when you put it in the slow cooker you put it fat side up. That way the fat will drip down onto the stuffing and vegetables. I also seasoned the pork roast with fresh lemon thyme. I didn’t need to do that when I made this recipe with a turkey breast.
Sixth lesson: mix turkey or pork gravy with mushroom soup to make a tasty sauce. I discovered that mixing the gravies with the soup made a surprisingly tasty sauce to put on top of the meat. When I made the turkey I used a cream of mushroom soup. When I made the pork I used a cremini mushroom bisque soup. Both were great, although in hindsight I preferred the mushroom bisque over the cream of mushroom.
To begin, I heated up a package of McCormick gravy and mixed it with a can of mushroom soup. You can used jarred gravy as well. The combination tasted divine and gave flavorful moisture to the meat as it cooked.
If I was having a small gathering at Thanksgiving I would consider either one of these for dinner. They were unbelievably good and super simple to make. This is also a great recipe for having turkey and stuffing whenever you want it. Turkey is not just for Thanksgiving anymore.
Lesson 7: This recipe makes meat that is very moist and tender in both versions. I was surprised at how moist and tender both the turkey and the pork tasted. I cooked both for 5 hours on low and both turned out perfectly. Once again I want to make it clear that you need to know your slow cooker. Also, you need to follow the weights I gave you to make sure the turkey and pork are cooked. More time will need to be added to the cooking process if you want to cook something bigger.
Try this recipe combo and let me know what you think. They are becoming staples in our home!
