but, I can't resist actually passing this recipe on: Twinkie-Stuffed Turkey. Yes, you read that correctly. A turkey. Stuffed with Twinkies. That certainly qualifies as a culinary adventure, but one on which I refuse to embark.
Twinkling Turkey (serves 15 to 20) from The Hostess Twinkie Cookbook
1 (8 1/2 ounce) package yellow corn muffin mix, prepared and baked according to package instructions
6 Twinkies halves lengthwise
1 (14-18-pound) turkey
1 tart apple, peeled, cored and diced
1/4 cup honey
Remove the muffins from the oven and allow to cool on a wire rack. Preheat the oven to 350 degrees.
Scrape the creme-filling out of the Twinkies with a small spoon and reserve in small bowl.
Cut the Twinkie pastry into cubes and spread in a single layer on a baking sheet. Bake for 8 – 10 minutes, until lightly toasted. Remove from oven and allow to cool completely. Decrease the oven temperature to 325 degrees.
Rinse the turkey. Crumble muffins into a bowl, add the apple and toasted Twinkies and mix lightly. Loosely stuff the mixture into the turkey and truss the legs. Place the turkey, breast side up, on a rack set in a roasting pan. Roast the turkey for 12 to 15 minutes per pound, until the thigh temperature reaches 175 degrees to 180 degrees and the juices run clear.
In a small bowl, combine the honey with the reserved creme filling and mix well. Brush the turkey with the honey mixture during the last ten to fifteen minutes of roasting time.
Remove the turkey from the oven and let stand for 20 minutes before carving.