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@queenshelove6: Curb ahead? This 1:14 stunt car handles it at 40 km/h. Tap to shop. Adult supervision is required. Check the age requirements and safety instructions before use. #fyp #foryourpage #TikTokShopBlackFriday #TikTokShopCyberMonday #Moras

Queen Shelove
Queen Shelove
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Thursday 05 November 2026 00:41:18 GMT
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I can’t believe I’ve never shared our Thanksgiving turkey recipe! 🦃 You already know I’m obsessed with my Thermador appliances! My ovens are so accurate, I set the temperature and trust them to do their thing. Truly appliances that perform like no one else. No fussing, just a beautiful turkey! RICE-STUFFED THANKSGIVING TURKEY Turkey & dressing: • 12 lb turkey, neck removed; reserve or place in pan • ½ cup light olive oil • 2 tbsp each paprika, salt, black pepper & onion powder • 1 tbsp nutmeg • 6–8 garlic cloves, minced Stuffing: • 1 lb cubed boneless short ribs • 4 cups basmati rice, washed & drained • 2 large onions, roughly chopped • 4 celery ribs, chopped • 4 carrots, chopped • 2 medium sweet potatoes, peeled & cubed • 1 cup dried cranberries • ⅓ cup light olive oil • 1 tbsp paprika • 2 tsp salt • 1 tsp black pepper • 2 tsp cinnamon • 2 tsp garlic powder Sauce: • 2½ cups orange juice • 3 cups chicken stock • 1 tbsp paprika • ¼ cup honey Instructions: 1. Pat turkey dry; place in a large roaster. Mix dressing ingredients; rub all over, inside and under skin. Refrigerate overnight if preparing ahead. 2. Heat stuffing oil over medium-low. Bloom spices 1–2 minutes without burning. Add onions; sauté 7 minutes. Add beef; cook through. Add celery and carrots; cook 2 minutes, then cranberries for 3 minutes. Remove from heat; mix with rice and sweet potatoes. 3. Loosely stuff turkey, leaving room for rice to expand. Spread remaining filling around it. Mix sauce; pour over surrounding rice. Roast immediately. 4. Cover tightly with parchment and foil. Bake at 350°F (177°C), about 4 hours, until rice is tender and breast, innermost thigh and center of stuffing reach at least 165°F (74°C). 5. Optional: uncover, remove parchment and broil until golden, watching closely. Rest 20 minutes before carving. Make ahead: Refrigerate cooked meat-and-vegetable filling up to 3 days; add rice and sweet potatoes on roasting day. Reheat filling before assembling. Or roast a day ahead: remove stuffing, carve turkey and refrigerate separately in shallow containers within 2 hours. Reheat to 165°F (74°C). #sivanskitchen #thanksgiving #turkey #stuffing #holiday
I can’t believe I’ve never shared our Thanksgiving turkey recipe! 🦃 You already know I’m obsessed with my Thermador appliances! My ovens are so accurate, I set the temperature and trust them to do their thing. Truly appliances that perform like no one else. No fussing, just a beautiful turkey! RICE-STUFFED THANKSGIVING TURKEY Turkey & dressing: • 12 lb turkey, neck removed; reserve or place in pan • ½ cup light olive oil • 2 tbsp each paprika, salt, black pepper & onion powder • 1 tbsp nutmeg • 6–8 garlic cloves, minced Stuffing: • 1 lb cubed boneless short ribs • 4 cups basmati rice, washed & drained • 2 large onions, roughly chopped • 4 celery ribs, chopped • 4 carrots, chopped • 2 medium sweet potatoes, peeled & cubed • 1 cup dried cranberries • ⅓ cup light olive oil • 1 tbsp paprika • 2 tsp salt • 1 tsp black pepper • 2 tsp cinnamon • 2 tsp garlic powder Sauce: • 2½ cups orange juice • 3 cups chicken stock • 1 tbsp paprika • ¼ cup honey Instructions: 1. Pat turkey dry; place in a large roaster. Mix dressing ingredients; rub all over, inside and under skin. Refrigerate overnight if preparing ahead. 2. Heat stuffing oil over medium-low. Bloom spices 1–2 minutes without burning. Add onions; sauté 7 minutes. Add beef; cook through. Add celery and carrots; cook 2 minutes, then cranberries for 3 minutes. Remove from heat; mix with rice and sweet potatoes. 3. Loosely stuff turkey, leaving room for rice to expand. Spread remaining filling around it. Mix sauce; pour over surrounding rice. Roast immediately. 4. Cover tightly with parchment and foil. Bake at 350°F (177°C), about 4 hours, until rice is tender and breast, innermost thigh and center of stuffing reach at least 165°F (74°C). 5. Optional: uncover, remove parchment and broil until golden, watching closely. Rest 20 minutes before carving. Make ahead: Refrigerate cooked meat-and-vegetable filling up to 3 days; add rice and sweet potatoes on roasting day. Reheat filling before assembling. Or roast a day ahead: remove stuffing, carve turkey and refrigerate separately in shallow containers within 2 hours. Reheat to 165°F (74°C). #sivanskitchen #thanksgiving #turkey #stuffing #holiday

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