In a large bowl, combine dressing, broth, butter and egg; mix well.
Press into the bottom and up the sides of an ungreased 10-inch pie plate.
Set aside.
In a large skillet, saute onion in oil until tender.
Stir in turkey, gravy, peas (if desired), parsley, pimentos, Worcestershire sauce and thyme.
Heat thoroughly.
Pour over crust.
Bake at 375\u00b0 for 20 minutes, or until golden.
Yields 6 servings.
In large bowl, combine dressing, broth, butter and egg; mix well.
Press into the bottom and up the sides of an ungreased 10-inch pie plate; set aside.
Heat a large skillet over medium-high heat, and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Mix in taco seasoning mix as directed on package. Remove from heat.
Combine the turkey, black beans, lettuce, tomatoes, and tortilla chips in a large bowl. Toss with salad dressing. Serve immediately, or refrigerate for an hour before serving.
Heat oven to 375\u00b0.
Mix dressing, flour, bouillon and pepper in saucepan; gradually add milk.
Cook, stirring frequently, over medium-low heat until thickened.
Add turkey and vegetables.
Cook until thoroughly heated.
Spoon into 8-inch square baking pan. Unroll dough and place over turkey mixture to cover.
Bake 15 to 20 minutes or until golden brown.
Makes 4 servings.
Heat a large pot over medium-high heat and stir in the ground turkey and onion. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add the mixed vegetables, tomatoes with green chiles, ranch beans, chicken broth, taco seasoning, and ranch dressing mix. Bring to a boil, then reduce heat and simmer on low for 20 minutes.
PLACE ground turkey into large bowl. ADD one tablespoon flour. CRACK one egg into a measuring cup. ADD spices and vegetable oil to egg. BEAT egg mixture thoroughly. POUR mixture over over turkey. PLACE kitchen gloves over your hands if desired for next step. COMBINE mixture using hands until thoroughly blended. BROWN sausage in skillet, or cook according to recipe directions. BROWN sausage in skillet, or cook according to recipe directions. SERVE and enjoy.
Make dressing according to directions on Stove Top box.
For each roll use 2 large pieces of turkey.
Place 2 tablespoons dressing on turkey and roll up.
Place seam-side down in 9 x 9-inch glass baking dish.
Spoon gravy across center of rolls. Bake in 325\u00b0
oven for 30 minutes until heated through.
Prepare stuffing by box directions.
Warm soup and gravy together.
Layer dressing, turkey and gravy in a casserole dish. Cook at 350\u00b0 for 30 minutes.
Place broccoli in greased 13 x 9-inch pan.
Mix turkey, soup, dressing and cheese.
Spoon over broccoli.
Top with combined stuffing mix and margarine.
Bake for 25 to 30 minutes at 350\u00b0 until thoroughly heated.
Serves 4 to 6.
Combine bread, drippings, and seasonings; toss to mix.
Add broth to moisten slightly; blend thoroughly.
Spread 2 1/4 quarts dressing in bottom of 3 baking pans (12x20).
Spread 1 1/2 quarts turkey on top of dressing.
Add another layer of dressing and turkey.
Cover each pan tightly and bake at 350F degrees for 1 hour.
Melt margarine; stir in flour and salt.
Gradually stir in broth.
Cook until thickened.
Pour 2 quarts gravy over each pan.
Bake at 250F uncovered about 15 minutes before serving.
Heat the oil in a large pot or dutch oven (3 qts or larger) over medium/high heat.
Add the onions and garlic and cook until onion begin to become translucent.
Add the ground turkey and throroughly brown.
Add the chili powder, basil, chipolte and cajun seasoning.
Mix well.
Add the remaining ingredients bring to a rolling boil reduce to medium heat and let simmer for one hour to one and a half hours.
Cook
chicken
parts
in plenty of broth.
Chop chicken and add to dressing mixture.
Add broth from chicken or turkey until dressing
is soupy.
Mix with your hands.
Spray baking pan or grease.
Bake until done at 350\u00b0.
If salt is added to chicken or turkey, don't add salt to dressing.
Best way is to taste it.
Tear bread into crumbs.
On stove, cook soup, broth, margarine, celery, onion and spices slowly until celery is tender. Pour in bread crumbs.
Bake at 350\u00b0 for about 1 hour or until done.
Start water boiling in a medium saucepan.
Add turkey parts, bits of turkey, celery, onion and bell pepper.
Let boil for 45 minutes or until vegetables are soft.
Remove turkey parts. Crumble cornbread in a large baking pan, then add vegetables and broth (if the mixture is too dry, add water until it's semi-sloshy), then add seasoning and 3 raw eggs.
Mix well.
Cook at 350\u00b0 for 1 hour or until top is light brown and dressing is moist.
Serves 8.
wo nights before cooking, season turkey inside and out with salt
Fry onions until transparent in the butter and then add the bell pepper, celery, garlic, clove and parsley, mixing constantly over low heat.
When cooked down slightly, add the remaining ingredients and mix in a good size bowl, moistening the ingredients with turkey stock to soft consistency.
Stuff the turkey with the dressing or cook in a separate pan.
20-lb. turkey. If cooking dressing separately from turkey, pour fat over
Mix together turkey, dressing, and enough gravy to hold mixture together. If needed add enough bread crumbs to be able to make patty shaped.
In a medium sized skillet, heat oil until hot but not smoking.
Shape turkey mixture into two patties.
Add to skillet, fry until golden brown, about 5 minutes on each side.
Remove to serving plate, add rest of warmed up gravy over patties.
ook the ground turkey and onion until the turkey is no longer
Brown and drain hamburger; set aside.
Cook giblets and save liquid.
Grind giblets, celery and onion together.
Mix with double bag of Katherine Clark's stuffing.
Moisten with giblet liquid so there is no dry bread.
Salt cavity of the turkey and stuff with dressing (more than enough for a 20 pound turkey).
Do not pack it tight.
Heat rest in a dish for 20 to 30 minutes near the end of the turkey's cooking time.