Bring water and margarine to a boil in a saucepan; stir in stuffing mix. Cover and remove from heat. Let stand until stuffing is softened, about 5 minutes. Fluff with a fork.
Spoon about 1/2 cup stuffing over each slice of turkey. Roll turkey around stuffing and arrange rolls in a microwave-safe dish, seam-side down. Pour gravy over rolls.
Heat in a microwave on high until gravy is bubbly, about 5 minutes.
In a stockpot over low heat, melt butter.
Saute onions, carrots and celery until tender, about 5 minutes.
Stir in tomatoes, turkey and parsley. Add stock and stuffing.
Bring soup to a boil; reduce heat and simmer, partially covered for 45-60 minutes
Place hot noodles in a large deep bowl; cover with soup.
preheat oven to 350.
break up the carcass and place it in a large stock pot with all ingredients.
cover with cold water.
put pot in oven,turn the temperature down to 200.
leave in oven at least 8 hours, the longer the better, up to 24 hours.
remove from oven.
strain through colandar removing all ingredients leaving stock.
(I save the gizzards to put in turkey stuffing and gravy) use stock for making gravy, as liquid in stuffing or making delicious turkey pine nut soup.
Spread 1 slice of bread with dressing.
Top with turkey, stuffing, and cranberry sauce.
Cover with remaining bread slice.
PREPARE stuffing mix as directed on package, using only 3 tablespoons butter or margarine. Set aside.
PLACE 1 toast slice on each of six individual plates. Top evenly with turkey, stuffing and gravy.
MICROWAVE to reheat, if desired. Microwave, one serving at a time, on HIGH 30 sec. or just until warmed.
/4 cup leftover Thanksgiving turkey stuffing in the center of 2
Melt butter in a stockpot over low heat. Add celery, carrots, onion; cook and stir until tender, 8 to 10 minutes. Stir in turkey, stuffing, tomatoes, and parsley. Pour in turkey stock. Bring soup to a boil; reduce heat and simmer, partially covered, until flavors combine, about 1 hour.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 9 minutes. Drain.
Scoop hot noodles into deep serving bowls; ladle soup on top.
Mix soup and 1/3 cup water; put in 2-quart casserole.
Arrange turkey stuffing and beans in layers on soup.
Beat egg whites until stiff, then beat yolks until thick; fold into whites.
Pile on casserole.
Bake in slow oven (300\u00b0) for 40 minutes.
Sprinkle with onions.
Bake 4 to 5 minutes longer.
Great with Thanksgiving leftovers!
re ready to stuff the turkey.
When you are ready
ontents of both boxes of stuffing into a large bowl, add
Fold wing tips under turkey. Sprinkle 1/2 teaspoon
To make this easy to prepare, I chop the
wo nights before cooking, season turkey inside and out with salt
roth from my turkey so I boil the turkey neck in 3
Prepare Stove Top stuffing according to package directions. Stir in 1/2 can French fried onions.
Spray casserole dish with nonstick cooking spray. Spoon stuffing mixture into dish and press it across bottom and up sides to form a shell.
Combine soup, milk, turkey and peas.
Pour into stuffing shell. Bake, covered, at 350\u00b0 for 30 minutes. Top with remaining onions and bake 5 minutes longer.
Preheat oven to 400 degrees F. Spray a 9-inch pie plate with cooking spray.
Spread turkey in pie plate; sprinkle with seasoned salt. Separate stuffing into small pieces; arrange on turkey. top with onions and peas.
Stir Bisquick mix, milk and eggs in medium bowl with wire whisk or fork until blended. Carefully pour into pie plate.
Bake 30-35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with gravy,, if desired.
Make Stove top stuffing according to directions. On bottom of 9x13 pan, layer
stuffing and green beans.
Add cut up slices of turkey and mix together. Add chicken broth and bake in oven at 350\u00b0 for 45 mins. to 1 hour.
ausage is brown.
Place stuffing mix in a large bowl
Prepare stuffing mix as directed on package
est 2 large aluminum turkey-roasting pans together for strength