Stuffing:
Preheat oven to 350
You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
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.
Spread 1 slice of bread with dressing.
Top with turkey, stuffing, and cranberry sauce.
Cover with remaining bread slice.
Place rice in a large bowl.
Cool.
Add remaining ingredients, except bread.
Soak bread in lukewarm water until soft.
Squeeze a little water out and add to bowl.
Mix well.
Works best if allowed to set overnight 1 or 2 days before stuffing.
Add salt to taste.
Stuff just before baking.
Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and celery until the onion is translucent, about 5 minutes. Transfer the vegetables into a large bowl. Mix in the stuffing mix, oysters, melted butter, and seasoning; pour in hot water to desired moistness. If used for stuffing a turkey, stuffing will need less moisture.
Mix everything together, and form into golf ball size meatballs, or smaller if thats to your liking. Slowly drop meatballs into my old world Italian spaghetti sauce recipe #139406 when it reaches a slow simmer (about 1/2 hour into cooking time) Be sure to stir slowly and often so meatballs don't stick and crumble in the pot.
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!
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the ground turkey, sausage, eggs, oats, onion and milk. Season with 1 tablespoon Worcestershire sauce, Italian seasoning, garlic powder and salt. Mix well and form into a loaf. Place into a 9x13 inch baking dish.
In a separate small bowl, mix together the spaghetti sauce, hot sauce, 1 tablespoon Worcestershire sauce and liquid smoke. Smooth over the entire meatloaf.
Bake in preheated oven for 50 to 60 minutes.
Boil, cook and drain pasta.
Brown turkey in a large pan till mostly brown then add tomatoes, beans, and pepper flakes. Simmer for 10 minutes.
Add zucchini and simmer for 2 to 3 minutes. Stir in parmesan.
Spray a oven safe 9x13 inch dish with cooking spray and place half the cooked pasta in the bottom. Add half the turkey mixture on top of the pasta and then half of the mozzarella on top of that. Layer the rest in the same fashion. Put into a 400 degree oven for 10 to 15 min, till cheese is melted and browned.
Brown Italian turkey sausage, onion, and garlic until meat is cooked through and no longer pink.
Drain meat well.
Add the beef broth, undrained tomatoes, carrots, celery, ketchup, and Italian Seasoning.
Bring to a boil.
Reduce heat and simmer for 20 minutes until vegetables are tender.
Add zucchini, green pepper and (canned beans or peas, if using) and cook for 5 minutes more.
Stir in tortellini and Italian parsley.
Cook until tortellini is tender (5-7 minutes).
Salt and pepper to taste.
Serve and ENJOY!
Spray a skillet with cooking spray; heat over medium heat. Fry tortilla quarters until crisp and light brown, about 1 minute per side. Remove chips from skillet.
Place sausage into the skillet over medium-high heat. Cook and stir for 3 minutes; add onion. Cook and stir until turkey is browned and crumbly, about 5 minutes more. Add American cheese; stir until completely melted, about 1 minute. Spoon spread into a serving dish; surround with chips.
ontents of both boxes of stuffing into a large bowl, add
et rest.
Press leftover stuffing into a sprayed 9-inch
izzards for stuffing and/or gravy if desired); RINSE turkey inside and
>turkey stock, cheese, and parsley, then stir into stuffing
br>Stuff as directed in stuffing recipe, and brush with melted butter