he strings on, place the pickled turkey roast in clean water and
e turky neck, heart and gizzard with 4 cups of water
Make turkey gravy this way:
Place gizzard, heart and neck in saucepan and cover with water.
Withhold the liver until near the end of the cooking, since it requires only 10 to 15 minutes.
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.
eat. Add ground turkey and fully cook. Stir turkey into the pot
he ground beef (See sugu recipe).
Sugu should simmer on
arge enough to hold the turkey with two sturdy plastic bags
re well combined.
Combine turkey and mushrooms in a large
Note:
May substitute hot Italian sausage for the sweet turkey, also recipe serves small army instead of six.
dd the potatoes and the turkey stock.
The stock should
Grease 9 x 13 baking pan with oleo. Layer broccoli cuts on bottom. Mix together chicken soup, curry powder, lemon juice and mayonnaise. Add to this mixture the cut up chicken or turkey. (Great recipe for leftover turkey.) Pour chicken (turkey) mixture over broccoli and spread out evenly. Mix together shredded Cheddar cheese and bread crumbs. Evenly distribute this mixture over top. Put dabs of oleo on top. Bake at 350\u00b0 for 25 minutes.
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook and stir until starting to brown, about 10 minutes. Stir in garlic; cook until fragrant, 1 to 2 minutes. Add turkey; season with salt, garlic powder, onion powder, oregano, and red pepper flakes. Cook and stir until turkey is starting to brown, 5 to 8 minutes.
Pour white wine into the pot and scrape any browned bits off the bottom with a wooden spoon. Stir in tomatoes, hot water, and ketchup. Simmer until flavors combine, about 30 minutes.
Mix all ingredients except turkey together.
Add turkey and mix well.
Mix Gravy Mix, flour and sage in large saucepan. Gradually stir in apple juice, turkey drippings and water with wire whisk until smooth.
Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.).
br>Bring to boiling; add Turkey Meatballs.
Reduce heat; cover
Saute onion and celery in small amount of butter.
Add to cornbread and white bread which have been crumbled together.
Add seasonings and mix thoroughly.
Add boiled eggs and turkey broth and stir well.
Add salt and pepper to taste.
Bake in 325F oven for one hour or until light brown.
Slice up onions and satuee them in butter until dark and carmalized.
Set aside and allow to cool for 3 minutes.
While onions are cooler remove turkey from wrapping and put in a large bowl.
Add either 2 whole eggs or 4 egg whites. Add ranch powder. Add Pepper.
Mix and then add in onions when cool and mix again.
Will be gooey, cook on foil then freeze or freeze them raw and cook later.
I cook these on foil at 425 in the oven until brown. Maybe 10 minutes or so max in a convection oven.
int, the giblets (heart, liver, gizzard) can be added and sauteed
he garlic and the heart, gizzard and neck meat for 20
uff as directed in stuffing recipe, and brush with melted butter