Bring chicken broth to a boil (Rachael Ray used beef broth).
Add frozen cauliflower.
Boil for about 8-10 minutes.
Drain -- in case there is too much liquid -- Add cheeses, butter and more broth if it is too thin for your taste.
Smash with a masher. Should be the consistency of mashed potatoes.-- yum!
f dough.
Layer the turkey, stuffing and cheese diagonally across the
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.
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.
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!
ontents of both boxes of stuffing into a large bowl, add
live
oil, add smoked turkey and caramelize meat, a couple
seasonings, parsley, mustard, egg and turkey.
Mix and shape into
izzards for stuffing and/or gravy if desired); RINSE turkey inside and
eta crumbles then chicken or turkey, grill seasoning and a drizzle
l dente.
Combine ground turkey with egg in a mixing
large bowl, mix the turkey, grill seasoning, hot sauce, chives
et aside.
Put the turkey breasts on a work surface
Heat the oil in a deep pot over medium high heat.
Add the vegetables to the pot. Add the bay leaf and cook for 5 minutes, stirring frequently, reducing heat if veggies start to stick.
Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce. Season with salt, to taste.
Add corn, tomatoes, and broth.
Mix well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes.
Enjoy!