Prepare stuffing according to package directions for dry stuffing.
Spread in a 13 x 9 x 2-inch baking dish; top with a layer of turkey.
In a large saucepan, melt butter; blend in flour and seasonings.
Add cool broth; cook and stir until mixture thickens.
Stir small amount hot mixture into eggs; return to hot mixture.
Pour over turkey.
Bake in slow oven at 325\u00b0 for 40 to 45 minutes or until knife inserted halfway to center comes out clean.
Let stand 5 minutes to set.
Serve with Pimiento Mushroom Sauce.
killet with cooking spray. Pat leftover stuffing into a crust on the
ven to 350\u00b0F.
For the stuffing, melt the butter in
Sprinkle cheese in pie shell, then ham and onions.
Beat eggs, half and half and seasoning to blend.
Pour into pie shell.
Bake on lowest rack in preheated oven at 350\u00b0 for about 10 minutes or until knife inserted halfway between edge and center of pie comes out clean.
Let stand about 10 minutes before serving.
f your leftover ham.
Cook on medium heat for 20 minutes
combine the brandy/ apricot sauce, stuffing cubes, vegetable or chicken broth
he oven.
Make the stuffing while the chicken is cooking
ale instead of toasting.
For the stuffing part:
In a
e apple and herb stuffing: Melt the butter
Combine leftover mashed potatoes, leftover stuffing, one egg, and approximately 1/
nd let rest.
Press leftover stuffing into a sprayed 9-inch
am using leftover Stove Top Pork flavored stuffing (cheating) for this meal. If
de baking the stuffing in a pan the default for many cooks
Preheat oven to 350 degrees F (175 degrees C). Combine stuffing and 1 tablespoon gravy in a bowl. Press the stuffing into the bottom of a 9-inch pie pan.
Beat the cream cheese, ricotta cheese, eggs, and 3 tablespoons gravy with an electric mixer in a large bowl until smooth. Fold in the diced turkey. Spoon the filling into the pie pan. Bake in a preheated oven for 35 minutes. Remove from oven and cover the top of the cheesecake with the cranberry sauce.
Mix mashed potatoes, stuffing, eggs, Parmesan cheese, poultry seasoning,
n the boiling water for 2 to 3 minutes,
Heat oven to 350 degrees F.
In a 9 x 13-inch pan or large oven-safe casserole dish (or whichever size is appropriate if you don't have as many leftovers), spread the mashed potatoes in the bottom of the pan, layer meat and vegetables over the potatoes.
Spread gravy over the top, and then top with leftover stuffing. If you don't have stuffing leftover, or don't care for it, you can put the mashed potatoes on top of the casserole to make a crust.
Bake for approximately 30 minutes or until hot.
In large skillet, put vegetable oil, celery and onion.
Saute until crisp-tender.
Add diced meat, heat and stir.
Add veggies and optional stuffing or potato.
Stir in cream of chicken soup or the gravy.
Heat through, stirring often.
Turn into a pie plate. Place pie crust on top.
Flute the edges.
Put a few small slits on top of crust to vent.
Bake at 375\u00b0 for 35 minutes.
Use a two-quart or larger casserole dish.
Put one half of the gravy on the bottom, then layer the stuffing, the meat and then potatoes.
Put the remaining gravy over the top.
Bake at 350\u00b0 for 25 to 30 minutes.
tablespoons each Swiss cheese, stuffing, and turkey. Bring dough up