and place the giblets and turkey neck into a large saucepan
ay out one slice of turkey, place about 1/4 cup
cups of turkey broth or leftover turkey gravy. If using gravy instead of
he turkey's cavity. Save the neck for making stock and the giblets for making gravy
rge enough to hold the turkey. Place one of the bring
For the sausage and herb stuffing,
lace turkey wings, onions, celery and carrots.
Roast for 1 hour
nd season to taste.
For the turkey, fill the neck cavity
FOR THE TURKEY: Rub turkey inside and out with cheesecloth
aking sheet.
Turn the turkey over, breast-side down. Using
For the rich turkey stock: Heat the oil in
arge bowl add potatoes, turkey gravy, mixed vegetables, diced turkey, salt, and pepper
ver medium-high heat. Brown turkey necks in hot oil, about
rom the liquid in the turkey drippings by pouring the drippings
Season turkey wings the night before with
iblets from both cavities. Reserve for making giblet gravy.
Rub salt (and
eat, and cook the ground turkey meat until browned and crumbly
Place turkey in a large stock pot,
mall, pieces.
Place the gravy into a large pot.
Cook the ground turkey, onion powder and garlic powder in the olive oil until done. While the turkey is cooking, prepare the mashed potatoes according to the directions.
Lightly spray an 8 x 8 dish. Pour the cooked turkey into the dish.
Top with the corn and artichoke hearts.
Then, top off with the mashed potatoes.
Bake at 375 for about 20 minutes. Top with the cheese and bake for an additional 10 minutes.
Pour turkey gravy over each serving, if desired.