Stir soup, milk and sour cream until well blended.
Stir in turkey and rice.
Bake in casserole at 350\u00b0 for 55 to 60 minutes.
rine your Turkey for at leat 8-12 hours for extra flavor and to
rippings.
Blend flour, salt and pepper into 1/2 cup
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Meanwhile, heat oil in a large skillet over medium high heat. Saute bell pepper, celery and onion until tender, about 2 to 3 minutes. Add turkey, and continue to saute until turkey loses its outer pink color. Stir in tomatoes, and cover. Continue to simmer, stirring occasionally, until turkey is cooked through (no longer pink inside). Serve over hot cooked rice.
Combine turkey or chicken and rice in a greased 2 1/
large soup kettle, add turkey carcass along with the water
In saucepan, combine celery, bell pepper and onions.
Cook until tender and season lightly, if desired.
In a large mixing bowl, combine crumbled cornbread and crumbled loaf bread.
Add sauteed vegetables, boiled eggs and seasonings; toss well.
You may also add Pepperidge herb dressing for taste.
Now, add turkey broth and mix until desired consistency is reached.
You may stuff turkey and arrange turkey around or just bake in pan until done. Use a 350\u00b0 oven.
/2 cups chicken broth and simmer for 30 minutes.
Reserve
Bring the two cartons of broth to a boil and then reduce to med-high heat.
Add the cubed turkey and let it cook, stirring often. Add the spices now so it can infuse the broth better.
Prepare your rice in a separate pot and time it so it will be ready when the soup is ready.
Let the turkey cook for about 20-30 minutes until fully cooked.
Add vegetables and cook another 10 minuted until they are tender.
Remove from heat.
Place 1/2 cup rice in each bowl and then add soup, about 1-2 cups depending on how much you would like.
Heat onions and garlic in oil until they are tender.
Pour in broth, water, carrots, celery and rice, some of each of sage, salt, pepper, spinach heat medium bubble bubble 15 minutes.
Add peas, rest of sage , spinach cook for a while.
Add turkey and tomato when rice is cooked.
Adjust everything to your taste, most recipes call for wimpy amounts of veggies, rice etc. I think soup should be chunky.
igh heat. Add the ground turkey, and cook until lightly browned, chopping
In a large saucepan or Dutch oven combine chicken broth, water, rosemary and pepper.
Bring to boiling.
Stir in mixed vegetables and rice.
Return to boiling.
Reduce heat and simmer, covered, for 10 to 15 minutes or until vegetables and rice are tender.
Stir in turkey or chicken and undrained tomatoes.
Heat through.
Makes 6 servings.
Combine both soups, milk and rice and pour into 3 qt. baking dish. Top with turkey. Sprinkle with onion soup mix. Cover with foil. Bake at 325\u00b0 for 2 to 2 1/2 hours, or until turkey is tender.
oil and oil the surface lightly.
Mix ground turkey, cooked rice, garlic
In a dutch oven, on medium heat, saute the garlic and onion in oil until tender.
Add broth, rice, celery and carrot; Cover and simmer 15 minute.
Add peas, nutmeg, sage and salt & pepper to taste; simmer on low 10 minutes.
Add the turkey and heat through.
In a large soup pot, saute the carrots, onion and celery in the oil over medium high heat for 10 minutes, stirring occasionally.
Add the chicken broth and rice, bring to a boil, then simmer on low for 15 minutes.
Add the chicken and pepper and continue cooking until the vegetables are tender, about 15 to 20 minutes.
Add the chopped parsley. Add salt to taste.
Put oil in large pot. Saute onions and celery.
Add chicken broth, spices and rice. Cover and cook 1 hour over medium flame.
Meanwhile, brown turkey meat and add to the soup mixture.
Season with salt and pepper.
Brown turkey and green onions in a large skillet.
Add a large can of tomatoes, all spices and picante.
Simmer 5 minutes.
Add cooked rice and serve.
oil, garlic, paprika and chili and toss well. Cover and marinate 1 hour
Heat oven to 350\u00b0.
Mix contents of vegetable-seasoning packet, water and margarine in large bowl until margarine is melted.
Stir in stuffing crumbs just to moisten; set aside.
Layer turkey and green beans in a 12 x 8-inch baking dish.
Mix soup and milk in another bowl until smooth.
Pour over turkey mixture. Spoon stuffing evenly over top.
Bake for 30 minutes, or until heated through.
Makes 6 servings.