ompletely on wire rack.
For the stuffing, melt butter in medium
en to 350\u00b0F.
For the stuffing, melt the butter in
DIRECTIONS FOR TURKEY:
NOTE: Even though you
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.
an be discarded.
For the stuffing: Line a bowl with
nd put in the fridge for now.
Put the neck
rindate then place the thawed turkey in the marinade. Rub
a simmer. Continue simmering for 1 1/2 - 2
Spread 1 slice of bread with dressing.
Top with turkey, stuffing, and cranberry sauce.
Cover with remaining bread slice.
Turn on crock pot to high, add butter to crock pot, melt thoroughly.
Place chicken or turkey in crock pot.
Pour broth over chicken/turkey.
Mix together stuffing, soup and water. Place on top of chicken/turkey.
Cook on low for 3-4 hours for chicken, 5-6 hours for turkey.
Stir/fluff occasionally if you are available (not mandatory). Slightly shred the chicken or turkey once it is done.
Serve with vegetable of your choice.
/4 cup leftover Thanksgiving turkey stuffing in the center of 2
poultry seasoning, chicken livers, giblets, turkey neck bone, and water.
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!
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.
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.
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
ontents of both boxes of stuffing into a large bowl, add
king the stuffing in a pan the default for many cooks