DIRECTIONS FOR TURKEY:
NOTE: Even though you
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If the stuffing is not moist enough, add
ck from the rest of the giblets. Put remaining giblets
Soak the bread in water for about 1/2 hour.
Rub inside of turkey with salt and pepper.
Rub skin with butter.
Fill turkey loosely with stuffing or prepare in a casserole.
Wrap turkey in foil.
Pour wine, brandy and herbs over turkey before closing foil tight.
Roast turkey in hot oven (400\u00b0) for 3 1/2 hours.
Fold foil back and roast for 30 minutes or until turkey is brown.
elery and carrotts show signs of carmelization. Remove from pan. Don
Cut turkey into small pieces.
Prepare stuffing as directed on package.
Put some stuffing on bottom of casserole dish.
Put turkey on top of stuffing.
Pour soups on turkey.
Pour chicken broth on top.
Top with remaining stuffing.
Bake at 350\u00b0 for 45 minutes.
ny giblets from the inside of the turkey and rinse it in
e ready to stuff the turkey.
When you are
Cook Stove Top stuffing as directed.
Cut cheese in strips. Take one slice of turkey breast and add 2 strips of cheese and 1 tablespoon of stuffing to turkey breast; roll up as many as you want and put in large frypan.
Then add gravy.
Let simmer on top of stove for 10 minutes, covered.
Serve with mashed potatoes and your favorite vegetable.
and peppercorns, and simmer for about 45 minutes or until
Prepare Stove Top stuffing according to directions on box. In pan melt margarine and saute onion, celery and mushrooms until soft.
Add cream of mushroom soup, chicken stock, wine, garlic powder and pepper.
Let simmer until gravy gets white and thick. If gravy is thin, add 1 teaspoon flour.
Add turkey (several slices thick) to gravy and heat through, turning occasionally.
On plates, put mound of stuffing, over that put 1 slice of white bread and add turkey with gravy.
Makes 1 Open-Faced Turkey Sandwich; quick and easy.
Saute celery, onion, mushrooms, and spices in butter for 5 minutes.
Toss bread cubes in saute mixture.
Cover and cool in refrigerator overnight.
Loosely stuff in the front neck cavity and back end of turkey.
Allow about 1 cup of stuffing for each pound of turkey.
If you prefer to cook the stuffing separate from the bird, place in a casserole dish (glass or metal).
Cook at 350 for 45-50 minutes, basting frequently with stock.
WATCH IT! It will burn easily.
Brown ground turkey, celery and onions in olive oil and margarine.
Add rest of ingredients and mix.
Makes enough for 12 pound turkey.
This is a good substitute for those who like a sausage dressing at holiday time.
o burn garlic.
Cook for about 2 minutes. Add wine
Chop liver and heart together on cutting board.
Add cinnamon, nutmeg and garlic powder.
Sprinkle parsley to cover meat.
Chop in all ingredients until mixed.
Using frying pan, coat bottom with olive oil and saute chopped onion and fry until lightly browned. Add ingredients that are now chopped to the frying pan and let cook until done.
Peel potatoes and boil.
Mash cooked potatoes with fork.
Add all ingredients and use beater to mix.
Salt to taste. Turkey is now ready to be stuffed.
Melt 2 tablespoons of butter in a saucepan.
Add the onion and celery and saute over medium heat until tender, 5-6 minutes.
Add the chestnuts and mushrooms and saute for 2-3 minutes.
Add the water and remaining margarine, bring to a boil.
Stir in the bag of stuffing and mix well.
Cover, remove from heat and let stand 5 minutes.
Saute sausage, chopped onion and celery in a large skillet. Pour water over above mixture.
If desired, boil giblets and neck of turkey and use this liquid, also.
Place bread in a large casserole dish or cake pan.
Sprinkle the bread with sage, salt and pepper.
Pour sausage mixture over the bread.
Mix well. Bake, uncovered, at 350\u00b0 to the desired degree of brown.
Stir frequently.
dd shrimp shells and simmer for 20 minutes. Set aside and
Toast bread cubes until slightly crisp.
Add mincemeat, salt, pepper and butter.
Toss lightly with 2 forks until well blended. Use to stuff chicken or turkey.