ny one of zaars taco seasoning recipes as a substitution). You may
Soak the bread in some water for a few minutes then squeeze it dry (as possible). Set aside.
Melt the butter over medium heat in a saucepan, then add the onion, celery, parsley, salt, poultry seasoning, and pepper.
When the onions are translucent add in the bread, allowing it to heat up for a minute or so. Remove from heat.
In a mixing bowl, blend the warm ingredients with the eggs and stuff your turkey with the final mix.
Heat fat from turkey drippings in a saucepan over medium-low heat until liquefied, 2 to 3 minutes. Whisk flour into turkey fat until golden, about 5 minutes.
Whisk liquid from turkey drippings and turkey stock into fat-flour mixture; increase heat to medium and cook, whisking continuously, until gravy is smooth and desired consistency, 5 to 10 minutes. Season gravy with pepper.
Soak 1 slice bread in gravy about 2 minutes.
Spread other 2 slices with mayonnaise mixed with the seasoning.
On bottom slice of bread, layer the lettuce, turkey, the gravy-soaked slice of bread, stuffing& the top slice of bread.
Mix together turkey, potatoes, and celery.
Mix 1 cup mushroom soup.
Pour over turkey and potatoes.
Sprinkle top with buttered cracker crumbs.
Bake at 375\u00b0 for 30 minutes.
Mix the turkey drippings with hot water in
about 5 minutes. Add ground turkey; cook until browned, 5 to
Rub turkey with seasoning inside and out (baste generously). Let turkey baste overnight in refrigerator. Fry at 250 for 5 minutes per pound. Do not cover pot.
Mix thoroughly.
Place in a loaf pan that has been sprayed with a nonfat cooking spray.
Pour an 8 ounce size can tomato sauce over turkey mixture.
Bake one hour at 350\u00b0.
Yields 10 servings.
Per serving: 0.7 g fat, 112 calories (6 % calories from fat) and 27 mg cholesterol.
Mix thoroughly.
Place in a loaf pan that has been sprayed with a nonfat cooking spray.
Pour an 8 ounce size can tomato sauce over turkey meat mixture.
Bake 1 hour at 350\u00b0.
Yields 6 servings.
Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
Cook the spaghetti according to package directions.
Melt the maragrine in a 12 inch skillet.
Add the onion and celery, saute for 3 minutes over medium heat.
Add the mushrooms to the pan and cook another 3-4 minutes or until tender.
Add the half n' half and raise the heat in order to bring to a boil.
Boil slowly for 6-8 minutes while stirring until thickened.
Stir in the salt& pepper and turkey.
Toss sauce with drained spaghetti and serve.
ettle or Dutch oven place turkey bones, water -- down through to
Cook the giblets, heart and neck in approximately 2 quarts water with salt, pepper and poultry seasoning to taste.
Cool and chop. Save liquid.
Mix the onions and green pepper together with corn bread and dried bread.
Mix thoroughly.
Add giblets and mix together.
Pour melted oleo over mixture and gradually add liquid from giblet water to make mixture very moist but not mushy or runny.
Season with poultry seasoning, pepper and small amount of salt to taste as liquid has salt in it.
combine the ground turkey, grill seasoning, mustard and poultry seasoning.
Form 4
hest large enough to hold turkey and liquid, combine water,
Crumble turkey into a 4-5 qt.<
dd garlic powder and italian seasoning as gravy boils uncovered, sprinkle
ven to 350. Meanwhile, for seasoning mixture, in a small bowl
ied turkey. Can be done the night before to let the seasoning