hake to combine. Place the turkey breast into the bag, seal
Combine soups and 1 soup can of water in saucepan, heat just enough to mix well.
Pour soup mix into large slow cooker, add all other ingredients and mix well.
Cover and cook on low for 5 hours.
Mix poultry seasoning, salt, and pepper together in a bowl. Rub on turkey legs. Refrigerate, 8 hours to overnight.
Dissolve bouillon cube in water in a bowl. Pour into the slow cooker.
Form aluminum foil into a coil shape, at least 1 inch in height. Line it to the bottom of slow cooker. Rest the turkey legs on the aluminum foil, above the liquid.
Cook on Low until meat starts to fall apart, about 7 1/2 hours.
Layer sweet potatoes and turkey in a 4 to 5-quart slow cooker. Mix remaining ingredients until smooth.
Pour over mixture in slow cooker.
Mix cream of chicken soup, chicken broth, turkey, potatoes, carrots, onion, butter, garlic powder, and poultry seasoning together in a slow cooker.
Cook on High for 3 hours; stir. Arrange biscuits atop turkey mixture and cook until biscuits are cooked through, about 1 more hour.
Cube cooked turkey.
Cook thin spaghetti according to directions.
Make white sauce.
ake 3/4 of the cooked onions and set aside for
Place the turkey, onion, celery, potatoes, carrots, corn,
he cooked mushrooms has evaportated completely before continuing with the recipe).
Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish.
In a large bowl, combine soup, mayo, sour cream, onion, lemon juice, salt, pepper and Parmesan cheese; mix well to combine.
Stir in the cooked turkey or chicken, cooked rice, celery, water chestnuts, and almonds; mix to combine.
Transfer mixture to prepared baking dish.
In a bowl, combine all topping ingredients, and sprinkle over casserole.
Bake uncovered for about 35-40 minutes, or until hot and bubbly.
In a 3-quart crockpot, combine first 6 ingredients.
Cover and cook on low for 3-4 hours or until onion and celery are tender and cheese is melted.
Stir well before spooning onto buns.
In a large Dutch oven heat olive oil over medium heat.
Cook onions and Poblano chiles until soft.
Stir in garlic and cook for 1-2 minutes.
Add chili powder, cumin, oregano.
Stir in turkey broth, cooked turkey, canned green chiles , beans and hominy.
Add water if extra liquid is needed to just cover ingredients in pot.
Season to taste with salt and pepper.
Bring to boil and reduce heat to low and cover/.
Simmer, stirring occasionally to blend flavors.
Place the turkey carcass in a large stockpot
For slow-cooked chicken, mix Italian seasoning, paprika,
Saute onion, celery and ground turkey (if not using cooked turkey).
Cool slightly.
Add cornstarch and mix well.
Add stock and cook until smooth and thickened.
Add tomato juice, Worcestershire sauce, curry powder and pepper (then cooked turkey if not using fresh ground turkey).
Heat thoroughly.
Serve over rice.
If using ground turkey, brown it in a large skillet, draining off any fat.
Add onion, bell pepper and garlic and saute 5 minutes.
(If using cooked turkey, saute onion, bell pepper and garlic in 2 tablespoons oil for 5 minutes, then add turkey.)
Add all remaining ingredients except cilantro and cheese.
Simmer 10 to 15 minutes, uncovered, until mixture thickens slightly.
Add cilantro, then ladle into bowls and top each serving with 1 tablespoon cheese.
Break up turkey carcass to fit 6-quart
ot, stir together the turkey drippings, water, turkey legs, garlic, bay leaf
in large saucepan or dutch oven combine the first 10 ingredients, bring to a boil.
reduce heat, cover and simmer for 2 hours.
stir in turkey and macaroni, heat through.
garnish with fresh basil if desired.
CrockPot Directions:
combine first 10 ingredients in crockpot, cook on LOW 7 to 8 hours OR on HIGH 4 to 6 hours.
last 10 or 15 minutes add the cooked turkey and cooked macaroni, (just long enough to heat through).
Please note, all crockpot temperatures are different, only you know your crockpot, so cook accordingly.
tock pot, place carrot chunks, turkey carcass, onion, celery, parsley sprigs