On the Tuesday morning before Thanksgiving, whisk together salt, orange juice,
Place ground turkey in a bowl.
In
arge resealable plastic bag. Add turkey, seal, and shake well to
inutes.
Add the ground turkey and turkey sausage. Brown the meat
Put chicken broth, turkey, onion halves, carrot halves, 1
ish.
Mix the ground turkey with the eggs, onion, rolled
arge bowl with the ground turkey, stuffing mix, and eggs; mix
Holding head of lettuce firmly together, slice across the head every 1/2 inch to get nice slices of lettuce. Stop when you get to the tough bottom part. Discard bottom and put sliced lettuce in large bowl.
Toss with diced or shredded turkey.
Add dressing and toss well to coat.
Sprinkle with croutons or toasted dressing bits and cranberries, if desired. Toss again.
Add cheese, if desired.
Taste for seasoning and add salt and pepper if desired. Serve immediately.
Combine Oxo and boiling water.
Add to crockpot.
Dump tomatoes into crockpot and mash gently.
Add turkey, carrots, celery, onion, rice, parsley and thyme.
Stir well.
Cover and cook on Low for 10 hours (or on High for 6 hours).
This can be combined and refrigerated overnight before cooking.
Preheat oven to 350; grease a 13x9 pan.
Peel broccoli stems, cut into bite-size morsels; cut tops into bite-size pieces also.
In a medium saucepan with about a half-inch of water, steam-parboil broccoli in boiling water--just until broccoli is barely BRIGHT green; drain well, then pour into prepared pan.
Arrange the cut-up turkey (or chicken) over the broccoli.
In a small bowl, combine soup, mayo and oregano; spoon over turkey.
Sprinkle cheese over the pan.
Bake for 45 minutes and cheese is bubbly.
Okay, now I have your attention with the title of the recipe; well it is the truth.
No matter what size turkey you have, no matter whether it is frozen or fresh, free range or grocery store no-name brand, this recipe works!!!!
f wine.
Stuff the turkey.
Have a glass of
Mix together first 6 ingredients.
Stir soup into mayonnaise; toss with turkey mixture.
Turn into 2-quart casserole.
Sprinkle with noodles.
Bake in 350\u00b0 oven for 30 minutes or until mixture is bubbling.
Serves 6.
Heat oil in a large stockpot over medium heat. Cook and stir celery, carrots, onion, and garlic in oil until slightly softened and fragrant, 5 minutes. Add turkey, bay leaves, salt, peppercorns, rosemary, and dried sage. Cook until fragrant, 5 minutes more. Pour enough water in to cover turkey and vegetables.
Bring mixture to a boil, cover pot, and reduce heat to low. Simmer, skimming fat occasionally, until flavors are blended, 4 to 5 hours. Strain liquid into a container and discard carcass and vegetables.
ind, garlic & onion.
Place turkey in bag, add 1 cup
oom temperature.
Wash the turkey inside and out with cold
Combine butter flavored mix and water, stirring until mix dissolves.
Pour into a large skillet; add chopped onions, green pepper, mushrooms and garlic.
Cook over medium heat, stirring constantly, until vegetables are tender.
Stir in cubed turkey, cream of chicken soup, skim milk and next 5 ingredients.
Bring to a boil over medium heat.
Reduce heat and simmer uncovered, 10 to 15 minutes, stirring occasionally.
Serve over rice or pasta. Yields 4 servings (386 calories, 2.6 g fat), per 3/4 cup meat mixture and 1 cup rice.
asta is cooked. Stir in turkey. Turn the heat off. Cover
Combine stuffing mix, croutons and milk in large mixing bowl. Let stand 5 minutes or until croutons are softened.
Add egg whites, Worcestershire sauce, onions and salt.
Beat well.
Add ground turkey.
Mix until combined.
Shape into loaf.
Place in foil-lined shallow baking pan.
Score loaf by making diagonal grooves across top.
Stir together ketchup, mustard and sugar. Spread over top of loaf.
Bake at 350\u00b0 for about 1 1/2 hours or until browned.
Measure out 4 cups of turkey broth or leftover turkey gravy. If using