Saute onion and celery in small amount of butter.
Add to cornbread and white bread which have been crumbled together.
Add seasonings and mix thoroughly.
Add boiled eggs and turkey broth and stir well.
Add salt and pepper to taste.
Bake in 325F oven for one hour or until light brown.
ut 4 cups of turkey broth or leftover turkey gravy. If using gravy
dd milk and stock or broth; bring to boiling, stirring constantly
Melt margarine.
Blend in flour and salt.
Add turkey broth and milk; cook until thick.
Add turkey, onion, peas and carrots. Simmer until bubbly.
Place this mixture into a 9 x 13-inch pan and put biscuits on top.
Bake at 350\u00b0 for 30 minutes or until golden brown.
Can cut recipe in half, if desired.
This is good eating.
Place leftover turkey (meat, bones, skin) into a
ead cubes and broth; mix together well.
Turkey Broth:
In saucepan
om the cavity of the turkey and reserve for the
artons of low-sodium chicken broth into a large stock pot
For the turkey broth.
Melt butter in large
Combine turkey broth, lemongrass, ginger, cilantro stems, lime
ixture. Measure 1/2 cup turkey broth and set aside. Add remaining
easoning mixture onto vegetables, add turkey broth.
Rinse bird inside and
our in all of the Turkey Broth/Stock (Could also be Chicken
eat.
Blend cranberry sauce, turkey broth, soy sauce, orange juice,
ater. Blend in flour; add turkey broth and cook, stirring constantly, until
Saute onion, celery and green pepper.
Add sausage.
Combine turkey gizzards, turkey necks and turkey livers.
Gradually add bread crumbs with enough turkey broth to moisten the stuffing. Add seasonings and butter.
Add crushed pecan followed by mushroom gravy.
Mix thoroughly.
Place in casserole dish and place in oven at 350\u00b0 for 30 minutes.
-4 cups of broth from my turkey so I boil the
Cube toasted bread.
Add all other ingredients together with toasted bread, except broth.
Pour hot turkey broth over the dry mix.
Toss to moisten completely then use to stuff turkey.
In a 4-quart Dutch oven or saucepan combine chicken or turkey broth and carrots.
Bring to boiling; reduce heat.
Cover and simmer for 10 minutes.
Stir in turkey, zucchini, rice, and thyme. Remove from heat.
Cover and let stand about 5 minutes or until rice is tender.
Stir in Alfredo sauce; return to heat and warm through.
If desired, serve with oyster crackers.
Cook penne according to package directions; drain and set aside.
Meanwhile, cook onion and bacon in a medium-sized saucepan over medium-high heat, stirring often, until bacon is browned, about 4 minutes.
Add turkey; cook 1 minute.
Reduce heat to medium; add turkey broth and Camembert.
Cook just until cheese melts.
Stir in pasta, whipping cream, and basil and salt and black pepper to taste.