In 5-quart saucepan over medium heat, saute onion in oil 3 to 4 minutes or until translucent. Stir in chilies and taco seasoning mix. Cook 1 minute. Add tomatoes, breaking up with a spoon. Stir in turkey broth; bring to a boil. Add corn and turkey; reduce heat to low and simmer 5 minutes. Add cilantro.
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.
Preparation.
In a large soup kettle, heat oil and saute onions and celery. Saute until vegetables are soft.
Add turkey, broth, all vegetables, rice, and herbs. Simmer 10-12 minutes until vegetables are tender crisps.
Stir in parsley and season with salt and pepper.
NOTE: Prepare the day before; cover and refrigerate for flavors to blend.
ut 4 cups of turkey broth or leftover turkey gravy. If using gravy
Place leftover turkey (meat, bones, skin) into
For the turkey broth.
Melt butter in large
Combine turkey broth and chicken bouillon in a
ittle butter. Add half the turkey stock and the potatoes. As
Combine turkey broth, lemongrass, ginger, cilantro stems, lime
In a large dutch oven, heat the oil. Add the onion, carrots, celery and mushrooms. Cook for 4 minutes. Add the garlic and cook for another 2 minutes or until onion is translucent.
Add turkey broth, lentils and chick peas, bringing the soup to a boil. Reduce heat and simmer, for 30 minutes or until lentils are cooked.
Remove the pot from the element and add the chopped turkey and macaroni. (The hot liquid will continue cooking the macaroni).
Let sit for 10 minutes.
Season with Italian seasoning and salt and pepper.
Mix melted margarine and broth.
Put dressing in broth.
Mix soup and heat until thick.
Put 1/2 of dressing in bottom of dish, then turkey, then soup mixture.
Bake at 350\u00b0 for 15 minutes.
Spray 9 x 13-inch pan with Pam.
Combine celery soup, milk and turkey.
Pour into pan.
Make stuffing using margarine and turkey broth.
Cover turkey mixture with stuffing mix.
Bake at 350\u00b0 for 45 to 60 minutes.
Serves 8 to 10 as a main dish.
A perfect use for leftover holiday turkey.
In a large soup pot, brown the ground turkey in a little bit
Put a meaty turkey frame into a large pot.
Add 3 quarts of water and 1 to 2 tablespoons salt.
Heat to boiling; skim foam. Cover and simmer 2 hours or longer.
Strain broth and refrigerate. Remove fat from surface.
When turkey frame is cool, pick off meat. Combine broth with vegetables and seasonings.
Heat to boiling. Simmer 10 minutes.
Stir in noodles.
Simmer until noodles are tender, about 5 to 10 minutes.
Stir in turkey and heat through.
Bring turkey broth to a boil in a large pot.
Add potatoes, carrots and celery and cook for about 20 minutes or until potatoes are almost tender.
Add leftover turkey, green onions, salt, pepper, thyme and sage; stir well and return to a boil.
Cook over medium heat for another 5 minutes.
Meanwhile, mix evaporated milk and flour in a mixing bowl with an electric mixer.
Blend milk mixture into soup.
Cook, stirring constantly, until thickened (approximately 8 to 10 minutes).
Serve hot.
Place the turkey carcass in a large pot
arge stock pot, bring the turkey stock to a boil.
owl.
Mix in the turkey.
Shape by 1 tablespoon
ead cubes and broth; mix together well.
Turkey Broth:
In saucepan
o 8 minutes.
Pour turkey stock into a large pot