Preheat a skillet over med-high heat, add bacon fat, when melted add turkey bits and skin.
When browned, add mushrooms and onions and saute till lightly browned (keep and eye on it here).
Add marsala and scrape up the \"brown bits\" as its reducing. Cook about 2 minutes.
Add cream and broth, continue to simmer until thickened, add turkey and heat through.
Serve over noodles or rice or even leftover mashed potatoes, garnish with nutmeg or parsley as desire.
Cut up any leftover turkey into bite size bits. Heat the soup slowly and add the cut up turkey.
Also add any leftover gravy or dressing.
Add the milk -- a little at a time.
Heat thoroughly and serve over mashed potatoes.
I always serve this with a veggie and leftover cranberry sauce. Yummy!
e using leftover chicken or turkey you can cook the spaghetti
kin from both sides of turkey breast. In a food processor
ant to have turkey to freeze for future casseroles/salads.
Generally
Measure out 4 cups of turkey broth or leftover turkey gravy. If using
omewhat melted.
Fold in turkey, pimento, rice and crumbled bacon
ccording to package directions. Add turkey and cheddar cheese.
Combine
bay leaf, peppercorns,parsley stocks, turkey carcass, water, chicken stock and
ettle or Dutch oven place turkey bones, water -- down through to
To same pan, add ground turkey. Cook, breaking up, until no
Preheat oven to 350F degrees.
Layer the first 4 ingredients in a large casserole; lightly mix.
Spread mashed potatoes evenly over the top; sprinkle the cheese evenly over and sprinkle the pepper over the cheese.
Bake on middle oven rack for approximately 45 minutes or until hot and bubbly.
Alternately place in 4 to 6 small single serving casseroles; either way these casseroles freeze well.
Combine the ground turkey with the bread crumbs, eggs, onion, milk, salt and pepper in a large bowl.
Mix lightly, just until blended.
Divide the mixture into thirds; proceed with Scandinavian Meatballs or your favorite recipes.
Makes 2 (6 serving) recipes.
move giblet bag from turkey, along with any
Heat oven to 425\u00b0.
Grease four 16 ounce casseroles.
Cook and stir celery and onion in 10-inch skillet until onion is tender. Stir in chicken, Worcestershire sauce, pepper and soup.
Heat to boiling, over medium heat, stirring occasionally.
Divide among casseroles.
br>Salt and pepper the turkey and the cavity.
Fill
Boil turkey in a lot of water for broth.
Remove turkey and cook spaghetti in broth.
Drain and reserve some of the broth to dilute mushroom soup.
Cool chicken or turkey (helps if using boneless chicken).
Saute mushroom, peppers, pimento and celery in oil.
Dilute soup with lean broth (2 cups) and combine with meat, vegetables, cooked spaghetti, cheese and seasoning.
Place in 2 - 4 quart casseroles and bake at 350\u00b0 for 30 minutes. Freezes well. For low fat use fat free broth, no fat mushroom soup and light Velveeta cheese.
emove giblets and neck from turkey; rinse turkey well with cold water
Place turkey in slow cooker stoneware.
In large skillet saute vegetables and onion in oil for 6 to 8 minutes until crisp-tender.
Combine stir-fry sauce and turkey. Add to vegetable mixture; heat thoroughly.
Serve over rice, if desired.