In a large bowl, combine dressing, broth, butter and egg; mix well.
Press into the bottom and up the sides of an ungreased 10-inch pie plate.
Set aside.
In a large skillet, saute onion in oil until tender.
Stir in turkey, gravy, peas (if desired), parsley, pimentos, Worcestershire sauce and thyme.
Heat thoroughly.
Pour over crust.
Bake at 375\u00b0 for 20 minutes, or until golden.
Yields 6 servings.
In large bowl, combine dressing, broth, butter and egg; mix well.
Press into the bottom and up the sides of an ungreased 10-inch pie plate; set aside.
Make dressing according to directions on Stove Top box.
For each roll use 2 large pieces of turkey.
Place 2 tablespoons dressing on turkey and roll up.
Place seam-side down in 9 x 9-inch glass baking dish.
Spoon gravy across center of rolls. Bake in 325\u00b0
oven for 30 minutes until heated through.
Combine bread, drippings, and seasonings; toss to mix.
Add broth to moisten slightly; blend thoroughly.
Spread 2 1/4 quarts dressing in bottom of 3 baking pans (12x20).
Spread 1 1/2 quarts turkey on top of dressing.
Add another layer of dressing and turkey.
Cover each pan tightly and bake at 350F degrees for 1 hour.
Melt margarine; stir in flour and salt.
Gradually stir in broth.
Cook until thickened.
Pour 2 quarts gravy over each pan.
Bake at 250F uncovered about 15 minutes before serving.
Cook
chicken
parts
in plenty of broth.
Chop chicken and add to dressing mixture.
Add broth from chicken or turkey until dressing
is soupy.
Mix with your hands.
Spray baking pan or grease.
Bake until done at 350\u00b0.
If salt is added to chicken or turkey, don't add salt to dressing.
Best way is to taste it.
Start water boiling in a medium saucepan.
Add turkey parts, bits of turkey, celery, onion and bell pepper.
Let boil for 45 minutes or until vegetables are soft.
Remove turkey parts. Crumble cornbread in a large baking pan, then add vegetables and broth (if the mixture is too dry, add water until it's semi-sloshy), then add seasoning and 3 raw eggs.
Mix well.
Cook at 350\u00b0 for 1 hour or until top is light brown and dressing is moist.
Serves 8.
Fry onions until transparent in the butter and then add the bell pepper, celery, garlic, clove and parsley, mixing constantly over low heat.
When cooked down slightly, add the remaining ingredients and mix in a good size bowl, moistening the ingredients with turkey stock to soft consistency.
Stuff the turkey with the dressing or cook in a separate pan.
20-lb. turkey. If cooking dressing separately from turkey, pour fat over
Mix together turkey, dressing, and enough gravy to hold mixture together. If needed add enough bread crumbs to be able to make patty shaped.
In a medium sized skillet, heat oil until hot but not smoking.
Shape turkey mixture into two patties.
Add to skillet, fry until golden brown, about 5 minutes on each side.
Remove to serving plate, add rest of warmed up gravy over patties.
Brown and drain hamburger; set aside.
Cook giblets and save liquid.
Grind giblets, celery and onion together.
Mix with double bag of Katherine Clark's stuffing.
Moisten with giblet liquid so there is no dry bread.
Salt cavity of the turkey and stuff with dressing (more than enough for a 20 pound turkey).
Do not pack it tight.
Heat rest in a dish for 20 to 30 minutes near the end of the turkey's cooking time.
o 350 degrees.
Slice turkey breast in 1\" slices and
Cook the chicken, celery and onions together.
While this is cooking, mix the Stove Top, cornbread stuffing mix, eggs, sausage and sage seasoning (to your taste) together.
When chicken is done, remove it from the bone and tear it into tiny pieces.
Add to the broth, pour the broth, onions, celery and chicken into the bread mixture.
Mix well.
If the dressing is not moist enough, use the drippings from the turkey.
Bake in 325\u00b0 oven until lightly browned and done.
Cook onion and celery a few minutes, until tender.
Mix all together.
Add enough stock to make dressing moist.
Put a few pats of butter on top.
Bake at 375\u00b0 in glass baking dish until brown.
5 degrees. Rinse inside of turkey, pat inside and outside
Ingredients to
be
chopped
can be done the day before and kept in the refrigerator overnight.
Soak all of the bread in the chicken
broth
and
add
all other ingredients.
When turkey has been
cooked,
add drippings.
Use two 9 x 18-inch baking pans and bake at 320\u00b0 for about 30 minutes. Dressing is done when
it becomes firm and usually brown around the edges. This can be frozen after it has been cooked.
Remove chicken from bone and cut into chunks.
Place 1/2 chicken in greased baking dish.
Spread with half of the chopped onion and half of dressing mixture.
Combine both cans of soup and broth or water.
Pour 1/2 soup mixture over dressing, then repeat layers with remaining chicken, dressing and soup.
Bake at 350\u00b0 for 45 minutes.
In a large bowl, combine turkey, dressing and vegetables. Toss gently to coat.
Cover.
Refrigerate until serving time. Before serving, gently toss turkey mixture to coat.
Spoon over cooked spaghetti.
Makes 7 cups of 5 servings.
Mix turkey, green beans and soup.
Spread in oblong baking dish.
Spread dressing on top. Bake 20 to 25 minutes
or until well heated at 350\u00b0.
Boil fryer
or
turkey and debone.
Reserve 2
Cook celery and onion until tender (save broth).
Mix sage, poultry seasoning and dressing mix.
Stir well the eggs and butter with dry ingredients, adding only as much broth as needed to make a moist stuffing for cavities of turkey and/ or make small patties and place on baking sheet and lightly brown in oven.
Good with turkey gravy poured over patties.