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 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.
Place American cheese onto one slice of toasted bread. Microwave 15 to 20 seconds on High until cheese has melted. Place turkey onto melted cheese. Spread Russian dressing onto one side of the remaining slice of toasted bread. Place on top of turkey, dressing-side down to create a sandwich.
Dressing:
Combine all the ingredients in a small bowl and stir well.
Refrigerate.
This makes 1 3/4 cups, and will keep a long time in the fridge.
Sandwich:
Spread 2 tbsp of the dressing on one of the bread slices (we put it on both sides).
On top of one slice of bread, layer lettuce, tomato, turkey, Gouda, and bacon.
Top with the second slice of bread and serve.
Spread dressing on each slice of bread.
Break bacon to fit on 1 slice and arrange turkey on another.
Tope each with tomatoes and lettuce leaves.
Stack sandwich layers and top with third slice of bread.
Cut in quarters on a diagonal and skewer with toothpicks.
Assemble each sandwich: spread 1/2 teaspoon butter
lice of bread.
Layer turkey breast on top.
Place
1. Toast bread.
2. Smear bread with mustard and avocado.
3. Place lettuce on bread, then turkey slices.
4. Close sandwich and eat.
ery thin rings
Lime dressing (see recipe)
Oyster parfait (see
Heat oven to 425\u00b0.
Cook and stir ground turkey, margarine and poultry seasoning in 10-inch skillet over medium heat until turkey is done.
Drain.
Place pita breads on bottom and about halfway up sides of ungreased square pan, 9 x 9 x 2-inch (they will overlap slightly in middle).
Layer turkey, tomato and celery in pitas.
Mix remaining ingredients except paprika.
Spoon over top. Sprinkle with paprika.
Bake 12 to 15 minutes or until topping is light brown.
Mix corn bread and broken bread or biscuits.
Add enough broth to get it to desired consistency.
(This should be very watery as it will thicken as it cooks).
Add salt and pepper to taste.
Add pieces of turkey or chicken.
Bake uncovered in a 350\u00b0 oven until sides are slightly brown and dressing seems set.
(Grandma would usually buy a hen and cook it for the broth and meat if she baked her turkey in a bag, usually using the turkey broth for the giblet gravy.)
Season turkey cutlets with salt and pepper.
Preheat oven to 325 degrees.
Place split roll, inside up, on a baking sheet.
Bake until slightly browned.
Remove from oven.
Spread sauce on one half of roll and cover with turkey pastrami.
Place kraut on the other half and cover with cheese.
Return to oven and bake until cheese is melted. Serve hot.
If using horseradish sauce, serve with dill pickle chips and mustard on the side.
We have also used rye bread in lieu of rolls. Works well.
Combine all ingredients in a large bowl.
Stuff into neck and body cavities of turkey.
If preferred, bake in separate pan. Enough stuffing for a 16 pound turkey.
For each sandwich, spread each slice of lightly toasted bread on one side with softened butter, pesto and white wine Dijon mustard (use more or less, to taste).
Assemble your sandwich with romaine, slice of fresh tomato and thin slice of red onion, slice of provolone cheese, one or two thin slices lightly smoked deli turkey meat, and a light drizzle of balsamic.
Slice in half to serve. Enjoy!
Chop red onion very fine and mix with whole cranberry sauce.
Smear mayonnaise on one side of sliced bread. Smear cranberry-onion mixture on the other slice of bread.
Layer turkey slices, bacon and provolone on one side of bread and top with other slice of bread.
Using a skillet or grill pan, grill sandwich with butter and remove from heat when cheese has melted. Cut sandwich into 2 halves and serve.
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.
add the 3 slices of turkey.
Spread the unsprayed side
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.