nd add to my favorite dressing recipe alog with some of the
Remove turkey from roasting pan.
Pour pan drippings into large measuring cup, fat will rise to top.
Return 4 tablespoons fat to roasting pan.
Discard remaining fat.
Reserve broth (about 1 1/2 cups).
Make turkey giblet stock and herbed bread stuffing.
Roast turkey:
Preheat
In a casserole dish, lay turkey only to cover bottom.
Add a layer of dressing.
Add another layer of turkey.
Continue in this fashion until all turkey and dressing is gone.
Pour gravy over casserole.
Put in oven at 350\u00b0 to heat the turkey.
Do not overcook.
Melt butter in a skillet; add the onions and celery and saute until tender.
Combine toasted bread and cornbread in a large bowl and mix.
Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.
Turkey:
Thaw turkey.
Rub with salt.
Unwrap liver and gizzard; place back inside turkey to bake.
Dip a white cloth in cup of melted oleo; wrap around turkey.
Cover with heavy wide foil.
Place in roaster on a rack.
Keep about 1-inch of water in bottom.
Bake according to instructions with turkey.
Remove foil and cloth, saving broth from inside foil and add 2 cans chicken broth and 4 bouillon cubes.
Set broth aside for dressing and giblet gravy.
Remove bone from turkey and arrange meat on platter.
Cook the giblets, heart and neck in approximately 2 quarts water with salt, pepper and poultry seasoning to taste.
Cool and chop. Save liquid.
Mix the onions and green pepper together with corn bread and dried bread.
Mix thoroughly.
Add giblets and mix together.
Pour melted oleo over mixture and gradually add liquid from giblet water to make mixture very moist but not mushy or runny.
Season with poultry seasoning, pepper and small amount of salt to taste as liquid has salt in it.
Make turkey giblet stock by coarsely chopping vegetables and bringing the celery rib, carrot, onion, chicken broth, water, reserved neck and giblets, bay leaf and mixed fresh herbs to a boil. Skim froth. Simmer 2 hours or until liquid is reduced to about 6 cups. Pour stock through a fine sieve into a bowl. Complete Sage and Red Currant Gravy by combining the pan juices from the chicken or turkey, turkey giblet stock, currant jelly, sage leaves, water and cornstarch.
Pour the turkey drippings into a very large frying pan.
Saute onions and celery until tender but still slightly crisp.
Stir bread cubes, macadamia nuts and pineapple. if desired, into the onions and celery.
Pour over the stock and beaten eggs. Fold in thoroughly.
Season with salt and pepper and serve in a warmed casserole.
ne or two slices of turkey. Take a nice large outer
Place turkey giblets and neck into a
In saucepan, combine celery, bell pepper and onions.
Cook until tender and season lightly, if desired.
In a large mixing bowl, combine crumbled cornbread and crumbled loaf bread.
Add sauteed vegetables, boiled eggs and seasonings; toss well.
You may also add Pepperidge herb dressing for taste.
Now, add turkey broth and mix until desired consistency is reached.
You may stuff turkey and arrange turkey around or just bake in pan until done. Use a 350\u00b0 oven.
Simmer the giblets in 1 quart of water until tender; drain (save liquid) and chop fine.
With 1/2 cup of drippings, blend 6 tablespoons flour, add the liquid in which the giblets were cooked plus enough hot water to make a thin gravy.
Cook for 5 minutes. Add the chopped giblets and boiled egg.
Season with salt and pepper.
Serve over turkey and dressing.
Prepare stuffing according to package directions. Spread in 9 x 13-inch pan.
Top with turkey.
In saucepan, melt butter, blend in flour and seasoning.
Add broth, cook and stir until thickened. Stir small amount of hot mixture into eggs, then pour into hot mixture while beating.
Pour over turkey. Bake at 325\u00b0 for 40 to 45 minutes, until knife comes out clean.
Let stand 5 minutes. Cut into squares.
Serve with sauce.
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.
o make gravy.
Once turkey is done & pulled from oven
xample.
After carving your turkey save any tasty drippings for
d Worcestershire sauce. Place the turkey in a non-reactive pan
Fry bacon until crisp; drain and crumble.
Toss lettuce, bacon, tomato and turkey.
Garnish with egg slices.
Serve with Barbecue Dressing.
hisk in accumulated juices from turkey platter and minced heart and