f each bag.
For turkey tail feathers, decorate the top
You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
about 10 minutes. Stir in turkey and poultry seasoning.
Whisk
ven to 350.
Place turkey wings, celery, onion and carrot
In a large saucepan cook the mushrooms, carrot, celery and onion in the margarine/butter until crisp-tender. Add 4.5 cups of water, the buillon, and 1/8 teaspoon pepper.
Bring to a boil and stir in the pasta. After returning to a boil, reduce heat and simmer uncovered for 5-8 minutes. You want the pasta to be still a little firm. Add the turkey, parsley and thyme. EAT! Yummy!
Melt butter.
Blend in flour, salt, pepper and bouillon cube. Stir in water and milk.
Heat on Medium 6 minutes uncovered or until thick.
Stir occasionally.
Stir in spaghetti, turkey and mushrooms.
Pour into 2-quart casserole.
Sprinkle with grated cheese and heat on Medium for 6 minutes uncovered.
Combine 1 cup stuffing mix, vegetables, water and butter.
Let stand 5 minutes.
Combine remaining stuffing mix, turkey, eggs and 1/4 cup barbecue sauce; mix well.
Saute celery, onion and pepper in butter; add turkey, cream, broth, seasonings and spaghetti.
Top with buttered crumbs.
Cook in slow oven until mixture bubbles and crumbs brown, about 30 minutes.
Serve with cranberry mold.
live
oil, add smoked turkey and caramelize meat, a couple
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
Measure out 4 cups of turkey broth or leftover turkey gravy. If using
arge enough to hold turkey and liquid, combine water
PLACE ground turkey into large bowl. ADD one tablespoon flour. CRACK one egg into a measuring cup. ADD spices and vegetable oil to egg. BEAT egg mixture thoroughly. POUR mixture over over turkey. PLACE kitchen gloves over your hands if desired for next step. COMBINE mixture using hands until thoroughly blended. BROWN sausage in skillet, or cook according to recipe directions. BROWN sausage in skillet, or cook according to recipe directions. SERVE and enjoy.
d other innards from the turkey cavity. Season the cavity with
Let butter, eggs and eggnog stand at room temperature 30
eat; cook and stir ground turkey and garlic in hot oil
her wattages.
Wash the turkey thoroughly inside and out, let
ccent seasoning; SLOWLY lower turkey into the bucket with brine
Make eggnog creme anglaise: in med saucepan,
ay out one slice of turkey, place about 1/4 cup