Cook turkey parts like wings, giblets, neck parts, etc.
Take meat off the parts.
Save the juice for dressing and giblet gravy. Use the neck for giblet gravy, wings and other for dressing.
Cut up celery and onions.
Put in cornbread and biscuits.
Add poultry seasoning, salt, pepper and juice from turkey parts.
Mix all ingredients into a greased glass dish.
Make soupy.
Bake at 400\u00b0 for 1 hour, until done.
bring the water (or broth), turkey parts, shredded carrot, celery and onion
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.
arge roasting pan, roast the turkey parts for 1 1/2 hours
Wash the turkey parts, pat dry and remove the
n. Drape the backbone-less turkey over the stuffing, so
ilk.
Cover the extra turkey parts; tail and neck with water
e using a fresh turkey.
Remove turkey parts from cavities and use
o days before cooking:
Turkey must be thoroughly thawed before
ead. Cover; chill.).
For turkey:
Mix butter and herbs
Put turkey into deep pot with a lid.
Mix together cream of mushroom soup and chicken soup; spread over chicken parts.
Cover; cook at 350\u00b0 for 1 to 1 1/2 hours, depending on amount of turkey. Maybe 2 hours.
Serve hot.
arlic; chill.).
For turkey:
Pat turkey dry.
Season with
In large covered kettle place turkey cage, bones, S& P,carrots, celery plus half the onions in water.
Simmer 1 hour.
Remove the turkey parts and let cool.
Pick the turkey meat and discard bones.
Add turkey, remaining onions and cook ten minutes.
Add noodles to soup.
Simmer until noodles are tender.
Add frozen peas to hot soup and serve.
emove bag containing turkey parts from cavity.
Rinse turkey and let drain
Ingredients in turkey stock, besides the leftover turkey parts, were 1/2 Vidalia onion
Wash and dry turkey.
Blend flour, salt, pepper
Heat oil over moderate heat.
Brown neck and giblets 10-15 minutes.
Add remaining ingredients and simmer about 3 hours. Turkey parts will be very tender.
Pour stock through a mesh sieve into a bowl. Reserve gizzard and heart for gravy, if desired. Discard remaining solids.
Stock should measure 4 cups. Add more water or continue to boil if necessary.
Let stand until fat rises to the top and skim fat from top.
Let cool completely before chilling.
Skim fat before using.
Place turkey in a large pot with water.
Cook about 1-1/2 hours.
Refrigerate till ready to use.
Combine glaze ingredients.
Preheat grill.
Cook turkey 20-30 minutes basting with glaze.
4 servings.
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.
Boil turkey parts in 6 cups of water until tender.
Break bread into cubes.
Moisten bread with juice.
Add sage, onion, salt and beaten eggs.
Mix, kneading, until all is moist and blended, making dressing soft.
Add ground meat.
Mix well and put in 9 x 13-inch pan.
Bake for 1 hour at 350\u00b0.
Serves 20.