In 1-quart bowl combine turkey, rice, celery, onions and red pepper.
In a small bowl thoroughly combine mayonnaise, sour cream, parsley, lemon juice, mustard and seasoning.
Pour dressing over salad and toss well to coat.
Cover and refrigerate until chilled.
Toss again just before serving.
Serve on lettuce leaves.
Makes 2 servings.
nd add to my favorite dressing recipe alog with some of
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.
Cook turkey in 4 quarts of water
TO PREPARE THE RICE DRESSING:
Combine the first seasoning
Cook cornbread and set aside. Cook rice mix according to directions on package and set aside. Cook onion and celery in butter until tender. Mix together cornbread, cooked rice, dressing mix, cooked onions and celery. Season with poultry seasoning. Moisten with chicken broth. Bake at 350\u00b0 for 30 to 45 minutes or until brown around edges.
Butterfly turkey breast and with a heavy
Place sausage and onion in a large, deep skillet. Cook over medium high heat until sausage is cooked and onions are translucent.
Mix in the rice, celery, sprouts, mushrooms, water chestnuts, poultry seasoning and sage. Cook until all ingredients are warmed through.
Place dressing in a cheese cloth large enough to hold enough stuffing to fit inside turkey cavity. Any remaining dressing may be put in cheese cloth and set along side turkey while baking so as to absorb turkey drippings.
Prepare rice as directed on package, omitting margarine and salt.
Mix rice, turkey, celery, peppers and parsley in a large bowl.
Add dressing; mix lightly.
Serve warm or refrigerate until ready to serve.
Makes 6 cups or 6 servings.
Mix all ingredients and pour into a large casserole dish or disposable foil pan about 12x10. Cover tightly with aluminum foil.
Place in preheated oven at 400F for one hour or until rice is tender and completely cooked.
Preheat oven to 350\u00b0F.
Combine rice and pesto, mix well in a large bowl.
Add turkey, tomatoes, onions, green pepper, garlic, basil, salt, pepper, eggs and milk and stir until combined.
Put mixture in a greased 9 X 13 pan.
Top with cheeses.
Bake at 350\u00b0F for 20 to 25 minutes, or until knife inserted in center comes out clean.
To serve, cut into eight squares, then cut each square diagonally into two triangles.
Cooking time does not reflect the time used to cook the rice or turkey.
pepper, poultry seasoning and Mahatma rice; mix thoroughly.
In microwave
d Worcestershire sauce. Place the turkey in a non-reactive pan
Prepare rice according to package directions, adding bouillon cubes to cooking water.
Meanwhile, saute celery, onion and liver in butter.
Combine this with cooked rice, mushrooms and water chestnuts.
Stuff and roast turkey.
Yield:
8 cups, enough for 8 to 10 pound turkey.
Remove neck and giblets; place in 3 1/2 cup chicken broth and simmer for 30 minutes.
Reserve broth in a 5 to 8-quart Dutch oven. Melt margarine over medium heat.
Saute onions, celery and peppers. Add parsley, chestnuts, apples, currants, pine nuts, cinnamon, salt, pepper, poultry seasoning and Mahatma rice.
Mix thoroughly. In microwave, heat 2 packages of French's brown gravy mix with 2 cups turkey broth for 1 minute, stir and heat another minute.
Add to stuffing mixture and mix well.
oasting pan with foil-covered dressing and spray with nonstick cooking
Cook
rice
according\tto
package
directions.
Saute onions, celery
and
apple in margarine until tender.
Combine all ingredients.
Makes
dressing for a 12 pound turkey or may be baked in
greased casserole at 350\u00b0 for 45 minutes or until done.
Thaw turkey.
Remove
giblets
Place thawed turkey in roasting bag and bake at 350\u00b0 about 4 to 6 hours.
The last hour of cooking, stuff with the following: Mix seasoned and cornbread dressings together with chicken broth, 2 cups chopped (finely) celery and 2 cups of chopped onions.
If more broth is needed, take from turkey bag.
Place prepared dressing around turkey and finish baking.
Turkey can be served whole on platter with dressing placed around it or you can debone turkey before serving.
Cut or chop pepper, celery and onion into very small bite size pieces.
Season to taste and pour all ingredients into a skillet or pan.
Steam for 10 minutes or until pepper, onion and celery are tender.
Cook turkey necks or gizzards normally.
Season and cook until very tender.
Set aside for cooling.