izzards for stuffing and/or gravy if desired); RINSE turkey inside and
In a stockpot over low heat, melt butter.
Saute onions, carrots and celery until tender, about 5 minutes.
Stir in tomatoes, turkey and parsley. Add stock and stuffing.
Bring soup to a boil; reduce heat and simmer, partially covered for 45-60 minutes
Place hot noodles in a large deep bowl; cover with soup.
iquid.
Fold in the stuffing mix and cranberries and mix
Rub on turkey tenderloins. Arrange over stuffing mixture, press into stuffing slightly. Cover
Spread 1 slice of bread with dressing.
Top with turkey, stuffing, and cranberry sauce.
Cover with remaining bread slice.
Mix stuffing according to package directions.
Spoon stuffing into 1 1/2 quart shallow dish.
Form shell.
Combine soup, milk, peas, turkey and half of onions.
Pour into stuffing shell.
Bake at 350\u00b0 for 30 minutes, covered.
Uncover and top with rest of onions; bake 5 minutes longer.
/4 cup leftover Thanksgiving turkey stuffing in the center of 2
Mix soup and 1/3 cup water; put in 2-quart casserole.
Arrange turkey stuffing and beans in layers on soup.
Beat egg whites until stiff, then beat yolks until thick; fold into whites.
Pile on casserole.
Bake in slow oven (300\u00b0) for 40 minutes.
Sprinkle with onions.
Bake 4 to 5 minutes longer.
Great with Thanksgiving leftovers!
PREPARE stuffing mix as directed on package, using only 3 tablespoons butter or margarine. Set aside.
PLACE 1 toast slice on each of six individual plates. Top evenly with turkey, stuffing and gravy.
MICROWAVE to reheat, if desired. Microwave, one serving at a time, on HIGH 30 sec. or just until warmed.
Melt butter in a stockpot over low heat. Add celery, carrots, onion; cook and stir until tender, 8 to 10 minutes. Stir in turkey, stuffing, tomatoes, and parsley. Pour in turkey stock. Bring soup to a boil; reduce heat and simmer, partially covered, until flavors combine, about 1 hour.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 9 minutes. Drain.
Scoop hot noodles into deep serving bowls; ladle soup on top.
Grease 9 x 13-inch pan.
Heat 3/4 of milk and the butter.
Mix with stuffing.
Put into bottom of 9 x 13-inch pan.
Mix soup, chicken, vegetables and 1 cup cheese and layer over stuffing. Bake, covered, at 350\u00b0 for 30 minutes.
Sprinkle with remaining cheese and bake until melted.
If you use 6 to 8 chicken breasts, add 1/2 to 1 cup milk to the chicken mixture to maintain moistness.
Mix contents of stuffing mix pouch, 1 1/2 cups hot water and 1/4 c. margarine, cut up, in large bowl just until moistened. Set aside. Mix remaining ingredients in 12 x 8-inch baking dish. Top with stuffing. Bake at 375\u00b0 for 30 minutes or until thoroughly heated. Yield: 4 to 6 servings.
ontents of both boxes of stuffing into a large bowl, add
Stuffing:
Preheat oven to 350
Prepare stuffing according to package directions for dry stuffing.
Spread in a 13 x 9 x 2-inch baking dish; top with a layer of turkey.
In a large saucepan, melt butter; blend in flour and seasonings.
Add cool broth; cook and stir until mixture thickens.
Stir small amount hot mixture into eggs; return to hot mixture.
Pour over turkey.
Bake in slow oven at 325\u00b0 for 40 to 45 minutes or until knife inserted halfway to center comes out clean.
Let stand 5 minutes to set.
Serve with Pimiento Mushroom Sauce.
edium bowl, stir together the turkey, soup, and sour cream.
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.
ample.
After carving your turkey save any tasty drippings for
f dough.
Layer the turkey, stuffing and cheese diagonally across the
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.