3 by 9 inch glass casserole dish with vegetable oil.
o 60 seconds.
Add stuffing and water.
Toss to
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.
o 60 seconds.
Add stuffing and water; toss to coat
Add water and melted butter to stuffing, mix.
Cover bottom of 9x13 baking dish with stuffing.
Arrange broccoli and turkey over stuffing.
In separate bowl, mix soup, milk, and 1/2 cup of each kind of cheese.
Pour over broccoli and turkey layer.
Sprinkle remaining cheese over soup layer.
Bake at 350 for 30 minutes.
Spoon stuffing into bottom of oiled shallow casserole.
Top with cubed turkey.
Add bouillon cubes to hot water and heat to boiling.
Blend flour into cold water and stir into hot liquid. Cook over low heat, stirring constantly, until thickened.
Add broccoli and sour cream and pour mixture over turkey in casserole. Bake in 350\u00b0 oven for about 15 minutes; top with triangles of sliced cheese and return to oven for 5 to 6 minutes until cheese begins to melt.
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!
Spray the bottom of a 9x13 baking dish, cover the bottom of dish with stuffing.
Place turkey and mixed vegetables.
In a separate bowl, mix soup, cream, onions, yogurt and 1/2 of the cheese.
Pour over the veggie and turkey layer.
Sprinkle the rest of the cheese over the top.
Sprinkle more of the stuffing -- dotting over the top -- .
Spread 1 slice of bread with dressing.
Top with turkey, stuffing, and cranberry sauce.
Cover with remaining bread slice.
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.
/4 cup leftover Thanksgiving turkey stuffing in the center of 2
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.
o use.
For the stuffing casserole; butter a 13 x 9
9-inch casserole dish.
For the stuffing; melt butter in
ontents of both boxes of stuffing into a large bowl, add
o stuff a 24 lb turkey, or it will fill two
Prepare Stove Top stuffing according to package directions. Stir in 1/2 can French fried onions.
Spray casserole dish with nonstick cooking spray. Spoon stuffing mixture into dish and press it across bottom and up sides to form a shell.
Combine soup, milk, turkey and peas.
Pour into stuffing shell. Bake, covered, at 350\u00b0 for 30 minutes. Top with remaining onions and bake 5 minutes longer.
large bowl, combine the stuffing crumbs, sage, celery and chicken
t. It should taste like stuffing at this point and very
Prepare stuffing according to package directions. Stir cranberry and nuts into stuffing. In a 3-quart oblong baking dish, spoon stuffing. Arrange turkey pieces on top of stuffing. Pour gravy over turkey. Bake at 400\u00b0 for 20 minutes or until hot. Serves 6.