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.
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.
izzards for stuffing and/or gravy if desired); RINSE turkey inside and
Turn on crock pot to high, add butter to crock pot, melt thoroughly.
Place chicken or turkey in crock pot.
Pour broth over chicken/turkey.
Mix together stuffing, soup and water. Place on top of chicken/turkey.
Cook on low for 3-4 hours for chicken, 5-6 hours for turkey.
Stir/fluff occasionally if you are available (not mandatory). Slightly shred the chicken or turkey once it is done.
Serve with vegetable of your choice.
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!
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
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!
Prepare soup as directed on can.
Drain and rinse pinto beans under running water.
Add pinto beans and cooked turkey to soup. Serve with your favorite crackers and green salad.
owl.
Mix in the turkey.
Shape by 1 tablespoon
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
ontents of both boxes of stuffing into a large bowl, add
ample.
After carving your turkey save any tasty drippings
edium bowl, stir together the turkey, soup, and sour cream.
Place
o 350 degrees and transfer stuffing into a small baking dish
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.
Stuffing:
Preheat oven to 350
Cook turkey breast as directed.
Remove meat from bones in bite size pieces.
Combine soups and milk.
Pour over turkey pieces placed in 9 x 12-inch baking dish.
Prepare stuffing mix, adding celery and onion to boil with seasoning packet.
Spread over turkey.
Bake at 350\u00b0 for 30 minutes.
Makes a great holiday casserole for the buffet table.
Turkey, stuffing and gravy all in one!