In a large bowl, combine all ingredients except bread crumbs. Transfer to a greased
11 x 7 baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through.
Preheat oven to 350 degrees F. Melt butter in a medium saucepan over medium heat.
Add onion, pepper, garlic and mushrooms and sauté until tender, Stir in flour.
Mix in turkey gravy mixed with water, milk, parmesan cheese,
turkey, salt and pepper to taste. Gently fold in half the
tomatoes. Mix most of the sauce with noodles and spread in baking
dish. Pour the rest of the sauce over top. Sprinkle the rest of
the chopped tomatoes, then some Italian style bread crumbs then
some parmesan cheese. Bake in 350 oven until top is golden, approximately
30-45 minutes.
1 1/2 cups leftover stuffing or a 6 ounce package of instant stuffing,
prepared
1 (4 ounce) package cream cheese, softened
1/2 cup Parmesan cheese
1/3 cup mayonnaise
4 cups shredded mozzarella cheese
1 1/2 cups leftover turkey gravy, can/jar turkey gravy or can of cream of chicken soup
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Place turkey and stuffing in food processor, and pulse until finely ground and combined. Place the ground turkey and stuffing mixture in
a mixing bowl with the cream cheese, Parmesan cheese, mayonnaise, and 2 cups of the mozzarella. Mix until well blended.
Spread 1/2 cup of gravy on the bottom of the prepared dish. Stuff the pre-cooked pasta shells with the turkey mixture and place in the dish in tight rows. Top with the remaining gravy and the remaining 2 cups of mozzarella cheese.
Bake, covered, for 45 minutes. Uncover and cook for an additional 10 minutes until top is browned and bubbly. Allow to cool for 5 minutes before serving.
3 fresh mushrooms, sliced or 1 4 oz can sliced mushrooms
1 tablespoon all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1 cup chopped cooked turkey
1/3 cup frozen peas, thawed
salt and pepper to taste
In a large skillet on medium low, heat butter until melted. Sauté mushrooms until tender. Stir in flour until smooth. Slowly whisk in chicken broth, and cook until slightly thickened. Stir in cream, turkey and peas. Reduce heat to low, and cook until thickened. Season with salt and pepper.
Serve over mashed potatoes, noodles, rice or pasta.
In casserole dish large enough to fit your ingredients, layer
in order veggies, gravy, stuffing then potatoes. Bake in
350° oven for 30-45 minutes or
until hot throughout.
In a saucepan, sauté the onion in butter until tender. Stir in the flour, mustard and nutmeg until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
remove from heat. In a greased 2-qt. baking dish, layer the turkey, cheese and
ham. Pour sauce over top. Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until golden brown and bubbly.
In a nonstick skillet, cook onions and sugar in butter and oil over low heat for 15-20 minutes or until onions are golden brown, stirring frequently.
Meanwhile, place cream cheese in a shallow microwave-safe bowl; cover and microwave on high for 20-30 seconds or until softened. Add soup; stir until blended. Add the rice, turkey, parsley, salt and pepper. Cover and microwave on high for 3-4 minutes or until heated through. Toss cornflake
crumbs with onions and arrange over turkey mixture. Sprinkle with paprika. Microwave, uncovered, on high for 1-2 minutes or until topping is heated through.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
Mix the onion, celery, carrot, peas, mushrooms, in the skillet. Slowly cook and stir over medium heat until tender.
Mix in the turkey, chicken soup base, soy sauce, parsley and pepper. Mix in the rice. Serve hot.
1 (8 ounce) can mushroom stems and pieces, drained
1/4 teaspoon pepper
Frozen veggies
In a large bowl, combine the turkey, macaroni, 1-1/2 cups cheese, soup, milk, mushrooms and pepper. Pour into a greased 2-qt, baking dish. Cover and bake at 350 degrees F for
30-35 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.
16 ounce packages angel hair pasta or thin spaghetti, cooked
1/4 cup butter
2/3 cup sliced onion
1/4 cup all-purpose flour
2 cups milk
1 teaspoon salt
1/4 teaspoon ground white pepper
1/2 teaspoon poultry seasoning
1/4 teaspoon ground mustard
1 cup shredded sharp Cheddar cheese, divided
2 tablespoons chopped pimento peppers (optional)
1 (4.5 ounce) can sliced mushrooms
1 pound cooked turkey, sliced
Preheat the oven to 400 degrees F (200 degrees C). Melt the butter in a saucepan over medium heat. Add the onion; cook and stir until tender. Stir in the flour until blended, then gradually stir in the milk so that no lumps form. Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat, stirring constantly until the mixture thickens. Remove from the heat and add 2/3 cup cheese and pimento, stirring until cheese melts. Add
un-drained mushrooms to cheese sauce. Place a layer of pasta in the bottom of a 9x13 inch baking dish. Cover with a layer of turkey, and then a layer of cheese sauce. Repeat the layers. Sprinkle remaining 1/3 cup cheese over top.
Bake for about 25 minutes or until sauce is bubbly and cheese on top is toasted.
Mix scallions, celery, turkey, brocolli
and cheese if desired. In
Oblong baking dish, put a layer of potatoes down.
Sprinkle with flour, some scallion mix, pepper and salt
and top off with several pats of margarine. Last, layer the sliced
onions on the very top and pour milk in until it reaches
the top of the the potatoes. Line baking rack with foil
(to catch any spills). Place on middle rack in a 350°
oven and bake 45-90 minutes or until potatoes are fork
tender.
In a large bowl, combine all ingredients. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through. Stir before serving.
Serve over or beside potatoes, pasta, rice, stuffing, biscuits
etc.
2 carrots, sliced or 4 ounces frozen or small can* (Optional)
4 ounces fresh or frozen peas or small can* (Optional)
4 Oz Frozen Corn* (Optional)
12 ounces uncooked egg noodles or 2 cups uncooked rice
Place bones and meat in very large pot and fill
with water. Add celery, garlic, onion, bullion and some salt. Put on stove
on high until boil. Reduce to low and slow simmer for 2-3 hours refilling
water as needed. Add carrots, peas and corn if they are fresh or frozen.
Leaving pot on slow simmer, carefully take the bones out. When cool
enough, pick carcass clean and return any meat to pot. Taste broth to see
if more salt is needed and add it to desired taste. (if using canned
veggies, put in now). Bring to a boil again, put in noodles, cover tightly
and remove from heat. Allow to sit 10 - 15 minutes to cook noodles or 20 -
30 minutes for rice. Serve
piping hot with crackers.
* Carrots, peas and corn are optional, however, they add a nice
color to the soup without adding any unwanted flavor.
3 cups cooked white rice, Alternately you can use
Cooked Pasta
2 cups cooked, chopped chicken or Turkey
1 (10 ounce) package frozen broccoli, thawed
1 cup shredded Cheddar cheese
1 (7 ounce) package whole wheat crackers, crushed
3 tablespoons butter, melted
In saucepan bring 2 cups water to a boil. Add rice and stir.
Reduce heat, cover and simmer for 20 minutes. In a 9x13 baking dish combine chicken, broccoli, cheese and
cooked rice. In a small bowl combine crushed crackers and melted butter. Spread
over rice mixture. Bake in 350° oven for 20 to 30 minutes, or until crackers are
crispy.
Place bones and meat in very large pot
and fill with water. Add turkey meat, celery, garlic, onion,
bullion and some salt. Cook on high until boil, reduce to low and
slow simmer for 2-3 hours refilling water as needed. Add potatoes,
carrots and peas if they are fresh or frozen. Leaving pot on slow
simmer, carefully take turkey carcass and bones out and pick meat
off. Return meat to pot. Taste broth to see if more salt is needed
and add it to desired taste. (if using canned veggies, put in
now). Slow simmer until veggies are done. Remove from heat. Mix
cornstarch and cold water until well blended and stir into pot
slowly to thicken. Let cool a little before serving.
Dumpling Batter: Bisquick or another
brand baking mix and water or milk for dumpling batter.
Prepare according to directions.
I usually double the recipe on the Bisquick Box
*Homemade: 1 Cup flour, 2 Tsp baking powder, 3/4
Tsp Salt, 1 Egg well beaten, 2 Tbs Melted butter or
margarine, 1/3 cup milk. Mix flour, baking powder and salt
in large mixing bowl. In separate bowl, lightly beat egg,
melted butter and milk together. Stir into flour mix to
make a stiff batter.
Omit Corn Starch from stew recipe. Drop dumplings in
boiling stew by rounded teaspoons. Reduce heat to slow simmer, cover
and cook 20 minutes, (or as directed on dumpling package).
Biscuit mix for crust: Bisquick or
another brand baking mix and water or milk for biscuit
batter. Prepare according to directions.
I like to have enough
crust to line inside as well as top outside of large
casserole bowl
Biscuit mix for crust, Homemade: 2 Cups flour, 1/2
Tsp salt, 4 Tsp baking powder, 1 Tbs sugar, 1/2 cup
shortening or margarine, 2/3 cup milk. Mix dry ingredients
in large mixing bowl. Cut shortening in and blend until
looks like coarse meal. Add milk and stir just until dough
forms around fork. Turn dough onto lightly floured surface
and need 14 times. Pat or roll 1/2 inch thick or slightly
thinner.
Omit Corn Starch from stew recipe. Remove from heat
and allow to cool 15-30 minutes. Now is a good time to begin to
prepare biscuit mix. Line inside of large and tall bowl with layer
of biscuit mix like a pie, if desired. Pour in stew and cover with
biscuit mix, like a pie top. Seal to sides and cut slits in top.
Cook in 425° oven 25-30 minutes or until crust is nicely browned.
Mix gravy, turkey, stuffing and water in a large pot and heat slowly over
medium-low heat stirring frequently until hot throughout. If using leftover
mashed potatoes, heat in microwave. Scoop turkey gravy mixture over potatoes on
dinner plates and serve. Mmmm!
