Turkey And Stuffing Quiche Recipes

TURKEY AND STUFFING QUICHE

Steps:

• Heat oven to 400ºF.
• Prepare stuffing as directed on package; press onto bottom and up side of 9-inch pie plate. Bake 10 min. Reduce oven to 350ºF.
• Combine turkey and cheese; spoon into crust. Beat remaining ingredients with whisk until well blended; pour over turkey mixture.
• Bake 30 to 35 min. or until knife inserted in center comes out clean.

TURKEY AND STUFFING CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine the stuffing crumbs, sage, celery and chicken broth, and then set aside. Place the celery soup and the chicken soup into two separate bowls and add 1/2 of a soup can of water to each. Stir these well and set aside.
• Sprinkle 1/3 of the stuffing crumb mixture into the bottom of a lightly greased 9x13-inch baking dish. Then layer with 1/2 of the shredded turkey meat and pour the celery soup mixture over this. Sprinkle another 1/3 of the crumb mixture over this, followed by the remaining turkey. Pour the chicken soup mixture over this and top off with the remaining stuffing mixture. Drizzle the melted butter over all and press the entire mixture down into the dish until firmly packed.
• Bake at 425 degrees F (220 degrees C) for 20 to 30 minutes.

LEFTOVER STUFFING QUICHE

Steps:

• Preheat oven to 375°F.
• In a small casserole dish pat the suffing into the dish forming a crust. If needed mix the stuffing with a bit of melted butter to help it adhere.
• Bake the crust for about 8-10 minutes until it is slightly set.
• Take casserole out of the oven and scatter cheese and meat over the crust.
• Mix eggs, seasoning, garlic (I LOVE garlic, so you may want to add a great deal less), and milk together then pour into the caserole dish.
• Bake quiche for about 30-35 minutes OR until set.

STUFFING & TURKEY CASSEROLE

Steps:

• Preheat oven to 350°. Place stuffing, cranberries and pecans in a large bowl; stir in broth. In a small bowl, mix egg and the mozzarella and ricotta cheeses., In a greased 13x9-in. baking dish, layer 2 cups turkey, 3 cups stuffing mixture, and the cheese mixture. Top with remaining turkey and stuffing mixture. Sprinkle with cheddar cheese., Bake, covered, 40-45 minutes or until heated through. Bake, uncovered, 5 minutes longer. Let stand 10 minutes before serving.

LEFTOVER TURKEY QUICHE (DAY AFTER THANKSGIVING)

Steps:

• Preheat oven to 350 degrees F.
• Whish together eggs, milk, salt, and pepper.
• In pie shell, layer the turkey meat, vegetables and cheese.
• Pour the egg mixture over the layered ingredients and bake for 25-35 minutes or until knife inserted in center comes out clean.

TURKEY AND STUFFING

Steps:

• Prepare stuffing according to package directions, and set aside in a large bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Bring water to boil in a medium saucepan over medium heat, and stir in the onion, celery and sage. Boil 10 minutes, or until the onion is soft. Stir into the prepared stuffing.
• Rinse turkey, and pat dry. Loosely fill the body and neck cavities with the stuffing mixture.
• Place turkey in a large roasting pan and cook 3 to 3 1/2 hours in the preheated oven, or until the internal temperature of the thigh meat is 180 degrees F (80 degrees C) and the stuffing is at least 165 degrees F (75 degrees C).

TURKEY AND STUFFING BAKE

Steps:

• Preheat oven to 425 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Add turkey and cook, breaking up meat with a wooden spoon, until browned, 8 to 10 minutes. Add sage and flour and stir to coat. Add 1 1/2 cups broth and cook, stirring and scraping up any browned bits, until liquid is thickened, 2 minutes. Season with salt and pepper and transfer mixture to an 8-inch square baking dish.
• Rinse out skillet; wipe dry. Return to heat and add 1 tablespoon oil. Add onion and celery and cook until softened, 8 minutes. Remove from heat and add bread, cranberries, and 2 cups broth; toss until combined. Stir in eggs. Spoon bread mixture over turkey mixture; dot with butter. Bake until juices are bubbling and bread is golden brown, 20 to 25 minutes. Let cool 10 minutes before serving.

TURKEY SWISS QUICHE

Steps:

• Preheat oven to 450°. Line unpricked crust with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake until golden brown, 5-7 minutes longer. Reduce heat to 375°., Sprinkle turkey into pastry shell. In a large bowl, whisk eggs and cream. Stir in the shredded Swiss cheese, onions, pimientos, oregano, parsley, salt and pepper. Pour into crust. , Bake 20 minutes. Arrange Swiss cheese strips in a lattice pattern over quiche. Bake until a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 10 minutes before cutting.

CREAMY LEFTOVER TURKEY AND STUFFING CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine turkey, cream cheese, sour cream, spinach, condensed soup, salt, and pepper in a pan over medium heat. Cook, stirring frequently, until hot, 7 to 8 minutes. Transfer mixture to a 3 1/2-quart baking dish and top with leftover stuffing.
• Cover and bake until heated through, about 30 minutes.

TURKEY AND STUFFING CASSEROLE FOR TWO

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Generously coat a 2 1/2-quart baking dish with butter. Place bread on baking sheets.
• Toast bread in the preheated oven until golden brown, flipping halfway through cooking time, about 15 minutes total.
• While bread is toasting, melt 2 tablespoons butter in olive oil in a frying pan over medium-high heat. Saute onion and celery until soft and slightly browned, 5 to 7 minutes.
• Cube toast and put in a large mixing bowl with sauteed vegetables. Season with poultry seasoning, salt, and pepper. Add enough chicken broth to mash mixture together and form a moist, but not wet stuffing. Transfer mixture to the prepared baking dish.
• Rinse turkey under cold water and pat dry. Lay turkey breast, skin-side up, on top on stuffing mixture. Slip cubes of butter under the skin and pour melted butter over top. Season lightly with salt and pepper. Tent with aluminum foil.
• Bake in the preheated oven for 2 1/2 hours. Remove foil and continue to bake until turkey is no longer pink in the center, juices run clear, and skin browns, about 30 minutes more. Transfer turkey to a plate and let stand 10 minutes before slicing.

CREAMY STUFFING-TOPPED TURKEY

Steps:

• Heat oven to 350°F.
• Cook spaghetti in large saucepan as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium-high heat. Add mushrooms, beans and onions; cook and stir 5 min. or until mushrooms release their liquid. Add turkey, Turkey Stock, cream cheese spread, Parmesan, milk and garlic powder; cook 3 to 5 min. or until sauce is blended, stirring constantly.
• Drain spaghetti; return to saucepan. Add turkey mixture; toss to coat. Pour into 13x9-inch baking dish sprayed with cooking spray. Top with shredded cheese. Prepare stuffing as directed on package; spoon over cheese. Cover.
• Bake 45 min. or until turkey mixture is heated through and topping is crisp, uncovering after 25 min.