Turkeystuffingsoup Recipes

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TURKEY STUFFING SOUP



Turkey Stuffing Soup image

This is a Thanksgiving tradition in our family. I've never seen a similar recipe anywhere else!

Provided by AuLait

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h55m

Yield 8

Number Of Ingredients 10

¼ cup butter
3 ribs celery, sliced
3 carrots, thinly sliced
1 large onion, chopped
3 cups chopped cooked turkey
2 cups leftover stuffing
2 large tomatoes, peeled and chopped
3 sprigs fresh parsley, minced
6 cups turkey stock
1 ½ cups egg noodles

Steps:

  • 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.

Nutrition Facts : Calories 296 calories, Carbohydrate 22.8 g, Cholesterol 62.6 mg, Fat 14.1 g, Fiber 2.9 g, Protein 20.4 g, SaturatedFat 5.6 g, Sodium 892.1 mg, Sugar 5.4 g

TURKEY AND STUFFIN' SOUP



Turkey and Stuffin' Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 2 quarts, 4 to 6 servings

Number Of Ingredients 11

4 to 6 cups prepared stuffing
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 medium carrots, chopped, up to 2 cups of leftover baby carrots, chopped
2 ribs celery, chopped
1 onion, chopped
Salt and pepper
1 bay leaf, fresh or dried
2 quarts chicken stock
1 1/2 pounds light and dark cooked turkey meat, diced
A handful of flat leaf parsley leaves, chopped
1 cup frozen peas or leftover prepared peas, optional

Steps:

  • Preheat oven to 350 degrees F and transfer stuffing into a small baking dish. Place dish in oven and reheat 12 to 15 minutes, until warmed through.
  • Heat a pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables as you chop. If you are using fresh carrots, cut them into a small dice or slice thin. If you are using leftover baby carrots, cut carrots into bite-size pieces. Add celery and onion and lightly season vegetables with salt and pepper. Add bay leaf and stock and bring liquid to a boil by raising heat. Add turkey and reduce heat to simmer. Simmer until any raw vegetables are cooked until tender, about 10 minutes. Stir in the parsley, and peas, if using.
  • Remove stuffing from oven. Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl. Ladle soup around stuffing ball. Your soup will look like a chunky matzo ball soup. Pull spoonfuls of stuffing away as you eat through your bowl of soup.

TURKEY VEGETABLE SOUP WITH STUFFING DUMPLINGS



Turkey Vegetable Soup with Stuffing Dumplings image

There's probably no better way to empty that overstuffed post-Thanksgiving refrigerator than a hearty soup. Using the turkey bones to make a broth for the soup is the best way to get every penny's worth from your bird. If your leftover stuffing is chunky and rustic, finely chop it to make these delicate dumplings.

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 6 Servings

Number Of Ingredients 16

Carcass from one 12 to 14 pound roasted turkey, picked clean
2 large onions, one quartered and one chopped
4 peeled carrots, 2 coarsely chopped and 2 sliced
4 stalks celery, 2 coarsely chopped and 2 sliced
6 garlic cloves, 4 smashed and 2 chopped
1 bay leaf
10 whole black peppercorns
1 tablespoon extra-virgin olive oil
2 large eggs
6 tablespoons all-purpose flour, plus more as needed
1/2 teaspoon salt, plus more as needed
Freshly ground black pepper, to taste
2 cups leftover stuffing
2 sprigs fresh thyme
2 cups shredded leftover turkey meat
1 cup leftover corn kernels

Steps:

  • Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10 to 12 cups broth.
  • Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.
  • Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes.
  • Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.

TURKEY WITH GRANDMA'S STUFFING



Turkey with Grandma's Stuffing image

Everyone is ready to dig in when my mom sets this impressive Thanksgiving favorite on the dinner table. The moist turkey, seasoned bread stuffing and flavorful gravy remind her of holiday meals when she was growing up. -Jacinta Ransom, South Haven, Michigan

Provided by Taste of Home

Categories     Dinner

Time 4h40m

Yield 8 servings (10 cups stuffing).

Number Of Ingredients 12

1 turkey (12 pounds)
4 celery ribs with leaves, chopped
1 small onion, finely chopped
4 tablespoons butter, divided
10 slices day-old white bread, cubed
10 slices day-old whole wheat bread, cubed
1/2 cup egg substitute
3/4 teaspoon poultry seasoning
1/2 teaspoon salt
Dash pepper
3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Chop giblets; set broth and giblets aside. , In a large skillet, saute celery and onion in 2 tablespoons butter until tender. In a large bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth., Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey. , Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally. (Cover loosely with foil if turkey browns to quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. , Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

Nutrition Facts :

TURKEY STUFFING ROLL-UPS



Turkey Stuffing Roll-Ups image

"When I worked at a local deli, a customer gave me this family-pleasing recipe," recalls Darlene Ward of Hot Springs, Arkansas. "After a busy day, I tried it with quicker boxed stuffing mix in place of homemade dressing. It's wonderful with salad and green beans."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 5

1 package (6 ounces) stuffing mix
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup 2% milk
1 pound sliced deli smoked turkey
1 can (2.8 ounces) french-fried onions, crushed

Steps:

  • Prepare stuffing mix according to package directions. Meanwhile, in a small bowl, combine soup and milk; set aside. Spoon about 1/4 cup stuffing onto each turkey slice. , Roll up and place in a greased 13-in. x 9-in. baking dish. Pour soup mixture over roll-ups. Bake, uncovered, at 350° for 20 minutes. Sprinkle with onions. Bake 5 minutes longer or until heated through.

Nutrition Facts :

EASY TURKEY STUFFING



Easy Turkey Stuffing image

Want to make great turkey stuffing? Here are the basics for how to make turkey stuffing with easy variations to make it your own. Gather your helpers around to chop up onion, celery, carrots, bread and parsley. Use Progresso™ chicken broth for a flavorful way to keep it moist. All that's left is to stuff your turkey and get ready to see delighted faces at the table. Enjoy!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 18

Number Of Ingredients 10

1/4 cup butter or margarine
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
8 cups dry bread cubes (about 11 slices bread)
2 tablespoons finely chopped fresh parsley, if desired
2 tablespoons poultry seasoning or dried sage leaves
1 teaspoon salt
1/4 teaspoon pepper
About 1/2 cup Progresso™ chicken broth (from 32-oz carton)

Steps:

  • In 10-inch skillet, melt butter over medium-high heat. Add onion, celery and carrots; cook, stirring occasionally, until tender.
  • In large bowl, mix bread cubes, parsley, poultry seasoning, salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it will absorb juices from turkey).
  • Use to stuff 1 (14- to 18-lb) turkey. After stuffing turkey, place any remaining stuffing in 1- or 2-quart casserole that has been sprayed with cooking spray; cover and refrigerate. Bake stuffing in casserole with turkey for last 35 to 40 minutes of roasting time or until thoroughly heated.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1/2 Cup, Sodium 280 mg, Sugar 1 g, TransFat 0 g

SIMPLE TURKEY STUFFING



Simple Turkey Stuffing image

The great thing about stuffing is that it's almost impossible to mess up: A little more of this or less of that won't affect your results too much. The onething you want to have just the right amount of is liquid, to keep the stuffing moist but not soggy.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 12

4 tablespoons unsalted butter
4 onions, coarsely chopped (about 4 cups)
5 stalks celery, coarsely chopped (about 2 1/2 cups)
1 large bulb fennel, coarsely chopped (about 2 cups), optional
Coarse salt and freshly ground pepper
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh sage
1 pound sweet fennel sausage, removed from casings and cut into 1-inch pieces
6 ounces jarred or vacuum-packed whole peeled chestnuts (about 1 heaping cup)
2 day-old Italian bread loaves (about 8 ounces each), cut into 1/2-inch cubes (about 12 cups)
2 to 3 cups Brown Turkey Stock
3/4 cup chopped flat-leaf parsley

Steps:

  • In a large saute pan, melt butter over medium heat. Add onions, celery, and fennel; season with salt and pepper. Add rosemary and sage. Cook, stirring occasionally, until vegetables are soft and golden, about 10 minutes.
  • Meanwhile, cook sausage in a medium nonstick skillet over medium heat, stirring occasionally, until browned and cooked through, about 8 minutes.
  • Using your fingers, break chestnuts into large pieces. Stir chestnuts and sausage into the vegetables. Transfer mixture to a large bowl. Add bread cubes; toss well to combine.
  • Drizzle 2 cups stock over mixture, tossing to moisten evenly. Use additional stock if necessary. (The mixture should feel quite moist when squeezed.) Season with salt and pepper. Stir in parsley.
  • Place the stuffing in a buttered 2 1/2- to 3-quart shallow baking dish or in an ovenproof gratin dish.
  • Preheat oven to 350 degrees. Bake stuffing until heated through and top is browned and crusty, 35 to 45 minutes. Serve hot.

TURKEY WITH STUFFING



Turkey with Stuffing image

A whole roast turkey with all the fixin's, Alton's recipe is a classic that will make your meal one to remember. Bon appetit!

Provided by Alton Brown

Categories     bread,christmas,eggs and dairy,mushrooms,nuts,thanksgiving,turkey,vegetables

Time 3h15m

Yield 4 - 6 servings

Number Of Ingredients 16

1 (10 to 12-lb) turkey, with giblets removed
1 qt chicken broth
2 oz dried mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 Tbsp vegetable oil, plus extra for rubbing on turkey
1 Tbsp kosher salt, plus extra for seasoning turkey
3 cups Challah bread, cut into ½-inch cubes (from approximately 4 to 5 slices)
4 oz unsweetened dried cherries
2 oz chopped pecans, approximately ½ cup
2 whole eggs, beaten
2 tsp dried rubbed sage
2 tsp dried parsley
½ tsp freshly ground black pepper, plus extra for seasoning chicken
1 re-usable organic cotton produce bag*

Steps:

  • *Cook's Note: The bag is optional. Once the stuffing is made, you can place the stuffing into the bag and then place the bag into the cavity of the turkey.
  • Preheat the oven to 400ºF.
  • Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
  • Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
  • In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
  • Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
  • While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350ºF and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170ºF. Serve immediately.

TURKEY AND STUFFING SOUP



Turkey and Stuffing Soup image

This is one of my very favorite "holiday leftover" recipes. It's really great because you can basically add any leftover vegetables to the soup. Again, from my Rachel Ray collection.

Provided by Hippie2MARS

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 -6 cups prepared stuffing
1 tablespoon oil
2 medium carrots, sliced thin
2 celery ribs, sliced thin
1 onion, diced
1 bay leaf
2 quarts chicken stock
1 1/2 lbs light and dark cooked turkey, diced
1/4 cup flat leaf parsley, chopped
1 cup green peas or 1 cup other leftover mixed vegetables
salt and pepper

Steps:

  • Preheat oven to 350 degrees and transfer stuffing into a small baking dish.
  • Place dish in oven and reheat 12 to 15 minutes, until warmed through.
  • Heat a pot over moderate heat and add extra-virgin olive oil.
  • Add carrots, celery and onion and lightly season vegetables with salt and pepper.
  • Add bay leaf and stock and bring liquid to a boil by raising heat.
  • Add turkey and reduce heat to simmer.
  • Simmer until any raw vegetables are cooked until tender, about 10 minutes.
  • Stir in the parsley, and peas, if using.
  • Remove stuffing from oven.
  • Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl.
  • Ladle soup around stuffing ball.
  • Pull spoonfuls of stuffing away as you eat through your bowl of soup.

STUFFING DUMPLING SOUP



Stuffing Dumpling Soup image

Smash it up eggs and flour, and leftover stuffing transforms into a tender dumpling dough. A simple bone broth made from your turkey carcass creates a savory base, which you then load up with kale and sweet potatoes for a hearty, healthy post-Thanksgiving meal. If you prefer to roll your dumplings into visually perfect balls, leave out the 1/3 cup turkey stock for a sturdier dough, but if you don't mind a rustic look, that additional moisture ensures a lighter dumpling.

Provided by Sohla El-Waylly

Categories     dinner, soups and stews, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 14

1 turkey carcass, picked clean (about 4 pounds)
1 tablespoon apple cider vinegar, plus more to taste
2 tablespoons unsalted butter
2 medium sweet potatoes (about 1 pound), peeled and cut into bite-size cubes
1 medium yellow or white onion (about 10 ounces), chopped
Kosher salt
1 pound kale (any type), stripped from stems and coarsely chopped (about 6 lightly packed cups)
4 garlic cloves, smashed, peeled and chopped
1/2 teaspoon red-pepper flakes, plus more to taste
2 cups cubed leftover turkey
2 1/2 cups leftover stuffing, slightly warmed
2 large eggs
1/2 cup all-purpose flour
1/2 teaspoon baking powder

Steps:

  • Prepare the stock: Roughly chop the carcass so you don't have any pieces bigger than your hands. (This is just so the pieces fit more compactly in the pot - don't overthink it.) Place in a pressure cooker. Add the vinegar and cover with 2 1/2 quarts water. Bring to full pressure and cook for 1 1/2 hours. Allow the pressure cooker to cool down naturally, pluck out and discard the larger bones, then strain the stock through a fine-mesh sieve, discarding solids. You should have 9 to 10 cups of stock. (You can also prepare the stock on the stovetop in a large pot, simmering for 3 1/2 to 4 hours, and topping off with water as needed.) Leftover stock can be kept in the refrigerator for 3 days or frozen for up to 3 months.
  • Prepare the soup: In a large Dutch oven or heavy pot over medium-high heat, melt the butter until foamy. Add the sweet potatoes, onion and a big pinch of kosher salt. Cover and cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes.
  • Add the kale, garlic and red-pepper flakes, and season with a big pinch of kosher salt. Cover the pot and cook until the greens are wilted, about 2 minutes.
  • Add 2 quarts of the prepared turkey stock and season with kosher salt to taste. Increase the heat to bring the soup to a boil, then reduce to an active simmer and cook, partly covered, until the greens and sweet potatoes are tender, about 20 minutes.
  • While the soup simmers, prepare the dumplings: In a medium bowl, combine the stuffing and 1/3 cup of the turkey stock, and mash with a potato masher until the stuffing is broken up. Add the eggs, flour, baking powder and a big pinch of kosher salt, and mix until well combined.
  • Taste the soup and adjust the seasoning to taste with more salt, red-pepper flakes and vinegar, if needed. Stir in the turkey.
  • Using two big spoons, plop the stuffing mixture into the soup like big drop biscuits. Cover the pot, reduce heat to low, and gently simmer until dumplings feel set and firm, 15 to 20 minutes.
  • Divide soup across bowls. (If storing leftovers, scoop the dumplings out of the soup and store separately to prevent them from soaking up all the broth as they sit. Dumplings and soup will keep refrigerated for up to 2 days.)

TURKEY & STUFFING SOUP



Turkey & Stuffing Soup image

Yummy! Wondering what to do with that leftover turkey and stuffing? Here's the ideal way to use it up.

Provided by KitchenCraftsnMore

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

4 -6 cups prepared stuffing
1 tablespoon olive oil
2 medium carrots, chopped
2 celery ribs, chopped
1 onion, chopped
salt and pepper
1 bay leaf, fresh or dried
2 quarts chicken stock
1 1/2 lbs light and dark cooked turkey meat, diced
1/2 cup flat leaf parsley, chopped
1 cup frozen peas

Steps:

  • Preheat oven to 350ºF and transfer stuffing into a small baking dish.
  • Place dish in oven and reheat 12 to 15 minutes, until warmed through.
  • Heat a pot over moderate heat and add olive oil.
  • Work close to the stove and add vegetables as you chop.
  • Chop carrots into a small dice or slice thin.
  • Add celery and onion and lightly season vegetables with salt and pepper.
  • Add bay leaf and stock and bring liquid to a boil by raising heat.
  • Add turkey and reduce heat to simmer.
  • Simmer until vegetables are cooked until tender, about 10 minutes.
  • Stir in the parsley, and peas.
  • Remove stuffing from oven.
  • Using an ice cream scoop, place a generous scoop of stuffing in the center of a soup bowl.
  • Ladle soup around stuffing ball.
  • Pull spoonfuls of stuffing away as you eat through your bowl of soup.

TURKEY AND STUFFING BAKE



Turkey and Stuffing Bake image

Enjoy this two-in-one turkey and stuffing recipe for Thanksgiving. Autumnal ingredients such as sage and dried cranberries add lively flavor to this hearty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Time 1h

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 pounds ground turkey (85 percent lean) or ground chicken
1 teaspoon rubbed sage
3 tablespoons all-purpose flour
3 1/2 cups low-sodium chicken broth
Coarse salt and ground pepper
1 yellow onion, diced medium
3 celery stalks, diced medium
1 loaf crusty white bread, cut into large cubes (8 cups)
2/3 cup dried cranberries
2 large eggs, lightly beaten
2 tablespoons unsalted butter, cut into small pieces

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.

Nutrition Facts : Calories 479 g, Fat 20 g, Fiber 4 g, Protein 31 g, SaturatedFat 6 g

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From thrivinghomeblog.com


HOMEMADE LEFTOVER TURKEY SOUP RECIPE | MANTITLEMENT
2018-10-23 Add in the onions, bay leaves, carrots, celery, salt and peppercorns. Fill the pot with enough water to just cover the turkey, too much water will result in a weak stock. Set the heat to high and bring to a boil. Once boiling, turn the heat down to a …
From mantitlement.com


TURKEY STUFFING RECIPES | CANADIAN LIVING
2009-10-05 It's often one of the best parts of a turkey dinner. Flavourful stuffing completes the meal so don't waste any that doesn't fit into the bird and just bake it separately. • Spoon into greased 13- x 9-inch (3L) glass baking dish or 12-cup (3 L) casserole dish; cover with foil. • Bake in 400 F (200 C) oven for 20 minutes.
From canadianliving.com


GRANDMA'S THANKSGIVING TURKEY STUFFING {LONG-TIME FAMILY RECIPE}
2017-09-30 Instructions. In a frying pan, saute the onion and celery in the butter for 10-12 minutes, or until the onion and celery are tender. Place the bread cubes in a large bowl. Pour the butter, onion and celery mixture over the bread cubes and …
From tastesoflizzyt.com


HOW TO MAKE TURKEY STUFFING FROM SCRATCH - GO EAT YOUR BREAD …
To cook: Stuff as much of the bread mixture as possible into cavity of a turkey (or chicken). Put the remaining mixture into a baking dish. Cook at 325F for roughly 15 minutes per pound of meat or, in the case of a baking dish, until stuffing is crisp and golden. As with all good things, homemade turkey stuffing starts with butter.
From goeatyourbreadwithjoy.com


HOW TO MAKE TURKEY SOUP - YOUTUBE
Turkey Soup Recipe. Looking for a perfect way to use up those turkey bones from the holidays? Why not try making this easy and tasty turkey soup - perfect fo...
From youtube.com


SLOW-COOKER TURKEY SOUP RECIPE - IAN KNAUER | FOOD & WINE
Step 1. Heat a slow cooker on high until hot. Stir in the turkey fat, onion, carrots, celery, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally until golden, 6 to 8 ...
From foodandwine.com


FRENCH STUFFING FOR TURKEY - THERESCIPES.INFO
steaks, egg yolk, dry white wine, white wine vinegar,.... All information about healthy recipes and cooking tips
From therecipes.info


PUERTO RICAN TURKEY STUFFING RECIPE - THERESCIPES.INFO
Pavochón (Puerto Rican Roasted Turkey) Recipe - The Spruce Eats best www.thespruceeats.com. Place the turkey on a rack in a roasting pan. Let sit for 2 hours uncovered at room temperature. Preheat the oven to 325 F. Roast the turkey for about 3 hours, until the breast meat reaches 165 F and the thigh is 175 F. Let the turkey rest for 30 minutes, …
From therecipes.info


THE BEST TURKEY STUFFING RECIPE EVER - MUNCHKIN TIME
2019-11-12 Onto the same skillet with bacon grease or 2 tablespoon of oil, add 1 diced onion and 1 diced carrot and saute for about 5 minutes, stirring few times. After add about 4-5 cups of cooked rice, mix and season with salt and pepper to taste. Cook for 3 more minutes. Your turkey stuffing is ready to be used in my favorite Turkey Recipe.
From munchkintime.com


TURKEY & STUFFING TURNOVERS - A FAMILY FEAST®
2022-03-02 Thaw both puff pastry sheets per box instructions for 40 minutes. Preheat oven to 400 degrees. While pastry sheets are thawing, in a small bowl, mix turkey, stuffing, gravy and cranberry sauce. Mix just to incorporate the ingredients. Once dough is thawed, take each sheet and cut into four squares, for a total of eight squares.
From afamilyfeast.com


10 BEST TURKEY BROTH SOUP RECIPES | YUMMLY
2022-05-27 Slow Cooker Turkey and Stuffing Dumpling Soup Baked by Rachel. salt, turkey broth, dried sage, dried cranberries, salt, carrot and 18 more. Inauthentic Thai Basil Turkey Soup (Using Leftovers!) The Cookie Writer. Thai chili pepper, mushrooms, basil, coconut milk, small onion and 12 more.
From yummly.com


TURKEY STUFFING FOR THANKSGIVING - DINNER AT THE ZOO
2019-10-23 Melt 6 tablespoons of butter in a large pan over medium heat. Add the onion and celery and cook for 6-8 minutes or until tender. Add the garlic and cook for 1 more minute. Place the bread cubes in a very large bowl and add the onion and celery mixture. Add the sage and 2 tablespoons of chopped parsley to the bowl.
From dinneratthezoo.com


TURKEY ROLL UPS - SPEND WITH PENNIES
2013-11-22 Instructions. Preheat oven to 350°F. Lay out 2 slices of turkey overlapping them slightly. Place stuffing mix on one end and roll up tightly. Repeat with remaining turkey. Place seam side down in a 9x13 pan. Pour gravy over top of turkey rolls. Add frozen green beans, salt, pepper and butter to the side of the pan.
From spendwithpennies.com


TURKEY SOUP WITH DUMPLINGS RECIPE - THERESCIPES.INFO
Turkey Soup with Sweet Potato Dumplings - Butter Be Ready new www.butterbeready.com. Nov 21, 2021Make the sweet potato dumplings and spoon them over the turkey soup.Cover and simmer the soup to allow the dumplings to cook through. Time to serve it up! Ladle the turkey soup with sweet potato dumplings into bowls (removing the thyme sprigs/bay leaves) and …
From therecipes.info


TURKEY SOUP RECIPE - DINNER, THEN DESSERT
2019-11-30 Add the turkey carcass and broth to a large dutch oven. Bring to a boil, then reduce to a simmer. Cover and cook for 30 minutes. Remove the bones from the pot, add in the egg noodles, onions, celery, carrots, bay leaf, salt, pepper, rosemary, thyme and chopped turkey meat. Bring to a simmer, then cover and cook for 12 minutes until noodles are ...
From dinnerthendessert.com


HOT TURKEY AND STUFFING SANDWICH - A FAMILY FEAST®
2018-11-23 Instructions. In a medium to large sauce pan, melt butter over medium heat and add flour. Cook stirring often for three minutes until the mixture loses the raw flour smell. Add the hot stock one third at a time, whisking to a creamy consistency between each third. Add the gravy flavor color and whisk. Then check for seasoning.
From afamilyfeast.com


TURKEY-STUFFING SOUP RECIPE | RECIPELAND
Directions. Combine turkey carcass, water, carrots, celery, onion, parsley, bay leaf, thyme, stuffing, gravy and salt in soup pot. Place over medium heat and bring to boil, then reduce heat to simmer. Stir and break up all clumps of stuffing. Simmer, covered, about 1½ hours.
From recipeland.com


ROAST TURKEY WITH STUFFING RECIPE - PILLSBURY.COM
Move oven rack to lowest position. Heat oven to 325°F. Make Bread Stuffing; set aside. (Stuff turkey just before roasting.) 2. Discard giblets and neck from turkey or reserve for another use. Rinse turkey inside and out with cold water; pat dry with …
From pillsbury.com


LEFTOVER TURKEY SOUP & STUFFING DUMPLINGS - MINDEE'S COOKING …
2018-11-15 Add the potatoes and simmer until cooked through. Add the turkey. Add the queso blanco Velveeta. Once the velveeta is melted and thoroughly mixed through the soup bring it to a low boil. Roll each stuffing dumpling glob into a ball and carefully drop it in the soup. Boil for 5 minutes to cook the dumplings.
From mindeescookingobsession.com


10 BEST TURKEY BROTH SOUP RECIPES | YUMMLY
2022-05-26 Slow Cooker Turkey and Stuffing Dumpling Soup Baked by Rachel. ground black pepper, large eggs, red pepper flakes, garlic, dried basil and 19 more. Inauthentic Thai Basil Turkey Soup (Using Leftovers!) The Cookie Writer. small onion, coconut milk, oyster sauce, basil, Thai chili pepper and 12 more.
From yummly.com


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