Time 1h5m Yield 5 Number Of Ingredients 8 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.
Time 1h30m Yield 8 serving(s) Number Of Ingredients 10 Steps:
In a large bowl, combine all of the ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 15-20 minutes longer or until rice is tender.
Time 1h Yield 12 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine the flour, soup and sour cream. Stir in the carrot, onion and pepper. Fold in the broccoli. , Transfer to a greased 2-1/2-qt. baking dish. Combine stuffing and butter; sprinkle over top. Bake, uncovered, at 350° for 50-60 minutes or until bubbly and heated through.
Time 55m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Combine all ingredients in a large bowl excpet the topping items. Spoon into a greased a 2 quart casserole dish. Combine the topping ingredients and sprinkle evenly over the top. Bake in a 375 degree oven for 30 to 35 minutes.
More about “broccoli turkey supreme recipes”
Time 30m Yield 4 Number Of Ingredients 6 Steps:
Prepare rice mix according to package directions; cover, and set aside. Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm. In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside. In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture. Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.
