Number Of Ingredients 12 Steps:
Roast turkey according to directions; reserve all juice, remove all meat from the bones, and shred. (Can be done well in advance and frozen.) Over medium heat melt butter, add celery and onion, cook until onions are translucent. Add chicken broth and turkey juice. Add stuffing mix. Add shredded turkey and mix well. Keep warm, covered in slow oven until serving time. Mixture should be sticky. Add more chicken broth if it becomes dry. Serve hot on buttered buns. Makes enough for 50 to 75 sandwiches served on buns. This can be frozen and reheated later. Enjoy!
Time 8h Yield 8 serving(s) Number Of Ingredients 6 Steps:
Saute onions in butter. Add soup and broth and stuffing; stir over medium heat a few minutes. Stir in turkey. Put in crock pot and cook on low 8 hours. Serve on buns.
Time 3h20m Yield 6 servings Number Of Ingredients 10 Steps:
Preheat the oven to 325 degrees F. Put the turkey in a roasting pan that has been sprayed with cooking spray. Rub 1/4 pound of the softened butter under the skin, then insert the cilantro and thyme sprigs, being careful not to break the skin. Rub the remaining butter on the outside of the skin and then sprinkle with salt and pepper, to taste. Roast the turkey for 2 1/2 hours. Remove the turkey from the oven to a cutting board and let rest for 30 minutes. Carve the turkey into slices. Toast the bread and build the sandwiches using mayonnaise, turkey, sliced tomatoes and pea greens.
Time 25m Yield 4 servings. Number Of Ingredients 11 Steps:
In a small bowl, beat the cream cheese, spinach, basil, cheese and garlic until blended; set aside. In a small skillet, cook onion in wine until tender; set aside. , Place four slices of toast on a broiler pan; top with turkey. Place remaining toast on broiler pan; spread with cream cheese mixture. , Broil 3-4 in. from the heat for 2-3 minutes or until heated through. Layer the onion, tomato and lettuce over turkey. Place cream cheese toasts over sandwiches.
Time 1h45m Yield 8-10 serving(s) Number Of Ingredients 20 Steps:
Spoon shortening into an 8-inch cast-iron skillet. Place in a 425* oven for 4 minutes or until hot. Combine cornmeal, flour, baking powder, soda, and salt in a large bowl; add 2 eggs and buttermilk, stirring well. Spoon into hot skillet, and bake at 425* for 25-35 minutes or until browned. Cool; crumble cornbread into a large bowl. Add bread cubes and remaining ingredients, stirring well. Spoon into a lightly greased 13x9x2-inch baking dish, and bake at 325* for 1 hour or until golden brown. Yield: 8 to 10 servings.
Time 10m Yield 1 serving Number Of Ingredients 5 Steps:
Spread 1 bread slice with dressing. Fill bread slices with remaining ingredients.
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 35m Number Of Ingredients 11 Steps:
Heat oven to 425°F. Cook turkey, butter and poultry seasoning in 10-inch skillet over medium heat, stirring occasionally, until turkey is no longer pink; drain. Split each pita bread around edge with knife to make 2 rounds. Line bottom and about halfway up sides of ungreased square pan, 9x9x2 inches, with pita breads (they will overlap slightly in middle). Layer turkey, tomato and celery on pitas. Mix remaining ingredients except paprika; spoon over top. Sprinkle with paprika. Bake 12 to 15 minutes or until topping is light brown.
