Type what you have

Ingredients

• ✓ turkey stock
• butter
• sage
• black pepper
• egg
• cornbread stuffing

Instructions

1. 1 Brush plates of a rectangular waffle iron with melted butter and preheat to medium-high heat.
2. 2 Combine stock, rubbed sage, and ground black pepper in a bowl. Add egg and stir briskly until ingredients are well blended. Stir in leftover stuffing. The batter should be thick and coarse.
3. 3 Spoon batter over the preheated waffle iron, spreading it out evenly close to the lid.
4. 4 Cook on medium-high heat until the waffles are browned and release from the waffle iron, 10 to 15 minutes. Serve warm.

By Bibi

Ingredients

• ✓ turkey stock
• turkey fat
• all-purpose flour
• turkey drippings
• black pepper

Instructions

1. 1 Heat fat in a medium saucepan over medium-low heat, 2 to 3 minutes. Whisk in flour; continue to cook until paste turns golden, about 5 minutes.
2. 2 Gradually whisk in drippings and stock. Increase heat to medium and cook, whisking vigorously, until smooth and thick, 5 to 10 minutes.
3. 3 Season gravy to taste with pepper. Serve hot.

By The Gruntled Gourmand

Ingredients

• ✓ turkey stock
• water
• all-purpose flour
• poultry seasoning
• salt
• black pepper
• celery salt

Instructions

1. 1 Bring turkey stock to a boil in a medium saucepan.
2. 2 Whisk water and flour together in a small bowl until smooth; gradually whisk into turkey stock. Season with poultry seasoning, salt, pepper, and celery salt.
3. 3 Bring to a boil, reduce heat, and simmer until thickened, 8 to 10 minutes.

By Veronica Harper

Ingredients

• ✓ turkey stock
• turkey
• stuffing
• butter
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place a rack in the lowest position of the oven.
2. 2 Remove turkey neck and giblets; pat dry with paper towels. Place breast-side up, on a rack in a large roasting pan.
3. 3 Loosely fill cavity with stuffing. Rub skin with butter; season with salt and pepper.
4. 4 Pour 2 cups of turkey stock into the roasting pan.
5. 5 Loosely tent turkey with aluminum foil; roast for 2 ½ hours, basting with pan juices every 30 minutes. When drippings evaporate, add remaining stock to the pan, 1 to 2 cups at a time.
6. 6 Remove foil and continue roasting until a meat thermometer inserted in thickest part of thigh reads 165 degrees F (75 degrees C), about 1 ½ hours more.
7. 7 Let stand for 20 to 30 minutes before carving.

By Syd

Ingredients

• ✓ turkey stock
• turkey drippings
• all-purpose flour
• turkey giblet
• sage
• black pepper
• salt

Instructions

1. 1 Heat pan drippings in a large skillet over medium heat; gradually add flour and stir until golden brown.
2. 2 Slowly whisk in turkey stock until blended and smooth. Stir in giblets, and season with sage, pepper, and salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

By Bode

Ingredients

• ✓ turkey stock
• rigatoni pasta
• butter
• all-purpose flour
• pasta sauce
• water
• onion soup mix
• garlic
• salt
• pepper
• monterey jack cheese
• cheddar cheese
• turkey breast

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a large saucepan or deep skillet, melt the butter over low to medium heat; blend in flour. Slowly add turkey stock, pasta sauce, and water. Mix well. Stir in onion soup mix and garlic; season with salt and pepper.
3. 3 Sprinkle in the Monterey Jack, Cheddar cheese and turkey. Stir until the cheese is melted and the meat is heated through. Spoon sauce over pasta and serve.

By Susan Bailey

Ingredients

• ✓ turkey stock
• russet potato
• salt
• turkey
• olive oil
• onion
• butter
• all-purpose flour
• parmigiano-reggiano cheese
• sour cream
• black pepper
• bread crumb
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
2. 2 Place potatoes into a large pot and cover with lightly salted water; bring to a boil over medium heat. Cook until barely tender, 4 to 5 minutes. Drain and place in the prepared baking dish with turkey on top.
3. 3 Heat oil in a 10-inch skillet over medium heat. Add onion slices; cook, stirring, until barely tender, 4 to 5 minutes. Separate into rings and place evenly on top of turkey.
4. 4 Melt butter in the same skillet over medium heat. Stir in flour and allow to bubble. Cook, stirring, about 3 minutes. Stir in turkey stock and return to a boil. Stir constantly for 3 to 4 minutes, then remove from heat. Stir in Parmigiano-Reggiano cheese until melted, then stir in sour cream and pepper. Adjust seasoning if desired. Pour skillet contents into the baking dish, gently shaking the dish to settle the contents. Sprinkle bread crumbs evenly over top.
5. 5 Bake in the center rack of the preheated oven until bubbly, about 30 minutes.
6. 6 Garnish with parsley and serve warm.

By Bibi

Ingredients

• ✓ turkey stock
• pan drippings
• cream of chicken soup
• poultry seasoning
• black pepper
• seasoned salt
• garlic powder
• milk
• all-purpose flour

Instructions

1. 1 Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer.
2. 2 Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.

By Graden

Ingredients

• ✓ turkey stock
• black pepper
• sea salt
• sage
• oregano
• thyme
• parsley
• pea
• turkey
• red wine
• all-purpose flour
• garlic
• mushroom
• onion
• celery
• butter
• carrot
• water
• butter
• salt
• all-purpose flour

Instructions

1. 1 To make the crust, whisk 4 1/2 cups of flour with 1 teaspoon of salt in a bowl, then mash the 1/2-inch pieces of cold unsalted butter into the flour mixture with your fingers until the mixture looks like coarse crumbs. Stir in ice water, 1 tablespoon at a time, until the mixture gathers together into a smooth dough and all the flour is incorporated. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
2. 2 Bring a saucepan filled with water to a boil, and cook the carrots until they just begin to soften, about 2 minutes; transfer the carrots with a slotted spoon into a bowl of ice water to stop them from cooking. Heat 1/4 cup of unsalted butter over medium heat in a large pot, and cook the celery and onion until the onion begins to turn translucent, about 3 minutes; stir in mushrooms and garlic, and cook until the mushrooms have given up their juice and the vegetables are tender, about 8 more minutes. Whisk 1/3 cup of flour into the pot, then gradually whisk the turkey stock and red wine into the flour. Bring the mixture to a boil over medium-low heat, and simmer until the gravy thickens, 5 to 10 minutes. Stir in the turkey meat, canned peas, parsley, thyme, oregano, sage, sea salt, and black pepper, and allow the mixture to simmer another 5 minutes.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Divide the dough in half, and roll each half into an 11-inch circle on a floured work surface. Fit one crust into a 10-inch pie dish; trim away excess dough.
5. 5 Bake in the preheated oven until the bottom crust begins to turn brown, 10 to 15 minutes. Remove the pie dish from the oven, fill the crust with the hot turkey and vegetable filling, and place the top crust onto the pie dish. Fold the edge of the crust over the pie dish, press to seal the 2 crusts together, and cut several steam holes into the top crust.
6. 6 Return pie to the oven, and bake until the top crust is golden brown and the filling is bubbling, about 30 more minutes. Let cool for about 10 minutes before serving.

By cookthekitchen

Ingredients

• ✓ turkey stock
• olive oil
• red onion
• garlic
• carrot
• celery
• red bell pepper
• turkey
• lemon zest
• lemon juice
• spinach
• sea salt

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook until fragrant, about 2 minutes. Add carrots, celery, and bell pepper; cook, stirring occasionally, until carrots soften, 8 to 10 minutes.
2. 2 Add stock; bring to a boil. Reduce heat to low; simmer until flavors blend, about 20 minutes.
3. 3 Add turkey, lemon zest, and lemon juice to the pan; simmer until heated through, about 5 minutes. Add spinach; season with salt and black pepper. Simmer until spinach wilts and turns bright green, 1 to 2 minutes.

By Gitano

Ingredients

• ✓ turkey stock
• butter
• celery
• carrot
• onion
• turkey
• stuffing
• tomato
• parsley
• egg noodle

Instructions

1. 1 Melt butter in a stockpot over low heat. Add celery, carrots, and onion; cook and stir until tender, 8 to 10 minutes.
2. 2 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.
3. 3 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.
4. 4 Scoop hot noodles into deep serving bowls; ladle soup on top.

By Kristi

Ingredients

• ✓ turkey stock
• corn bread mix
• onion
• garlic
• celery
• egg
• sage
• chicken broth
• salt
• pepper

Instructions

1. 1 Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
3. 3 Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
4. 4 Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).

By Sherry Wisdom

Ingredients

• ✓ turkey stock
• white bread
• whole wheat bread
• ground turkey sausage
• onion
• celery
• sage
• rosemary
• thyme
• apple
• cranberry
• parsley
• turkey liver
• butter

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread white and whole wheat bread cubes in a single layer on a large baking sheet.
3. 3 Bake in the preheated oven until evenly toasted, 5 to 7 minutes. Transfer toasted bread cubes to a large bowl.
4. 4 Cook sausage and onions in a large skillet over medium heat, stirring and breaking up lumps, until evenly browned, 6 to 8 minutes. Add celery, sage, rosemary, and thyme; cook and stir until flavors blend, about 2 minutes.
5. 5 Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter; mix lightly.
6. 6 Allow stuffing to cool completely before loosely stuffing a turkey.

By Stacy M Polcyn

Ingredients

• ✓ turkey stock
• turkey meat
• cinnamon stick
• oregano
• cumin
• white pepper
• salt
• hot chocolate tablet
• corn tortilla
• almond
• peanut
• dried cranberry
• coriander seed
• sesame seed
• clove
• garlic
• onion
• vegetable oil
• roma tomato
• morita chile
• cascabel chile
• ancho chile pepper
• guajillo chili
• pasilla chile

Instructions

1. 1 Heat about 3 cups water in a microwave-safe bowl for 3 minutes.
2. 2 Heat a griddle or comal over medium heat. Toast pasilla chiles, guajillo chiles, ancho chiles, cascabel chile, and morita chile for about 1 minute. Turn chiles over and toast until fragrant, 1 to 2 minutes. Remove stems and seeds. Place chiles in the bowl of water; cover and let soak, 10 to 15 minutes.
3. 3 Place tomatoes on the hot griddle. Cook until blackened on all sides, 10 to 15 minutes. Transfer to a blender.
4. 4 Heat 1/4 cup oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Transfer onion and garlic to the blender using tongs, tilting the skillet to reserve the oil.
5. 5 Toast cloves, sesame seeds, and coriander seeds in the hot skillet until fragrant and lightly browned, 30 to 60 seconds. Place in the blender. Cook cranberries in the skillet until toasted, about 1 minute; place in the blender.
6. 6 Pour an additional 1/4 cup oil in the skillet; reheat over medium heat. Stir in peanuts and almonds; cook and stir until fragrant, about 1 minute. Add to the blender, reserving oil in the skillet.
7. 7 Place tortillas in the hot skillet; increase heat to medium-high. Fry until slightly crisped, about 1 minute; place on a plate. Add the remaining oil and chocolate tablet to the skillet; cook and stir until melted, about 2 minutes. Pour into the blender.
8. 8 Place softened chiles and 1/3 of the soaking liquid into the blender. Add salt, white pepper, cumin, and oregano. Blend until smooth. Tear tortillas and add to blender; blend mole until smooth.
9. 9 Pour mixture into a large pot over low heat. Stir in broth slowly and add cinnamon stick. Simmer until slightly thickened and flavors meld, about 1 hour. Remove cinnamon stick. Pour mole over reheated turkey.

By Sherbear1