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Ingredients

• ✓ stuffing
• lemon juice
• cranberry
• turkey
• cream cheese
• turkey gravy
• wonton wrapper
• salt
• canola oil
• onion
• lime juice
• jalapeno pepper
• garlic
• water

Instructions

1. 1 Pour the lemon juice over the dried cranberries in a bowl; set aside. Mix the turkey, stuffing, cream cheese, and turkey gravy in a separate bowl until thoroughly combined.
2. 2 Place a wonton wrapper on a work surface; spoon about 1 tablespoon of the filling in the center of the wrapper. Moisten two opposite edges of the wrapper with a finger dipped in water, fold the wrapper in half the long way, and press the edges together with a fork. Sprinkle the wrapper with salt. Repeat with remaining filling and wrappers.
3. 3 Heat the canola oil in a large, deep skillet over medium heat; pan-fry the filled wontons in batches until crisp and golden brown, about 2 minutes per side. Drain the fried wontons on paper towels; allow to cool for about 5 minutes to set the filling.
4. 4 Drain the lemon juice from the dried cranberries. Place cranberries into a food processor; pulse several times until the cranberries are finely chopped. Transfer to a bowl and mix in the onion, lime juice, jalapeno pepper, garlic, and water. Serve with the hot fried wontons.

By JennyJenn

Ingredients

• ✓ stuffing
• egg
• vegetable oil

Instructions

1. 1 Line a baking sheet with parchment paper. Place leftover stuffing in a mixing bowl. Stir in beaten egg until evenly combined.
2. 2 Scoop 1/2 cup of mixture up and form a patty. Place patty on the parchment lined baking sheet. Repeat 3 more times until you have 4 patties.
3. 3 Place baking sheet in the freezer and freeze for at least 1 hour.
4. 4 Heat oil in a large skillet over medium-high heat. Place patties in the skillet and cook, undisturbed, for 5 minutes. Carefully flip and cook 5 minutes more or until desired browning is achieved.

By Soup Loving Nicole

Ingredients

• ✓ stuffing
• egg
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whip egg in a medium bowl until foamy. Add leftover stuffing. Cube 4 pieces of Cheddar cheese, about 1/2 inch in diameter, and set aside. Shred the remaining Cheddar cheese. Add shredded cheese to stuffing mixture. Mix well.
3. 3 Spoon half of the stuffing mixture into 4 muffin cups. Use your finger to create a small indention, add a piece of cubed cheese, and cover with remaining stuffing mixture.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 27 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By thedailygourmet

Ingredients

• ✓ stuffing
• chicken
• broccoli
• chicken gravy
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
2. 2 Mix stuffing, chicken, broccoli, chicken gravy, and half the Cheddar cheese in a large bowl. Spread into the prepared baking pan; sprinkle with remaining Cheddar cheese.
3. 3 Bake in the preheated oven until cooked through and Cheddar cheese is melted, 20 to 25 minutes.

By mythreesonsnh

Ingredients

• ✓ stuffing
• turkey gravy
• cream cheese
• ricotta cheese
• egg
• turkey gravy
• turkey
• cranberry sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Combine stuffing and 1 tablespoon gravy in a bowl. Press the stuffing into the bottom of a 9-inch pie pan.
2. 2 Beat the cream cheese, ricotta cheese, eggs, and 3 tablespoons gravy with an electric mixer in a large bowl until smooth. Fold in the diced turkey. Spoon the filling into the pie pan. Bake in a preheated oven for 35 minutes. Remove from oven and cover the top of the cheesecake with the cranberry sauce.

By Sarah Ford

Ingredients

• ✓ stuffing
• bread dough
• turkey
• mashed potato
• mixed vegetable
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Break off 2-inch pieces of dough and flatten each piece as thin as possible without breaking using a rolling pin. Spoon about 1 teaspoon turkey, 1 teaspoon stuffing, 1 teaspoon mashed potatoes, and 1 teaspoon vegetables onto each piece of flattened dough. Gently close dough around filling, sealing edges together and forming a ball. Arrange filled dough balls in the prepared baking dish; sprinkle with Cheddar cheese.
3. 3 Bake in the preheated oven until dough balls are cooked through, 30 to 40 minutes. Invert monkey bread onto a serving dish.

By SunnyDaysNora

Ingredients

• ✓ stuffing
• puff pastry
• gravy
• mashed potato
• turkey
• cranberry sauce
• egg

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Roll out pastry sheet following package directions on a baking sheet.
3. 3 Place stuffing in center of the pastry sheet about 1 inch thick.
4. 4 Top with gravy, mashed potatoes (our choice for Turkey Day is Idahoan® Buttery Homestyle Flavored Mashed), and turkey.
5. 5 CAREFULLY bring the corners of the pastry sheet up and gently tie with kitchen string.
6. 6 Take the corners of the pastry sheet and fold down and brush the entire bag with the egg wash (1 egg mixed thoroughly with 1 Tbsp water).
7. 7 Bake for about 20 minutes or until it's a beautiful golden brown.
8. 8 Serve with a side of the cranberry sauce.

By Idahoan

Ingredients

• ✓ stuffing
• chicken
• corn
• carrot
• chicken gravy
• turkey gravy

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Shred or tear chicken into bite-sized pieces, removing as much chicken as possible, or as much as you think you need; place torn chicken in a 9x13-inch baking dish.
3. 3 Add corn and carrots; pour chicken gravy and turkey gravy on top. Mix well and sprinkle stuffing over top to cover.
4. 4 Bake in preheated oven for about 30 minutes, or until golden brown.

By Lesley

Ingredients

• ✓ stuffing
• pasta shell
• turkey
• cream cheese
• parmesan cheese
• mayonnaise
• mozzarella cheese
• turkey gravy

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
3. 3 Place turkey and stuffing in food processor, and pulse until finely ground and combined. Place the ground turkey and stuffing mixture in the bowl of a stand mixer along with the cream cheese, Parmesan cheese, mayonnaise, and 2 cups of the mozzarella. Mix with paddle attachment on medium-low until well blended.
4. 4 Spread 1/2 cup of gravy on the bottom of the prepared dish. Stuff the pre-cooked pasta shells with the turkey mixture and place in the dish in tight rows. Top with the remaining gravy and the remaining 2 cups of mozzarella cheese.
5. 5 Bake, covered, for 45 minutes. Uncover and cook for an additional 10 minutes until top is browned and bubbly. Allow to cool for 5 minutes before serving.

By abbeydave2003

Ingredients

• ✓ stuffing
• turkey
• kosher salt
• black pepper
• heavy cream

Instructions

1. 1 Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Lay deboned turkey, skin-side down, on the cutting board and even out the meat as much as possible. Slice through the thicker areas of breast meat as needed and rearrange over thinner parts to create an even thickness of meat all over.
3. 3 Season turkey with salt and black pepper. Press stuffing all over the surface of the meat.
4. 4 Fold long edges of the turkey around stuffing into the center of the bird and carefully turn turkey seam-side down. Tie the leg-end of the turkey with kitchen twine to cinch the turkey together. Repeat ties at 2-inch intervals along the length of the turkey, ending with a single tie along the length of the turkey. Season with salt and transfer turkey to a large roasting pan.
5. 5 Roast turkey in the preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to roast until an instant-read thermometer inserted into the thickest part of the turkey reads 155 degrees F (68 degrees C), about 1 1/2 hours.
6. 6 Remove from the oven and transfer turkey to a platter. Remove and discard twine. Let rest until internal temperature increases to 165 degrees F (74 degrees C), about 20 minutes.
7. 7 While the turkey is resting, place the roasting pan over medium-high heat and stir cream into the pan drippings. Cook and stir until sauce thickens and reduces, 3 to 7 minutes. Pour through a fine mesh sieve into a gravy boat or bowl.
8. 8 Slice turkey crosswise and top slices with gravy.

By John Mitzewich

Ingredients

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

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

• ✓ stuffing
• canola oil
• turkey
• turkey gravy
• egg roll wrapper
• potato
• cranberry sauce

Instructions

1. 1 Heat oil in a large pan on the stovetop until it reaches 375 degrees F (190 degrees C).
2. 2 Stir turkey and gravy together in a large bowl until well combined.
3. 3 Lay an egg roll wrapper on a clean work surface with one corner pointing up (so it forms a diamond shape). Spoon 2 tablespoons mashed potatoes, 2 tablespoons turkey mixture, 2 tablespoons stuffing, and ½ tablespoon cranberry sauce in a vertical line in the center of the wrapper.
4. 4 Dip your fingertips in a small bowl of water and moisten the edges of the wrapper. Fold the top and bottom corners over the filling, then fold in one side and roll tightly to seal. Repeat with remaining wrappers and filling.
5. 5 Fry egg rolls in batches in hot oil, turning often, until golden brown and heated through, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain and cool.

By fabeveryday

Ingredients

• ✓ stuffing
• cooking spray
• turkey
• vegetable
• mayonnaise
• mashed potato
• cheddar cheese
• paprika

Instructions

1. 1 Gather Ingredients. Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Spread stuffing evenly in the bottom of the prepared baking dish.
3. 3 Mix turkey, vegetables, and mayonnaise together in a bowl until well combined; spoon over stuffing and spread into an even layer.
4. 4 Mix mashed potatoes and Cheddar cheese until well combined; spread over the turkey mixture. Sprinkle paprika over top.
5. 5 Bake in the preheated oven until heated through, 30 to 40 minutes.

By Kraft

Ingredients

• ✓ stuffing
• turkey
• cream cheese
• sour cream
• spinach
• cream of celery soup
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 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.
3. 3 Cover and bake until heated through, about 30 minutes.

By kirstin

Ingredients

• ✓ stuffing
• biscuit
• cream cheese
• cranberry sauce
• swiss cheese
• turkey
• butter
• salt
• black pepper
• gravy

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a deep-dish pie plate.
2. 2 Roll out biscuits, one at a time, into thin rough 7-inch circles. Spread 1 tablespoon cream cheese in center of each biscuit. Add 1 teaspoon cranberry sauce and 2 tablespoons each Swiss cheese, stuffing, and turkey. Pull dough up around filling until fully encased in biscuit dough, pinching to seal. Repeat with remaining biscuits, cream cheese, cranberry sauce, Swiss cheese, stuffing, and turkey.
3. 3 Arrange the sealed biscuits, seam-sides down, in the prepared pie plate with 7 around the edge and 1 in the center.
4. 4 Brush melted butter over top of each bomb; season with salt and black pepper.
5. 5 Bake in the preheated oven until deep golden brown, 25 to 30 minutes, rotating once.
6. 6 Cool on a wire rack for 15 minutes. Serve with warmed gravy for dipping.

By Julie Hubert

Ingredients

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

• ✓ stuffing
• cooking spray
• turkey
• corn kernel
• chicken broth
• cheddar cheese
• egg
• chicken broth
• salt
• black pepper
• cranberry sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray muffin tin cups with cooking spray.
2. 2 Combine stuffing, turkey, and corn kernels in a large bowl, and stir gently. If mixture is particularly dry, add 1 tablespoon chicken broth, a little at a time, until mixture is moist, but not mushy. Loosely and equally portion stuffing mixture amongst the 12 muffin cups. Insert a Cheddar cheese cube into the center of each muffin cup.
3. 3 Whisk eggs, 2 tablespoons chicken broth, salt, and pepper together in a cup. Divide egg mixture evenly among the cups. The egg mixture will not completely cover the stuffing, but it puffs up when baked.
4. 4 Bake in the preheated oven until muffins are browned and slightly crisp on the top, 25 to 30 minutes.
5. 5 Allow to cool for about 5 minutes before removing the muffins by running a knife around the edge of each cup. Serve warm with a dollop of cranberry sauce spooned on the top.

By lutzflcat

Ingredients

• ✓ stuffing
• baking potato
• canola oil
• butter
• gravy
• cream cheese
• salt
• black pepper
• cheddar cheese
• turkey
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place potatoes on a baking sheet; rub with canola oil.
3. 3 Bake in the preheated oven until easily pierced with a knife, about 1 hour. Reduce oven temperature to 350 degrees F (175 degrees C).
4. 4 Cut potatoes in half lengthwise. Scrape flesh into the bowl of a stand mixer, being careful not to tear skin. Leave a small rim of flesh in skin intact. Place hollowed-out potato skins back on the baking sheet.
5. 5 Beat together melted butter, gravy, cream cheese, salt, and pepper into potato flesh in the mixer on low speed until well combined. Add 1 cup Cheddar cheese; mix for a few seconds. Remove the bowl from the stand mixer; fold in turkey, stuffing, and green onions using a spatula.
6. 6 Fill potato skins with turkey mixture. Sprinkle remaining 1/4 cup Cheddar cheese on top.
7. 7 Bake in the preheated oven until warmed through, about 15 minutes.

By Julie Hubert

Ingredients

• ✓ stuffing
• all-purpose flour
• poultry seasoning
• salt
• black pepper
• egg
• milk
• bread crumb
• parmesan cheese
• black pepper
• oil

Instructions

1. 1 Combine flour, poultry seasoning, salt, and black pepper in a shallow bowl. Beat eggs and milk together in a second shallow bowl until smooth. Mix bread crumbs, Parmesan cheese, and 1 teaspoon black pepper together in a third shallow bowl.
2. 2 Scoop stuffing, about 2 tablespoons per serving, and roll into a ball using your hands, forming about 12 balls. Dredge each ball through flour mixture, shaking off any excess. Transfer each ball to egg mixture and evenly coat. Roll each ball in the bread crumb mixture until evenly coated. Set stuffing balls on a plate; set aside to allow coating to stick.
3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Carefully lower 4 to 5 stuffing balls into hot oil and fry until golden brown on all sides, about 4 minutes; transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining stuffing balls.

By themoodyfoodie

Ingredients

• ✓ stuffing
• turkey carcass
• onion
• carrot
• celery
• poultry seasoning
• sage
• bay leaf
• chicken broth
• water
• garlic salt
• black pepper
• long-grain white rice
• green pea

Instructions

1. 1 Place carcass in a large pot. Add stuffing, onion, carrots, celery, poultry seasoning, sage, and bay leaves.
2. 2 Pour in chicken broth; add additional water to cover, if needed. Bring to a boil over medium-high heat. Reduce heat to medium; simmer, skimming off and discarding any foam, about 1 hour.
3. 3 Remove carcass and any bones; pick off any meat. Return meat to the pot and discard bones and skin.
4. 4 Add garlic salt and pepper. Stir in rice and return to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes.
5. 5 Stir in peas; continue to simmer until rice is tender, about 10 minutes more.
6. 6 Adjust seasonings to taste before serving.

By Beverly Burton

Ingredients

• ✓ stuffing
• turkey carcass
• butter
• onion
• celery
• carrot
• all-purpose flour
• half-and-half
• fettuccine
• salt
• chicken bouillon granules
• black pepper
• poultry seasoning

Instructions

1. 1 Gather all ingredients.
2. 2 Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour.
3. 3 Remove carcass and allow to cool. Separate turkey meat from bones. Cut meat into bite-sized pieces; discard bones. Reserve 12 cups turkey broth in a large bowl. Save remaining broth for another use.
4. 4 Melt butter in the same large pot over medium heat; cook and stir onion, celery, and carrots in hot butter until tender, about 5 minutes.
5. 5 Sprinkle with flour; cook and stir until smooth, about 5 minutes. Gradually stir in 4 cups reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
6. 6 Stir in remaining 8 cups turkey broth, turkey meat, half-and-half, noodles, stuffing, salt, bouillon, pepper, and poultry seasoning. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes.

By Paul

Ingredients

• ✓ stuffing
• pepper
• salt
• poultry seasoning
• cranberry sauce
• cranberry sauce
• green bean
• turnip
• corn kernel
• pea
• cooking spray
• egg white
• celery
• carrot
• onion
• water
• turkey carcass

Instructions

1. 1 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove all meat from cooked turkey carcass and set aside. Arrange bones in a roasting pan and broil until browned on both sides.
2. 2 Transfer browned bones to large stock pot and cover with 6 quarts of water. Trim, peel, and chop the onions, carrots, and celery; add peels and ends of raw onions, celery, and carrots to the stock pot and reserve the cleaned vegetables for the soup. Simmer bones and vegetable scraps for 1 hour. Turn off the heat and allow stock to cool for 20 minutes. Strain the stock, discarding the bones and vegetable scraps. Remove the fat from the stock by refrigerating the stock overnight and removing the hardened fat layer from the top or by skimming the fat from the top of the liquid with a ladle.
3. 3 Combine leftover stuffing and egg whites in a large bowl. Form the stuffing mixture into small balls and place on a microwave-safe plate. Microwave the dumplings on High for 1 1/2 to 2 minutes. Heat a large skillet over medium heat, and coat with cooking spray. Add the dumplings and cook until the are golden brown on all sides. Remove from pan and set aside.
4. 4 Add the reserved and chopped turkey meat, onions, celery, and carrots to the strained soup stock; simmer for 1 hour. Stir in the peas, corn, green beans, and turnips; simmer until the vegetables are tender. Pour in the jellied and whole berry cranberry sauces, poultry seasoning, salt, and pepper; stir. When the cranberry sauce has dissolved into the soup add the cooked dumplings and heat through.

By Michelle Manning

Ingredients

• ✓ stuffing
• butter
• carrot
• celery
• onion
• garlic
• salt
• black pepper
• turkey carcass
• chicken broth
• thyme
• sage
• bay leaf
• bread crumb
• vegetable oil

Instructions

1. 1 Heat a slow cooker on High until hot. Stir in butter, followed by carrots, celery, onion, garlic, salt, and pepper. Cook, stirring occasionally, until golden, 6 to 8 minutes.
2. 2 Stir the turkey carcass, chicken broth, thyme, sage, and bay leaf into the slow cooker. Reduce the heat to Low, cover, and cook until turkey meat is falling off the bones, about 6 hours.
3. 3 While the soup is cooking, make the stuffing balls. Roll the leftover stuffing into 2-inch balls. Place bread crumbs into a shallow dish and coat balls evenly in bread crumbs.
4. 4 Heat vegetable oil in a deep pan to 350 degrees F (175 degrees C).
5. 5 Fry stuffing balls in the hot oil until evenly browned, about 3 minutes. Remove stuffing balls with a slotted spoon and drain on paper towels. Set aside.
6. 6 Discard the turkey bones from the soup. Serve with two stuffing balls in each bowl.

By Howard

Ingredients

• ✓ stuffing
• bread crumb
• poultry seasoning
• black pepper
• granulated garlic
• onion
• thyme
• salt
• turkey broth
• flour
• butter
• thyme
• granulated garlic
• black pepper
• salt
• turkey broth
• turkey
• onion
• celery
• carrot
• butter
• cooking spray

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch casserole dish with cooking spray.
2. 2 Melt butter in a skillet over medium-high heat. Add carrots, celery, and onion and saute until softened, about 5 minutes. Add cubed turkey, stuffing, turkey broth, salt, pepper, garlic, and thyme. Stir to combine and transfer into the prepared casserole dish.
3. 3 Melt 1 tablespoon butter in a saucepan over medium-high heat for the sauce. Stir in flour and mix until a paste forms. Pour in 1 cup turkey broth and season with salt, thyme, onion, garlic, pepper, and poultry seasoning. Stir to combine and pour over the turkey mixture.
4. 4 Bake in the preheated oven, uncovered, for 30 minutes. Remove and top with fresh bread crumbs. Melt remaining butter and drizzle over the bread crumbs.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Broil casserole until bread crumbs are golden and toasted, about 2 minutes. Serve immediately.

By thedailygourmet