Type what you have

Ingredients

• ✓ turkey broth
• olive oil
• yellow onion
• poblano chile pepper
• garlic
• chili powder
• cumin
• oregano
• turkey
• cannellini bean
• white hominy
• green chile pepper
• water
• salt
• pepper

Instructions

1. 1 Heat oil in a large Dutch oven over medium heat. Add onions and poblano chiles; cook and stir until soft, about 5 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in chile powder, cumin, and oregano.
2. 2 Add turkey broth, turkey, cannellini beans, hominy, chile peppers, salt, and pepper. Add water just to cover, stir to combine, and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until flavors have blended, about 1 hour.

By CAMILLA362

Ingredients

• ✓ turkey broth
• cayenne pepper
• black pepper
• salt
• chili powder
• cumin
• oregano
• paprika
• turkey
• garlic
• onion
• olive oil
• corn oil
• salt
• cumin
• garlic powder
• chili powder
• paprika
• masa harina
• cornhusk

Instructions

1. 1 Soak corn husks in a bowl of warm water until softened, about 1 hour; drain.
2. 2 Whisk masa, 1 tablespoon paprika, 1 tablespoon chili powder, garlic powder, 1 teaspoon cumin, and 1 teaspoon salt together in a bowl; stir in corn oil. Stir in 3 ½ cups broth, 1 cup at a time, until dough is smooth and the consistency of thick peanut butter. Set aside remaining ½ cup turkey broth for the filling.
3. 3 Heat olive oil in a skillet over medium heat. Add onion and minced garlic; cook until softened and translucent, 5 to 10 minutes. Off heat, add turkey, 1 teaspoon paprika, oregano, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, black pepper, and cayenne pepper. Stir in reserved ½ cup turkey broth until moistened.
4. 4 Spoon 1 heaping tablespoon dough in center of each corn husk; top with 1 heaping tablespoon turkey filling. Roll husk around dough and filling, tucking bottom of husk into tamale. Tie a corn husk strip or string around each tamale to secure.
5. 5 Place a steamer insert into a saucepan; fill with water to just below the bottom of the steamer. Bring water to a boil. Stand tamales upright in steamer, cover, and steam until cooked through, about 1 hour. Add more water as needed.

By JOYCE LITOFF

Ingredients

• ✓ turkey broth
• chicken bouillon
• bacon
• garlic
• black pepper
• turkey
• red onion
• barley
• rosemary
• salt
• italian seasoning
• okra
• parsley

Instructions

1. 1 Combine turkey broth and chicken bouillon in a slow cooker.
2. 2 Place bacon in a skillet over medium heat; add garlic and black pepper. Cook and stir until bacon is crispy, about 10 minutes. Transfer to a paper towel-lined plate; blot to remove as much fat as possible.
3. 3 Stir bacon mixture into the slow cooker. Add turkey, red onion, barley, rosemary, salt, and Italian seasoning.
4. 4 Cook, stirring every half hour, on Low for 7 1/2 hours (or high for 3 1/2 hours). Stir okra and parsley into soup and continue cooking for 30 minutes more.
5. 5 Cool soup to room temperature and refrigerate, 8 hours to overnight. Skim any solid fat off the top and heat soup on the stovetop.

By Ed Haley

Ingredients

• ✓ turkey broth
• turkey
• butter
• onion
• potato
• carrot
• celery
• mushroom
• garlic
• all-purpose flour
• thyme
• sage
• salt
• black pepper
• pea
• pie crust

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Melt butter in a large, 12-inch saute pan over medium heat. Add onions and cook, stirring occasionally, until just soft and translucent, about 5 minutes. Add potatoes, carrots, celery, and mushrooms and cook for another 4 minutes. Stir in garlic; cook for 1 minute. Add flour, thyme, sage, salt, and pepper; cook and stir for 1 minute more. Reduce heat to medium-low and slowly stir in chicken broth in order to avoid lumps. Bring back up to a simmer and cook until sauce thickens a bit, about 5 minutes. Remove from heat and stir in peas.
3. 3 Roll each portion of pie dough out to 1/8-inch thickness. Prepare 8 individual tins or crocks by placing one, upside-down, on the dough to imprint the size needed. Cut out 8 tops; make 4 to 5 small slits in each with a knife for venting. Set aside. Use remaining dough scraps to line the bottom of the tins/crocks.
4. 4 Fill the 8 crust-lined tins with 1 1/4 to 1 1/2 cups of pot pie filling. Lay the prepared crust tops over the filling and seal with your fingers or the tines of a fork.
5. 5 Bake in the preheated oven until crusts are golden and filling is bubbly, about 30 minutes. Let cool for 10 to 15 minutes before serving.

By Catha

Ingredients

• ✓ turkey broth
• swiss cheese
• half and half
• all-purpose flour
• butter
• mixed vegetable
• pea
• turkey
• heavy cream
• black pepper
• kosher salt
• thyme
• thyme
• russet potato
• garlic
• onion
• olive oil

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add onion and garlic; saute for 4 to 6 minutes. Add broth, potatoes, thyme sprigs, 1/2 teaspoon each ground thyme, salt, and teaspoon pepper; bring to a boil. Cook until potatoes are fork-tender, 15 to 17 minutes.
2. 2 Add cream and cook for 5 more minutes. Mash potatoes with a potato masher until almost all chunks are gone. Add turkey, frozen peas, and frozen mixed vegetables; simmer for about 10 minutes.
3. 3 Meanwhile, melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk half-and-half into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 6 minutes. Add Swiss cheese and season with thyme, salt, and pepper.
4. 4 Add roux to the stockpot and stir until just combined.

By Kristin Licavoli

Ingredients

• ✓ turkey broth
• cornbread
• biscuit dough
• onion
• celery
• mushroom
• celery salt
• poultry seasoning
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet.
2. 2 Saute vegetables in butter until soft.
3. 3 Break up cornbread and the biscuits into a very large mixing bowl. Mix in the sauteed vegetables and seasonings to taste. Add lots of turkey broth until very moist and will hold it's shape when formed. Shape into patties and place on the prepared baking sheet. Bake at 350 degrees F (175 degrees C) until lightly browned.

By Karin Christian

Ingredients

• ✓ turkey broth
• cornstarch
• water
• butter
• chicken broth
• white cooking wine
• butter
• carrot
• celery
• onion
• turkey
• water
• apple juice
• rosemary
• sage
• thyme
• savory
• salt
• chicken broth

Instructions

1. 1 Pour 4 32-ounce cartons of low-sodium chicken broth into a large stock pot and stir in kosher salt, savory, thyme, sage, and rosemary. Bring to a boil, reduce heat to medium, and cook the brine for 7 minutes to blend flavors. Cool. Pour the mixture into a 5-gallon food-grade bucket, large cooler, or large brining bag. Stir apple juice and 1 gallon of water into the mixture. Place turkey, breast side down, into the brine, and pour in more water if needed to cover. Place in refrigerator and brine for at least 36 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Remove turkey and discard used brine. Rinse turkey and pat dry with paper towels. Place the turkey, breast side down, on a roasting rack set into a roasting pan. Stuff the bird with 2 onions, 4 stalks of celery, and 4 carrots; place remaining 2 onions, 4 stalks of celery, and 4 carrots into the roasting pan surrounding the turkey. Brush outside of the turkey with 1/4 cup melted butter and pour white cooking wine and 2 32-ounce cartons of chicken broth into the pan.
4. 4 Roast in the preheated oven for 30 minutes; baste with pan juices. If skin begins to darken too quickly, place a tent of aluminum foil over the bird. Continue roasting for 1 1/2 more hours, basting every 30 minutes. Turn the turkey over so it is breast side up; brush with remaining 1/4 cup melted butter. Continue roasting, basting every 30 minutes, until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 180 degrees F (80 degrees C), about 1 more hour (3 hours roasting time in all).
5. 5 Remove turkey and set aside while you make the gravy. Strain all the pan drippings through a mesh strainer into a large saucepan. Bring to a boil, reduce heat to medium-low, and simmer. Whisk 2 cups water, 1 32-ounce carton turkey broth, and cornstarch together in a bowl until smooth. Whisk the cornstarch mixture into the hot pan drippings and cook until thickened, whisking constantly, about 5 minutes. Let gravy cool to thicken slightly. If desired, use a gravy separator to remove excess fat. Serve turkey with gravy.

By Krystal L

Ingredients

• ✓ turkey broth
• margarine
• cornbread stuffing mix
• pork sausage
• ground beef
• onion
• egg
• oyster
• turkey giblet
• poultry seasoning
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
2. 2 Bring the turkey broth to a boil in a saucepan over medium heat, and melt the margarine in the broth. Stir in the stuffing mix until thoroughly combined. Transfer the stuffing to a large bowl. Stir in pork sausage, ground beef, onion, and egg until the mixture is well combined, and lightly mix in the oysters, turkey giblets, poultry seasoning, salt, and black pepper. Transfer the oyster stuffing to the prepared baking dish, and cover dish with foil.
3. 3 Bake in the preheated oven until the sausage and ground beef are cooked through and the stuffing is crisp and lightly browned, about 1 hour.

By Nancy

Ingredients

• ✓ turkey broth
• pork sausage
• bread stuffing mix
• oyster
• celery
• onion
• butter
• salt
• pepper
• creole seasoning

Instructions

1. 1 Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
2. 2 In a large bowl combine the dry bread stuffing with the sausage and pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter.
3. 3 Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning. Refrigerate until cold and stuff in turducken.

By Stephanie

Ingredients

• ✓ turkey broth
• turkey
• cornstarch
• chicken broth
• vegetable broth
• dijon mustard
• rosemary
• sage
• parsley
• thyme
• salt
• pepper

Instructions

1. 1 Roast turkey according to your favorite recipe. After the turkey is cooked, remove from the roasting pan and add broth to pan drippings. Stir to scrape up all the browned bits.
2. 2 Pour mixture into small saucepan. In small bowl combine cornstarch with 2 tablespoons of water. Stir into mixture in saucepan along with Maille, chopped herbs, salt and pepper.
3. 3 Bring to boil over medium heat, stirring constantly. Cook for 1 minute until gravy is thickened and smooth. Serve with sliced roast turkey.

By Maille

Ingredients

• ✓ turkey broth
• butter
• onion
• celery
• all-purpose flour
• carrot
• turkey
• wild rice
• almond
• kosher salt
• black pepper
• lemon juice
• half and half

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a soup pot over medium heat. Add onion and celery; cook and stir until translucent, about 5 minutes.
3. 3 Stir in flour, and cook until it turns a pale, yellowish-brown color, 3 to 5 minutes.
4. 4 Gradually whisk in turkey stock until smooth and no lumps of flour remain.
5. 5 Stir in carrot and bring mixture to a simmer. Cook, whisking constantly, until stock is thick and smooth and carrots are tender, about 2 minutes.
6. 6 Stir in turkey, wild rice, almonds, salt, and pepper; simmer until heated through, about 5 minutes.
7. 7 Stir in lemon juice and half-and-half; heat until just below a boil. Serve immediately.

By Galynn

Ingredients

• ✓ turkey broth
• white french bread
• butter
• yellow onion
• celery
• salt
• sage
• thyme
• parsley
• rosemary
• egg
• black pepper
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Add dry bread cubes to a large mixing bowl and set aside.
3. 3 Melt 1 stick of butter in a large skillet over medium-high heat. Add onions, celery, and salt; sauté until onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.
4. 4 Remove from heat and pour over bread cubes. Toss with a large spoon until bread is evenly saturated.
5. 5 Let mixture sit for 15 minutes, tossing occasionally, to cool slightly.
6. 6 Add parsley, rosemary, egg, black pepper, and cayenne to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
7. 7 Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add stuffing mixture, and pat down with a spatula. Cook until a golden crust forms, about 5 minutes, then turn stuffing over in sections with a spatula.
8. 8 Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
9. 9 Transfer to a casserole dish or serving plate. Serve warm.

By John Mitzewich

Ingredients

• ✓ turkey broth
• olive oil
• carrot
• celery
• onion
• parsnip
• turkey
• tomato paste
• celery leaf
• herbes de provence
• salt
• black pepper
• red pepper flakes
• tubetti pasta

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select High Saute function. Add carrots, celery, onion, and parsnip and saute until slightly soft, about 5 minutes. Stir in turkey broth. Add turkey, tomato paste, celery leaves, herbes de Provence, salt, black pepper, and red pepper flakes; stir to combine.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure in short bursts using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Ladle pasta into bowls and top with soup.

By Bren

Ingredients

• ✓ turkey broth
• giblet
• water
• corn muffin mix
• milk
• egg
• shortening
• turkey sausage
• celery
• onion
• hot pepper
• bread crumb
• sage
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Bring water to a boil in a saucepan. Add giblets and boil for 10 to 15 minutes. Remove and discard giblets, reserving water.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
4. 4 Mix corn muffin mix, milk, egg, and shortening together in a bowl. Pour into the prepared baking pan.
5. 5 Bake in the preheated oven until golden brown, 15 to 20 minutes. Set aside to cool.
6. 6 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and hot peppers and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole pan.
8. 8 Add giblet water, turkey broth, bread crumbs, cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mix together well and transfer to the prepared casserole pan.
9. 9 Bake in the preheated oven until slightly brown on top with darker brown edges, about 45 minutes, checking often. Let cool 10 to 15 minutes before serving.
10. 10 Serve and enjoy!

By 4620nellerd

Ingredients

• ✓ turkey broth
• olive oil
• onion
• carrot
• celery
• mushroom
• salt
• black pepper
• garlic
• turkey
• kale
• tomato
• italian seasoning
• bay leaf
• rotini pasta

Instructions

1. 1 Turn on a 6- or 8-quart multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once pot is hot, add olive oil and heat until it shimmers, about 2 minutes. Add onion, carrots, celery, mushrooms, salt, and pepper. Saute until vegetables begin to soften, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Add turkey broth, turkey, kale, diced tomatoes with juice, Italian seasoning, and bay leaf and stir to combine.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Carefully release the valve and release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid.
4. 4 While pressure is releasing, bring a large pot of lightly salted water to a boil. Add rotini and cook at a boil until tender yet firm to the bite, about 8 minutes. Drain.
5. 5 Ladle pasta into bowls and top with turkey, broth, and vegetable mixture.

By Bibi

Ingredients

• ✓ turkey broth
• egg
• black pepper
• salt
• bay leaf
• sage
• parsley
• self-rising flour
• turkey giblet
• egg
• cream of chicken soup
• turkey
• celery
• onion
• butter
• bread
• cornbread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
2. 2 Combine cornbread and stale bread cubes in a large bowl; set aside.
3. 3 Melt butter in a large skillet over medium heat. Add onions and celery; cook and stir until translucent, 5 to 10 minutes.
4. 4 Add onion mixture, turkey broth, chopped turkey, soup, hard-cooked eggs, giblets, and flour to cornbread mixture; stir until all cornbread wet. Stir in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs; stir to combine. Mixture should be "soupy." Divide evenly and pour into the prepared pans.
5. 5 Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.

By Mary Lynne Williams

Ingredients

• ✓ turkey broth
• parsley flakes
• onion powder
• garlic powder
• cayenne pepper
• black pepper
• salt
• sugar
• white vinegar
• milk
• turkey
• flour
• cornstarch
• water
• green bell pepper
• vegetable oil
• turkey neck
• giblet

Instructions

1. 1 Place giblets and neck in a saucepan with enough water to cover by 2 inches; bring to a boil. Reduce heat to low; simmer until cooked through, 30 to 45 minutes. Transfer giblets and neck to a cutting board.
2. 2 Finely mince heart, liver, and gizzard meat; reserve 1/3 cup minced giblet meat. Remove meat from neck; finely mince. Mash neck meat in a mortar with a pestle.
3. 3 Heat oil in large saucepan over medium-high heat. Add bell pepper; sauté until fragrant and slightly softened, about 1 minute. Pour water and broth into saucepan; immediately whisk in cornstarch and flour until smooth.
4. 4 Stir cubed turkey meat, 1/3 cup minced giblet meat, mashed neck meat, milk, vinegar, sugar, salt, black pepper, cayenne pepper, garlic powder, onion powder, and dried parsley flakes into broth mixture; bring to a boil. Reduce heat to low; simmer, whisking occasionally, until gravy is thick, 30 to 35 minutes.

By Doug O'Florida

Ingredients

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

Ingredients

• ✓ turkey broth
• sesame oil
• vegetable oil
• sesame oil
• shallot
• green onion
• walnut
• cranberry
• wild rice
• white rice
• cornstarch
• turkey
• orange zest
• garlic
• ginger root
• white sugar
• plum wine
• white vinegar
• orange juice
• soy sauce
• cranberry sauce
• shallot
• sesame oil
• green onion
• black pepper
• red chile
• vegetable oil

Instructions

1. 1 Heat 3 tablespoons vegetable oil in a small skillet over medium heat. Toast dried red chiles in the hot oil until they turn dark red, about 2 minutes. Toss black pepper, 2 chopped green onions, light sesame oil, and 1 small chopped shallot into the hot oil; remove from heat.
2. 2 Blend cranberry sauce, turkey broth, soy sauce, orange juice, white vinegar, plum wine, ginger, garlic, and orange zest in a blender until smooth. Transfer to a bowl. Stir toasted red pepper mixture into glaze. Divide glaze in half.
3. 3 Place turkey into a large basting bag and pour half the glaze over the turkey and into the cavity. Seal the bag and refrigerate turkey overnight.
4. 4 Dissolve cornstarch in the remaining half of the glaze and refrigerate in a covered container.
5. 5 Preheat oven to 325 degrees F (165 degrees C).
6. 6 Remove turkey from marinade; discard the used marinade. Set turkey onto a rack inside a roasting pan.
7. 7 Mix white rice, wild rice, dried cranberries, walnuts, 2 small chopped green onions, 1 chopped shallot, and 1 tablespoon sesame oil in a bowl. Lightly stuff the turkey cavity with the rice mixture. Combine 1/3 cup vegetable oil with 1/3 cup sesame oil in a bowl and set aside.
8. 8 Roast turkey in the preheated oven, basting with vegetable and sesame oil mixture every 15 minutes, until skin is browned and crisp, about 2 hours. Stir reserved glaze containing cornstarch thoroughly and baste turkey every 15 minutes until glaze has baked onto turkey and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), 1 1/2 to 2 more hours.

By Seattle Charlette