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Remove the package of the giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Spoon the stuffing mixture lightly into the neck and body cavities.* Fold the loose skin over the stuffing. Tie the ends of the drumsticks together. Place the turkey, breast-side up, on a rack in a shallow roasting ...
Heat the oven to 400°F. Stir 1/2 cup gravy, the turkey and vegetables in a medium bowl. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares. Repeat with the remaining pastry sheet, making 8 in all. Place 1/4 cup stuffing in the center of each square.
Place in oven, Set pressure valve to seal and lower sealing lever, and bake the cookies, one sheet at a time for 7-9 minutes, or until golden brown around the edges.
A savory mushroom and bacon filling keeps this roasted turkey breast juicy while making it fancy and hearty enough to take the place of a whole bird on the holiday table. Get the Stuffed Turkey ...
Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender.
Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry. Spoon the stuffing mixture lightly into the neck and body cavities. Fold the loose skin over the stuffing mixture. Tie the ends of the drumsticks together. Place the turkey, breast side up, on a rack in a large roasting pan.
Once the cornbread is out of the oven, increase oven temperature to 375 degrees. Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon of oil until it shimmers.
Nothing says Thanksgiving quite like turkey and stuffing and we've got six perfect recipes for this perfect pair. Your Thanksgiving table won't be able to get enough! Check out the slideshow above ...