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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. Top with about 1/3 cup turkey mixture and 1 tablespoon cranberry sauce. Brush the edges of the squares with water.
Add ½ cup of chicken broth and use a wooden spoon to scrape up all the browned bits. Scrape the mixture and all the liquid into a large heatproof bowl and set aside.
Covered tightly or stored in an airtight container, baked chicken and stuffing casserole will stay good for up to three days. Reheat larger portions in a 350-degree oven for 10 to 15 minutes or ...
This amazing wild-rice stuffing recipe is bursting with fall flavors, including rye bread, sausage, apples, dried cherries, pecans and fresh herbs. View Recipe. Parmesan Scalloped Potatoes with ...
MIX first 5 ingredients until well blended. Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter.
Heat the oil in a 12-inch skillet over medium heat. Add the onions and garlic and cook until the onions are tender, stirring occasionally. Stir in the tomatoes and broth and heat to a boil.
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