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Traditional stuffed turkey recipes call for cooking the turkey to 180°F, which gives the stuffing enough time to reach 165°F. Instead, our method uses the microwave to finish cooking the stuffing.
For this recipe, we ditched the canned cream of mushroom soup and went for fresh instead. By sautéing mushrooms with sliced onion in butter, you're building a base with some serious depth of flavor.
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.
Cream on medium speed until smooth, about 1 minute. Stop and scrape down the sides of the bowl. Add the eggs and beat on low speed for 15 seconds, or until fully incorporated.
Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Add the stuffing to the saucepan and mix lightly. Spoon the stuffing mixture into a 2-quart shallow baking dish. Arrange the turkey over the stuffing. Pour the gravy over the turkey. Bake at 350°F. for 30 minutes or until the turkey and stuffing ...
Whether you're going for a simple seasoning or stuffing the turkey skin with butter fresh herbs and aromatics you'll want to prep this the morning before Thanksgiving. Janke loves a dry brine or a ...
Ray's recipe for turkey corn chili takes only 25 minutes to prepare and uses simple ingredients like cooked turkey meat, chopped onion, chopped bell pepper, crushed tomatoes, chicken stock or ...
Arrange a rack in lower third of oven; preheat to 450°. Gently pat turkey with paper towels to remove any excess moisture. Place shallot, lemon, garlic, fresh thyme, and sage in turkey cavity and ...