CRESCENT TURKEY CASSEROLE RECIPE: HOW TO MAKE IT
How do you make a dinner of turkey and vegetables appealing to kids? You turn it into a pie, of course! My version tastes classic but doesn’t take any time at all. —Daniela Essman, Perham, Minnesota
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a saucepan, mix first 4 ingredients until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Add vegetables and turkey; cook and stir until heated through. Transfer to a greased 8-in. square baking pan. , Unroll crescent dough and separate into 8 triangles; arrange over turkey mixture. Bake until casserole is heated through and topping is golden brown, 15-20 minutes.
Nutrition Facts : Calories 453 calories, FatContent 28g fat (6g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 671mg sodium, CarbohydrateContent 26g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 22g protein.
THANKSGIVING STUFFED TURKEY RECIPE: HOW TO MAKE IT
I've tried fancy stuffing recipes for our holiday bird, but none hits the spot like my mother's simple mixture of bread, eggs and caramelized vegetables. Have it on any holiday. —Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Total Time 04 hours 50 minutes
Prep Time 50 minutes
Cook Time 04 hours 00 minutes
Yield 24 servings (3 cups gravy, 16 cups stuffing).
Number Of Ingredients 20
Steps:
- Preheat oven to 325°. Reserve turkey giblets and neck; cover and refrigerate. Tuck wings under turkey; tie drumsticks together. Place turkey on a rack in a roasting pan, breast side up. Melt 1/4 cup butter; brush over turkey. Sprinkle with seasonings., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 4 to 4-1/2 hours, basting every 30 minutes after the first hour. (Cover loosely with foil if turkey browns too quickly.), In a large skillet, heat remaining butter over medium heat; add vegetables. Cook and stir until tender, 5-7 minutes. In a large bowl, combine bread cubes, parsley and vegetable mixture; stir in broth and egg. Divide mixture between 2 greased 2-qt. baking dishes. Bake, covered, until a thermometer reads 165°, about 30 minutes. Uncover; bake 10 minutes., For gravy, place vegetables, seasonings, 4 cups water and reserved giblets and neck in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until giblets are tender, about 1 hour. Strain stock; return to pan., Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Skim fat from pan drippings; add remaining drippings and loosened browned bits from roasting pan to stock., Mix flour and remaining 1/2 cup water until smooth; stir into stock mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with turkey and stuffing.
Nutrition Facts : Calories 534 calories, FatContent 24g fat (9g saturated fat), CholesterolContent 199mg cholesterol, SodiumContent 408mg sodium, CarbohydrateContent 22g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 53g protein.
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CRESCENT TURKEY CASSEROLE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Dinner
Calories 453 calories per serving
- Preheat oven to 375°. In a saucepan, mix first 4 ingredients until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Add vegetables and turkey; cook and stir until heated through. Transfer to a greased 8-in. square baking pan. , Unroll crescent dough and separate into 8 triangles; arrange over turkey mixture. Bake until casserole is heated through and topping is golden brown, 15-20 minutes.
THANKSGIVING STUFFED TURKEY RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.7
Total Time 04 hours 50 minutes
Category Dinner
Calories 534 calories per serving
- Preheat oven to 325°. Reserve turkey giblets and neck; cover and refrigerate. Tuck wings under turkey; tie drumsticks together. Place turkey on a rack in a roasting pan, breast side up. Melt 1/4 cup butter; brush over turkey. Sprinkle with seasonings., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 4 to 4-1/2 hours, basting every 30 minutes after the first hour. (Cover loosely with foil if turkey browns too quickly.), In a large skillet, heat remaining butter over medium heat; add vegetables. Cook and stir until tender, 5-7 minutes. In a large bowl, combine bread cubes, parsley and vegetable mixture; stir in broth and egg. Divide mixture between 2 greased 2-qt. baking dishes. Bake, covered, until a thermometer reads 165°, about 30 minutes. Uncover; bake 10 minutes., For gravy, place vegetables, seasonings, 4 cups water and reserved giblets and neck in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until giblets are tender, about 1 hour. Strain stock; return to pan., Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Skim fat from pan drippings; add remaining drippings and loosened browned bits from roasting pan to stock., Mix flour and remaining 1/2 cup water until smooth; stir into stock mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with turkey and stuffing.
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