42 hot turkey with and gravy Recipes

water, butter, white bread, toasted, sliced deli turkey, turkey gravy

french bread, light mayonnaise, turkey gravy, reduced-sodium bacon slices, cooked and cut in half, sliced cooked turkey breast, provolone cheese, halved, arugula, cranberry-shallot chutney

deli turkey, have to be exact turkey gravy or 30 oz pork gravy, kaiser rolls or 8 hamburger buns, cheese (optional)

chicken stuffing mix, white bread, toasted, sliced deli turkey, turkey gravy

italian turkey meatballs, thawed, cream of mushroom soup, water, turkey gravy mix, dried thyme, hot cooked noodles, snipped parsley

turkey , any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets (excluding liver) reserved for making stock, unsalted butter, 5 tbsp softened and 5 tbsp melted, salt, black pepper, onion, quartered, fresh thyme sprigs, sugar, fresh pomegranate juice (see cooks note, below), pan juices (and roasting pan) from turkey, hot turkey giblet stock, water, all-purpose flour, garnish: quartered pomegranates

roasting pan with pan juices from a roast turkey (about 14 lb), unsalted butter (less than 1 stick), melted, if turkey drippings yield less than 1/2 cup fat, hot brown turkey stock, all-purpose flour

turkey drumsticks (12 oz each), lemon juice, canola oil, garlic powder, dried oregano, dried basil, pepper, cornstarch, cold water, mushroom gravy, sliced mushrooms, drained, minced fresh parsley, garlic powder, chopped onion, hot cooked noodles , optional

hot french fries , hot andcooked crispy, salt, pepper, grated cheddar cheese (medium or sharp), hot turkey gravy, hot (medium-thick )

chicken flavor stuffing mix or 1 (6 oz) package turkey stuffing mix, butter or 3 tbsp margarine, water, bread, toasted, cooked turkey breast, sliced, turkey gravy (jarred or homemade ) or 1 1/2-2 cups chicken gravy, heated (jarred or homemade)

turkey gravy, butter, divided, chopped carrot, chopped onion, cubed cooked turkey or chicken, at least, dry white wine , optional, flour, fresh lemon juice, freshly grated nutmeg, frozen peas, garlic powder, hot cooked pasta of choice, milk, olive oil, packaged grated italian cheese blend, salt & pepper, white mushrooms, sliced

chicken stuffing mix, bread, cooked turkey breast, sliced, turkey gravy or 1 (12 oz) jar chicken gravy

recipe egg bread , # 318228, sliced turkey (per serving), giblet gravy (per serving), cranberry sauce

unsalted butter (less than 1/2 stick), melted, if turkey drippings yield less than 1/4 cup, hot turkey giblet stock, all-purpose flour, reserved cooked giblets (optional), finely chopped

crusty french bread or 8 slices wheat grain bread, butter, left over sliced cooked turkey, cranberry sauce, gravy (optional)

prepared hot mashed potatoes, chopped parsley, cooked green beans, drained, cranberries (fresh or frozen ), cooked cubed turkey breast or 2 cups cooked cubed chicken breasts, prepared turkey gravy or 1 1/2 cups prepared chicken gravy, melted butter

hot italian sausage, casings removed, frozen chopped onions, frozen chopped green pepper (recommended : pict sweet), chopped pimientos, canola oil, eggs, diced turkey meat, leftover gravy, milk, poached eggs

chicken carcass or you could use a turkey carcass, along with all the left over meat, bones and trimmings., use whole chicken. i like to use the left overs from a rotisserie chicken, aromatics: *2 cups chopped celery, chopped onion, minced garlic ., herbs and seasonings, nice size bay leaves, ground or rubbed sage, or 2 tbsp fresh chopped, ground pepper , or peppercorns, crushed dried or 1 tbsp chopped fresh thyme, dried crushed basil or 1 tbsp chopped fresh, curshed oregano, chopped dried rosemary or 1 tsp fresh ., stock pot or other very large pan ., enough water to fill stock pot. can use chicken or turkey broth to increase intensity of flavor, ingredients : for creamy broth, chicken broth, cornstarch or flour...or...2 envelopes of chicken or turkey gravy mix dissolved in 1 1/2 cups broth, not hot broth. or 1 can cream of chicken soup., this is now your broth for the soup., taste of broth and adjust seasonings., add vegetables to the soup, potato per person eating plus 2 for the pot, carrot per person and 1 for the pot., use baby carrots instead of peeling and slicing ones., stalks celery cut into bite size pieces, any other veggies your family likes .