Turkey And Stuffing Quiche Food

EASY LEFTOVER STUFFING AND TURKEY QUICHE

Steps:

• Press leftover stuffing or mix into 9 inch pie plate or quiche dish to form crust. Bake at 400℉ (200℃) for 10 minutes. Combine meat and cheese. In another bowl, beat eggs, milk and pepper, sprinkle meat and cheese on baked crust. Pour egg milk mixture on top layer. Bake for 30 to 35 minutes in 350℉ (180℃) oven, until center is set. Let stand for 10 minutes. Garnish with tomato wedges if desired.

TURKEY SWISS QUICHE

Steps:

• Preheat oven to 450°. Line unpricked crust with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake until golden brown, 5-7 minutes longer. Reduce heat to 375°., Sprinkle turkey into pastry shell. In a large bowl, whisk eggs and cream. Stir in the shredded Swiss cheese, onions, pimientos, oregano, parsley, salt and pepper. Pour into crust. , Bake 20 minutes. Arrange Swiss cheese strips in a lattice pattern over quiche. Bake until a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 10 minutes before cutting.

TURKEY AND STUFFING

Steps:

• Prepare stuffing according to package directions, and set aside in a large bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Bring water to boil in a medium saucepan over medium heat, and stir in the onion, celery and sage. Boil 10 minutes, or until the onion is soft. Stir into the prepared stuffing.
• Rinse turkey, and pat dry. Loosely fill the body and neck cavities with the stuffing mixture.
• Place turkey in a large roasting pan and cook 3 to 3 1/2 hours in the preheated oven, or until the internal temperature of the thigh meat is 180 degrees F (80 degrees C) and the stuffing is at least 165 degrees F (75 degrees C).

TURKEY AND STUFFING CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine the stuffing crumbs, sage, celery and chicken broth, and then set aside. Place the celery soup and the chicken soup into two separate bowls and add 1/2 of a soup can of water to each. Stir these well and set aside.
• Sprinkle 1/3 of the stuffing crumb mixture into the bottom of a lightly greased 9x13-inch baking dish. Then layer with 1/2 of the shredded turkey meat and pour the celery soup mixture over this. Sprinkle another 1/3 of the crumb mixture over this, followed by the remaining turkey. Pour the chicken soup mixture over this and top off with the remaining stuffing mixture. Drizzle the melted butter over all and press the entire mixture down into the dish until firmly packed.
• Bake at 425 degrees F (220 degrees C) for 20 to 30 minutes.

TURKEY AND STUFFING QUICHE

Steps:

• Heat oven to 400ºF.
• Prepare stuffing as directed on package; press onto bottom and up side of 9-inch pie plate. Bake 10 min. Reduce oven to 350ºF.
• Combine turkey and cheese; spoon into crust. Beat remaining ingredients with whisk until well blended; pour over turkey mixture.
• Bake 30 to 35 min. or until knife inserted in center comes out clean.

LEFTOVER STUFFING QUICHE

Steps:

• Preheat oven to 375°F.
• In a small casserole dish pat the suffing into the dish forming a crust. If needed mix the stuffing with a bit of melted butter to help it adhere.
• Bake the crust for about 8-10 minutes until it is slightly set.
• Take casserole out of the oven and scatter cheese and meat over the crust.
• Mix eggs, seasoning, garlic (I LOVE garlic, so you may want to add a great deal less), and milk together then pour into the caserole dish.
• Bake quiche for about 30-35 minutes OR until set.

TURKEY WITH GRANDMA'S STUFFING

Steps:

• Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Chop giblets; set broth and giblets aside. , In a large skillet, saute celery and onion in 2 tablespoons butter until tender. In a large bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth., Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey. , Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally. (Cover loosely with foil if turkey browns to quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. , Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

TURKEY AND STUFFING BAKE

Steps:

• Preheat oven to 425 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Add turkey and cook, breaking up meat with a wooden spoon, until browned, 8 to 10 minutes. Add sage and flour and stir to coat. Add 1 1/2 cups broth and cook, stirring and scraping up any browned bits, until liquid is thickened, 2 minutes. Season with salt and pepper and transfer mixture to an 8-inch square baking dish.
• Rinse out skillet; wipe dry. Return to heat and add 1 tablespoon oil. Add onion and celery and cook until softened, 8 minutes. Remove from heat and add bread, cranberries, and 2 cups broth; toss until combined. Stir in eggs. Spoon bread mixture over turkey mixture; dot with butter. Bake until juices are bubbling and bread is golden brown, 20 to 25 minutes. Let cool 10 minutes before serving.

LEFTOVER TURKEY QUICHE (DAY AFTER THANKSGIVING)

Steps:

• Preheat oven to 350 degrees F.
• Whish together eggs, milk, salt, and pepper.
• In pie shell, layer the turkey meat, vegetables and cheese.
• Pour the egg mixture over the layered ingredients and bake for 25-35 minutes or until knife inserted in center comes out clean.

TURKEY STUFFING QUICHE

Steps:

• Press stuffing into 9 inch pie plate. Bake at 400 degrees F for 10 minutes.
• While stuffing is cooking, prepare and mix together meat and cheese - set aside. Beat eggs and milk with pepper keeping separate from meat and cheese.
• When crust is done, remove from oven; reduce oven heat to 350 degrees F; sprinkle meat and cheese evenly on the bottom of crust. Pour egg mixture over meat and cheese.
• Bake for 30-35 minutes. Quiche is done when it no longer giggles if shaken and top is light golden brown. Let stand 10 minutes before cutting into 4, 6, or 8 slices.