Turkey Loaf Leftover Turkey Stuffing And Gravy Food

TURKEY LOAF (LEFTOVER TURKEY, STUFFING AND GRAVY)

Steps:

• Remove the meat from the bones and put through coarse blade of grinder together with onion. Season to taste with salt and pepper, some leftover gravy and stuffing. To each 2 cups of meat add 1 beaten egg. Bake in a loaf pan in a moderate oven (350*) for 1 hour. Serve with hot turkey gravy.

THURSDAY TURKEY MEAT LOAF

Steps:

• Preheat the oven to 400 degrees F.
• Combine the bread and milk in a large bowl and soak for 10 minutes. Add the turkey, eggs, cheese, pancetta, onion, garlic, ketchup, parsley, oregano, breadcrumbs, salt and pepper. Mix well with your hands. Shape into an 8-inch-by-5-inch loaf and transfer to a rimmed baking sheet. Bake for 15 minutes. Reduce the heat to 325 degrees F and drizzle more ketchup all over the top of the loaf. Bake until a meat thermometer inserted into the center of the loaf reads 165 degrees F, about 45 minutes. Let the meat loaf rest for 10 minutes, then transfer to a platter and serve.

ROAST TURKEY WITH STUFFING AND GRAVY

Steps:

• In a non-stick skillet, cook bacon until crisp. Remove bacon to paper towels to drain. Allow bacon to cool and crumble. Add onions and celery to bacon fat and cook until tender. Stir in mushrooms and cook until golden. Stir in seasonings. Remove skillet from heat and let cool.
• Preheat oven to 450 degrees. Soak 3 cups stuffing croutons in water. Squeeze out water from croutons so that they are moist but not soggy. In a large bowl, combine dry and moist croutons with onion mushroom mixture. Mix in eggs and moisten with water if necessary. Fill cavity of turkey with stuffing. Cover opening of cavity with foil. Tuck wings under turkey. Make a small slit in neck skin and tuck legs through slit to secure. Transfer leftover stuffing to a baking dish, cover with foil and bake alongside turkey. (This may need to be moistened.) Place stuffed turkey in roasting pan. Rub turkey with butter and season. Roast uncovered for 30 minutes. Reduce heat to 350 degrees and continue roasting for approximately 3 hours or 15 to 20 minutes per pound. Baste the turkey with its drippings occasionally as it cooks. Turkey is done when pricked with a knife on the thigh the juices run clear. When turkey is done, transfer to a cutting board and cover with foil. Allow turkey to rest so that juices can be reabsorbed. Place roasting pan over medium high heat. Skim off excess fat with a spoon and reserve in a bowl. Add 3 cups hot chicken stock and bring to a simmer. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. In a small dish, combine into a paste 3 tablespoons flour with 3 tablespoons of reserved fat. Whisk flour mixture into simmering gravy. Season with salt and pepper.

JUST-LIKE-THANKSGIVING TURKEY MEAT LOAF

Steps:

• Preheat oven to 375°. In a large bowl, combine stuffing cubes and milk. Let stand 10 minutes; break up stuffing cubes with a fork. Stir in egg, celery, onion, carrot, cranberries, salt and pepper. Combine sage and rosemary; add half to the mixture. Crumble turkey over mixture and mix well. Pat into an ungreased 9x5-in. loaf pan., Bake, uncovered, 25 minutes; drain if necessary. Combine cranberry sauce, ketchup, pepper sauce and remaining herbs; spread over meat loaf. Bake 20-25 minutes or until no pink remains and a thermometer reads 165°. , Freeze option: Shape meat loaf in plastic wrap-lined loaf pan; cover and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, unwrap meat loaf and bake in pan as directed, increasing time as necessary for a thermometer inserted in center to read 165°.

LEFTOVER TURKEY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prepare stuffing according to package directions.
• In a medium bowl, mix the sour cream, cream of mushroom soup, cream of celery soup and dry onion soup mix.
• Spread the green beans in a 9x13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing.
• Bake in the preheated oven 30 minutes, or until browned and bubbly.

TURKEY AND STUFFING MEATLOAF

Steps:

• In a large bowl mix the turkey with the seasoning mix, oil, 1/4 cup of gravy, and stuffing mix.
• Spray a loaf pan with cooking spray and put the meat into the pay making sure to press it down.
• Cover with Foil and cook for 60 minutes at 375 degrees.
• After 60 minutes, remove from the oven and uncover. using a the handle of a wooden spoon poke holes in the meatloaf about 1 inch apart.
• Pour the remaining gravy over the meatloaf and put back in the oven (uncovered) for 10 minutes.
• Remove from the oven and allow to rest for 10 minutes.
• Slice and serve.

NO-DRIPPINGS GRAVY

Steps:

• In 1-quart heavy saucepan, heat 1 1/2 cups of the broth, the bouillon granules and pepper over medium heat, stirring constantly, until bouillon granules are dissolved.
• In small bowl, stir remaining 1/2 cup broth and the flour, using wire whisk, until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook, stirring constantly, until thickened and bubbly. Stir in a few drops of browning sauce if a darker color is desired.

EASIEST TURKEY LOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 5 3/4x11-inch loaf pan.
• In a bowl, mix the stuffing mix with hot water, and let the mixture stand for 2 minutes to plump up the bread crumbs. In another bowl, mix the ground turkey with beaten eggs, salt, and black pepper. Mix into the stuffing until thoroughly combined. Spoon the loaf mixture into the prepared pan.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let stand 10 minutes before serving.