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 | TURKEY-N-STUFFING BAKE
1/2 c. margarine
1 1/4 c. boiling water
3 1/2 c. dry stuffing mix
1 (2.8 oz.) can French fried
onions
1 can celery soup
3/4 c. milk
1 1/2 c. cubed cooked turkey
1 (9 oz.) pkg. frozen peas
Combine water and margarine until margarine melts. Pour
over stuffing mix, toss lightly. Stir in 1/2 can French fried
onions. Spoon stuffing mixture into 1 1/2 qt. baking dish.
Press stuffing mix on bottom and sides of dish to form shell.
Combine soup, milk, turkey and peas; pour into stuffing shell.
Bake at 350 degrees for 30 minutes. Remove from oven; sprinkle
remaining 1/2 can French fried onions over top. Bake 5 minutes
longer. Serves 4 to 6.
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| CHICKEN-STUFFING BAKE
1 (12 oz.) can evaporated milk
3 Tbsp. margarine
1 (7 oz.) pkg. herb seasoned
cube stuffing
1 can cream of mushroom soup
2 c. diced, cooked chicken or
turkey
2 c. shredded Swiss cheese
2 stalks celery, chopped
1 c. cooked broccoli flowerets
1/2 tsp. dried thyme leaves,
crushed
In a 1-quart saucepan over high heat, heat 3/4 cup milk
and butter to scalding. In large bowl, pour hot milk mixture
over stuffing; toss to mix well. Pat half of the stuffing
mixture into buttered 12 x 8-inch baking dish. In medium bowl,
stir soup, remaining milk, chicken, 1 cup of the cheese,
celery, broccoli and thyme until well mixed. Spoon evenly over
stuffing mixture in baking dish. Top with remaining stuffing
mixture. Bake at 350 degrees for 30 minutes or until hot. Sprinkle
with remaining cheese. Bake until cheese is melted. Yields 6
servings.
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| TURKEY IN STUFFING SHELLS
1 Tbsp. plus 1 1/2 tsp. flour
1 tsp. instant minced onion
1/4 tsp. salt
1/4 tsp. mace
freshly ground pepper
1 tsp. grated lemon peel
2 c. cut up chicken or turkey
1 (10 oz.) pkg. frozen peas
and pearl onions, cooked
and drained
2 Tbsp. chopped pimiento
1 1/4 c. light cream
Heat oven to 425 degrees. In large saucepan, combine flour,
onion, salt, mace and pepper. Gradually stir in cream. Heat
to boiling, stirring constantly. Boil and stir 1 minute. Stir
in poultry, peas and onions, pimiento and lemon peel. Heat
through. Pour mixture into stuffing shells (recipe follows).
Sprinkle reserved stuffing mixture around edge of each casse-
role. Bake 5 minutes or until stuffing edge is light brown.
Stuffing Shells:
2 c. herb seasoned stuffing
1/4 c. water
1/3 c. butter or margarine,
melted
Reserve 1 1/4 cups of mix. Divide remaining stuffing
mix into 5 individual casserole cups or one (2 quart) casse-
role. Press mix against bottom and sides.
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| SUNDAY PORK CHOP AND STUFFING CASSEROLE
3 c. seasoned stuffing mix
1/4 c. chopped celery
2 Tbsp. instant minced onion
8 thin cut pork chops
salt and pepper to taste
1 can (20 oz.) pie sliced
apples, drained
1/4 c. packed brown sugar
dash of pumpkin pie spice
butter or margarine
Prepare stuffing mix following package directions for
moist stuffing; add celery and onion to boiling water before
adding to dry stuffing crumbs. Spread the stuffing in a
buttered 12 x 2-inch baking dish.
Trim most of fat from chops; brown chops and fat in
skillet. Place chops in a single layer on stuffing. Sprinkle
with salt and pepper. Mix apples with sugar and spice; spread
over chops. Dot with a little butter or margarine. Cover
casserole with foil; bake in a 400 degrees oven for 30 minutes.
Remove cover and continue baking for 10 minutes.
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| BREAD STUFFING
3 Tbsp. chopped onion
1/4 c. butter or margarine
4 c. dry bread cubes (about 7
slices cut in 1/2-inch
cubes)
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. poultry seasoning
1/2 tsp. ground sage
2 to 4 Tbsp. water or chicken
broth
Cook onion in butter. Combine with bread and season-
ings. Toss with enough liquid to moisten. Makes 3 cups
stuffing, or enough stuffing for 4 to 5 pound chicken. Double
recipe for 10 pound turkey.
Giblet Stuffing: Cook giblets until tender in lightly
salted water to cover. Drain and chop giblets. Prepare Bread
Stuffing, adding chopped giblets; use giblet broth as liquid.
Raisin Stuffing: Prepare Bread Stuffing, adding 3/4 cup
raisins to bread mixture.
Celery Stuffing: Add 1 1/2 cups finely chopped celery
(cook in butter, if desired) to Bread Stuffing.
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| TURKEY, CORNBREAD DRESSING AND GRAVY
12 lb. turkey
10 c. stale cornbread
3 c. toast, stale bread or
biscuits
1 green pepper
2 c. diced celery
2 bunches green onions
1 large onion, chopped
2 hard-boiled eggs
Wash bird and salt on the insides and grease the outside
with Crisco. Place on rack in roasting pan with breast side
up. Wrap baking pan and bird in heavy foil sealing all sides.
Bake in oven at 325 degrees according to the chart.
For 8 to 11 pounds bake 3 hours.
For 11 to 14 pounds bake 3 1/2 hours.
For 14 to 18 pounds bake 4 hours.
Drain off liquid in roaster pan and reserve for gravy.
Stuff bird with prepared dressing. Return to pot; place extra
dressing around the bird and cook about 25 minutes to brown.
Crumble toast and cornbread into a large pan. Set aside. Boil
the liver, gizzard and turkey neck slowly in 2 quarts of water
until tender. Strip the neck meat and chop with the gizzard
and add the bread crumbs. Save liver for gravy. Use broth of
boiled meat and add bread crumbs (about 3 1/2 cups), add plain
water if more juice is needed. Salt and pepper to taste. Cook
chopped celery, pepper and onions in 4 tablespoons oleo until
tender. Take out 1/3 cup of this mixture and set aside for the
gravy. Stir the rest into cornbread mixture and mix well.
Stuff the cooking turkey with dressing and return to oven
uncovered to brown about 25 minutes. If the craw space is
filled with foil before the bird is cooked it will be full and
the foil can be removed and the cavity can be filled with more
dressing without the skin breaking.
Turkey Gravy: Brown 3 tablespoons flour in 2 table-
spoons of oleo or fat drippings from turkey broth, add broth
drained from roasting pan when you remove the bird to stuff (2
1/2 cups). Mash egg yolks and liver to a smooth paste in about
1/4 cup of broth or water. Mash egg whites with fork. Put the
cooked celery, onion and pepper you saved from the dressing
into the gravy mix and cook about 10 minutes over slow fire,
stir in egg whites, yolk and liver mixture. Salt and pepper to
taste. Some people like to add 1 tablespoon white wine just
before removing from fire. If gravy seems too thin add about 2
tablespoons of dressing to it and stir well.
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| ROAST BEEF AND GRAVY
Put boneless roast (sirloin or other) in roaster. Half
cover with water; salt and pepper. Roast at 350 degrees until done.
Remove roast from broth, wrap in aluminum foil and cool in
refrigerator around 24 hours. Drain broth into Tupperware and
cool in refrigerator until ready to make gravy. Remove fat, if
any, and make gravy. Slice beef very thin. You may add a can
of sliced mushrooms to gravy, if desired. Layer gravy and beef
in crock-pot. (Be sure to have crock-pot preheated as hot
gravy may crack cold crock-pot.) Heat until beef is hot. This
will keep for hours, if turned on low.
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| POTATO DUMPLINGS WITH GRAVY
Dumplings:
3 c. white Irish potatoes (4
to 5)
2 eggs, slightly beaten with a
fork
1 c. flour
1 c. farina
salt and pepper to taste
minced fresh dill
Gravy:
3 Tbsp. margarine or bacon
drippings
4 Tbsp. flour
1 c. milk
3 c. potato water (add beef
broth or water, if needed)
salt and pepper to taste
2 Tbsp. lemon juice
1/2 c. minced fresh dill
Dumplings: Peel potatoes; cut in chunks and boil in
water to cover until fork-tender. Drain and reserve water for
dill gravy. Mash the potatoes. Combine mashed potatoes with
remaining ingredients. Mix well and form dumplings about the
size of a walnut. Bring 4 or 5 cups water to a boil in large
pot. Drop dumplings in boiling water. When dumplings come to
top, reduce heat and boil for another 1 or 2 minutes. Do not
cover the pot. Serve dumplings with gravy.
Gravy: In a 1 1/2 quart pan, melt margarine and flour
and cook for 3 to 4 minutes. Remove from heat. Gradually add
milk, while stirring well to prevent lumping. Add remaining
broth; stir. Add salt, pepper, lemon juice and minced dill.
Continue cooking until gravy thickens; stir occasionally. If
gravy needs to be thinned, add broth or milk. This gravy can
also be used with mashed potatoes.
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| BASIC GRAVY
2 Tbsp. browned flour*
1 c. liquid (meat drippings or
bouillon or both)
Use 2 tablespoons of flour for each cup of liquid. Put
half of the liquid in a jar; add flour. Cover tightly and
shake until mixture is smooth. Pour into a pan; add remaining
liquid. Bring to a simmer; cook for a few minutes, stirring
constantly. Season to taste. Add gravy coloring, if desired.
Yield: 1 cup. Calories per serving (1 tablespoon) equals 5.
Note: For a thicker gravy, increase flour by 4 table-
spoons for each cup of liquid. Yield: 1 cup. Calories per
serving: 1 tablespoon (thick) equals 10.
Variation: Mushroom gravy - Add 1/4 cup sliced mush-
rooms for each cup of gravy.
*Browned flour adds color and flavor to the gravy. To
brown, spread flour in a shallow pan; cook over very slow heat,
stirring occasionally until lightly colored.
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| GRAVY
juices
flour
salt and pepper to taste
gravy aid (Kitchen Bouquet)
If frying, drain off all grease except 1 tablespoon. If
making in oven baked dish, make gravy from all remaining pan
drippings and liquid.
Bring pan, after removing meat, to full boil atop range.
Stir in flour, 1 tablespoon at a time, blending well with wire
whisk. Continue stirring in flour (depending on size of pan
roaster) 1 tablespoon at a time, until consistency you desire
is reached. Add gravy aid for darker gravy, if desired. Add
salt and pepper. Strain and serve.
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