Search Results for "Onion"
Recipe Results 168 of 250 pages
Turkey Crescents
Ingredients: 1/2 cup finely chopped celery 1/4 cup finely chopped onion 1 teaspoon butter 2 cups finely chopped cooked turkey 1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted 3 packages (8 ounces each) refrigerated crescent rolls Dill weed Directions: In a nonstick skillet, sauté celery and onion in butter for 3-4 minutes
Turkey Florentine
Ingredients: 1 package (10 ounces) frozen chopped spinach 2 tablespoons butter 2 cups cooked noodles 1 1/2 cups diced cooked turkey 1 cup turkey or chicken gravy 1 carton (8 ounces) sour cream onion dip 1/2 teaspoon onion salt 2 tablespoons grated Parmesan cheese Directions: Cook spinach according to package directions; drain. Stir in butter.
Whole Wheat, One Crust Turkey Pot Pie
Submitted by Betsy Wright, of Newark, Ohio. Ingredients: Crust: 5-8 tablespoons cold water 3/4 cup butter 1/2 teaspoon sea salt 2 cups whole wheat pastry flour (or regular whole wheat flour will do) Mix up like any pie crust directions say. Roll out into a 9 by 13 inch rectangle. Filling: Leftover turkey 1 quart
Herbed Chestnut Stuffing
Ingredients: 2 1/2 cups chestnuts 1 celery rib, chopped 2 tablespoons finely chopped onion 1 cup butter, cubed 1 package (12 ounces) unseasoned stuffing cubes 2 cups chicken broth, divided 2 tablespoons dried parsley flakes 1/2 teaspoon salt 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon rubbed sage 1/2 teaspoon pepper 1/8 teaspoon ground nutmeg Directions:
Sausage-Pecan Turkey Stuffing
Ingredients: 9 cups soft bread crumbs 1 pound bulk pork sausage 2 cups chopped onion 1/4 cup butter, cubed 3 unpeeled tart apples, coarsely chopped 1 cup chopped pecans 1/2 cup minced fresh parsley 1 1/2 teaspoons dried thyme 1 teaspoon rubbed sage 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup apple juice Chicken broth
Sausage Sourdough Stuffing
Ingredients: 1 pound bulk pork sausage 1 pound sliced baby portobello mushrooms 1 large sweet onion, chopped 2 celery ribs, chopped 2 tablespoons canola oil 3 garlic cloves, minced 1 loaf (1 pound) day-old sourdough bread, cubed 2 jars (7 1/2 ounces each) marinated quartered artichoke hearts, drained and chopped 1 cup grated Parmesan cheese
Corn Stuffing Balls
Ingredients: 6 cups herb-seasoned stuffing croutons 1 cup chopped celery 1/2 cup chopped onion 3/4 cup butter, divided 1 can (14-3/4 ounces) cream-style corn 1 cup water 1 1/2 teaspoons poultry seasoning 3/4 teaspoon salt 1/4 teaspoon pepper 3 eggs yolks, beaten Directions: Place croutons in a large bowl and set aside. In a skillet,
Wild Rice Stuffing
Ingredients: Turkey giblets 4 cups water 1 package (6 ounces) long grain and wild rice mix 1 celery rib, chopped 1 small onion, chopped 1/2 cup butter 2 1/2 cups crushed seasoned stuffing 1 1/2 cups chicken broth Directions: Remove liver from giblets if desired. Place giblets and water in a saucepan. Cover and simmer
Squash Stuffing Casserole
Ingredients: 3/4 cup water 1/4 teaspoon salt 6 cups sliced yellow summer squash (1/4 inch thick) 1 small onion, halved and sliced 1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted 1 cup (8 ounces) sour cream 1 package (6 ounces) corn bread stuffing mix 1 can (4 ounces) chopped green chilies Salt
Cranberry Stuffing Balls
Ingredients: 1 pound bulk pork sausage 1/2 cup chopped celery 1/4 cup chopped onion 2 tablespoons minced fresh parsley 1 package (7 ounces) herb-seasoned stuffing croutons 3/4 cup fresh cranberries, halved 2 eggs, well beaten 1 to 1 1/2 cups chicken broth Directions: In a skillet, cook sausage, celery and onion until sausage is done
