I call this "rescued", because so many people throw away the turkey carcass after a big meal. Don't! Rescue it! Making stock is not hard or complicated. You'll be rewarded with delicious soup, and an amazing aroma will fill your home as you make the stock. And you don't even have to make soup right away -- just freeze the stock!
This recipe makes a wonderful turkey gravy. I discoverd it one year when we were grilling the turkey, but I still wanted the traditional roasted turkey gravy. It also makes a delicious soup. This recipe reminds us of Thanksgiving, the first of which was celebrated in New England.
This recipe is the most requested recipe in our household. It is the result of many attempts to get the right combination of seasonings for turkey instead of hamburger meatballs that still have that Swedish meatball taste. We much prefer the taste to the original hamburger recipe.
This is a great way to use leftover cooked turkey or chicken. It's also an easy one dish casserole that everyone in the family enjoys. The recipe started life as a Cooking Light recipe in a recent issue. I made modifications to suit our taste.
This came from a recipe card at the grocery store. A very quick to prepare, light and flavorful dish. Excellent served with mushroom rice (or risotto) and a steamed vegetable. Great for a fabulous weeknight meal. This recipe represents the light and healthy cooking style known in the Western U.S.