turkeyandgravy.com

Stir together water and cornstarch in a saucepan over low heat. Stir in remaining ingredients and bring to a boil over medium heat.  Good for baisting the turkey while it cooks.

• Drippings from turkey pan
• Salt
• Pepper
• 4 c. chicken broth
• 3 tbsp. flour

Pour drippings from pan into a pot. Add chicken broth.  Add 3 tablespoons flour; stir over medium low heat until well thickened. Add salt and pepper to taste.

• 1 package chorizo
• 2 cups chopped onion
• 4 garlic cubes
• 1 cup chopped green pepper
• 2 (35 oz) cans whole tomatoes, crushed
• 2 (15 oz) cans kidney beans, drained
• 3/4 cup chicken or turkey stock
• 2 Tbsp chili powder
• 1 Tbsp ground cumin
• 1 Tbsp dried hot red pepper flakes
• 1 teaspoon dried oregano
• salt and pepper to taste
• 3 to 4 cups of shredded, cooked turkey meat
• Shredded cheddar cheese, chopped green onion, sour cream for optional garnish.

• 1 1/2 pounds fresh green beans
• 2 cans chicken broth
• 4 cups water
• 2 can (10 3/4 ounces Condensed Cream of Mushroom Soup
• 1 cup milk
• 2 teaspoons soy sauce
• 1/4 teaspoon ground black pepper
• 2 2/3 cups French’s® French Fried Onions

1. Trim the ends off of the green beans and cut in half or thirds.
2. Boil the green beans in two cans chicken broth and 4 cups water for about 5 min.
3. Drain beans and stir in to large casserole dish with 2 cans soup, 1 cup milk, 2 teaspoons soy sauce, 1/4 teaspoon ground black pepper and ONLY 1 cup of the onion.
4. Bake for 25 minutes.
5. Stir the bean mixture and top with the remaining onions.
6. Bake for 5 minutes or until the onions are golden brown.

• 1 turkey  (about 15  pounds)
• salt and pepper
  
• Vegetable oil  or butter
  
• 8 cups stuffing, prepared
• 1 cup water
• meat thermometer

1. Fully thaw turkey in refrigerator.  This may take one to two days.

2. Preheat oven to Heat oven to 425° F.

3. Remove the package of giblets and neck from the turkey cavity.  Rinse the turkey with cold water and pat dry with a paper towel.

4. Fill the body of the turkey with the prepared stuffing.  Fold the loose skin over the stuffing.

5. Place the turkey, breast-side up, on a rack in a large roasting pan.  Season the turkey with salt and  pepper.  Rub the turkey with the oil or butter.

6. Roast turkey for about 40 min. or until browned.

7. Add one cup of water to pan and cover turkey loosely with foil. Reduce temperature to 350° F and cook for about 2.5 more hours or until meat thermometer registers 180° F.

8. Let turkey rest for 20 minutes before carving.

• 2 cups shredded turkey breast
• 1/2 cup peas (cooked, forzen or canned)
• 1/2 cup corn (cooked, forzen or canned)
• 1/2 cup diced carrots
• 1/2 cup diced potato
• one can cream of chicken soup
• a puff pastry sheet
  
• salt and pepper to taste
• 1 egg, beaten
• 1 table spoon water

Heat the oven to 375°F.

Stir turkey, peas, corn, carrots, potato and soup together in a 9-inch pie pan.

Stir the egg and water with a fork in a small bowl.

Place the pastry over the turkey mixture.  Brush with the egg mixture. Cut several slits on the top to vent.

Bake for 35 minutes or until it is hot throughout.