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ADD broth. Heat to a boil. Remove from heat. Add stuffing, cranberries and pecans and mix lightly. REMOVE package of giblets and neck from turkey cavity. Rinse turkey with cold water and pat dry. Spoon stuffing lightly into neck and body cavities.* Fold loose skin over stuffing. Tie ends of drumsticks together.
Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook until they're tender, stirring occasionally. Stir in the broth.
Place 1/4 cup stuffing in the center of each square. Top with about 1/3 cup turkey mixture and 1 tablespoon cranberry sauce. Brush the edges of the squares with water. Fold the corners to the center over the filling and pinch the edges to seal. Flute the edges, if desired. Place the filled pastries onto the baking sheet.
store-bought stuffing mix (such as Pepperidge Farms) 3/4 c. whole milk. 1 tbsp. unsalted butter. 1/2. medium yellow onion, finely chopped (about 1/2 c.) 1. stalk celery, finely chopped (about 1/2 ...
Get the Pecan Pie recipe. PHOTO: RACHEL VANNI; FOOD STYLING: MAKINZE GORE ... Get the Cranberry Sauce recipe. PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE ... Get the Sausage Stuffing recipe ...
Remove the skillet from the heat. Add the stuffing and olives, if desired, and mix lightly. Remove the package of the giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Spoon the stuffing mixture lightly into the neck and body cavities.* Fold the loose skin over the stuffing.
Heat the oven to 400°F. Stir 1/2 cup gravy, the turkey and vegetables in a medium bowl. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square.
Beat the milk, eggs, granulated sugar and vanilla extract in a medium bowl with a fork or whisk. Dip 8 bread slices into the milk mixture and place onto a baking sheet. Spread about 1 tablespoon pecan mixture onto each dipped bread slice. Dip the remaining bread slices into the milk mixture and place over the pecan mixture to form sandwiches.