Time 40m Yield 4 Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 2 quart casserole dish or 9 inch square inch baking dish. Set a large skillet over medium heat and coat with cooking spray. Crumble the ground turkey into the skillet and add carrots. Cook and stir until turkey is no longer pink, 5 to 10 minutes. Add the corn, green beans and gravy; stir to blend. Set aside and keep warm. Prepare the stuffing mix according to package directions. Stir cream of mushroom soup into the stuffing along with the Cheddar cheese and cranberries. Spoon the turkey and vegetables into the prepared baking dish. Drop large spoonfuls of the stuffing on top until the vegetables are completely covered. Bake for 15 to 20 minutes in the preheated oven, until the top is lightly browned. Set the oven to broil, and cook for 5 minutes to crisp the top. Enjoy!
Time 50m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees F. Spray a 9-inch pie plate with cooking spray. Spread turkey in pie plate; sprinkle with seasoned salt. Separate stuffing into small pieces; arrange on turkey. top with onions and peas. Stir Bisquick mix, milk and eggs in medium bowl with wire whisk or fork until blended. Carefully pour into pie plate. Bake 30-35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with gravy,, if desired.
Time 55m Yield 4-6 servings. Number Of Ingredients 16 Steps:
In a large bowl, combine the egg, broth and butter. Stir in stuffing. Pat onto the bottom and up the sides of a greased 9-in. pie plate; set aside. , For filling, in a large skillet, saute mushrooms and onion in butter until tender. Sprinkle with flour until well blended. Stir in the turkey, peas, parsley, Worcestershire sauce and thyme. Stir in gravy. Bring to a boil; boil and stir for 2 minutes. , Spoon into crust. Bake at 375° for 20 minutes. Arrange cheese strips in a lattice pattern over filling. Bake 5-10 minutes longer or until cheese is melted.
Time 45m Yield 8 servings. Number Of Ingredients 5 Steps:
Press stuffing onto the bottom and up the sides of a well-greased 9-in. pie plate. Top with turkey and cheese. Beat eggs and milk; pour over cheese. , Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Time 1h15m Yield 8 Number Of Ingredients 15 Steps:
Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 10-inch circle. Cover with plastic wrap and let rest. Press leftover stuffing into a sprayed 9-inch pie plate to make a crust. Place peas, carrots, corn and celery in a bowl. Cover and microwave for 3 minutes. Drain and set aside. Melt butter in a skillet. Add onion and cook until onion is slightly clear. Combine flour, salt, pepper, celery seed, onion powder and Italian seasoning and add to onion and butter. Slowly whisk in chicken broth and milk until mixture is thick and simmering. Remove from heat. Fold in drained vegetables and turkey until well combined. Spoon the mixture onto the stuffing crust. Remove plastic wrap from dough and place dough on top of the filled pie. Lightly tuck dough under the edge of the pie plate. Cut several small slits into the crust to release steam. Bake at 375°F 15 minutes or until dough is golden brown. Cover with foil and bake an additional 15 minutes. *See rhodesbread.com for Savory Sausage Stuffing recipe.
Time 30m Yield 4 Number Of Ingredients 15 Steps:
In a large bowl, combine the egg, broth and butter. Add stuffing; mix well. Pat onto the bottom and up the sides of a greased 9-in. pie plate; set aside. In a skillet, saute mushrooms and onion in butter until tender. Sprinkle with flour; mix well. Add the turkey, peas, parsley, Worcestershire sauce and thyme; mix well. Stir in gravy. Bring to a boil; boil and stir for 2 minutes. Spoon into the crust. Bake at 375 degrees F for 20 minutes. Arrange cheese strips in a lattice pattern over filling. Bake 5-10 minutes longer or until the cheese is melted.
