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Results 61 - 70 of 144 for 23 pound turkey
In large bowl, thoroughly combine turkey, cereal, egg substitute, ketchup, ... reaches 165°F. Let stand 10 minutes before slicing. Serving Size: 8
In a bowl, whisk egg white and salt until frothy. In a shallow bowl have bread crumbs ready. Dip cutlets in egg white, let excess drip off. ...
Cook egg noodles (or fettucine) in boiling salted water according to package directions until tender. Meanwhile, in a large nonstick ...
Preheat the oven to 400°F. In a large skillet, heat the oil over medium-high heat; brown the sausage, stirring to break up, then drain ...
Cook rice according to directions on package. Combine all ingredients and bake in a 9 x 13 inch pan at 350°F about 1 hour. Let stand ...
66. TURKEY STUFFING
Mix together and stuff 20-25 pound bird.
In a shallow bowl, beat ... evenly over the turkey cutlets. Sprinkle with the currants, ... nuts. Serve warm or if desired, at room temperature.
(You may use beef instead of turkey.) Bring water, salt and ... 350 degrees for 10 minutes. Uncover and bake 15 minutes longer. Makes 4 servings.
Saute bacon; add onion, carrot, ... before rolling into turkey. Tie with twine. Season ... arrange on giblet gravy. Garnish with poached oysters.
Pound chicken breasts to 1/2-inch. Lay ... Remove cover to brown, about 10-15 minutes more. Serve with rice flavored with wine "sauce" on chicken.
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