Finally we have a lady willing to share a recipe! YAY! Along with Heather’s recipe I have a simple Chip Dip that can hold your hungry crowd at bay while you finish up on your last minute things and a few sides!
For those of us who are turkey-baking challenged, a simple recipe for Thanksgiving or any time of the year! Fast, easy and economical.
2 pounds frozen ground turkey, thawed
1 box (6 ounces) turkey Stovetop Stuffing mix, unprepared
1 jar (12 ounces) Heinz turkey gravy
Preheat oven to 350F. Spray glass loaf pan with cooking spray. Combine ground turkey, stuffing mix, gravy and egg in large bowl. Transfer to loaf pan. Bake at 350 for 1 hour 30 minutes. Let stand 10 minutes before slicing and serving. Top with turkey gravy (optional). Enjoy!
Here’s a quick recipe for a dip that my daughter told me about that we all love and it couldn’t be easier;
1 16 oz container of Sour Cream
1 8 -10 oz jar of Salsa
1 Pkg of Ranch Dressing Mix
Blend ingredients together in a bowl and serve with chips or vegetables. Dip is best if refrigerated for an hour or two.
- 4 to 5 medium white potatoes, peeled and diced
- 2 tablespoons butter
- 2 medium red onions, chopped
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup half-and-half cream
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 4 bacon strips, cooked and crumbled
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and set aside.
- In large saucepan, melt butter. Saute onions until tender; stir in the flour, thyme, salt and pepper until blended. Gradually add cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; let cool slightly. Stir in the mayonnaise and mustard. Pour sauce over potatoes; transfer to a 1-1/2-qt. baking dish.
- Bake, uncovered, at 350° for 30 minutes. Just before serving, sprinkle with crumbled bacon. Yield: 4-6 servings.
- 1/4 cup butter, cubed
- 1-1/4 teaspoons chicken bouillon granules
- 1/4 teaspoon celery seed
- 1/8 teaspoon pepper
- 1-1/4 pounds fresh green beans, trimmed
- 1-1/4 teaspoons soy sauce
- 1/2 cup slivered almonds, toasted
- In a large skillet, melt butter; add the bouillon, celery seed and pepper. Stir in the beans. Cover and cook over medium heat for 9-11 minutes or until crisp-tender, stirring occasionally. Stir in soy sauce and almonds. Yield: 6 servings.