Meal Stack November 7, 2005 - Tastes of Autumn

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Ingredients

  • Mayonnaise
  • Eggs
  • Sweet pickle relish
  • Celery seed
  • Butter
  • Milk
  • Poultry seasoning
  • Ground mustard
  • 6 cups cooked, cubed turkey
  • 3 Onions
  • Frozen mixed vegetables
  • Steak Sauce
  • Zesty Italian dressing
  • Whole cranberry sauce
  • Stuffing mix for turkeys
  • Celery
  • Spaghetti noodles
  • Mushrooms, fresh
  • 1 can cream of mushroom soup
  • Cheddar cheese, shredded
  • Mozzarella cheese, shredded
  • Parmesan cheese, shredded
  • Minced fresh parsley

Directions


How to Start Stackin’:
  1. Cut and cube turkey equaling 8 cups.
  2. Follow individual instructions to prepare each meal stack.



Meal Stack #1: Turkey with all the Trimmings

  1. Combine 2 cups turkey, 1 medium onion (chopped), 2 c. frozen mixed vegetables, ¼ c. zesty Italian dressing, and 1 t. steak sauce in small slow cooker.
  2. Top with cranberry sauce; sprinkle with 1 pkg. (6 oz.) dry stuffing. Cover with lid.
  3. Cook on low 3-4 hours (or on high 1-2 hours).


Meal Stack #2: Turkey Egg Salad

  1. Combine 1 ½ c. mayonnaise, 6 hard boiled eggs (chopped), ½ c. sweet pickle relish, ½ c. celery, ½ c. onion (chopped), 1 t. celery seed in a large bowl.
  2. Gently stir in 2 cups turkey.
  3. Cover and refrigerate at least one hour before serving.


Meal Stack #3: Turkey Tetrazzini

  1. Cook 1 pkg. (7 oz.) spaghetti according to package directions. Drain and place in a greased 11”x7”x2” baking dish. Top with 2 cups cooked turkey; set aside.
  2. In a skillet, sauté 1 c. fresh mushrooms and 1 small onion (chopped) in butter until tender. Whisk in 1 can Cream of Mushroom soup, 1 c. milk, ½ t. poultry seasoning, ⅛ t. ground mustard until blended.
  3. Stir in 1 c. cheddar cheese (shredded); cook and stir over medium heat until cheese is melted. Pour over turkey.
  4. Sprinkle with 1 c. mozzarella cheese (shredded) and 1 T. parmesan cheeses. Bake, uncovered, at 350° for 25-35 minutes or until heated through and cheese is melted.
  5. Sprinkle with fresh parsley and serve.



Country ‘Make Ahead’ Apple Cobbler

  • 1 ⅓ c. sugar, divided
  • ¼ c. water
  • 2 T. quick cooking tapioca
  • ¼ t. ground cinnamon
  • 6 c. thinly sliced peeled tart apples (about 5 mediums)
  • 1 c. all purpose flour
  • 1 t. baking powder
  • ¼ t. salt
  • ⅓ c. butter, melted
  • ¼ c. milk
  • 1 ½ c. shredded cheddar cheese
  • ½ c. walnuts, chopped
  • Whipped topping


  1. In a large saucepan, combine 1 c. sugar, water, tapioca and cinnamon. Bring to a boil over medium heat, stirring occasionally. Remove from the heat; stir in the apples until coated. Pour into a greased 8 inch baking dish; set aside.
  2. In a small bowl, combine the flour, baking powder, salt and remaining sugar. Stir in butter and milk just until moistened. Fold in cheese and walnuts.
  3. Sprinkle over apple mixture. Bake at 375° for 30-35 minutes or until filling is bubbly. Serve with whipped topping.


To Make Ahead:

Cool baked Country Apple Cobbler, wrap and refrigerate for up to 2 days or freeze. To reheat, remove wrappings and place on a cookie sheet; bake in a preheated 325° oven for 45-50 minutes or until filling is bubbly.

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