I have even made this using leftover turkey in place of the chicken, if your homemade alfredo sauce already has lots of garlic in it you may want to omit the fresh garlic, if you like more sauce then double up on the amounts, to save time you can prepare the sauce up to a day in advance and refrigerate just warm before using

INGREDIENTS:

9 lasagna noodles, cooked (can use more noodles if desired)

6 cups cooked chopped chicken (can use less)

3 cups shredded cheddar cheese, divided (can use more and can use a mixture of cheddar and mozzarella cheese)

SAUCE (may be doubled)

1/4 cup butter

1/2 medium onion, finely chopped

1/2 teaspoon dried basil (rubbed between fingers to release the flavor, can use a little more)

1 (10 ounce) can condensed cream of chicken soup, undiluted

1 (10 ounce) jar prepared alfredo sauce (or use your own favorite recipe)

1 (7 ounce) jar diced pimentos, undrained

1 (6 ounce) can sliced mushrooms (or use fresh sauteed)

1/3 cup dry white wine

salt and fresh ground black pepper

FILLING:

Ingredients:

1 whole turkey (14-16 pounds)

1/2 cup melted margarine (use hard margarine not the tub)

1-1/2 tablespoons salt (can use more or less)

fresh ground black pepper(use lots of black pepper)

2 cups water (to cover the bottom of pan, more if needed while cooking)

Instructions:—————————————

Set oven rack to second-lowest position.

Preheat oven to 450 degrees F ( preheat for about 8 minutes)

Grease a large roasting pan and a flat rack to fit into the pan.

Pour about 2 cups water into the pan or enough to cover the bottom of the pan generously.

Rinse the turkey inside and out with cold water, then pat dry using paper towels.

In a bowl mix together the melted margarine with salt until well combined.

Slice off the hanging neck skin then tuck the wing tips under the breast.

Using cotton butcher’s string tie the legs together (do not use nylon string for this).

Place the turkey on a flat rack breast-side down into the roasting pan.

Brush turkey with margarine/salt mixture then generously season with fresh ground black pepper.

Turn the turkey over with breast-side facing up, then brush the top of the turkey with remaining margarine mixture (you do not have to use the full amount of margarine) then season with lots black pepper.

Insert a meat thermometer into the fleshy part of the thigh but away and not touching the bone.

Roast turkey at 450 degrees F. rotating the pan 180 degrees about halfway through roasting (at this point you will most likely need to add in more water to your pan).

Roast at 450 degrees F for 1-1/2 hours to 2-1/2 hours, cooking time will vary depending on the size of your turkey.

Cook/roast the turkey until the thermometer reads 170 degrees F (the temperature will rise to 180 degrees when the turkey is removed from the oven).

For 14-pound turkey start checking the thermometor at around 75 minutes.

Do not allow the water in the pan to evaporate or your oven will start to smoke, add in more if needed during cooking time.

When the thermometor reads 170 degrees F remove from oven then lift one side of the turkey to allow the juices from inside cavity to drain off in the pan.

Cover loosely with foil and allow to stand for 30 minutes (do not slice or stick with a fork or the juices will run out of the turkey).

Servings 6-8

INGREDIENTS:

1/3 cup light cream

1 tablespoon all-purpose flour

1 teaspoon garlic powder (garlic lovers can increase to 1-1/2 teaspoons)

1/2 teaspoon fresh ground black pepper, or to taste

3 cups grated cheddar cheese, divided

1/3 cup freshly grated Parmesan cheese

1 (10 ounce) can corn kernels, well drained (can use 2 cans or or use 1-1/2 cups of your choice frozen mixed vegetables, thawed)

1 (10 ounce) can sliced mushrooms, drained

1-1/2 cups mayonnaise (do not use salad dressing)

4 chicken breasts, cooked and cubed

1 small onion, chopped

salt, optional and as needed (watch the salt, the condensed soups and Parmesan cheese already have lots of sodium)

1 (16 ounce) can Pillsbury Grands refrigerated biscuits

melted butter (use as much as you like)

INSTRUCTIONS:—————————————————

Preheat oven to 375 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking dish.

In a small bowl whisk the light cream with flour until smooth.

In a saucepan combine both soups with garlic powder, fresh ground black pepper,  Parmesan cheese, chopped onion and mayo; bring to a boil over medium heat stirring constantly.

Slowly pour in the cream mixture; stirring constantly until bubbly and thickened.

Reduce heat to medium-low; mix in the cooked chicken, corn kernels, mushrooms and 1 cup packed shredded cheddar cheese; bring back to a simmer and cook uncovered stirring frequently  for about 12-15 minutes (the mixture will be thick but will thin slightly when baked).

Transfer hot mixture to prepared baking dish (the dish will be quite full and it does bubbly up quite a lot so I recommend putting the baking dish onto a 15 x 10-inch baking sheet to catch any spills)

Separate the refrigerated biscuit dough into 8 biscuits, then arrange over the hot chicken mixture (they will not cover the casserole completely).

Brush each biscuit with melted butter.

Sprinkle 1 cup (or more) shredded cheese around each of the biscuits.

Bake for about 23-30 minutes, or until the biscuits are baked and the casserole is bubbly.

Posted on recipezazz.com

Yield 12-13 cups

INGREDIENTS:

1 loaf white sliced sandwich bread (purchase a 675-gram loaf bread)

3 large onions, finely chopped

4 large garlic cloves, chopped (garlic lovers use more, I always do!)

1/2 cup plus 2 tablespoons butter (do not reduce!)

4 large celery ribs, finely chopped (including the leaves)

2-4 teaspoons poultry seasoning (or to taste)

1 1/2 teaspoons ground savory

1 tablespoon seasoned salt  (or use 1-2 teaspoons white salt, or to taste)

1-2 teaspoon fresh ground black pepper, or to taste

1 (10 ounce) can water chestnuts, drained and coarsely chopped (can use 2 cans if desired for a more nutty flavor)

I like this soup because it’s very easy to make and big on flavor and will work well using either chicken or turkey… this soup is a meal in itself so all that is needed is a loaf of crustry bread to serve on the side

Yield about 2-1/2 quarts/10 cups

Ingredients:

1 (14 ounce) can diced tomatoes with juice (do not drain)

1 (15-ounce) can tomato sauce

2 cups water (can use half beef broth and water)

1 envelope chili seasoning mix

1 teaspoon crushed red chili flakes (or adjust to taste)

2 cups cooked chopped chicken or turkey (can use more)

1 (16 ounce) can red kidney beans, rinsed and drained

2 (15 ounce) can black beans, rinced and drained

1 (15 ounce) can whole kernel corn, drained

salt and fresh ground black pepper, to taste (I use seasoned salt)

1-1/2 cups Bisquick baking mix

1/2 cup yellow cornmeal

1-1/2 cups shredded cheddar cheese, divided

2/3 cup milk

Instructions:——————————————–

In a Dutch oven combine the first 6 ingredients together; bring to a simmer over medium-high heat.

Reduce heat to low and simmer 25-30 minutes stirring frequently and seasoning with salt and pepper about halfway through cooking time.

After the 30 minutes cooking mix in both beans and corn; mix until heated through (about 10 minutes).

Meanwhile in a bowl combine the Bisquick mix with cornmeal and 1/2 cup shredded cheddar cheese;  gently mix in the milk.

Drop by heaping tablespoons into simmering soup.

Cover and cook about 12-15 minutes or until the dumplings are firm.

Uncover and sprinkle the top with 1 cup shredded cheese and allow to melt

Make this soup when you have some time to spend in the kitchen  it takes a while to make but the results are wonderful!…

The turkey carcass may be cooked a day ahead refrigerated please see instructions, make certain to leave all the leftover meat on the carcass you will remove it after cooking the broth and chop to use in the soup

Servings 4-quarts/16 cups (approx)

Ingredients:

1 leftover turkey carcass (from a 12-15 pound turkey, do not remove any excess meat on the turkey carcass)

1 cup butter, cubed (I would recommend not to reduce the amount of butter)

3 medium onions, chopped

2 large carrots, diced

1 to 2 large celery ribs, diced

4 large garlic cloves, minced (garlic lovers can use more I always do!)

1 cup all-purpose flour

1 tablespoon chicken bouillon powder

2 cups light cream (such as half and half)

1 cup uncooked white rice (rinsed over well with cold water)

seasoned salt and fresh ground black pepper to taste (or to taste, or can use white salt)

Instructions:—————————————-

Place the turkey carcass in a large pot, then cover with water filling at least 2-inches over the carcass; slowly bring to a boil.

Reduce heat then cover and simmer for about 1-1/2 hours (can simmer more if desired).

At this point you may cool the broth and refrigerate the pot until ready to continue with the recipe (do not remove the turkey carcass from the pot, it will add even more flavor to the broth if left in overnight — remove from fridge heat the pot of broth before continuing with the recipe)

Using long tongs carefully remove the carcass to a bowl and allow to sit until cool enough to handle.

Set aside about 3 quarts of the broth, a little more won’t hurt  (you may want to stain the broth

When the turkey is cool enough to handle remove all the meat then chop into bite size pieces.

In the same pot or use another pot or a Dutch (large enough to hold the soup)  heat butter over medium heat.

Add in onions, carrots and celery; cook stirring until tender (about 10-12 minutes).

Add in garlic; cook for 2 minutes.

Reduce heat to low then add in flour and chicken bouillon; cook stirring for 1 minute.

Gradually add in 1 quart (4 cups) broth; bring to a simmer stirring or whisking until smooth and thickened (about 2 minutes).

Add in the light cream, rice, remaining 2 quarts of turkey broth and the reserved chopped turkey meat; bring to a simmer over medium heat.

Reduce the heat to low; cover and simmer about 45 minutes, seasoning with salt and pepper about halfway through cooking time

You will also find this recipe on www.recipezazz.com

Servings 12-15

INGREDIENTS:

1 (18 lb)  whole turkey

1/3 cup melted butter

1/3 cup vegetable oil

1 tablespoon white salt (or use as much salt as desired)

fresh ground black pepper, use lots!

2 quarts chicken stock (might use less)

8 cups favorite prepared stuffing (optional)