Stove Top Easy Turkey Bake Recipes

A SIMPLY PERFECT ROAST TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
• Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
• Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
• Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

CREAMY TURKEY CASSEROLE

Steps:

• Heat oven to 375°F. Combine topping ingredients and set aside.
• Cook pasta al dente according to package directions.
• Cook onion, mushrooms, and garlic in butter until tender, about 5 minutes.
• In a large bowl combine soup, mushroom mixture, milk, seasonings, and ½ of the cheese. Fold in turkey and pasta.
• Spread into a 9x13 casserole dish, top with remaining cheese, and sprinkle with topping.
• Bake 30-35 minutes or until hot and bubbly.

SMART-CHOICE STOVE TOP EASY TURKEY CASSEROLE

Steps:

• Heat oven to 350ºF.
• Add hot water to stuffing mix; stir just until moistened.
• Combine turkey and broccoli in 13x9-inch baking dish. Mix soup, milk and cheese; pour over turkey mixture. Top with stuffing.
• Bake 30 min. or until heated through.

HOW TO COOK A TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place onion, celery, and carrot in a large, shallow roasting pan.
• Place turkey, breast side up, on top of the vegetables in the roasting pan. Pat the outside and inside of the turkey dry with paper towels.
• Combine salt, black pepper and cayenne pepper in a small bowl. Season the inside of the turkey with about 1/3 of the salt mixture. Fold wing tips under the bird.
• Melt butter in small saucepan over medium heat until the edges begin to turn golden, about 2 minutes. Cook and stir rosemary and sage for 1 minute.
• Place rosemary and sage inside the cavity of the turkey; reserve melted butter. Tie the legs together with twine.
• Brush outside of the turkey completely with the melted butter. Season with remaining 2/3 of the salt mixture.
• Bake turkey, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, about 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven and allow to rest in a warm area 10 to 15 minutes before slicing.

STOVE TOP EASY TURKEY BAKE

Steps:

• PREHEAT oven to 350°F. Add hot water to stuffing mix; stir just until moistened. Set aside. MIX turkey and broccoli in 13x9-inch baking dish. Combine soup, milk and cheese; pour over turkey mixture. Top with prepared stuffing. BAKE 30 min. or until heated through. VARIATION: Don't have leftover turkey? Use chopped cooked chicken and Stove Top Stuffing Mix for Chicken.

WORLD'S SIMPLEST THANKSGIVING TURKEY

Steps:

• Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. Let rest while you make the gravy.

JUICY THANKSGIVING TURKEY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
• Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
• Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

STOVE TOP CHICKEN OR TURKEY CASSEROLE

Steps:

• Combine butter, contents of vegetable/seasoning pouch and stuffing crumbs in 2 qt (2 L) casserole.
• Reserve 1 cup (250 mL) of mixture.
• Spread remaining stuffing crumbs evenly in bottom of dish.
• Blend soup and sour cream in a large bowl.
• Stir in remaining ingredients; spread over stuffing crumbs in pan.
• Sprinkle reserved stuffing over top.
• Cover and bake at 350°F (180°C) for 35 minutes.
• Uncover; bake an additional 5 minutes.