Butter or margarine 1 tablespoon

Flour 3 tablespoons

Salt 1/4 teaspoon

Turkey broth 1 1/2 cups

Giblet Gravy - Add 1/2 cup of chopped, cooked giblets to turkey gravy. Heat for a few minutes to blend flavors. Calories per serving: about 60.

Preparation

1. Melt butter or margarine over low heat; mix in flour and salt.

2. Heat and stir until bubbly.

3. Add broth slowly, stirring constantly.

4. Cook over low heat, stirring constantly, for at least 13 minutes. Calories per serving: about 35.

Preparation

Put bread crumbs in a large bowl. Melt 1/2 cup butter in a skillet, add celery and onions and cook until soft. Pour over crumbs. Heat 1/2 cup butter and add oysters and liquid. Heat until edges of oysters curl. Chop oysters if you want. Pour over bread mixture. Add milk, sage, salt and pepper. Mix well. I add about 1/2 teaspoon baking powder to this sometimes to keep it from being soggy. This will stuff a 16 to 18 pound turkey.

• Celery, finely chopped 3/4 cup
  

• Onion, finely chopped 2 tablespoons
  

• Parsley, chopped 3 tablespoons
  

• Butter or margarine 3 tablespoons
  

• Bread cubes, soft 1 quart
  

• Savory 1/2 teaspoon
  

• Salt 1/2 teaspoon
  

• Pepper 1/8 teaspoon
  
  

Variations

Oyster Stuffing - Reduce celery to 1/2 cup and parsley to 1 tablespoon. Add 12 fluid ounces of oysters, heated for 3 minutes in their own liquid and drained. Calories per cup of unbaked stuffing: about 235.

Cornbread Stuffing - Omit bread cubes and savory. Add 1 quart of cornbread crumbs and 1/2 teaspoon of thyme. Calories per cup of unbaked stuffing: about 330.

Fruit Stuffing - Omit parsley and savory. Reduce bread cubes to 3 cups. Add 1 1/2 cups of chopped tart apple and 1/2 cup of cooked, pitted, chopped prunes. Calories per cup of unbaked stuffing: about 220.

Preparation

1. Cook celery, onion, and parsley in butter or margarine until tender.

2. Mix lightly with remaining ingredients.

3. Stuff inside the turkey, or bake covered in a separate pan during last hour of roasting the turkey.

Calories per cup unbaked stuffing: about 190.

Notes: Allow about 3/4 cup of stuffing per pound of ready-to-cook turkey. For more moist stuffing when baked separately, add 1 tablespoon of chicken or turkey broth per cup of uncooked stuffing.

Turkey or chicken broth 3 cups

Onion, chopped 1/2 cup

Celery, chopped 1/4 cup

Okra, cut, frozen 10-ounce package

Tomatoes 16-ounce can

Salt 1/2 teaspoon

Pepper 1/8 teaspoon

Rice, uncooked 1/4 cup

Turkey, cooked, diced 2 cups

Preparation

1. Heat broth to boiling.

2. Add vegetables, seasonings, rice, and turkey.

3. Cover and cook slowly 15 minutes, until vegetables and rice are tender.

Calories per serving: about 170.

Turkey, cooked, diced 3 cups

Celery, chopped 1 cup

Pickles, sweet, chopped 1/4 cup

Eggs, hard-cooked, chopped 2

Salad dressing, mayonnaise-type 1/2 cup

Lemon juice 1 tablespoon

Salt 1/4 teaspoon

Lettuce leaves 6

1. Mix turkey, celery, pickles, and eggs together lightly.

2. Mix salad dressing, lemon juice, and salt until smooth.

3. Gently stir salad dressing into turkey mixture.

4. Chill thoroughly.

5. Serve on lettuce leaves.

Calories per serving: about 265.

Preparation

1. Mix turkey, celery, pickles, and eggs together lightly.

2. Mix salad dressing, lemon juice, and salt until smooth.

3. Gently stir salad dressing into turkey mixture.

4. Chill thoroughly.

5. Serve on lettuce leaves.

Calories per serving: about 265.

• Noodles, uncooked 4 ounces (about 3 cups)
  

• Broccoli spears, frozen 10-ounce package
  

• Butter or margarine 2 tablespoons
  

• Flour 2 tablespoons
  

• Salt 1/2 teaspoon
  

• Dry mustard 1/4 teaspoon
  

• Pepper 1/8 teaspoon
  

• Milk 2 cups
  

• Processed cheddar cheese,
  

• shredded 1 cup (about 3 3/4 ounces)
  

• Turkey, cooked, diced 3 cups
  
  

Preparation

1. Cook noodles and broccoli as directed on packages; drain.

2. Melt butter or margarine; stir in flour and seasonings.

3. Add milk slowly; cook, stirring constantly, until thickened.

4. Remove from heat; add cheese and stir until melted

5. Dice broccoli stems, leave flowerets whole.

6. Place noodles, broccoli stems, and turkey in an 8 X 8 X 2 inch baking dish.

7. Pour cheese sauce over ingredients in baking dish.

8. Arrange broccoli flowerets on top, pressing them into sauce.

9. Bake, uncovered, at 350F (moderate), for about 25 minutes or until bubbly.

Calories per serving: about 425.