Turkey Stuffing Casserole

I combined two recipes (Stove Top and All Recipes) and made a yummy casserole of Thanksgiving leftovers. I will make this again using chicken.

2 packages Stove Top stuffing -- mix with 2 cups chicken broth
1 1/2 cup cooked, chopped turkey (or chicken)
1 can cream of chicken soup + 1/2 can water
1 can cream of mushroom soup + 1/2 can water
1 bag frozen broccoli, thawed and drained (may want to chop smaller)
1 cup shredded cheese
1/4 cup butter (melted)

Preheat over to 425 F
Grease 9x13 pan

Put half of the stuffing (already mixed with broth) in the bottom of the pan.
Spread half of the chopped turkey and half of the broccoli over the stuffing.
Pour cream of chicken (already mixed with extra water) over the turkey and broccoli.
Top with cheese.
Spread the rest of the turkey and broccoli over the cheese.
Pour cream of mushroom (already mixed with water) over the turkey and broccoli.
Top with the rest of the stuffing (already mixed with broth).
Drizzle melted butter of the top of the stuffing.

Bake in oven for 30-45 minutes.

Sweet Potato Casserole

CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/4 cup butter (melted)

SWEET POTATO MIXTURE
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/2 cup butter, melted

DIRECTIONS
1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
2. Preheat oven to 350 degrees.
3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
4. Pour mixture into buttered baking dish.
5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

This recipe is from Kim Smith, my friend Cathryn's sister. I made it for Thanksgiving and we loved it. 

Pioneer Woman Creamy Mashed Potatoes

Ingredients
5 pounds Potatoes
3/4 cups Butter
1 package (8 Oz.) Cream Cheese, Softened
1/2 cup (to 3/4 Cups) Half-and-Half
1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
1/2 teaspoon (to 1 Teaspoon) Black Pepper

Preparation Instructions
Peel and cut potatoes into pieces that are about the same size. Boil for 30-35 minutes.
Drain potatoes, place them back in the pot and mash the potatoes over low heat.
Turn off the stove, add the butter, cream cheese and half-and-half... mash!
Add seasoning salt and black pepper, stir well.

I stopped here and the mashed potatoes were ready to serve.

Place the potatoes in a baking dish. Put some butter on top and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Here is the link to more detailed instructions and pictures.

Grandma Abbott's Rolls

I watched Grandma make the rolls and wrote in notes that are essential for making them turn out like hers!

1 cup scalded milk
½ cup margarine
½ cup sugar (Add some flour before the eggs and stir while letting the milk cool so you don’t cook the eggs!)
2 eggs
3 cups flour OR until dough looks like whipped cream (don’t add flour all at once… when we doubled it, we added 7 ½ cups)
1 Tbsp yeast dissolved in ¼ cup warm water (after yeast, add more flour)
3/4 tsp salt

Beat together until it looks like whipped cream (may need more flour)
 It doesn’t matter how long you beat. It should still be sticky – DON’T ADD TOO MUCH FLOUR! **Key to perfect rolls.
Let raise until double. Punch down, let raise again.
Divide into 2 balls while in flour so it isn’t so sticky
Roll out in a circle a little less than a knuckle thick —brush with margarine
Cut into 12 triangles
Roll each triangle, brush with margarine
Let raise about one hour

Bake 350 F for 10-15 minutes                         Makes 24 rolls