My mother always cooked her turkey, removed most of the stock and mixed it with dressing, pour the dressing around the bird and finish cooking them together. The turkey was done and not overcooked. Does anyone know how to do this?
Transform day-after-Thanksgiving turkey, cranberry sauce, and sweet potatoes into this fabulous sweet-meats-savory brunch entree. No one is going to complain about eating leftovers when they look/taste this good.