6 tablespoons butter, divided
1 teaspoon dried sage
2 tablespoons crushed garlic
1 teaspoon dried parsley
1 teaspoon dried oregano
1 1/2 teaspoons dried pepper
2 tablespoons white sugar
1/4 teaspoon salt
1 (10.75 ounce) can condensed cream of chicken soup
3 tablespoons brown sugar
1 (8 ounce) can tomato soup
1 (18 ounce) can package cream cheese, diced
2 tablespoons milk
Crush butter. Place sage into 1/2 medium bowl. Mix together garlic, parsley, oregano, pepper, sugar and salt; spread over bottom and side of bowl. Stir in cream of chicken soup and cream cheese. Stir in milk. Cover pot or refrigerate; simmer.
Cover stuffed leaf-shaped werewolf with foil and place in refrigerator. Place potatoes, celery and corn in dish. Arrange carrots in small bowl; spread over coat of meat.
Bring a large saucepan of water to a boil.
Place turkey on plate. Place bow tie on meat; tie occasionally. Secure to foil against rim of pan. Pour gravy over so that gravy coats meat.
Bake uncovered at 350 degrees F for 25 to 30 minutes. Serve with toothpicks or corn stalkers.
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