We can’t embrace the holidays without thinking TURKEY! TURKEY! TURKEY! It would be remiss of us to leave out some of our absolutely favorite turkey recipes. So, enjoy! These are also great recipes for after AFTER-THANKSGIVING, so keep in your files.

ROAST TURKEY BREAST DINNER
4 to 5 pounds turkey breast
12 new potatoes, quartered
2 teaspoons olive oil
1 teaspoon rosemary, crushed
1/4 teaspoon salt

Preheat oven to 325 degrees F. Place turkey breast in a roasting pan. Bake approximately 1 hour 45 minutes, until juices run clear and meat is no longer pink. Place quartered potatoes on baking sheet sprayed with nonstick cooking spray. Drizzle evenly with olive oil, then sprinkle with rosemary and salt. Place in oven 30 min. before turkey is finished. Serve with vegetables or salad. (See below for ways to use the leftovers. Source: unknown)

Turkey Tetrazzini: Place cooked spaghetti in a baking dish. Combine a can of low-fat cream of mushroom soup with milk, dry sherry, mushrooms and chopped turkey. Spread sauce over noodles, sprinkle with Parmesan cheese, and bake.

Turkey tacos: Stuff taco shells with shredded turkey and top with shredded reduced-fat cheese, chopped tomato, chopped avocado and shredded lettuce.

Turkey potpie: Combine chopped turkey with a can of low-fat cream of mushroom soup, add frozen mixed vegetables and herbs, and mix thoroughly. Cover with one sheet phyllo dough, spray with nonstick spray, and bake.

IN-A-HURRY DINNER (Multiply amount by # of people being served.)
Wash and slice thinly:
1 potato     1 onion     1 carrot     1/4 green pepper
Small handful of fresh or frozen green beans.

Add: several chunks of cheese (or 1/2 cup shredded cheese), salt and pepper to taste, and 1/2 cup cooked, cut-up turkey. Wrap the above mixture in 2 cabbage leaves. Wrap all ingredients in aluminum foil. Place on cookie sheet and bake for 30-35 minutes in a 375° oven.

SLOW-COOKER TURKEY & DRESSING
8-oz. pkg. stuffing mix
½ c. hot water
2 Tbsp. butter
1 onion, chopped
1/2 c. celery, chopped
1/4 c. sweetened, dried cranberries
3-lb. Boneless turkey breast
1/4 tsp. dried basil
1/2 tsp. each salt & pepper

Coat a 4-quart slow cooker with non-stick vegetable spray; spoon in stuffing mix. Add water, butter, onion, celery and cranberries; mix well. Sprinkle turkey breast with basil, salt and pepper; place on top of stuffing mixture. Heat on low setting for 6 to 7 hours; remove turkey, slice and set aside. Gently stir the stuffing mixture; allow to sit for 5 minutes. Transfer stuffing to a platter; top with sliced turkey.  Makes 4 to 6 servings.

TURKEY QUICHE
2-1/2 to 3 cups leftover stuffing or 1 pkg. stuffing mix
1 c. chopped cooked turkey
1 c. shredded Swiss cheese
4 beaten eggs
1 (5-1/2 oz.) can evaporated milk

If using stuffing mix, prepare according to pkg. directions.  Press leftover or prepared stuffing into 9” pie plate or quiche dish forming a crust.  Bake in 400° oven for 10 min.  Meanwhile, combine meat and cheese.  In another bowl beat together eggs, milk and 1/8 tsp. pepper.  Sprinkle meat-cheese mixture into hot crust; top with egg-milk mixture.  Lower oven temp. to 350°. Bake quiche 30 to 35 min or until center is set.  Let stand 10 min. before serving.  Makes 6 servings.

GOLDEN CHEDDAR TURKEY BAKE
Combine and mix lightly:
3 cups cooked turkey (or chicken)
1 1/2 cups celery slices
1 cup (4 oz.) cubed cheddar cheese
3/4 cup salad dressing
1/4 cup toasted slivered almonds
1/4 cup chopped onion
1 Tbsp. lemon juice
1 tsp. salt

Spoon mixture into 10” x 6” baking dish. Toss: ½ cup corn flake crumbs with 2 Tbsp. melted margarine and sprinkle over the casserole. Bake at 325° for 35 minutes. Top with tomato slices (1 medium tomato) and additional cheese.

BROCCOLI TURKEY CASSEROLE
2 packages frozen broccoli (10 oz. each) OR 1 1/2 lbs. fresh broccoli
1/2 tsp. curry powder
1 cup mayonnaise or salad dressing
1 cup sliced almonds (optional)
1 tsp. lemon juice
2 cans Cream of Chicken Mushroom soup
2 cups crushed corn flakes (or crackers)
Optional: top with shredded cheese
6 turkey slices, cooked and cubed OR 4 boneless / skinless chicken breast, cooked and cubed – WHITE MEAT tastes best

Place drained, cooked broccoli in bottom of lightly greased casserole dish. Place turkey (or chicken) on top of broccoli. Mix all other ingredients except the corn flakes and pour over turkey and broccoli. Sprinkle crushed corn flakes (or crackers / cheese) over top. Bake at 350°, uncovered, until light brown and crusty (approximately 30-40 minutes). This recipe freezes well and can be re-heated.

THANKSGIVING CASSEROLE
2 cups light sour cream
1 cup turkey gravy (look for low-fat and/or low sodium)
2 ribs celery, chopped (medium-size chunks)
salt and pepper to taste
1 (4 oz.) jar chopped pimentos
1 (16 oz.) pkg. medium egg noodles, cooked
2 cups turkey, cooked and cubed
1 cup sliced mushrooms (optional)

Heat sour cream, gravy, celery, salt, pepper, and pimentos in a large saucepan on medium heat, stirring occasionally. When thoroughly heated (not boiling), stir in noodles, turkey and mushrooms. Pour mixture into a greased 2-quart casserole dish. Bake covered at 350° for 35-45 minutes. Serves 6.

QUICK CASSEROLE FOR LEFT-OVERS
Read through recipe first before assembling ingredients.

Preheat oven to 350° and combine:
1 Tbsp. margarine
1 Tbsp. green onion
salt and pepper to taste
dash of Worcestershire sauce
1 cup grated cheese

Cook over low heat in a small saucepan until cheese melts. Set aside. Put 1/2 cup rice (cooked) into buttered Pyrex dish (8”x8”). Cover with layer of 3/4 cup diced cooked turkey; then 1/2 cup cooked mixed vegetable. Repeat: 3/4 cup meat, 1/2 cup vegetable and rest of rice. Pour cheese mixture over all. Top with 1 cup crushed potato chips or crackers. Bake 30 minutes in 350° oven.

TURKEY ENCHILADAS
Makes 12 servings.

2 (10 3/4 oz.) cans Cream of Chicken soup, divided
1/4 tsp. of each: salt, pepper, cumin, garlic powder
1 Tbsp. dried, minced onion
3 lbs. turkey, cooked and chopped
oil for deep frying
12 (10”) flour tortillas
3 lb. pkg. pasteurized process cheese spread

Combine one can soup, spices, and onion in a saucepan; bring to a boil. Reduce heat and simmer. Add turkey and simmer for 10 minutes. Remove from heat; set aside. Pour oil in a 12” skillet; fry each tortilla until golden, 3 to 4 seconds. Place about 2 Tbsp. of turkey mixture down the center of each tortilla; roll up. Place tortillas in an ungreased 13”x9” baking pan; set aside. Melt cheese with remaining can of soup; bring to a boil. Pour over tortillas; garnish with chili peppers, if desired. Bake at 350° for 20-25 minutes.

TURKEY AND HOMEMADE DUMPLINGS
2 cups turkey or chicken broth (or 3 bouillon cubes with 2 cups water)
1/4 cup flour
1 tsp. Worcestershire sauce
1/2 tsp. celery salt
salt and pepper to taste
2 cups diced, cooked turkey
1 cup diced, cooked potatoes
1 to 1 1/2 cups cooked peas and carrots

For Dumplings:
1 egg
milk
3/4 tsp. celery salt
1 1/2 cup buttermilk baking mix, spooned into mixture
Worcestershire sauce
Paprika

Combine turkey broth, flour, 1 tsp. Worcestershire sauce, 1/2 teaspoon celery salt, salt and pepper in microwave-safe 4 cup measure. Microwave on high 6-7 minutes or until bubbly and thick, stirring twice during last half of cooking. Place in microwave-safe 2 quart casserole along with turkey and vegetables. Microwave on high, covered, 5 minutes or until hot, stirring once during cooking.

Prepare dumplings: break egg into glass measure. Add milk to 1/3 cup line. Stir in 3/4 tsp. celery salt. Combine with biscuit mix, mixing with fork until well combined. Drop by small spoonfuls around edges of hot turkey mixture, leaving center open. Sprinkle dumplings with Worcestershire sauce and paprika. Microwave on HIGH 4-5 minutes or until top looks dry and dumplings look done when gently pulled apart with fork. Serves 4-6

AWESOME TURKEY SANDWICH
Sauté some chopped onions in a little butter. Stir in cooked, shredded or cubed turkey and your favorite barbecue sauce. Heat thoroughly. Add some pepper and spoon over half an onion roll. Top with slice of cheese and microwave on HIGH for 30 seconds. VARIATION: using a whole onion roll (or other favorite hamburger-type bun) spoon mixture into middle without the cheese.