Hot Turkey Bunwiches

Great for the Thanksgiving leftovers.      -Saidi Marshall

Ingredients: 1 1/2 cups chopped cooked turkey 2 hard-cooked eggs, chopped 1/3 cup chopped onion 1/2 cup chopped celery 1/2 cup cubed sharp cheddar cheese 1/2 cup mayonnaise 1/8 teaspoon salt 1/8 teaspoon pepper 4 teaspoons butter, softened 4 sandwich buns, split Directions: In a large bowl, combine the first eight ingredients. Spread butter over cut sides of each bun. Spread about 2/3 cup turkey salad over each bun bottom; replace tops. Wrap individually in foil. Place on a baking sheet. Bake at 375 „a for 15-20 minutes or until cheese is melted. Number Of Servings:Yield: 4 servings Preparation Time:Prep/total time: 30 min.

Spinach Turkey Wraps

Lisa Stephenson

Cream Cheese Mixture: 1 8oz softened cream cheese 1/2 c mayo 1/2 cup sour cream 1 envelope Ranch dip mix Wrap Ingredients: Wraps/tortillas Lunch meat Bacon Spinach or Lettuce Salsa Cream Cheese mixture Directions: Cream Cheese Mixture: Beat all ingredients with hand mixer, until well mixed. Chill for  at least 2 hours (overnight works too) Wraps: Spread cream cheese mixture evenly on one side of wrap. Sprinkle bacon down the center; Lay lunch meat horizontally  in one line across the wrap, slightly off center but almost in  the middle; Spread spinach on top of meat; Spread salsa on  top of spinach; Roll and Cut wrap in and then cover with  plastic wrap; chill.

Roasted Turkey (brine, roasting herbs, gravy)

This recipe was in our local paper this year, and I'm going to try it!
Jill Dorrough

Brine Recipe  • 1 cup kosher salt  • 1/2 cup light brown sugar • 1/2 gallon vegetable stock • 1 Tbs. black peppercorns • 1 sprig fresh rosemary • 4 fresh sage leaves • 1 1/2 gallons iced water  NOTE: Brining is not necessary; however, it will give you a more tender bird while adding flavor. Roasting ingredients: • 12- to 14-pound turkey  • 3 cored apples, (Michele favors Jona gold and gala) • 3 sprigs fresh rosemary • 3 sprigs fresh thyme • 3 small stems fresh sage  • 3 garlic cloves, smashed • 3 celery ribs, sliced lengthwise • 1 onion sliced thick • 2 quarts chicken stock • 1-1/4 cup butter • salt and pepper Turkey Gravy • 4 cups turkey drippings/chicken broth. (If there is not enough turkey drippings, make up the difference with chicken broth.)  • 4 Tbs. butter  • 4 Tbs. flour  • 2 clove garlic, smashed • 1 sprig rosemary • 1 sprig thyme • 4 sage leaves • 1/ 2 medium onion, quartered • salt and pepper to taste Directions: Roasted Turkey: Fill container with ice then add water, bringing level to 1-1/2 gallon. Thaw and clean turkey, removing neck and gizzards.  Combine all brine ingredients, except ice water and bring to a boil. Stir to dissolve then remove from heat, cool and refrigerate until chilled. Add brine and iced water in a clean 5-gallon bucket. Place breast side down in brine, cover and refrigerate or place in a cold area, for example garage, outside, basement, etc. for six hours or longer. Turn turkey over once, half way through brining.  Roasting ingredients and instructions: Do not stuff turkey with breadcrumbs – the stuffing will absorb all the moisture, which makes for a dry bird and takes longer to cook. Bake stuffing in a casserole dish using chicken broth instead of water. Preheat oven to 500 degrees. Remove turkey from brine, rinse inside and out thoroughly with cold water, pat dry with paper towel. If skipping brining method, just rinse and pat dry the turkey. Fill cored apples with 1 sprig each of rosemary, thyme and sage. Place two herbed apples, two garlic cloves and 1/2 cup of butter in cavity; place one herbed apple, one garlic clove and 1/4 cup of butter in neck. Melt 1/2 cup of butter, coat whole bird, then salt and pepper generously. Loosely tie drumsticks together with kitchen string. Layer sliced onion and celery in bottom of roasting pan (the vegetables will raise your turkey and add flavor to the broth). Place turkey, breast side down, in roasting pan on top of vegetables. (Cooking the turkey, breast side down, will produce extremely moist white meat, due to all of the juices flowing down into the breast while cooking). Add chicken stock. Roast turkey uncovered on lowest rack of the oven at 450 degrees for 15 minutes. Reduce cooking temperature to 350 degrees, cover entire pan with foil (spray inside top of foil with pan coating to prevent sticking) and cut 6 1/2- inch slits on top. Continue cooking turkey approximately 2 hours until meat thermometer registers 150 degrees. (insert thermometer into the largest section of thigh, avoiding the bone). When turkey reaches 150 degrees, remove foil (save foil for cooling period), flip turkey to breast side up (this will brown the outside of the breast) and continue cooking until internal temperature reaches 165 degrees (approximately 15 to 30 minutes) Remove from oven, tent with foil for half an hour, then carve. (The internal temperature will rise to 175 degrees, giving you a perfect turkey.) Turkey Gravy Remove turkey from pan. Skim or drain fat from turkey drippings. Add fresh herbs and vegetables to drippings. Deglaze roasting pan (see directions below). In a saucepan melt butter and add flour to make a roux. Drain stock through a colander removing vegetables and herbs. Pour the liquid into roux, bring to a boil and simmer stirring frequently until thickened. For extra or thicker gravy add additional roux (1 Tbs. butter and 1 Tbs. flour per cup of liquid)  If you wish to save time and make your gravy the day before, follow the recipe using turkey or chicken broth, omitting turkey drippings and deglazing. Reheat on stove top at medium heat for 30 minutes before serving. If gravy is too thick, dilute with turkey drippings or water. • Deglazing – There will be little pieces of caramelized droppings from the meat in the bottom of the pan. These droppings are packed with flavor and only need liquid to release their flavors. Place the roasting pan over 2 burners add liquid, cook over medium high heat, scraping the bottom of the pan with a whisk or wooden spoon stirring vigorously. Boil only a few seconds to release the particles from the bottom of the pan. Add this liquid to your gravy.

Tex Mex Turkey Tacos

Kamy Cannon

1 lb lean ground turkey 2 medium green peppers, chopped 1 medium red pepper, chopped 1 medium onion, chopped 2 medium carrots, halved lengthwise and sliced 2 garlic cloves, minced 1 T olive oil or canola oil 2 cans (15oz) black beans, rinsed and drained 1 jar (16oz) salsa 2 T chili powder 1 T ground cumin 24 taco shells, warmed 3 cups shredded lettace 1 1/2 cups diced tomato 1/2 cup minced fresh cilantro or parsley Directions: In a large nonstick skillet coated with nonstick cooking spray, cook turkey over medium heat until no longer pink; remove and set aside. In the same skillet, saute the peppers, onion, carrots and garlic in oil for 8-10 minutes or until tender. Add the turkey, beans, salsa, chili powder and cumin; bring to a boil Reduce heat; simmer, uncovered for 10-15 minutes or until thickened. Fill each taco shell with 1/3 cup turkey mixture. Serve with lettace, tomato and cilantro. Number Of Servings:12

Turkey Tetrazzini

Great dinner, also freezes well! Sarajane Luper

Makes 8 servings Lion House Cookbook 8 ounces spaghetti, broken in pieces 5 tablespoons butter or margarine 6 tablespoons flour 3 cups chicken broth or turkey broth 1 cup light cream 1 teaspoon salt Black pepper 1 cup frech or canned mushrooms, including liquid 5 tablespoons minced green bell peppers 3 cups cooked turkeys or chicken, cubed. 1/2 cup grated parmesan cheese 1/2 cup shredded cheddar cheese Directions: Cook spaghetti in boiling salted water until just tender (do not overcook, in fact undercook if you are going to freeze it). Melt butter, blend in flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add salt and pepper, cooked spaghetti, mushrooms, green peppers and cooked turkey. Turn into individual baking dishes or into 2 to 3 quart flat casserole. Sprinkle with cheeses. Bake at 350 degrees for about 30 minutes or until bubbly and lightly browned. (you can prepare this and freeze it prior to baking) Another option is to add red peppers and sauted onions. Number Of Servings:8-10

Thai Turkey & Noodles

This is spicy! Rebecca Child

1 package (about 1 1/2 pounds) turkey tenderloins, cut into 3/4 inch pieces 1 red bell pepper, cut into short thin strips 1 1/4 cup reduced-sodium chicken broth, divided 1/4 cup reduced-sodium soy sauce 3 cloves garlic, minced 3/4 teaspoon crushed red pepper flakes 1/4 teaspoon salt 2 tablespoons cornstarch 3 green onions, cut into 1/2-inch pieces 1/3 cup creamy or chunky peanut butter (not natural style) 12 ounces hot cooked vermicelli pasta 3/4 cup peanuts or cashews, chopped 3/4 cup cilantro, chopped Directions: 1. Place turkey, bell pepper, 1 cup broth, soy sauce, garlic, red pepper flakes and salt in slow cooker. Cover and cook on LOW 3 hours. 2. Mix cornstarch with remaining 1/4 cup broth in small bowl until smooth. Turn slow cooker to HIGH. Stir in green onions, peanut butter and cornstarch mixture. Cover and cook 30 minutes or until sauce is thickened and turkey is no longer pink in centers. Stir well. Serve over vermicelli. Sprinkle with peanuts and cilantro. Cook's note: If you don't have vermicelli on hand, we've used (and my book even recommended) substituting ramen noodles. DIscard the flavor packet from the ramen soup mix and drop the noodles into boiling water. Cook the noodles 2 to 3 minutes or until just tender. Drain and serve hot. I've also varied this recipe by cooking it stove top rather than crock pot. What I probably did was cook it about 20 minutes in step 1 (or until turkey is cooked) and about 5-10 minutes on step 2 . Number Of Servings:Makes 6 servings.