Star Attraction:Turkey

The turkey is November's star attraction.  Besides roasting, browning or brining the big bird there are a variety of ways to use turkey meat. Chicken can also be substituted in any of the following recipes.
  

Turkey and Stuffing Bake 

Cook’s notes: Advance preparation makes this recipe easier. The day before assembling the hot dish prepare the turkey or chicken, cook both wild and white rice and sauté vegetables. Refrigerate and this recipe serves 8. 

Ingredients: 

• 1 large red or green pepper chopped 

• 3/4 cup onion chopped 

• 1-1/2 cups cooked wild rice 

• 1-1/2 cups cooked white rice 

• 1- 8-oz. package herb-seasoned stuffing mix or Stove Top turkey stuffing mix 

• 2 cups chicken broth (use one that is fat free and low sodium) 

• 4 cups diced turkey 

• 3 eggs slightly beaten 

• 1/2 can of condensed cream of chicken soup 

• 1 cup almonds 

• 1 small box of white mushrooms 

Directions:

• In fry pan sauté mushrooms, onion and pepper in 2 TB. butter-set aside 

• Cook wild rice and in last 20 minutes of cooking add in white rice-drain and set aside 

• Dice cooked turkey or chicken 

• Beat eggs slightly and add ½ can soup mix and sautéed vegetables 

• Cook stuffing mix according to package except substitute chicken broth for water 

• In a large bowl mix: both wild and white rice, diced turkey, sautéed vegetables, almonds and soup mixture 

• Pour into a greased 4 qt. size pan cover with foil and bake 40 minutes @ 350 

Turkey Tetrazzini 

Use 13 x 9 pan serves 12 
Ingredients: 

• 4 cups cooked wild rice 
• 5 cups cooked turkey (chopped) 
• 2-½ cups celery 
• 1 large package of white mushrooms 
• 1 TB. lemon juice 
• 1 TB. butter 
• 1 (16 oz.) jar of Alfredo sauce 
• 1- ¼ cup 2% milk 
• 1/8 tsp. nutmeg 
• 2 cups shredded Swiss cheese 
• 1-1/2 cup Parmesan cheese 
• 2 TB parsley flakes 
• 12 oz. spaghetti noodles cooked and drained 
• ½ can Golden Mushroom soup 
• 2 cups crushed (use blender or food processor) garlic-onion seasoned croutons or Caesar croutons note; I used one package 
• ¼ tsp. paprika 

Directions: 

• Sauté chopped mushrooms and celery in butter-set aside
• In a bowl whisk soup, milk, nutmeg, parsley flakes,1 TB lemon juice and Alfredo sauce 
• Stir in chopped turkey, rice, shredded cheese, half of Parmesan cheese 
• Cook noodles and drain 
• Add noodles to creamed mixture and pour into a lightly greased 13 x 9 pan 
• Blend rest of Parmesan cheese, crushed croutons, paprika in food processor and sprinkle evenly over casserole 
• Bake covered at 375 for 30 minutes 
• Uncover and bake 10 minutes longer until golden brown and bubbly 
• Let set a few minutes before serving 

Turkey Salad Appetizer

Cook's notes: This very yummy and tasty salad does double duty during the holiday season. It can be an appetizer spread on a cracker or a sandwich spread.

The taste goes up a notch if use smoked turkey. The spread is enough for 4 sandwiches or a dozen appetizers. Greek yogurt is healthy substitute for mayonnaise.  Honey mustard can be substituted for Dijon and then omit the 1 tsp. sugar. 
recipe adapted from allrecipes.com

Ingredients:

• 3/4 lb. turkey or smoked turkey
• 2 celery stalks chopped
• 3 TB. green onion or red onion
• 1/2 large red bell pepper, finely chopped
• 4 TB. mayo or Miracle Whip
• 1 TB. Dijon mustard
• 1 TB. cider vinegar
• 1 tsp. sugar
• 1 tsp. parsley flakes
• 1/2 tsp. salt or use Mrs. Dash product
• optional adding iin dried cranberries

Directions:

• In a food processor using pulse setting, chop turkey, celery, onion
• In a bowl add mayo, mustard, vinegar, sugar, salt, parsley mix well
• Blend turkey mixture  into mayo mixture
• Refrigerate 8 hours for flavors to meld

Serving suggestions:

buttery round crackers, rye party slices, cranberry-walnut bread