Preheat oven to 350\u00b0F
Lightly grease extra-large muffin or popover pan.
In large bowl, mix eggs and cream.
Add stuffing mix, SPAM(R) Oven Roasted Turkey and cranberries; stir to evenly mix.
Let stand 5 minutes.
Fill cups 2/3 full.
Bake 25 to 30 minutes or until set in center.
Let stand 5 minutes before removing from pan.
Using a vegetable peeler or mandolin, peel the cucumber into thin sliced strips.
Slice Dietz & Watson Originals Turkey breast into thin sliced strips.
Slice Dietz & Watson Originals Cheddar Cheese into 1/2 inch sliced strips.
Layer one slice of D&W Turkey, folded in half, and two D&W Cheese pieces onto cucumber slices.
Roll cucumber and place toothpick in the middle to hold the roll together.
Serve with Ranch Veggie Dip for dipping.
Spread the mayo lightly across the spinach tortilla.
Layer the slices of Dietz & Watson Originals Oven Roasted Turkey, Dietz & Watson Colby Jack Cheese, and avocado on the tortilla, then add the cup of vinegar pickled red cabbage and spring mix.
Wrap up the tortilla and cut it in half.
In crockpot, cook oven-roasted turkey wings until meat is tender,
large mixing bowl combine turkey, spinach, the shredded cheese, and
n upper third of oven and preheat over to 400
In small bowl, combine Originals Oven Roasted Chicken Breast, Greek yogurt, red onion, celery and lemon juice.
Divide chicken mixture, spring mix, cranberries, apples and pecans in half.
To assemble, begin by placing chicken and dressing mixture into the bottom of 2 jars.
Next add lettuce then finish by topping with cranberries and pecans and tighten lids.
Once ready to eat, empty jar into a bowl, mix and enjoy!
pasta spoon.
*If oven-roasted tomato is not available at
ay out one slice of turkey, place about 1/4 cup
without added drippings).
Preheat oven to 425\u00b0F.
In
Wash the turkey and pat it dry.
he bottom roll layer: deli roasted turkey, slices of tomato, thinly sliced
Spread tortillas with reduced-fat cream cheese.
Top with remaining ingredients; roll up.
KITCHEN TIPS:
SUBSTITUTE: Substitute deli fresh shaved ham for the turkey breast.
MAKE AHEAD: Wrap roll-ups individually in plastic wrap. Refrigerate until ready to serve, up to 24 hours.
SERVING SUGGESTION: Pair this recipe with fresh fruit and fat-free milk for a great take-to-work lunch.
Spread 1 slice of bread with dressing.
Top with turkey, stuffing, and cranberry sauce.
Cover with remaining bread slice.
hake flour in Reynolds(R) Oven Bag; place in large roasting
Spread desired amount of Tofutti on each slice of sourdough bread.
Place turkey slices on one slice of bread.
Spread desired amount of jellied cranberry sauce over the turkey.
Layer on top a few slices of red onion and dill pickle slices, and place the other slice of bread on top.
Cut sandwich in half, if desired.
(You can use regular, fat-free, or low-fat cream cheese instead of the Tofutti if you don't need to worry about dairy.).
Melt butter in large skillet on medium heat. Add mushrooms and cook 5 minutes or until tender, stirring frequently.
Empty gravy mix into small bowl. Gradually add water, stirring with wire whisk until well blended.
Add to mushrooms. Bring to boil, stirring frequently. Cook 2 minutes or until thickened, stirring constantly.
Add turkey and toss to coat. Cook 3 minutes or until heated through, stirring occasionally.
You can top it with your choice of cheese if you want and spoon into buns just before serving.
Enjoy.
Preheat oven to 350 degrees F (
Place bones from roasted turkey in a large Dutch oven.
Cover bones with cold water and cook 1/2 to 1 hour.
Remove bones and put the meat back into the Dutch oven.
Add the vegetables and seasonings.
Cook 30 more minutes or until vegetables are just tender.
Add noodles and cook until done.
Rinse turkey (with giblets and neck removed)