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.
lace turkey wings, onions, celery and carrots.
Roast for 1 hour
til ready to use.
For the turkey: Discard any pieces of
ze of your turkey. Smaller the better for me.
Turkey -- Make sure
>turkey and reserve for the gravy. Rinse the turkey
en to 350\u00b0F.
For the stuffing, melt the
om turkey, reserving neck. Rinse turkey with
large mixing bowl combine turkey, spinach, the shredded cheese, and
he bottom roll layer: deli roasted turkey, slices of tomato, thinly sliced
Preheat oven to 325\u00b0.
Brush the turkey with melted butter and sprinkle with salt and pepper.
Place skin side up on a rack on a shallow roasting pan, 20 minutes of roasting time per pound. Roast, uncovered, basting occasionally, with the rest of butter mixed with wine.
Let stand the roasted turkey for a few minutes before carving.
Cut into thin slices.
It can be served warm with a Bearnaise sauce or cold with a sauce made up of half sour cream and half mayonnaise and parsley.
b>for 15 minutes at 425 degrees.
Meanwhile, rub oil on turkey
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 mayonnaise on both slices of bread.
Place turkey slices on one piece of bread.
Top with potatoes and-or stuffing, cranberry sauce, and brown gravy.
Close sandwich; slice in half and eat.
*Barbecue Turkey Sandwich-top turkey with barbecue sauce and cooked bacon strips; melt cheddar cheese on top.
*The Pilgrim-pile roasted turkey, stuffing, cranberry sauce, gravy, and Munster cheese on white bread.
*Turkey Melt-arrange turkey on toast, top with Swiss or cheddar cheese, and broil until cheese melts.
Prepare and cook the turkey as for roasted turkey up to the last hour of baking time.
Mix the other ingredients together to make a barbecue sauce.
During the last hour of roasting, baste the turkey frequently with the sauce, omitting the use of foil. Serves about 12 to 15.
Mix broth, lemon juice, basil, thyme, and pepper. Roast turkey according to pkg. directions, basting with broth mixture. Discard any remaining broth mixture.
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.
Mix all ingredients (except turkey breast) to make a paste.
Now for the messy part- rub the paste between the skin and the flesh for the turkey breast, everywhere possible.
Use all the paste.
Roast per mfg.
instructions, usually about 2 hrs.
Mix all ingredients, and let rest for at least 15 minutes.
Serve on fresh bread, lettuce leaves, or in scooped out tomatoes.
Mix turkey, cream cheese and chutney and place on bread top with lettuce or sprouts.
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.