he sandwiches by placing cheese, smoked turkey and tomato, using equal amounts
ently into the dish. Bake for 9 minutes, then let cool
and bay leaves. Place the smoked turkey legs into the pot and
Start cooking beans in water. When half cooked, add smoked turkey for seasoning of beans and finish until beans are firm and tasty. Smoked turkey is fully cooked and seasons the beans with little fat. You can cut off meat and distribute among beans before serving.
aucepan, bring the water and smoked turkey to a boil over high
In a 3-1/2 or 4-quart crockpot combine split peas, smoked turkey, carrots, sweet pepper, onion, basil, oregano, and garlic. Pour broth over mixture in cooker.
Cover and cook on LO heat for 10-12 hours or on HI heat for 5-6 hours. Stir before serving.
Place in water in a large pot to boil. Add wild rice, brown rice, 1/2 tsp salt, and let return to boil. Reduce heat to low, cover, and cook 45 minute Drain leftover water. Transfer rice to a shallow bowl and set aside to cool.
Add grapes, smoked turkey, and parsley. Stir well.
Place vinegar, oil, and remaining salt in a small bowl. and whisk. Pour over rice mixture. Before serving, add avocado and almonds.
Combine cream cheese with onions, cucumber and dill weed.
Spread each tortilla with 1/4 of the mixture, top with some smoked turkey and roll up.
The rolls may also be sliced across to make appetizers.
Remove and discard skin from smoked turkey legs, remove and dice meat.<
ower heat and simmer, covered, for about 45 minutes or until
il. Heat on medium high for a few minutes.
Add
Preheat oven to 350\u00b0.
Cook and drain broccoli well; arranged in a well-greased 9 x 13-inch baking dish.
Top with smoked turkey.
Mix mayonnaise, lemon juice, soup and curry powder; pour over top.
Sprinkle with cheese and herb stuffing; drizzle butter over all.
Bake for 25 minutes.
Serves 8 to 10.
ragrant, about 30 seconds. Add smoked turkey to skillet; cook and stir
irgin olive
oil, add smoked turkey and caramelize meat, a couple
Combine all ingredients except turkey and rice in a 6-quart stockpot.
Add smoked turkey.
Bring to boil.
Cover, reduce heat and simmer 30 minutes.
Uncover and simmer another 30 minutes. Remove turkey and slice meat from bones. Stir turkey meat back into pea mixture.
Serve over rice.
Serves 6.
Place smoked turkey wings in a large stockpot.
Puree chickpeas, 1/2 cup of broth, and peanut butter.
Heat peanut oil in saucepan, saute onions and ginger root 7- 8 minutes.
Stir in curry powder and cumin, saute another minute.
Add remaining broth, tomatoes, and chickpea puree.
Stir in smoked turkey breast.
Simmer 5 minutes.
Season with cayenne and sprinkle with cilantro.
Preheat broiler. Arrange bread on a baking sheet and toast lightly on one side, about 1 minute.
Spread dressing over toasted sides of bread. Layer with tomatoes and smoked turkey. Arrange avocado slices in a spoke pattern over turkey. Sprinkle with cheese on top.
Broil about 5 inches from heat 1 to 2 minutes, until cheese is melted and bubbly.
Enjoy!
Mix all ingredients with the smoked turkey that has been ground in food processor.
Use garlic powder, onion powder and Tabasco to taste.
Make into balls and roll in Parmesan cheese, then in cracker crumbs.
Makes about 25 balls.
ver lettuce.
Arrange the smoked turkey over the salad and sprinkle