Brush one side of each bread slice with oil.
Place on a work surface, oiled side down, spread with mustard.
On bottom halves, evenly layer with turkey and cheese, alternating layers of each.
Cover with top halves and press gently to pack.
Place sandwiches in preheated panini grill; close the top plate and cook until golden brown, 3-4 minutes.
Serve immediately.
Measure fat into pan and heat over medium heat.
Add chopped onion and brown slightly.
Add chicken broth to boiling.
Add uncooked rice; stir and reduce heat to low.
Cover pan tightly and cook over low heat 20 minutes.
Add chicken or turkey and cheese. Cook over very low heat until cheese melts and chicken heats.
Add salt and pepper to taste.
Serve hot.
Makes 6 servings, about 3/4 cup each.
1. Heat a nonstick skillet over medium heat and spray with nonstick spray.
2. Pleace sliced turkey on a paper towel and cook in the microwave on high for one minute (you can also cook it in the pan). When it is cooked, rip into bite sized pieces. Set aside.
3. Separate eggs from yolks, discard yolks. Beat with a fork and salt and pepper, add it to the pan.
4. When the eggs begin to set top with turkey and cheese, with the cheese melts. fold in half and serve.
b>cheese, mayo, and mustard in a small bowl.
Add turkey and cheese; mix well and
If using stuffing mix, prepare as directed.
Press stuffing into greased 9-inch pie plate or quiche pan, forming crust.
Bake at 400\u00b0 for 10 minutes.
Remove from oven.
In small bowl, combine turkey and Swiss cheese, set aside.
In separate bowl, beat eggs, milk and pepper.
Sprinkle turkey and cheese mixture over hot crust.
Pour egg mixture over turkey.
Lower oven temperature to 350\u00b0 and bake 30 to 35 minutes or until knife comes out clean.
Let stand 10 minutes.
Heat oven to 375.
Spray 13x9x2-inch (3-quart) baking dish with cooking spray.
In 12-inch skillet, mix soup and milk until well blended. Stir in thawed broccoli, turkey and cheese. Cook, stirring occasionally, until mixture is hot and bubbly. Pour into baking dish.
Separate dough into 10 biscuits; arrange on hot turkey mixture.
Bake uncovered 20 to 28 minutes or until biscuits are deep golden brown.
Spread the inside of each slice of bread with prepared mustard.
In a shallow dish combine the milk eggs, salt and pepper; whisk to combine thoroughly.
Make 6 sandwiches layering 1 slice ham, 1 slice turkey and 1 slice cheese (can use more more).
Lightly brush the outside of the sandwiches with melted butter.
Melt butter in a skillet over low heat.
Dip the sandwich/s in the milk/egg mixture, turning to coat each side.
Brown in the skillet.
If using stuffing mix, prepare according to instructions. Press stuffing into greased 9 inch pie plate or quiche pan, forming a crust. Bake at 400 degrees for 10 minutes. Remove from oven. In a small bowl, combine turkey and Swiss cheese; set aside. In a separate bowl, beat eggs, milk and pepper. Sprinkle turkey and cheese mixture over hot crust. Pour egg mixture over turkey. Lower oven temperature to 350 and bake quiche for 30 to 35 minutes or until knife inserted in center comes out clean. Let quiche stand 10 minutes before serving.
Preheat broiler.
Combine turkey, olives, mayonnaise and cheese in small bowl.
Place pineapple slices on muffin halves. Spoon turkey mixture over pineapple slices.
Arrange on broiler pan.
Broil about 4 inches from heat until hot and bubbly.
Great for leftover turkey.
Spread the bottom half of the bread with ranch dressing.
Layer with turkey and cheese.
Place on a broiler pan and broil until cheese is melted and bubbly.
Spread cranberry sauce on top half of bread, close up your sandwich and slice.
Heat oven to 350\u00b0.
Pat stuffing evenly into 9-inch pie plate to form crust, building up sides to form rim.
Sprinkle turkey and cheese evenly over stuffing.
Press stuffing into bottom and sides of well-greased 9-inch pie plate. Top with turkey and cheese. Beat eggs and milk; pour over top. Bake at 350\u00b0 for 35 to 40 minutes, until knife inserted comes out clean.
Add flour and cook for 2
Prepare stuffing mix according to package directions.
Stir in 1/2 can French fried onions.
Spread stuffing over bottom of greased 2-quart casserole dish.
Arrange broccoli spears around outer edge of dish.
Prepare cheese sauce mix according to package directions using 1 1/4 cups milk.
Stir in sour cream.
Combine turkey and cheese sauce.
Mix well.
Pour over broccoli.
Bake covered at 350\u00b0 for 30 minutes.
Sprinkle remaining onions over turkey and bake uncovered 5 minutes more.
Heat oven to 350\u00b0.
Pat stuffing evenly into 9-inch pie plate to form crust, building up sides to form rim.
Sprinkle turkey and cheese evenly over stuffing.
In small bowl, beat together milk and eggs; pour over turkey.
Bake 35 to 40 minutes or until knife inserted near center comes out clean.
Let stand 5 minutes before serving.
Serves 6.
Follow the recipe for Creamy Macaroni and Cheese.
Heat a 10-inch skillet over medium-high heat. Cook sausage, breaking it up as it fries, until it loses its raw color, 3 to 4 minutes. Add onion and pepper slices, and saute until soft, about 5 minutes. Add basil, then stir mixture into macaroni. Serve hot.
Combine broth, onion, and 1/2 teaspoon salt; heat to boiling. Stir in rice.
Cover and cook according to package directions. Stir chiles into sour cream with remaining 1/2 teaspoon salt. Layer 1/2 the rice, sour cream, turkey and cheese into 2-quart baking dish.
Repeat, ending with cheese.
Bake at 350\u00b0 for 20 minutes or until heated through.
Makes 6 to 8 servings.
Preheat oven to 350\u00b0.
Arrange equal amounts of asparagus, ham, turkey and cheese on bottom half of each croissant.
Place top halves of croissants on cheese.
Bake 10 to 15 minutes or until hot.
Heat oven to 350\u00b0.
Pat stuffing evenly into a 9-inch pie pan. Press on the sides, too.
Sprinkle turkey and cheese in pan.
Beat eggs and milk; pour over turkey.
Bake for 35 to 40 minutes.
Let stand 5 minutes.
Press stuffing onto the bottom and up the sides of a well-greased 9-inch pie plate.
Top with turkey and cheese.
Beat eggs and milk; pour over cheese.
Bake at 350\u00b0 for 35 to 40 minutes or until a knife inserted near the center comes out clean.\tLet stand 5 to 10 minutes before serving.