Prepare spread by combining cream cheese, onion and mustard. Lightly spread cream cheese on slice of meat.
Top with cheese slice, more cream cheese and another slice of meat.
Repeat process until stack includes 3 layers of meat and cheese, with cream cheese in between.
Freeze cold cut stack uncut for approximately 1 hour.
When firm, cut into 1 x 2-inch ribbon strips.
Center a pickle slice on each cold cut ribbon.
Skewer with cellophane tipped toothpick and serve.
Makes 30 ribbons.
Make
thickening
with flour and water.
Stir in turkey stock, slowly,
to
keep from being lumpy.
Cook until thick. Add a little milk and finish cooking.
Add turkey meat, cut in small pieces.
Salt and pepper.
nder cold running water. Heat oil in a frying pan, saute turkey
ackage instructions. Drain, rinse with cold water and allow to cool
minutes.
Stir in turkey, peas, salt and pepper to
r large roasting pan, place turkey wings, onions, celery and carrots
Cook fresh beans in boiling salted water for 10-15 mins. Drain and rinse under cold water. Cook rice in boiling salted water according to package instructions. Drain.
Meanwhile, heat oil in a frying pan and sear turkey, turning, for 5 mins. Add onion, garlic, tomatoes, canned beans and thyme and heat through. Season then add fresh green beans. Serve with rice.
Cook the rice in boiling, salted water for 15-20 mins, or until tender. Meanwhile, heat the oil in a wok or large frying pan, add the turkey and stir fry for 2-3 mins. Add the carrots, 1/2 of the spring onions, the baby corn, onions and ginger to the pan and stir fry for 2-3 mins. Add the chicken stock, coconut milk, curry powder and chilies and simmer for 4 mins, stirring.
Drain the rice then mix in the peanuts and remaining spring onion. Divide the curry and rice between 4 plates and garnish with chili. Serve.
oft. Remove and rinse under cold running water. \r\nPlace in
enly.
Gently lower turkey into the liquid with
arge saucepan and cover with cold water. Bring to a boil
mix together the flour and cold water to form a loose
ining: Remove giblet bag from turkey, along with any extra internal
nion mixture, add cubed smoked turkey, and pour the egg mixture
Cook the rice in boiling salted water according to package directions.
Heat the oil in a large, nonstick frying pan. Fry the turkey over a high heat for 3-4 minutes until brown on both sides and remove it. Add the chili, leeks and carrots and cook in the hot oil over a medium heat, for 3-4 minutes. Stir in the cooked rice and turkey, and saute for 2-3 minutes. Whisk the eggs and soy sauce together. Pour the mixture into the pan, and cook while stirring for about 2 minutes, and season to taste.
MAKE TURKEY:
Stir jelly, 1/
Preheat the oven to 400\u00b0F. Place the potato halves on a baking tray and bake in the oven for about 40 mins until tender.
10 mins before the potato is cooked, heat the oil in a frying pan and stir-fry the onion, pepper and turkey for 3-4 mins. Add the sauerkraut and fry for another 3-4 mins until the turkey is cooked through. Season to taste with salt and freshly ground black pepper.
Serve the baked potato halves topped with the turkey and sauerkraut mixture. Garnish with chopped thyme.
Spoon yogurt into a yogurt cheese funnel or a strainer lined with cheesecloth.
Set over a glass and allow to drain about 10 minutes.
Cook pasta in a pot of boiling water 10 minutes or just tender.
Drain and rinse with cold water.
Place in a large bowl. Add turkey, celery, oranges, water chestnuts and parsley.
Toss well.
Transfer yogurt to a small bowl.
Whisk in the honey, orange juice, mustard, pepper and poppy seed.
Pour over the salad and toss.
Line plates with kale.
Top with the salad.
ngredients. Season.
Place the turkey skin side down on a
Cut the top off each squash (