small bowl, combine the turkey, cranberry sauce, and orange zest; set
Spoon stuffing into bottom of oiled shallow casserole.
Top with cubed turkey.
Add bouillon cubes to hot water and heat to boiling.
Blend flour into cold water and stir into hot liquid. Cook over low heat, stirring constantly, until thickened.
Add broccoli and sour cream and pour mixture over turkey in casserole. Bake in 350\u00b0 oven for about 15 minutes; top with triangles of sliced cheese and return to oven for 5 to 6 minutes until cheese begins to melt.
nd grease a deep casserole dish.
Recipe as is fits into
3 by 9 inch glass casserole dish with vegetable oil.
edium-high heat, cook the turkey until no longer pink, breaking
Lightly sautee chopped red onion in butter. Let cool.
Mix cooled red onion with cranberry sauce. Best when made ahead for the flavors to meld and blend.
Enjoy with your turkey dinner or in your favorite turkey sandwich. Can be used in turkey sandwich see recipe #261937. Substitute chutney for cranberry sauce and red onion in this recipe.
iscard giblets and neck from turkey. Trim excess fat, then
ith parchment paper.
Mix turkey, cranberry sauce and parsley in a
Unroll the crescent rolls and separate into rectangles. Press the seams together to form four rectangles.
Spread cream cheese on each rectangle. Shred turkey over cream cheese and top with cranberry sauce. (You can also add some dried cranberries too.) Roll up the rectangle from the short side and press the seam to seal.
Cut each roll into 4 or 5 pinwheels, and place on a lightly greased cookie sheet.
Bake according to package directions (or 350\u00b0F) for 12 to 15 minutes or until light golden brown. Serve warm.
dge, leaving 1cm, place turkey, top with cranberry sauce and brie.
50 before I add the turkey, gives the oven plenty of
Spread the tortilla with the cranberry sauce and top with the remaining ingredients. Roll to enclose the filling and serve.
Bring 6 cups water to a boil in a large saucepan. Add turkey and simmer, covered, for 35 mins, or until cooked through. Let turkey cool in poaching liquid for 15 mins. Drain turkey then shred roughly.
In a large bowl, whisk together vinegar, mustard and oil. Add turkey, cranberries, celery, bean sprouts, nuts and mint. Toss gently to combine. Serve with lettuce leaves.
n 1 1/2-quart casserole. Cover tightly and microwave on
ice with dressing.
Add turkey, cranberries, pecans, green onions, grapes
Combine cream cheese, marmalade and pecans in a small bowl. Spread top and bottom halves of croissants with cream cheese mixture.
Layer turkey on bottom halves; spoon 2 tablespoons cranberry sauce over turkey.
Add lettuce and croissant top.
Squeeze the limes over the turkey cutlets; season with salt. Grill
edium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley
Chop red onion very fine and mix with whole cranberry sauce.
Smear mayonnaise on one side of sliced bread. Smear cranberry-onion mixture on the other slice of bread.
Layer turkey slices, bacon and provolone on one side of bread and top with other slice of bread.
Using a skillet or grill pan, grill sandwich with butter and remove from heat when cheese has melted. Cut sandwich into 2 halves and serve.
In a large bowl combine turkey, green chiles, broth, soup and onion.
Cover bottom of a greased 9x13-inch pan with half the warmed tortillas. Spread half the turkey mixture over tortilla layer.
Sprinkle half the cheese over top and repeat layers.
Bake for 30 minutes, or until bubbly and heated through.