Recipes for this week include Turkey Reubens, Turkey casserole, Hearty Turkey Casserole, Turkey Broccoli Hollandaise, and Apple-Cranberry Stuffing.
8 slices rye bread or any whole grain bread
1/2 to 1 pound thinly sliced turkey, thickness your choice
1/2 to 1 cup sauerkraut, well drained, thickness your choice
4 slices Swiss cheese
1/4 cup Thousand Island dressing or to taste
On four slices of bread, layer turkey, cheese, sauerkraut, and salad dressing. Top with remaining bread. Spritz both sides of sandwiches with butter flavored cooking spray. In large nonstick pan, brown sandwiches on both sides over medium heat until cheese is melted.
Yield: 4 sandwiches.
Turkey Casserole
1/2 cup mayonnaise
2 tbsp. flour
1 tsp. chicken bouillon granules
3/4 cup milk
Salt and pepper to taste
1 1/2 cups cubed cooked turkey
1 pkg. (10 ozs.) frozen mixed vegetables, thawed
1 tube (4 ozs.) refrigerated crescent rolls
In large saucepan, combine mayonnaise, flour, bouillon and pepper. Gradually add milk; stir until smooth. Bring to a oil over medium heat; cook and stir for 2 minutes or until thickened. Add turkey and vegetables; cook 3-4 minutes longer, stirring occasionally. Spoon into a 8 inch square baking dish. Unroll crescent dough and separate into two rectangles. Seal seams and perforations. Place over turkey mixture. Bake at 375 degrees for 15-20 minutes or until golden brown. Yield: 4 servings.
Hearty Turkey Casserole
2 cups uncooked elbow macaroni
2 cups cooked turkey breast
2 cups milk
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
1 can (10 3/4 oz.) condensed cream of celery soup, undiluted
1 can (8 oz.) sliced water chestnuts, drained
1/2 pound Velveeta, cubed
3 hard-cooked eggs, chopped
1 jar (2 oz.) diced pimientos, drained
1 tsp. grated onion
Cook macaroni according to package directions drain and place in large bowl. Add the remaining ingredients; mix well.Transfer to a greased 13x9x2 inch baking dish. Bake uncovered, at 350 degrees for 35-40 minutes or until bubbly. Yield: 9 servings.
Turkey Broccoli Hollandaise
1 cup fresh broccoli florets
1 pkg. (6 oz.) stuffing mix
1 envelope Hollandaise sauce mix
2 cups cubed cooked turkey or chicken
1 can (2.8 oz.) french-fried onions
Place 1 inch of water and broccoli in saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, prepare stuffing and sauce mixes according to package directions. Spoon stuffing into greased 11x7x2 inch baking dish. Top with turkey. Drain broccoli; arrange over turkey. Spoon sauce over top; sprinkle with onions.Bake uncovered at 325 degrees for 25-30 minutes or until heated through. Yield: 6 servings.
Apple-Cranberry Stuffing
1/2 stick butter
1 cup sliced almonds, divided
1 medium onion, chopped
3 stalks celery, sliced
3/4 cup chopped apples (2 med.)
3/4 cups dried cranberries, (Cranraisins), divided
8 to 10 Cups dried bread crumbs (2/3 to 1 loaf)
2 tsp. poultry seasoning
1 tsp. marjoram
1/2 tsp. thyme
1-2 tsp. salt
1/2 tsp. pepper
4 to 6 Cups chicken broth, warm
Preheat oven to 325 degrees. Butter a 9x13 inch baking dish and set aside. In large skillet, melt butter over medium eat. Add onion, celery, apple, 1/2 cup cranberries and 3/4 cup almonds; cook over medium heat until tender. In large bowl, combine breadcrumbs, poultry seasoning, thyme, marjoram, salt and pepper. Mix well. Add the skillet mixture to the bowl and toss. Add the chicken broth to the mixture, 1 cup at a time. Mix well after each addition. How wet or dry you want your stuffing determines how much chicken broth you will use. Add stuffing mix to baking dish and sprinkle remaining sliced almonds and cranberries over mixture. Spray a piece of foil with cooking spray and cover baking dish. Bake at 325 degrees for approximately 45-55 minutes. Add broth if dressing seems dry.