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Remove turkey from package, remove giblets and wash turkey with warm water. Dry with clean cloth, then rub cavity with salt. Place in a shallow pan, and cover with a foil tent that has been greased. Roast in a slow oven at 300 degrees until done; about 25 minutes per pound for turkeys less than 12 lbs., or 20 minutes per lb. for larger ones. Carefully remove foil tent about 30 minutes before meat is done, to let it brown. Baste with pan drippings occasionally.

Ingredients:
4 (1/4″ thick) slices cooked turkey breast, cut into strips
3 Tbls real butter
2/3 cup chopped celery
1 cup chicken broth
3 cups leftover stuffing (or use boxed stuffing mix)
1 1/2 Tbls olive oil
1 1/2 Tbls real butter
1 lg. clove garlic, minced
1 1/2 tsp dijon mustard
1/4 tsp salt
1/4 tsp pepper
1/2 tsp oregano
1 Tbls parsley, chopped
shredded cheese of your choice

Preheat oven to 400 degrees. Heat 3 Tbls butter in saucepan over medium heat. Add celery, cook and stir until tender, about 2 minutes. Add chicken broth and heat through. Remove from heat source, add stuffing and stir well. Set aside.

Heat oil and 1 1/2 Tbls butter over medium heat. Add garlic, cook and stir for about 1 minute – do not let the garlic burn. Stir in mustard,salt, pepper and oregano. Remove from heat source. Place turkey strips in 8″-9″ baking dish. Spoon garlic-mustard sauce over turkey, then spread stuffing over the top. Bake 10 minutes; remove from oven, sprinkle with parsley and shredded cheese of your choice.

Ingredients:
2 1/2 cups noodles, dry
1 tsp lemon pepper
1/2 cup finely chopped onion
1 clove garlic, minced
1 cup fresh, chopped mushrooms
1 can whole kernel corn with liquid
2 cups diced, cooked turkey
1 tsp poultry seasoning
1 can cream of mushroom soup
1 can cream of celery soup
1/2 can water

Put all of the ingredients in crock pot in the order listed above. Cover and cook on low for 6-8 hours. Stir ingredients before serving.

Do you have a recipe for turkey in the crock pot? I’d love to try it!

Ingredients:
1 can cream of mushroom soup
1 can cream of celery soup
1/2 cup milk
1 cup uncooked Minute Rice
3-4 cups cooked turkey pieces
1/2 pkg onion soup mix, dry

Preheat oven to 350 degrees. Empty 2 cans of soup into a casserole dish; add 1/2 cup milk, stir to combine, then heat through in microwave. Add uncooked Minute Rice, then turkey pieces. Sprinkle 1/2 pkg. of onion soup mix over all, then bake 45 minutes – 1 hour.

Note: Raw meat may be used; increase baking time to 1-1 1/2 hours.

Ingredients:
2 cups cooked turkey, diced
1 cup of fresh pineapple chunks or canned pineapple tidbits, drained
1 cup sliced celery
1/2 cup chopped pecans
3 Tbls. plain yogurt
2/3 cup shredded cheese of your choice

Combine the first four ingredients, then gently fold yogurt in to moisten the salad. Chill until ready to serve, then sprinkle shredded cheese on top of individual salads, or let guests add it themselves. Only add cheese to salad that will be eaten right away. Serve in hollowed out pineapple halves.
Note: Another serving suggestion – Gather small green, yellow and red bell peppers. Cut a slice from the top of each pepper, remove the seeds, wash & dry peppers thoroughly. Fill each pepper with turkey salad. Chill until ready to serve.