12 Ounces cooked turkey, coarsely chopped

1 Cup fresh, thinly sliced mushrooms

1-1/2 Cups shredded zucchini

2 Green onions sliced

1 Red bell pepper cut into 1/4-inch x 1-inch strips

3/4 Cup grated mozzerella cheese

1/2 Teaspoon each salt and pepper

3 Pita pocket breads (6-inch) cut in half

In medium-size bowl combine turkey, mushrooms, zucchini, onion, red

pepper, cheese, salt and pepper. Cover and refrigerate. Turkey mixture

will keep up to four days in refrigerator. To serve, place 1 cup turkey

mixture into each pita pocket half.

NOTE: Pockets may be served warm. To heat in microwave oven, wrap a pita

pocket in paper towl. Arrange wrapped pocket on microwave-safe plate.

Microwave at HIGH (100% power) 1 to 1-1/2 minutes or until filling is warm.

1 (16 ounce) package uncooked spaghetti

1/2 cup butter

1/2 cup all-purpose flour

3 cups chicken broth

2 cups milk

1 2/3 cups grated Parmesan cheese

4 cups chopped cooked turkey

Preheat oven to 350F. Lightly grease a medium baking dish. Bring a large pot

of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes

or until al dente. Drain, and place in the prepared baking dish. Melt butter in

a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and

milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups

Parmesan cheese, and remove from heat. Mix chicken broth mixture and turkey

with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven,

until surface is lightly browned.

Turkey carcass with 2 cups cooked meat remaining on carcass

2 Tablespoons canola oil

3 Cups sweet onions thinly sliced

1 Teaspoon salt

1/2 Teaspoon freshly ground black pepper

1/2 Teaspoon ground sage

1/2 Teaspoon dried thyme leaves

1-1/2 Cups celery cut into 1-inch pieces

2 Cups carrots peeled and sliced thin

Remove meat from carcass and chop into bite size pieces. Cover and reserve

in refrigerator. Chop turkey carcass into several large pieces. Heat oil

in a large Dutch oven over medium heat. Saute onions until soft and light

brown. Stir in turkey bones, salt, pepper, herbs, and 2 quarts water.

Increase heat to high and quickly bring mixture to a boil. Immediately

reduce heat to low. Cover and simmer for one hour, stirring occasionally.

Remove and discard carcass pieces. Stir in vegetables, cover and

continue to simmer for 20-25 minutes. Increase heat to high, bring mixture

to a quick boil. Lower heat to medium and cook 8-12 additional minutes

until vegetables are tender. Stir in reserved turkey. Heat over low

heat for 5-10 minutes or until the temperature reaches 165 degrees F.

1/2 Cup vegetable oil

1/4 Cup white wine vinegar

1/2 Teaspoon garlic powder

Dash white pepper

3/4 Cup chopped carrot

3/4 Cup chopped celery

1/4 Cup chopped onion

2 Cups rotini pasta (or other small pasta), cooked and drained

1 Cup sliced pitted black olives

1 Package (8 ounces) frozen artichoke hearts thawed and well drained

3 Cups cubed cooked turkey

Leaf lettuce

In small bowl, combine oil, vinegar, garlic powder and pepper. In large

bowl, combine carrot, celery, onion and rotini. Add oil mixture; toss to

coat. Add olives,artichokes and turkey; toss gently. Cover and chill

thoroughly. To serve, spoon each portion onto lettuce leaves.

   8 ounces fusilli pasta, uncooked

    1 cup mayonnaise

    1 cup yogurt

    1/4 cup chopped green onions

    1 teaspoon salt

    1/8 teaspoon ground white pepper

    3 cups (1 pound) cubed, cooked turkey

    1 cup chopped celery

  Cook pasta according to package directions. Drain, rinse with

 cold water, and drain again.

  In a large bowl, combine mayonnaise, yogurt, onions, salt, and

 white pepper. Gently stir in turkey, pasta, and celery.

 Cover, and chill until serving time.

4 Cups cooked turkey, medium dice

1/4 Cup onion small dice

3 Stalks celery, chopped

1/2 Cup butter

1 Cup water

1 Package croutons

2 Cans (10 3/4 ounces per can) cream of chicken soup

1 Can (10 3/4 ounces) cream of celery soup

In bottom of 9-X 13-inch pan, spread turkey. In medium saucepan, saute

onions and celery in butter. Add water. Pour over croutons and mix.

Spread on top of turkey. In a medium bowl, combine soups with enough

milk to pour. Spread on top of crouton mixture. Bake 1 hour at 350F.

2 cups turkey, diced (may use chicken, ham or fish)

1 cup croquette sauce (below)

salt and pepper to taste

3/4 cup bread crumbs

1 egg, beaten

  Croquette Sauce:

3 tablespoons butter

5 tablespoons flour, sifted

1 cup milk

1/4 teaspoon celery salt

1/4 teaspoon lemon juice

1/2 teaspoon steak sauce

1 teaspoon grated onion

1/4 teaspoon salt

1/8 teaspoon pepper

Combine diced turkey with sauce, salt and pepper. Shape into balls. Dip in

crumbs, then in egg, then again in crumbs. Fry in deep fat. Pour remaining

croquette sauce over balls; serve hot. Chopped pimientos, green pepper, or

mushrooms may be added.

Sauce: Melt butter; add flour. Blend thoroughly; add remaining ingredients.

Cook until thickened, stirring constantly. Makes 2 1/2 cups sauce.

1 cup chopped green bell pepper

1 1/4 cups chopped onion

2 cloves garlic, minced

3 tablespoons oil

2 cans (15 1/2 oz each) kidney beans, drained

1 can (28 ounces) stewed tomatoes, crushed

1 cup red wine

3 cups cooked turkey, cut into 1/2-inch cubes

1 tablespoon chili powder

1 tablespoon cilantro or 1 teaspoon dried

1 teaspoon crushed red pepper flakes

1/2 teaspoon salt

In 3-quart saucepan over medium high heat, sauté bell pepper, onion and garlic

in oil for 5 minutes until vegetables are tender-crisp.

Add beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper and salt.

Increase heat to high and bring mixture to a boil; reduce heart to low and simmer

mixture, uncovered, for 25 minutes.

To serve, garnish with additional chopped onion or cilantro, if desired.

1 (6 ounce) package dry bread stuffing mix

1 (16 ounce) container sour cream

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of celery soup

1 (1 ounce) package dry onion soup mix

2 (14.5 ounce) cans French-style green beans, drained

2 cups cooked, chopped turkey meat

Preheat oven to 350F. Prepare stuffing according to package directions

(or use leftover stuffing). In a medium bowl, mix the sour cream,

cream of mushroom soup, cream of celery soup and dry onion soup mix.

Spread the green beans in a 9×13 inch dish. Top with a layer of turkey. Pour

the soup mixture over the turkey. Top with stuffing. Bake in the preheated

oven 30 minutes, or until browned and bubbly.

4 slices turkey breast, cooked

3 tablespoons sesame oil

1 cup sesame seeds

1/2 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon cayenne pepper

3 tablespoons peanut oil

1 clove garlic, crushed

1/2 tablespoon sesame oil

2 tablespoons soy sauce

Brush turkey to taste with sesame oil and dredge in mixture of sesame seeds,

salt, black pepper and cayenne pepper. In skillet, saute slices in heated peanut

oil until brown on both sides.

Remove to platter. Deglaze skillet with garlic, sesame oil, and soy sauce. Pour

sauce over turkey.