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.

1/2 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.

5 Cups turkey stock

3 Stalks celery cut into 1-inch pieces

2 Large potatoes peeled and quartered

2 Carrots cut into 1-inch pieces

1 Onions quartered

1 Cup uncooked noodles

2 Cups cooked turkey, cubed

In 5-quart saucepan, combine first 5 ingredients. Over high heat, bring

to a boil. Reduce heat, cover and simmer for one hour. Stir in noodles and

turkey meat. Simmer until noodles are done and meat is heated through.

1 Package (10 ounces) frozen broccoli spears cooked and drained

2 Cups cooked turkey cubed

1 Can (10-1/2 ounces) cream of mushroom soup

1/4 Cup mayonnaise

1-1/2 Teaspoons lemon juice

1 Teaspoon curry powder

1 Cup seasoned croutons

In an 8-inch square baking dish layer broccoli; top with turkey. In a

small bowl combine soup, mayonnaise, lemon juice, and curry powder. Pour

over turkey and top with croutons. Bake at 350F 20 to 25 minutes

or until bubbly.

1 Can (16 ounces) tomatoes

4 Cups turkey broth or reduced-sodium chicken bouillon

2 Teaspoons Italian seasoning

1/2 Teaspoon salt

1/4 Teaspoon pepper

1 Cup onion chopped

1 Cup carrots thinly sliced

4 Cups cabbage thinly sliced

2 Cups cooked turkey cut into 1/2-inch cubes

1/2 Cup alphabet pasta

In 5-quart saucepan, over medium high heat, combine tomatoes, turkey

broth, Italian seasoning, salt, pepper, onion and carrot; bring to boil.

Reduce to low and simmer 10 to 15 minutes or until carrots are tender.

Add cabbage, turkey and pasta; return to boil 5 to 10 minutes or until

cabbage and pasta are tender.

1 Cup long-grain rice

1 Can (14-1/2 ounces) chicken broth

1/2 Cup white wine

2 Teaspoons dried parsley

1/2 Teaspoon each dried rosemary, thyme and sage

1 Bay leaf

1 Bone-In Turkey Breast (5-6 pounds)

Paprika

3 Cloves garlic

Preheat oven to 350F. In 5-quart Dutch oven combine rice, broth, wine,

parsley, rosemary, thyme, sage and bay leaf. Place turkey over rice mixture

and sprinkle turkey generously with paprika. Cut off root ends of garlic

cloves. Place whole garlic bulbs, cut-end-up, in rice around turkey breast.

Cover top of Dutch oven with foil and lid. Bake at 350 degrees F. 2-1/2

to 3 hours or until meat thermometer inserted in thickest part of breast

registers 170-175 degrees F. Allow to stand 10 to 15 minutes before

serving. To serve, carve turkey into slices and place on platter. Spoon rice

mixture into serving bowl. Squeeze garlic from skins onto turkey and rice.

   10 pounds whole turkey, neck and giblets reserved

    3/4 cup unsalted butter, softened

    3/4 cup canola oil

    1 1/2 cups tangerine juice

    2 1/4 cups turkey stock

    3 tablespoons all-purpose flour

    2 cups Sausage, Apple and Dried Cranberry Stuffing

  Preheat oven to 425F. Rinse the turkey, pat it dry, and season inside

 with salt and pepper. Pack the neck cavity loosely with the stuffing.

 Fold the neck skin under the body, and fasten it with a skewer. Pack

 the body cavity loosely with the remaining stuffing. Tie the drumsticks

 together (truss) with butcher’s twine. Spread the turkey with 1/2 of

 the butter (6 tablespoons) and season it with salt and pepper. Place

 turkey in a shallow roasting pan; roast for 25 minutes.

Meanwhile, in a saucepan, melt the remaining butter (6 tablespoons)

 with the oil and tangerine juice; allow mixture to cool. Reduce the

 oven temperature to 325F. Baste the turkey with the pan juices and

 drape it with a piece of cheesecloth soaked in the tangerine-oil

 mixture. Roast the turkey for one hour before basting the turkey with

 the tangerine-oil mixture and pan juices (over the cheesecloth) every

 20 minutes for 2 1/2 hours more (or until juices run clear when the

 fleshy part of a thigh is pricked with a skewer and a meat thermometer

 inserted in the fleshy part of a thigh registers 180-185F.

  Discard the cheesecloth and the trussing string from turkey. Transfer

 the turkey to a heated platter, reserving the pan juices in the roasting

 pan; let stand for 25 minutes before carving and spooning out stuffing

 into a serving dish. Skim the fat from the remaining pan juices and

 reserve 1/4 cup. Add 1 cup of the stock to the pan juices and deglaze

 the pan over high heat, scraping up the brown bits.

  In a saucepan, whisk the 1/4 cup of reserved fat and flour. Cook the

 “roux” over low heat, whisking, for 3 minutes. Add the remaining 2 cups

 stock and the deglazing liquid; continue to whisk. Simmer the gravy for

 10 minutes, stirring constantly, then strain through a sieve. Add

 chopped giblets; transfer to gravy boat and serve.

1 4 to 5lb boneless turkey breast, with skin OR 2 1/2 lb for 3 1/2 qt cooker

1/2 cup Italian parsley, chopped

1 tablespoon fresh thyme leaves OR 1 teaspoon dried, crumbled

1 tablespoon grated lemon rind

2 tart apples, peeled,cored,chopped (2 cups)

4 medium leeks (white part & 1-inch pale green), rinsed,sliced thinly (4 cups)

1 cup chicken broth

1/2 cup dry white wine

2 tablespoons butter, room temperature

2 tablespoons all-purpose flour

Rinse turkey breast and pat dry. Lightly pound breast and, with your fingers,

separate skin from breast meat. Combine parsley, thyme, and lemon rind. Rub

turkey inside and under the skin with the herb mixture; replace skin and tie in

place with kitchen twine.

Arrange apples and leeks in bottom of 5-quart or larger slow cooker (for a

smaller slow cooker, use a 2 to 2 1/2 pound turkey breast). Top with turkey

breast, skin side up. Drizzle lemon juice over turkey breast. Cover and cook

on low for 8 to 10 hours or on high for 3 1/2 to 4 hours, until tender.

Transfer breast to a serving platter and keep warm. (Brown for 5 minutes under

a preheated broiler for browned skin.) Let turkey breast stand for 10 minutes

before carving.

Turn setting to high. Whisk broth and wine into the juices in the slow cooker.

In a small bowl, combine the butter and flour. Whisk into the slow cooker and

cook, uncovered, stirring occasionally, until thickened and bubbly, about 15

minutes. Cook and stir for another minute. Pour sauce into a serving dish and

spoon over breast slices.

12- to 14-pound turkey (reserving neck and giblets, but excluding liver,

      for making stock)

1 stick (1/2 cup) unsalted butter

8 sprigs mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram

1 1/2 cups water

 For gravy:

1 large onion

1 1/2 cups dry white wine

4 cups Turkey Giblet Stock plus additional for thinning gravy

1/3 cup all-purpose flour

Garnish: large bouquet of mixed fresh herb sprigs

Preheat oven to 325° F.

Rinse turkey inside and out and pat dry. Fold neck skin under body and fasten with

a small skewer. Using small skewers secure wings to body. Transfer turkey to a rack

set in a roasting pan and melt butter. Brush inside of turkey with some butter and

season with salt and pepper. Put herb sprigs inside body cavity. Brush outside of

turkey with remaining butter and season with salt and pepper. Loosely tie drumsticks

together with kitchen string. Roast turkey in middle of oven 1 hour.

Add water to pan and roast turkey, basting every 20 minutes, 2 hours more, or until

a meat thermometer inserted in fleshy part of a thigh registers 175° F. and juices run

clear when thigh is pierced. Transfer turkey to a heated platter and reserve juices in

pan. Remove skewers and discard string. Let turkey stand 30 minutes.

While turkey is standing, make gravy:

Finely chop onion. Skim fat from reserved pan juices and reserve 1/2 cup fat (for

sautéing onions, below, and for stuffing). On top of stove deglaze pan with wine

over moderately high heat, scraping up brown bits, and boil mixture until reduced

to about 1/2 cup. Add 4 cups stock and bring to a simmer. Pour wine mixture

through a sieve into a saucepan.

In a large, heavy skillet sauté onion in 1/4 cup reserved fat over moderately high

heat, stirring frequently, until browned, about 15 minutes. Stir in flour and cook

roux over moderately low heat, whisking, 3 minutes. Bring wine mixture to a

simmer. Add hot wine mixture to roux in a fast stream, whisking constantly to

prevent lumps, and simmer, whisking occasionally, 10 minutes. Whisk in additional

stock to thin gravy to desired consistency. Season gravy with salt and pepper and
transfer to a heated sauceboat.

Garnish turkey with herb bouquet and serve with gravy.