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Thai Turkey Wraps 1/4 cup bottled Thai peanut sauce, or to taste 4 pieces naan, pita bread or flour tortillas 1 cup coleslaw mix (shredded cabbage) 1 cup leftover roast turkey, cut into strips 3 green onions, sliced Spread 1 tablespoon of the Tha...

Thai Turkey Wraps

¼ cup bottled Thai peanut sauce, or to taste

4 pieces naan, pita bread or flour tortillas

1 cup coleslaw mix (shredded cabbage)

1 cup leftover roast turkey, cut into strips


3 green onions, sliced

Spread 1 tablespoon of the Thai peanut sauce on each round. Top with coleslaw; top with turkey pieces. Garnish with green onions; roll into wraps.

Yield: Serves 4.

Approximate nutritional information per serving: 308 calories, 27 percent of calories from fat, 9 grams fat, 2 grams saturated fat, 30 milligrams cholesterol, 38 grams carbohydrates, 19 grams protein, 646 milligrams sodium, 5 grams fiber.

Turkey Pot-Pie Stews

4 tablespoons butter

½ cup chopped onion

1 cup chopped celery


½ cup sliced peeled carrots

cup all-purpose flour

1 cup chicken or turkey broth

1½ cups half-and-half (fat-free OK) or milk

1 bay leaf

2 to 3 cups chopped, cooked chicken or turkey

2 cups vegetables such as corn, cooked potatoes, green beans, peas

2 tablespoons chopped fresh parsley


½ teaspoon dried thyme

Salt and pepper

Melt butter in a Dutch oven over medium heat. Add the onion, celery and carrots. Cook, stirring often, about 5 minutes. Sprinkle the flour on top and stir to blend. Cook 2 minutes, then gradually stir in the broth and half-and-half. Cook, stirring, until the sauce is quite thick.

Reduce heat to low, add the bay leaf, meat, vegetables, parsley and thyme. (If using frozen vegetables, thaw first and add during the last 5 minutes of cooking.) Cover and simmer gently for 15 minutes. Season with salt and pepper, remove bay leaf and serve.

Yield: Serves 8.

Approximate nutritional information per serving: 301 calories (44 percent from fat), 6.9 grams fat (3.4 grams saturated, 2.7 grams monounsaturated), 17.4 milligrams cholesterol, 24.5 grams protein, 16 grams carbohydrates, 1.8 grams fiber, 221.9 milligrams sodium.

Cuban Turkey Fricasse

¼ cup olive oil


3 large garlic cloves, minced

1 large onion, chopped

1 red bell pepper, diced

3 cups shredded cooked turkey

1 8-ounce can tomato sauce

Juice of 1 lime or lemon

2 bay leaves

½ teaspoon cumin


Salt and pepper or bijol con pimiento

2 medium white or sweet potatoes, peeled and diced

¼ cup raisins

¼ cup capers

½ cup red wine

¼ cup stuffed green olives

½ cup frozen peas, defrosted

Heat the olive oil in a Dutch oven over medium heat. Saute the garlic, onion and pepper until fragrant, about 5 minutes. Reduce heat and add the turkey, tomato sauce, lime juice, bay leaves, cumin and salt and pepper to taste. Simmer, covered, 20 minutes. Add the potatoes and 2 cups water. Cover and simmer until potatoes are almost tender, about 15 minutes. Add the raisins, capers, wine and olives; cook 5 minutes more. Stir in the peas and cook a few more minutes, until peas are done. Serve immediately.


Yield: Serves 8.

Approximate nutritional information per serving: 232 calories (31 percent from fat), 7.9 grams fat (1.1 grams saturated, 5.5 grams monounsaturated), 43.6 milligrams cholesterol, 18.3 grams protein, 20.2 grams carbohydrates, 2.7 grams fiber, 431 milligrams sodium.

Turkey Pot Pie

2 teaspoons canola oil

1½ cups frozen diced onion

1½ cups frozen diced green pepper

¼ pound sliced baby portebello mushrooms (1¾ cups)

2 tablespoons flour

½ cup fat-free, low-sodium chicken broth

1 tablespoons dried tarragon

1 cup frozen peas

½ cup canned, sliced, sweet pimentos

Salt and freshly ground pepper

¾ pound cooked, skinned and boned turkey breast

1 6-ounce package ready-to-bake biscuit dough

Preheat oven to 400 degrees. Heat the oil in a large nonstick skillet on medium-high. Saute the onion, green pepper and mushrooms 5 minutes. Stir in the flour, then the chicken broth. Simmer about 1 minute, until thickened. Stir in the tarragon, peas and pimentos. Add salt and pepper to taste.

Cut the turkey into bite-size pieces and place in a deep oven-proof pie plate or a 6-inch souffle dish. Pour the sauce over the turkey and mix well.

Open the biscuit dough and slice the pre-made biscuits in half horizontally so they will be half as thick. Reshape them if necessary and arrange as close together as possible over the filling. Bake about 15 minutes, until the biscuits rise and turn golden brown. Serve immediately.

Yield: Serves 2.

Approximate nutritional information per serving: 679 calories (22 percent from fat), 16.3 grams fat (4.1 grams saturated), 123 milligrams cholesterol, 60.3 grams protein, 63.6 grams carbohydrates, 2.7 grams fiber, 886 milligrams sodium.

Buffalo Turkey Salad

½ cup crumbled Roquefort cheese

½ cup half-and-half cream

½ cup mayonnaise

‰ teaspoon hot pepper sauce

2 cups ½-inch cubes white or dark cooked turkey meat

Lettuce leaves

Crumbled Roquefort cheese

In medium bowl, combine cheese with half-and-half until well blended. Stir in mayonnaise and hot pepper sauce. Add turkey and toss until well coated with dressing. Serve salad on lettuce leaves with a little more Roquefort crumbled on each serving.

Yield: Serves 4.

Turkey Melts with Cheddar and Chutney

2 cups cooked turkey (½-inch dice)

1 rib celery, finely chopped

3 green onions, trimmed and finely chopped

2 tablespoons minced fresh cilantro (optional)

¼ cup mango chutney

½ cup mayonnaise

Salt to taste

4 sandwich-size English muffins, split and lightly toasted

Sliced tomatoes and sprouts (optional)

1 cup shredded sharp cheddar cheese

In bowl, combine turkey, celery, green onions, cilantro if using, and chutney. Mix in mayonnaise and season to taste with salt. Store in refrigerator until ready to use.

Preheat broiler. Arrange English muffin halves on baking sheet and top with sliced tomatoes, turkey mixture, sprinkling of sprouts and cheese. Broil a few inches from heat until hot and bubbling, about 3 to 4 minutes. Serve immediately.

Yield: Makes 8 open-face sandwiches.

Turkey Salad with Worcestershire

and Chutney Vinaigrette

1 cup mango chutney

½ cup peanut oil

¼ cup Worcestershire sauce

¼ cup malt vinegar

1½ packages (10 ounces each) ready-to-use spinach, stems trimmed, leaves torn into bite-size pieces

2½ cups cooked turkey, cut into ½-inch cubes

1 cups crumbled Stilton cheese (about 5½ ounces)

1 cup pine nuts, toasted

Salt and pepper

Puree chutney, peanut oil, Worcestershire sauce and vinegar in blender until smooth. (Can be made and chilled 2 days ahead.) Combine spinach, turkey, cheese, and pine nuts in large bowl. Pour enough dressing over mixture to coat salad. Add salt and pepper to taste. Pass remaining dressing.

Yield: Serves 4 servings.

Turkey Tortilla Soup

Eight 6-inch corn tortillas

1¼ cups low-sodium chicken broth or homemade turkey broth, plus more for thinning the soup as necessary

1¼ cups canned green enchilada sauce, such as Hatch brand

1¼ cups canned red enchilada sauce, such as Hatch brand

1 teaspoon ground cumin

1 cup nonfat half-and-half (may substitute low-fat milk)

2 cups cooked turkey, shredded or cut into ½-inch dice

1 cup coarsely chopped grape tomatoes, for garnish

Flesh of 1 avocado, cut into ½-inch dice, for garnish

1 jalapeno chili pepper, stemmed, seeded and finely minced, for garnish

¼ cup shredded sharp cheddar cheese, for garnish

In a large, dry skillet over medium-high heat, working in batches, heat the corn tortillas on both sides until they are slightly charred in spots; this should take about 6 minutes total. Slice the tortillas into ½-inch-wide strips.

In a large, heavy-bottomed pot over medium heat, combine the broth and tortilla strips. Cook for 2 to 3 minutes, until the tortillas have softened and have thickened the broth. Reduce the heat to medium-low and add the enchilada sauces, cumin, half-and-half and cooked turkey, stirring to combine. Cook for 3 to 5 minutes, until the soup is heated through. (You may add more broth to achieve a thinner consistency.) To serve, divide the soup among individual bowls and garnish with the tomatoes, avocado, jalapeno chili pepper and cheddar cheese.

Approximate nutritional information per serving: 493 calories, 34 grams protein, 55 grams carbohydrates, 18 grams fat, 64 millgrams cholesterol, 5 grams saturated fat, 671 milligrams sodium, 14 grams dietary fiber.

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