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  1. #1
    Senior Member Savin' Moola's Avatar
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    Default Thanksgiving Dinner ~ Mexican Turkey Casserole

    After Thanksgiving try this delicious dish made with leftovers:

    MEXICAN TURKEY CASSEROLE
    2 c. chopped cooked turkey
    1 can cream of chicken soup
    1 c. milk
    1/4 c. diced green chilies
    2 c. crushed tortilla chips
    1/4 c. sliced green onion
    1 c. shredded Monterey Jack cheese
    1 c. shredded Cheddar cheese
    Paprika for garnish

    In a 1 quart bowl, combine turkey, soup, milk and chilies. Microwave on full power for 4 minutes, or until hot throughout. Sprinkle 1/3 of tortilla chips on bottom of 2 quart casserole. Pour in half of turkey mixture; sprinkle on half of onion and half of each cheese. Layer another 1/3 of the chips, remaining turkey mixture, onion and cheese. Top with remaining chips. If desired, sprinkle with paprika over chips for added color. Cover and microwave at full power 5 minutes. Turn 1/4 round and microwave 5 minutes longer. Let stand 5 minutes before serving. NOTE: It can also be baked in regular oven at 350 degrees for 45 minutes. Good with rice and green beans.

  2. #2
    Senior Member Savin' Moola's Avatar
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    Default or TURKEY CRANBERRY LAYER SALAD

    TURKEY CRANBERRY LAYER SALAD

    FIRST LAYER
    1 pkg. unflavored gelatin
    1/4 c. water
    1 lb. can whole cranberry sauce
    1 tbsp. lemon juice
    1/2 c. nuts

    Dissolve gelatin in water. Combine with cranberry sauce, pineapple including juice, lemon juice and nuts. Place in 10"x6" pan and chill.

    SECOND LAYER
    1 pkg. unflavored gelatin
    1/4 c. water
    1 c. mayonnaise
    1/2 c. water
    3 tbsp. lemon juice
    3/4 tsp. salt
    2 c. cooked, diced chicken or turkey
    1/2 c. diced celery
    2 tbsp. chopped parsley

    Dissolve the gelatin in the water. Add mayonnaise, water, lemon juice and salt and mix well. Add remaining ingredients and pour entire mixture over first layer. Chill. Cut in slices and serve on lettuce leaves.

  3. #3
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    Default or TURKEY STUFFED ZUCCHINI

    TURKEY STUFFED ZUCCHINI
    4 med. zucchini, halved lengthwise
    1 lb. ground turkey
    1/4 c. onion, chopped
    1 garlic clove, minced
    1 tbsp. margarine
    1 sm. tomato, chopped (1/2 c.)
    1 tbsp. chopped parsley
    1/2 tsp. salt
    1/4 tsp. basil
    1/8 tsp. pepper
    1/2 c. crunchy nut (cereal nuggets or Grapenuts)
    1 (8 oz.) container plain low-fat yogurt

    Remove pulp from zucchini; chop and set aside. Parboil zucchini shells in boiling water to cover for 1 minute. Drain and place in shallow baking dish. Saut? turkey, onion, and garlic in margarine in skillet for 2 minutes. Add chopped pulp, tomato, parsley, salt, basil, and pepper. Saut? about 5 minutes longer or until zucchini is tender. Add cereal and 1/2 cup of the yogurt. Spoon into shells. Bake at 350 degrees for 10 to 15 minutes or until shells are tender. Serve with remaining yogurt. Sprinkle with additional chopped parsley, if desired. Yield: 4 servings.

  4. #4
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    Default TURKEY GREEN BEAN PARMESAN

    TURKEY GREEN BEAN PARMESAN
    2 pkgs. frozen French style green beans
    3 tbsp. butter
    1/4 tsp. salt
    1-1/2 c. milk
    Juice & grated peel of 1 lemon
    2 c. cubed, cooked turkey or chicken
    1/2 c. grated Parmesan cheese
    3 tbsp. flour
    1/2 tsp. prepared mustard
    1 1/2 c. mayonnaise

    Cook green beans as directed and drain. Melt butter in saucepan, blend in flour, salt, mustard. Add milk - cook stirring constantly until smooth and thick. Remove from heat, fold in mayonnaise and lemon juice. Stir in turkey or chicken. Spread beans in bottom of shallow baking dish; pour turkey sauce mixture over top. Top with cheese. Bake at 350 degrees for 30 to 40 minutes. Serves 6.

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