Turkey & Cranberry Round

2 cups chopped cooked turkey
1 1/4 cups (5 ounces) shredded Swiss cheese
1/2 cup sliced celery
1/2 cup sweetened dried cranberries
3 tablespoons snipped fresh parsley
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon coarsely ground black pepper
1 egg white, lightly beaten.

1. Preheat oven to 375 F. Combine turkey, 1 cup of the cheese, celery, cranberries, parsley, mayonnaise, mustard and black pepper. Mix well.

2. Scoop filling evenly over desired shape; finish shape as directed. Brush with egg white. Sprinkle with remaining cheese. Bake 25-30 minutes or until golden brown.

Yield: 8 Servings

Courtesy of Pampered Chef

Home Style Turkey Hash

This recipes is FANTASTIC for after Thanksgiving or whenever you have loads of turkey leftover.

Ingredients:
2 cups shredded or cubed turkey breast
4 slices bacon
3 cups frozen, seasoned, chunky style hashbrowns
3/4 cup reg or green pepper (or both) chopped
1/4 medium red union (diced)
Fresh ground black pepper
1 cup prepared turkey gravy

Directions:
1. cut bacon into 1 inch pieces using shears, place in large skillet and cook until crisp. Remove pan from heat and drain the grease in small bowl.
2. Return 2 t. bacon drippings to pan and add frozen potatoes, forming single layer. Cook potatoes, without stirring, over medium heat for 8-10 minutes or until browned on one side.
3. Meanwhile, chop bell pepper and onion. Stir potatoes and continue to cook 3 minutes. Add bell pepper and onion and cook 2-3 more minutes.
4. Stir in turkey and reserved bacon. Drizzle mixture with 1-2 t. bacon drippings to moisten if desired. Heat thoroughly. Season to taste with black pepper.
5. Heat gravy and serve with hash.

Courtesy of Pampered Chef

Classic Thanksgiving Turkey

1 whole chicken or turkey
1 large lemon, cut into halves
Sprig of rosemary
Salt and pepper to taste
Butter or olive oil, whichever you prefer

Heat oven to 350 degrees, rub butter or oil over the skin of the chicken/turkey until it is completely coated. Sprinkle with salt and pepper and any other seasonings you prefer. Take a knife and gently separate the skin from the breast meat; slide lemon halves under the skin with the peel side up, one on each side. This way the juice from the lemon will release into the breasts. Place sprig of rosemary into the chicken/turkey.

Cover and bake for 30-45 minutes. Remove cover and continue to roast until juices run clear, basting every 15-20 minutes.

Courtesy of All Recipes