Most folks like to relax on the day after Thanksgiving...or get out and do some shopping. Either way...meal preparation is usually not on the agenda. Turkey sandwiches may well be in order...hot open face or cold.



          Hot Open Face Turkey Sandwiches
          2 slices of your favorite bread
          Sliced Turkey (heated)
          Gravy (heated)
          Place bread slices side by side on a plate. Layer turkey on bread slices and top with heated gravy. A hot meal in seconds! For a tasty cold sandwich, try the following:



          Cold Turkey Sandwich
          1 Kaiser Roll (or your bread preference)
          Slice turkey
          Cranberry Sauce
          Dressing
          Mayonaise
          Salt & Pepper
          Lightly spread cranberry sauce on one side of the roll...the mayonaise on the opposite side. Use about a tablespoon of dressing and add enough turkey to satisfy your appetite. Salt & pepper to taste. Don't say eewwwwweeee....it's delicious! And now for that dressing recipe.



          Sausage & Pear Dressing
          We’ve made this dressing before….with our roast pork on Christmas Day. It’s originally to serve with turkey and can be made in or outside the bird. Depending on the size of your bird…maybe both. I’m doing it outside the bird.
          2 pkgs. of breakfast sausage meat
          2 red pears (diced)
          4 stalks celery (chopped)
          1 large yellow onion (chopped)
          24 slices of white bread
          Fry sausage meat in a pan and crumble. When sausage is browned, remove from pan with a slotted spoon and set aside. In the same pan, sauté the pears, celery and onion, until lightly browned. In a deep roasting pan, combine the pear mixture and the sausage and tear the bread slices into the mixture. Mix well. Bake at 375 for ½ hour, covered with aluminum foil and then uncovered for 15 minutes. It will taste terrific on those sandwiches! :o)



          Cran~Orange Relish
          1 12 oz. bag fresh or frozen cranberries
          2 pears, peeled, cored and diced
          2 T. Crystallized ginger (chopped)
          ½ c. cranberry juice cocktail
          ½ c. sugar
          1 T. orange zest
          ½ tsp. Ground cloves
          Combine all ingredients in a medium saucepan and bring to a boil over medium heat, then reduce heat and simmer for 25 minutes. Allow to cool. Serve slightly chilled or at room temperature.



          Turkey Salad
          I’ll give this recipe for a pound of turkey. Increase or decrease accordingly.
          1 lb. turkey cut into bite size chunks
          1 stalk of celery diced
          1 small yellow onion diced
          ½ red delicious apple diced
          2 T. Hellmann’s Mayonnaise
          ½ teaspoon of dill weed
          Celery salt
          Combine all ingredients (except celery salt) in a bowl and mix well. Season with celery salt, as you would with regular salt to taste. Serve on bread, crackers or a bed of lettuce, with other salads.


          Turkey & Broccoli Salad
          3-lbs. Turkey cut into bite size chunks
          1 16oz. bag of broccoli florets (defrosted and well drained)
          1 clove garlic (pressed or grated)
          ¼ C. olive oil
          ½ C. dry white wine
          1 ½ C. Hellmann’s Mayonnaise
          Place turkey in mixing bowl and set aside. Make sure broccoli is well drained of excess water. Heat oil in a skillet that has a cover to it. When oil is hot, add the garlic and the broccoli and sauté for about 1 minute over medium heat. Add white wine. Make sure pan is hot enough, so that when the wine is added it will sizzle and steam. Toss broccoli around in the wine and cover for a few minutes. Give a stir and cook until broccoli is tender but not mushy. Add the cooked broccoli right from the skillet into the turkey. Add the mayo while the broccoli is still hot. Blend the mayo in well. Serve chilled



          Turkey Tettrazini
          Once you taste this dish, you’ll be serving turkey more than once a year…just so you can have leftovers to make this dish! :o)
          1 lb. turkey meat (white and dark…which has been torn from the frame)
          1 medium yellow onion , chopped
          ½ lb. slice white mushrooms 2 T. butter or margarine
          16 oz. sour cream
          8 oz. sharp shredded cheddar cheese
          1 can Cream of Mushroom soup (Cream of Celery may be substituted)
          1 can of chicken broth
          ½ C. dry white wine
          ¼ C. grated Locatelli, Romano or Parmesan cheese
          1 lb. of linguini pasta (uncooked)
          Cook pasta according to box directions, while you are preparing the turkey mixture. Rip the turkey into slices, instead of using a knife, so that they are somewhat thick. In a 4-quart saucepan, sauté onions and mushrooms in butter. Cook until mushrooms are lightly browned and onions are wilted. Add the wine and chicken broth. Add turkey, stir and blend in the mushroom soup, sour cream and cheddar cheese. Blend well until mixture starts to bubble. Drain linguini and place in a roasting pan. Pour turkey mixture over the linguini and toss well until mixture has blended and covered the linguini. Top with grated cheese and bake for 25-30 minutes. Serve with garlic bread and a salad, and put out additional grated cheese. It’s delicious!



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