Christmas Foods - Seasons Greetings!

• 1 package of frozen broccoli spears, cooked and drained
• 2 cups cooked turkey, cubed
• 1 can (10 ½ oz.) reduced sodium cream of mushroom soup
• ¼ cup reduced calorie mayonnaise
• 1 ½ tsp. lemon juice
• 1 tsp. curry powder
• 1 cup seasoned croutons

Preheat the oven to 350ºF.

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

In a small bowl combine the soup, mayonnaise, lemon juice, and curry powder. Pour over the turkey and top with croutons.

Bake for 20 to 25 minutes or until bubbly.

• ½ cup mayonnaise
• 2 tbsp. flour
• 1 tsp. instant chicken bouillon
• 1/8 tsp. pepper
• ¾ cup milk
• 1 ½ cups chopped cooked turkey or chicken
• 1 10-oz. package frozen mixed vegetables, thawed, drained
• 1 4-oz. can refrigerated quick crescent dinner rolls

Combine the salad dressing, flour, bouillon and pepper in a medium saucepan. Gradually add the milk. Cook, stirring constantly, over low heat until thickened. Add turkey and vegetables; heat thoroughly, stirring occasionally. Spoon into an 8 inch square baking dish. Unroll the dough into 2 rectangles. Press perforations together to seal. Place the rectangles side by side to form a square; press edges together to form a seam. Cover turkey mixture with the dough. Bake at 375ºF, for 15 to 20 minutes or until brown.

• 2/3 cup mayonnaise
• 1/3 cup flour
• ½ tsp. celery salt
• Dash of pepper
• 2 cups milk
• 7 ozs. Spaghetti, broken into thirds, cooked, drained
• 2 cups chopped cooked turkey or chicken
• ¾ cup grated Parmesan cheese
• 1 4-oz. can mushrooms, drained
• 2 tbsp. chopped pimiento (optional)
• 2 cups fresh bread cubes
• 3 tbsp. butter, melted

Combine the salad dressing, flour and seasonings in a medium saucepan. Gradually add milk. Cook stirring constantly, over low heat until thickened. Add spaghetti, turkey, ½ cup cheese, mushrooms and pimiento; mix lightly. Spoon into a 2 quart casserole. Toss bread cubes with butter and remaining cheese; top casserole. Bake at 350ºF, for 30 minutes or until lightly browned.

• 12 to 14 lb. turkey, thawed if frozen
• 1 cup chopped celery
• ½ cup chopped onion
• 6 tbsp. Butter
• 2 tsp. poultry seasoning
• 8 cups slightly dried bread cubes (10 to 12 bread slices, cubed and dried overnight)
• 2 cups chopped red apple
• ¼ cup chopped fresh parsley
• 1 ½ tsp. shredded orange peel

Juice from orange plus water to make ¾ cup

Cook and stir celery and onion in butter in a medium saucepan over medium heat until crisp tender. Stir in the poultry seasoning. Combine bread cubes, apple, parsley, and orange peel in a large bowl. Add celery mixture and orange juice mixture; toss to mix. Preheat the oven to 325ºF. Prepare turkey for roasting; stuff neck and body cavities lightly. Roast immediately according to package directions.

Turkey:

• 1 ½ tsp. poultry seasoning
• 1 tsp. paprika
• ½ tsp. dried thyme leaves, crushed
• ¼ tsp. salt
• ¼ tsp. pepper
• 6 lb. turkey, thawed
• Cooking spray

Sauce:

• 2 tbsp. margarine
• 1 cup fresh mushrooms, chopped
• 2 tbsp. all purpose flour
• ½ tsp. poultry seasoning
• 1/2 tsp.salt
• 1/8 tsp. dried thyme leaves, crushed
• 1/8 tsp. pepper
• 1 ½ cup chicken broth
• ½ cup half and half

Preheat oven to 325ºF.

Stir together poultry seasoning, paprika, thyme, salt and pepper in small dish to make seasoning mixture.

Remove giblets and neck from body and neck cavities of turkey. Drain juices and dry turkey with paper towel. Turn wings back and hold neck skin in place. Place turkey, breast side up, on flat rack in shallow roasting pan.

Coat turkey with cooking spray and sprinkle with seasoning mixture.

Roast turkey 3 to 3 ½ hours or until thigh is 180ºF. on a meat thermometer..

Cover breast and top of drumsticks with foil after 2 hours to prevent overcooking of breast.

When done, let turkey stand for 15 before carving.

For Sauce:

Melt margarine in small saucepan over low heat. Add mushrooms; cook and stir 1 minute. Stir in flour, poultry seasoning, thyme, salt and pepper.

Gradually stir in broth and half and half. Cook and stir constantly over medium heat until thick and bubbly.

Cook and stir 1 minute, serve over turkey slices.

• 1 package of frozen broccoli spears, cooked and drained
• 2 cups cooked turkey, cubed
• 1 can (10 ½ oz.) reduced sodium cream of mushroom soup
• ¼ cup reduced calorie mayonnaise
• 1 ½ tsp. lemon juice
• 1 tsp. curry powder
• 1 cup seasoned croutons

Preheat the oven to 350ºF.

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

In a small bowl combine the soup, mayonnaise, lemon juice, and curry powder. Pour over the turkey and top with croutons.

Bake for 20 to 25 minutes or until bubbly.