Preheat the oven to 325° F. Pat the turkey dry and place it, breast side up, in a large roasting pan. Season with salt and pepper to taste. Pour half the butter into a large skillet. Set over moderately high heat. Add the onions and celery, and saute until... - 41.444

MAKING 1. To a medium jar of a food processor or blender, add the chopped turkey leg meat with egg whites and whole egg and process until smooth. 2. To a mixing bowl, transfer the mixture and add the chopped parsley, salt and pepper, mixing well. 3. Divide... - 45.8354

GETTING READY 1. Preheat the oven to 350° F. MAKING 2. On a clean and flat work surface, 3. Arrange the turkey slices, overlapping them to form a large rectangle. 4. Arrange the ham slices over the turkey slices. 5. Leaving a 3/4-inch border all around,... - 46.4507

1. Combine breadcrumbs, sage, salt, fennel seeds, red pepper, nutmeg, and egg white in a medium bowl; stir well. Crumble turkey into bowl; stir well. Shape mixture into 12 patties. 2. Place a large nonstick skillet over medium heat until hot. Add half of... - 34.0189

Heat 2 tablespoons oil in a large skillet over medium heat. Add onions, bell peppers and garlic; cook, stirring occasionally, about 8 minutes, or until vegetables are soft. Add celery, carrot, zucchini, cumin, thyme and cayenne pepper; cook 2 minutes. Remove... - 42.1675

MAKING 1. In a small saucepan, combine tomato, sugar, vinegar, onion, apple and cloves and bring it all to boil 2. Cover it, turn the heat down and simmer for forty five minutes; turn the heat off and let it stand for ten minutes after which turn it into a... - 42.7828

In bowl, combine all ingredients, except cooking oil and gravy mix; mix thoroughly. Shape mixture into 1 1/2-2-inch meatballs. In hot skillet with 2 tablespoons'cooking oil, brown meatballs. In large saucepan mix 1 package brown gravy mix according to package... - 33.7258

1. In large Dutch oven, heat oil; add onion, fennel and carrot. Cook, stirring, 2-3 minutes. 2. Add turkey and oregano; cook 3-4 minutes, or until turkey is no longer pink, stirring to break up meat. Add wine; cook 2 minutes, or until liquid evaporates. 3.... - 35.7077

MAKING 1. To make the sauce, in a saucepan, blend together the ingredients for the sauce. 2. Simmer on a low flame, stirring until thick and smooth. 3. Take pan off the heat and pour sauce into a dip bowl. 4. Fry the bacon in a hot frying pan for about 2... - 42.9968

1. To shell the chestnuts, pierce each in two places with a skewer. Put them on a plate and microwave, 175 g (6 oz) at a time, uncovered, on HIGH for 1 1/2 minutes. Remove and discard the shells. Repeat with the remaining chestnuts. 2. Slice the turkey... - 41.8963

MAKING 1) In a skillet, heat oil. 2) Add in the onions, mushroom and ginger. Saute till the onion becomes tender. 3) Next, add in the condensed cream of celery soup, water, turkey, chestnuts, cooked spinach and soy sauce. 4) Cook the mixture over low heat for... - 42.1729

In a large saute pan or skillet, melt 4 tablespoons of the butter over medium heat and sear the turkey on both sides for a total of 3 to 4 minutes, or until lightly golden on the outside and opaque throughout. Season with salt, pepper, and kirsch. Transfer to... - 40.9088

1. Combine first 6 ingredients in a bowl; stir well. Spread cheese mixture evenly over 2 bread slices. Place Roasted Turkey Breast slices evenly over cream cheese mixture, and top evenly with avocado, lettuce, sprouts, and tomato slices. Top with remaining 2... - 32.3583

GETTING READY 1. In a shallow glass bowl, use an egg beater or a fork to beat the egg whites. Season the egg with salt and pepper. 2. Coat the cutlets with the egg. MAKING 1. In a small heavy-bottomed saucepan, heat the olive oil over medium flame 2. Add the... - 46.4255

GETTING READY 1. Preheat the oven to 350° F. 2. Grease a large baking dish or shallow casserole with oil or butter. MAKING 3. In a food processor or blender combine half of the green chilies, jalapeno peppers, onion, tomato, garlic, cilantro, stock, lemon... - 44.4094

GETTING READY 1) Take a 900 ml (1 1/2 pint) non-stick loaf tin and line it with greaseproof paper. 2) Preheat the oven. MAKING 3) In a large frying pan, fry the turkey dry with the celery, onion and water for 5 minutes. 4) Remove the pan from the heat and... - 46.3393

GETTING READY 1. Preheat the oven to 400°F. 2. Drain canned pineapple and reserve the juice in a measuring cup. Keep aside until required. MAKING 3. In a large mixing bowl, combine 1/4 cup of the pineapple juice, bell pepper, ginger root, turkey, onion,... - 40.2296

1. In shallow 11 x 7" glass dish, combine lime peel and 1/4 cup of the lime juice, the garlic, salt and cumin. Add turkey strips; toss to coat. Push to one side; add red and green peppers and onion; toss to coat, but do not combine with turkey. Cover and... - 36.7238

MAKING 1) In a large bowl, add the bread crumbs, salt, sage, pepper, chicken bouillon, onion and butter or margarine. 2) Mix the ingredients well. 3) Fill the stuffing into into the ready-to-cook turkey. 4) Bake or roast the turkey as directed. SERVING 5)... - 32.1

MAKING 1) In a medium-size non-aluminum saucepan, add first 6 ingredients. 2) Stir well to combine. 3) Add chopped pineapple and apple. 4) Place over low heat to cook for 5 minutes or until apple is tender, stirring frequently. SERVING 5) Serve the sauce... - 40.4152

MAKING 1) In a deep kettle boil 4 cups water. 2) Take off the kettle from heat. 3) In boiling water dip cabbage leaves for about 5 minutes or until limp. 4) Strain out of water, drain and cool. 5) In a bowl, add ground beef, rice, salt, pepper, thyme, nutmeg,... - 44.829

1. Preheat broiler. Broil sausage 5-7 minutes, turning once, until browned and cooked through; cut into thin diagonal slices. 2. Meanwhile, in large nonstick skillet, heat oil; add scallions, garlic and red pepper. Cook, stirring constantly, 2 minutes. Add... - 33.5632

GETTING READY 1. On a meat board and using a kitchen scissors, trim all excess skin and fat from inside and outside of the ducks. 2. Prick the ducks legs with a prick or skewer, taking care not to pierce the flesh below the layer of fat. 3. In a large stock... - 44.3731

GETTING READY 1. Working with one rack at a time, lay the rack on a large cutting board. Trim off any excess meat because they won't cook at the same rate as the rib meat. 2. Flip the rack over so the meaty side is face down. There is a thin membrane on this... - 42.8319