Enchilada Casserole ~ Taste of Home

1 lb. ground turkey
1 1/2 c. chopped onions
2 garlic cloves, minced
1 T plus 1/3 c.vegetable oil, divided
1/3 c. flour
2 T chili powder
3/4 tsp. seasoned salt
1/8 tsp. pepper
4 c. water
12 (7") corn tortillas
6 oz. shredded cheddar cheese
1 1/2 c. salsa

In a skillet over medium heat, cook turkey, onions and garlic in 1 T oil until no longer pink; drain. Sprinkle with flour, chili powder, seasoned salt and pepper. Add water; bring to a boil. Reduce heat; cover and cook for 8-10 minutes.

In another skillet; fry tortillas in remaining oil for about 15 seconds, turning once. Drain well. Cut 9 tortillas in half. Place cut edge of one tortilla against each short side of a greased 11x7 baking dish. Place cut edge of two tortillas against long sides of dish, overlapping to fit. Place a whole tortilla in center.

Spoon 2 cups of meat mixture over tortillas; sprinkle with 1/2 c. cheese. Repeat layers. Top with remaining tortillas and meat sauce.

Bake, uncovered, at 375F for 20 min. Sprinkle with remaining cheese. Bake 10 min. longer. Serve with salsa.

YIELD: 8 servings

Sausage Calzones ~ Taste of Home

1 package dry yeast
1/2 c. warm water
3/4 c. warm skim milk
2 T olive oil
1 1/2 tsp.salt
1 tsp. sugar
3 1/4 c. flour
1 lb. turkey sausage, casings removed
10 oz. frozen spinach, thawed and well drained
15 oz. low fat ricotta cheese
1/2 c. grated Romano cheese
1 T minced fresh parsley
1/8 tsp. pepper
2 T cornmeal
Additional oil
1/2 tsp. garlic salt
1 1/2 c. pizza sauce, warmed

In a mixing bowl, dissolve yeast in water. Add milk, oil, salt, sugar and 2 c. flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic; 6-8 min. Place dough in a greased bowl and let rise until doubled, about 1 hour.

In a skillet, cook sausage until no longer pink; drain. Add spinach, cheeses, parsley and pepper; mix well.

Punch dough down; divide into six pieces. On a floured surface, roll each piece in to an 8" circle. Top each with 2/3 c. filling. Fold dough over filling; pinch to seal.

Place on greased baking sheets that have been sprinkled with cornmeal. Brush tops lightly with oil; sprinkle with garlic salt. Bake at 400F for 20-25 minutes until golden brown.

YIELD: 6
1 calzone = 10 WW points

Turkey Stew with Dumplings ~ Taste of Home

8 medium carrots, cut into 1" chunks
4 celery ribs, cut into 1" hunks
1 c. chopped onion
1/2 c. butter
2-10 1/2 oz. cans beef broth
4 2/3 c. water, divided
2 tsp. salt
1/4 tsp. pepper
3 c. cubed cooked turkey breast
2 c. frozen cut green beans
1/2 c. whole wheat pastry flour
2 tsp. Worcestershire sauce

DUMPLINGS:
1 1/2 c. whole wheat pastry flour
2 tsp. baking powder
1 tsp. salt
2 T minced parsley
1/8 t. poultry seasoning
3/4 c. skim milk
1 egg

In a Dutch oven, saute carrots, celery and onion in butter for 10 min. Add broth, 4 c. water, salt and pepper. Cover and cook over low heat for 15 min., or until vegetables are tender. Add turkey and beans; cook for 5 min.

Combine flour, Worcestershire sauce and remaining water until smooth; stir into turkey mixture. Bring to a boil. Reduce heat and simmer for 5 minutes.

For dumplings, combine flour, baking powder and salt in a bowl. Combine parsley and poultry seasoning. Combine milk and egg; stir into flour mixture just until moistened. drop by tablespoonfuls onto simmer stew. Cover and simmer for 10 minutes; uncover and simmer 10 minutes longer.

YIELD: 12 servings
1 serving = 4 WW points

Roast Butter Herbed Turkey (Sandra Lee)

3/4 cup butter, softened
1 1/2 teaspoons poultry seasoning
2 tablespoons garlic herb sauce mix (recommended: Knorr)
1 1/2 teaspoons crushed garlic
1 (32-ounce) bag celery and carrot party sticks
2 large onions, large dice
1 (32-ounce) container low-sodium chicken broth
12-pound turkey, thawed if necessary
1 tablespoon salt
1 tablespoon pepper
3 (3/4-ounce) packets fresh herbs poultry herb blend (sage, thyme and rosemary)
1 lemon, thickly sliced

In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.

Preheat the oven to 450 degrees F.

Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.

Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper.

Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.)

Place turkey on the bed of vegetables in roasting pan.

Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer reads inserted into the thigh registers 180 degrees F, about 3 hours.

***This is the recipe I used for our Thanksgiving turkey, with a few variations. I had a 22 lb. turkey, so I doubled the herbed butter. I did chill and cut the butter, but I see no reason why you can use room temperature butter. I won't chill it next time.

I couldn't find fresh poultry herb blend, so I used 1 package fresh thyme, fresh rosemary and fresh sage. I quartered 2 lemons and put them in the cavity and put the herbs in there too. I did not put an onion in, because one of my guests is sensitive to onion.

I put the broth in the bottomof the roaster (I use an electric roaster), but just put the turkey on a rack. I did not use the carrots or celery.

This is the most flavorful, moist turkey I have ever had. We all loved it. I am going to be trying this method on a chicken very soon.