Recipes Included On This Page Leftover Turkey Casserole by Annie Lemon Sage Barbecued Turkey Breast Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Leftover Turkey Casserole by Annie Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces dry stuffing mix 16 ounces sour cream 1 can condensed cream of mushroom soup 1 can condensed cream of celery soup 1 ounce dry onion soup mix 29 ounces French style green beans -- drained [two 14.5-oz. cans] 2 cups chopped cooked turkey meat Preheat oven to 350F. Prepare stuffing according to directions on package. In medium bowl mix the sour cream, the two cans soups and dry soup mix. Spread the green beans in a 9-inch X 13-inch dish. Top with layer of turkey; pour soup mixture over the turkey and top with stuffing. Bake for 30 minutes or till golden brown and bubbly. Contributed to the FareShare Gazette by Annie; 17 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 96 Calories; 9g Fat (81.4% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 178mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat. * Exported from MasterCook * Lemon Sage Barbecued Turkey Breast Recipe By :Canadian Living magazine; August 2000 Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds boneless turkey breast -- (1.5 Kg) 4 ounces Prosciutto -- (125 g) or ham 10 sage leaves **Lemon Sage Brush-on** 1 tablespoon grated lemon rind -- (15 mL) 3 tablespoons lemon juice -- (50 mL) 2 tablespoons extra-virgin olive oil -- (25 mL) 1 tablespoon chopped fresh sage -- (15 mL) 1/4 teaspoon pepper -- (1 mL) **Lemon Sage Brush-on** In bowl, whisk together lemon rind and juice, oil, sage and pepper; set aside. Place turkey, skin side down, on work surface with tapered end closest to you. Using a sharp knife held horizontally, cut between the fillet and breast almost but not all the way through to opposite side. Open up flat like a book. Brush with 2 tablespoons (25 mL) of the lemon sage mixture. Arrange Prosciutto on one side of the turkey breast. Top with sage leaves. Fold uncovered side over and tie securely with string at 2-inch (5 cm) intervals. Heat 1 burner of 2-burner barbecue or 2 outside burners of a 3-burner barbecue to medium. Brush turkey with another 2 tablespoons (25 mL) of the lemon sage mixture. Place, skin side down, on greased grill over unlit burner; close lid and cook for 1 1/2 hours, adjusting burner heat if necessary to keep temperature between 250F and 300F (120C and 150C) and using oven thermometer if necessary. Turn and brush with half of the remaining mixture. Cook, brushing occasionally with remaining mixture, for 1 to 1 1/2 hours or until meat thermometer registers 185F (85C) and juices run clear when turkey is pierced. Transfer to cutting board and tent with foil. Let stand for 10 minutes before slicing. From Canadian Living magazine, August 2000. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 7 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 300 Calories; 15g Fat (47.4% calories from fat); 38g Protein; 1g Carbohydrate; trace Dietary Fiber; 110mg Cholesterol; 473mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Fruit; 1/2 Fat.

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