50+ Lifestyles

 Turkey Breakfast Soufflé

• 2 cups dices cooked turkey
• 1 cup diced celery
• 1 medium green or red bell pepper, diced
• 10 slices white bread, cut off crusts then cube bread
• 4 eggs
• 1/2 cup mayonnaise
• 1 can cream of mushroom soup
• 1 medium onion, dices
• 3 cups milk
• 1 – 2 cups shredded cheese

Butter a casserole dish or round cake pan. Line the bottom with 1/2 of the beard cubes. Mix together the turkey, celery, peppers, onion and mayonnaise. Spread over the bread cubes. Cover with the remaining bread cubes. Beat eggs and milk together. Pour egg mixture over the casserole. Cover with foil or plastic wrap and refrigerate over night. Remove from refrigerator one hour before baking. Remove cover and bake 15 minutes in a 325 preheated oven. Remove from oven and spread the undiluted mushroom soup over the top. Cover with the cheese. Return to oven and bake for 1 more hour. Let set a few minutes before serving.

 Turkey-Ham Supreme

• 1/2 stick butter
• 1/2 cup all purpose flour
• 2 cups turkey or chicken broth
• 1 1/3 cup milk
• 2 cups diced cooked turkey
• 1 1/2 cup diced cooked ham
• 1/3 cup sliced ripe olives
• 1/4 cup shopped pimento
• 1/4 cup snipped fresh parsley
• 8 English muffins sliced and toasted

In a heavy saucepan, melt butter. Add flour to make a roux. Slowly add the broth and milk, stirring continuously. Cook until thickened. Add the meat, olives, pimento and parsley. Heat through. Serve over the toasted muffins. Makes about eight 1-cup servings.

 Turkey Broccoli Casserole

• 3 cups cooked cubed turkey
• 2 bags of broccoli florets (steamed or slightly cooked)
• 2 cans cream of chicken soup
• 1 cup mayonnaise
• 1 Tablespoon lemon or lime juice
• 1/2 teaspoon curry powder
• 1 cup shredded cheddar cheese
• 1/2 c bread crumbs

Combine the soup, mayonnaise, juice and curry. Mix with the turkey and broccoli. Place in a greased casserole. Top with cheese and the bread crumbs. Bake at 350 degrees for about 40 minutes.

 Turkey Mandarin Orange Spinach Salad

• 6 cups fresh baby spinach
• 2 cups sliced or cubed cooked turkey
• 2 cans mandarin oranges, drained
• 1 red bell pepper, julienne or cubed
• 4 green onions, sliced

Toss all items together in a large bowl. Use a vinaigrette dressing of your choice. A raspberry or honey vinaigrette is good with this salad, but a bottled Italian will also work

Turkey Platters as Appetizers

Use your imagination and these pictures as a guide. Create your own masterpiece. It is fun!!!