For this main course, I tuck Swiss cheese and spinach into browned turkey slices, then tops them with store-bought spaghetti sauce before baking until they're heated through. I usually serve these roll-ups with pasta, a green salad and rolls.—Lillian E. Butler, Stratford, Connecticut
If you're looking for a new twist on turkey, Ruby Bergschneider's recipe may just be the one. The Jacksonville, Illinois cook prepares a well-blended, salt-free rub that goes under the turkey skin. She removes the skin before eating, resulting in a low-fat entree. This recipe proves that you don't need a lot of salt for good flavor.
This savory wreath is as pretty to look at as it is to eat! When hosting a get-together the day after Thanksgiving las year, I prepared it using leftover turkey. Everyone enjoyed slices of it and asked for seconds.
—Jane Jones of Cedar, Minnesota
Trying out new recipes is such a "passion" of mine that my husband sometimes will ask to have something for dinner that he's actually seen before!
My Creole-Stuffed Turkey originated when my sister from Texas and her family—who love Southern cooking—were here one Thanksgiving. Everyone kept coming back for another serving...and we ended up stuffed, too.
Folks will be smacking their lips when they taste these tender slices of Turkey draped a sweet and tangy sauce. "I love cooking with lemon and honey and experimenting with herbs," says Judith Harris of Brainerd, Minnesota, "This dish is so easy to make."