I prepare turkey with a taste of Canada in mind. The sweet maple flavor comes through even in the breast meat. You may start to notice it's caramelized color after about 2 hours. That's when I cover it loosely with foil while it finishes cooking. The meat will stay tender and juicy. —Suzanne Anctil, West Vancouver, British Columbia
Give your Thanksgiving leftovers a south of the border vibe with these zesty rellenos. They’re easy to make any time of year with roasted deli turkey and a box of corn stuffing. Adjust the heat by adding more or fewer peppers or adobo sauce. —Christine Friesenhahn, Boerne, Texas
You'll hear rave reviews when fantastic fowl stars as the flavorful fare on your weekday menu. Sauteing the turkey in butter an oil locks in the succulent juices. And what's turkey without cranberries? This tangy sauce is served right on top!
As a single retiree, I roast a turkey breast half instead of making a whole turkey dinner. This is a perfect meal for anyone cooking for themselves, and it also leaves enough leftovers for sandwiches and tacos.
"Our son-in-law brought home wild turkey, which inspired this delectable main dish," says Marguerite Shaeffer of Sewell, New Jersey. "The sauce stirs up quickly...and you can grill the turkey in just minutes."
My husband and our four children like pancakes, and I appreciate quick suppers...so I gave this recipe a try when I saw it. The addition of turkey turns golden side-dish potato pancakes into a simple main dish we all savor.
-Kathy Duerr, Fulda, Minnesota