This will perk you up on a cold, rainy day. You can use chicken in place of turkey, and I like to serve the potpies with a fresh green salad or cranberry sauce on the side. —Judy Wilson, Sun City West, Arizona
Marinating this turkey breast overnight gives it great flavor and a juicy tenderness. "This is the best turkey you will ever eat," assures Marvin Hayes from Delano, Minnesota. Leftovers-if there are any-taste terrific in the two delicious dishes that follow.
"A lovely dish for guests, this spinach-stuffed turkey breast look s beautiful when you slice it for serving," Shirley Goehring writes from Lodi, California. "I've also spooned the filling into a pocket slit in a boneless center-cut pork roast with delicious results."
My bread machine makes the crust for this mouthwatering pizza. Barbecue sauce, turkey, vegetables and cheese deliver so much flavor even your biggest pizza fans won't believe it's light.—Krista Frank, Rhododendron, Oregon
I saw a celebrity demonstrate this recipe on TV, but I modified it to reduce fat. The tasty crumb coating seasoned with Parmesan cheese and Italian herbs gives them delicious flavor.—Rhonda Knight, Hecker, Illinois
“I have a lot of company at Thanksgiving, and I enjoy making new things for them. I came up with this recipe as a great way to use up the leftover turkey.” Don't have any turkey leftovers? That's ok, cooked chicken works well, too. Kellie Mulleavy - Lambertville, Michigan
This is wonderful served for a main holiday meal, because it's so convenient. The turkey turns out tender and moist. You can use extra slow cookers to prepare side dishes such as homemade stuffing.—Shirley Welch, Tulsa, Oklahoma
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
One of the hardest meals to plan is a holiday meal for two. You want all the smells and feelings of the season, but you don't want leftovers until June! This recipe is the tasty answer. —Joyce Kramer, Donalsonville, Georgia