This fun mixture of turkey and dressing from Viki Engelhardt of Grand Rapids, Michigan tastes almost like Thanksgiving on a bun. "These moist burgers are great alone, but my family likes them best with lettuce, onion, tomato and a dab of mayonnaise on a whole wheat bun," she suggests.
I’ve served this highly requested sandwich at get-togethers since my college days. What makes it so good is the hummus and the pickle - everyone notices if the pickle is missing. — Jackie Termont, Richmond, Virginia
This tangy sandwich filling is so easy to prepare in the slow cooker, and it goes over well at gatherings large and small. I frequently take it to potlucks, and I'm always asked for my secret ingredient. —Marylou LaRue, Freeland, Michigan
These moist burgers get plenty of color and flavor from onion, zucchini and red pepper. I often make the mixture ahead of time and put it in the refrigerator. Later, after helping my husband with farm chores, I can put the burgers on the grill while whipping up a salad or side dish. —Sandy Kitzmiller, Unityville, Pennsylvania
This recipe is special to me because it was handed down from my grandma. A tangy sauce, flavored with horseradish and Dijon mustard, sparks a hearty assortment of meats and cheeses. It feeds a crowd, so it's perfect for a party or a potluck. My husband says it's the best sub sandwich he's ever had.
-Sarah Kraemer, Rockford, Illinois
"These delicious sandwiches are a superb substitute for traditional beef burgers," says Carolyn Bixenmann of Grand Island, Nebraska. "My husband actually prefers these turkey burgers, topped with seasoned mayonnaise."
These tasty Italian sandwiches from Marion Lowery of Medford, Oregon are chock-full of savory turkey sausage, sweet peppers and herbs, enhanced by zesty pizza sauce. Made from convenient frozen bread dough, the baked calzones should be cooled before they are packed in lunches or stored in the freezer.
“The secret to these burgers is the tangy mango chutney, but the arugula adds a special 'wow' to the plate. I get lots of compliments when I serve these at summer or fall cookouts.” Jeanne Lueders - Waterloo, Iowa