Type what you have

Ingredients

• ✓ turkey
• butter
• shallot
• jalapeno pepper
• cranberry jelly
• cheddar cheese
• tortilla chip

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Melt butter in a skillet over medium heat; cook and stir shallots in the hot butter until softened, about 2 minutes. Stir jalapeno peppers into shallots and cook until fragrant, about 2 more minutes. Stir cranberry jelly into the shallots and peppers until melted.
3. 3 Mix shredded turkey with jalapeno-cranberry jelly mixture in a bowl until thoroughly combined. Arrange tortilla chips on the prepared baking sheet and fill each chip with 1 tablespoon turkey mix. Top each chip with 1/2 teaspoon of white Cheddar cheese.
4. 4 Bake in the preheated oven until the cheese topping is melted and the chips are golden, about 10 minutes.

By Amy Alden

Ingredients

• ✓ turkey
• bacon
• bacon drippings
• cream cheese
• tomato
• green onion
• pesto sauce
• flour tortilla

Instructions

1. 1 Arrange bacon slices in a microwave save baking dish, side by side. Cover dish with a paper towel. Microwave on high until bacon is soft and lightly browned, 4 to 6 minutes. Chop bacon into small pieces; reserve 3 tablespoons bacon drippings.
2. 2 Combine the chopped bacon, reserved bacon drippings, cream cheese, tomato, green onions, and pesto in a large bowl; mix well. Evenly spread the cream cheese mixture on the tortillas; top each with a slice of turkey. Roll tortillas up tightly, and cut into 1/4 inch slices. Discard rounded ends.

By Windy B

Ingredients

• ✓ turkey
• spinach
• cream cheese
• cheddar cheese
• pickled pepper
• spring onion
• garlic powder
• black pepper
• red pepper flake
• flour tortilla

Instructions

1. 1 Mix spinach, cream cheese, Cheddar cheese, pickled peppers, spring onion, garlic powder, black pepper, and red pepper flakes together in a bowl. Spread cream cheese mixture, about 1-inch wide, over the top portion of each tortilla, reserving about 1 tablespoon cream cheese mixture for sealing.
2. 2 Arrange turkey onto each tortilla below the cream cheese mixture section. Spread a thin line of reserved cream cheese mixture below the turkey section of each tortilla for sealing. Starting at the end with the most cream cheese mixture, roll each tortilla around the filling, sealing together with the opposite end with small amount of cream cheese mixture. Cut 1/2-inch-wide slices from roll creating turkey 'sushi' rolls.

By Ari Lin

Ingredients

• ✓ turkey
• hawaiian bread roll
• honey-cured ham
• swiss cheese
• provolone cheese
• butter
• white sugar
• onion flake
• poppy seed
• honey mustard

Instructions

1. 1 Place a rack into lower half of the oven and preheat the oven to 400 degrees F (200 degrees C).
2. 2 Arrange bottom halves of Hawaiian rolls on a baking sheet. Place a half slice each of ham, Swiss cheese, smoked turkey, and provolone cheese onto each roll bottom. Place top halves onto each bottom to make sandwiches.
3. 3 Melt butter in a saucepan over low heat; stir in sugar, dried onion flakes, poppy seeds, and honey mustard until mixture is smooth and sugar has dissolved, about 2 minutes; brush over the tops of each sandwich.
4. 4 Bake sandwiches on the preheated oven's lower rack until tops are golden brown and fillings are hot, about 15 minutes.

By CBLEWETT

Ingredients

• ✓ turkey
• lemon juice
• cranberry
• stuffing
• cream cheese
• turkey gravy
• wonton wrapper
• salt
• canola oil
• onion
• lime juice
• jalapeno pepper
• garlic
• water

Instructions

1. 1 Pour the lemon juice over the dried cranberries in a bowl; set aside. Mix the turkey, stuffing, cream cheese, and turkey gravy in a separate bowl until thoroughly combined.
2. 2 Place a wonton wrapper on a work surface; spoon about 1 tablespoon of the filling in the center of the wrapper. Moisten two opposite edges of the wrapper with a finger dipped in water, fold the wrapper in half the long way, and press the edges together with a fork. Sprinkle the wrapper with salt. Repeat with remaining filling and wrappers.
3. 3 Heat the canola oil in a large, deep skillet over medium heat; pan-fry the filled wontons in batches until crisp and golden brown, about 2 minutes per side. Drain the fried wontons on paper towels; allow to cool for about 5 minutes to set the filling.
4. 4 Drain the lemon juice from the dried cranberries. Place cranberries into a food processor; pulse several times until the cranberries are finely chopped. Transfer to a bowl and mix in the onion, lime juice, jalapeno pepper, garlic, and water. Serve with the hot fried wontons.

By JennyJenn

Ingredients

• ✓ turkey
• cream of chicken soup
• cream of mushroom soup
• green chile pepper
• sour cream
• corn tortilla
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a mixing bowl, combine chicken soup, mushroom soup, chile peppers, and sour cream.
3. 3 Line the bottom of a 9x13-inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.

By Carrie Spencer

Ingredients

• ✓ turkey
• green chile pepper
• cream cheese
• cumin
• flour tortilla
• salsa
• chili bean
• monterey jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 In a medium bowl, mix chile peppers, cream cheese, and cumin. Stir in chopped turkey.
3. 3 Place the tortillas in a microwave oven. Heat for 1 minute, or until the tortillas are softened. Spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up. Place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.
4. 4 In a medium bowl, combine the salsa and beans. Spoon the mixture over the enchiladas. Sprinkle the top with cheese.
5. 5 Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

By Janice

Ingredients

• ✓ turkey
• cheddar cheese
• monterey jack cheese
• red enchilada sauce
• onion
• black olive
• oil
• corn tortilla

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Pour enchilada sauce into a bowl.
3. 3 Combine Cheddar-Jack cheese, onion, and black olives in a small bowl.
4. 4 Brush a small skillet with enough oil to coat a tortilla, and heat over low heat. Cook tortilla in hot oil until softened, 15 to 30 seconds per side. Remove and dip in enchilada sauce to coat, then place on a plate.
5. 5 Place some turkey and some cheese mixture in the center of the tortilla, roll up, and place it in the prepared baking dish.
6. 6 Repeat Steps 4 and 5, using more oil as needed, to form and roll 11 more enchiladas; they should cover the bottom of the baking dish. Spread enchilada sauce over the enchiladas to cover.
7. 7 Repeat Steps 4 and 5 to form, roll, and place remaining 12 enchiladas.
8. 8 Spread remaining sauce over top and sprinkle with remaining cheese mixture.
9. 9 Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.

By Marta Sanchez

Ingredients

• ✓ turkey
• olive oil
• onion
• garlic
• corn
• black bean
• tomato
• green chile
• red enchilada sauce
• cheddar cheese
• chili powder
• cumin
• salt
• pie crust

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 9-inch pie pans.
2. 2 Heat oil in a medium saucepan over medium heat. Saute onion and garlic in the hot oil until tender, about 5 minutes. Add turkey, corn, beans, diced tomatoes, enchilada sauce, 1 cup Cheddar cheese, chili powder, cumin, and salt; cook and stir until well blended and warm, 2 to 3 minutes.
3. 3 Place a pie crust in the bottom of each prepared pie pan. Sprinkle 1/2 cup of remaining Cheddar cheese into each. Gently add filling and spread evenly. Top each with a remaining pie crust, and fold and pinch around the edges to seal. Cut a few slits into the top crusts to release steam when baking.
4. 4 Bake in the preheated oven until golden brown, about 40 minutes. Cover the edges with aluminum foil if they begin to brown too much.

By Margar

Ingredients

• ✓ turkey
• vegetable oil
• onion
• cumin
• salt
• black pepper
• black bean
• salsa
• sweet corn
• water
• taco seasoning mix
• rice
• mexican cheese blend
• tortilla chip

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and black pepper. Sauté until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning; mix well. Cover and simmer until flavors meld, about 5 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine remaining 1 cup salsa with cooked rice; spread evenly into the bottom of an ungreased 10x15-inch baking dish. Pour turkey mixture over rice; sprinkle 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Loosely cover dish with aluminum foil.
4. 4 Bake in the preheated oven for 20 minutes. Remove foil; top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.

By Paige

Ingredients

• ✓ turkey
• olive oil
• yellow onion
• poblano chile pepper
• garlic
• chili powder
• cumin
• oregano
• turkey broth
• cannellini bean
• white hominy
• green chile pepper
• water
• salt
• pepper

Instructions

1. 1 Heat oil in a large Dutch oven over medium heat. Add onions and poblano chiles; cook and stir until soft, about 5 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in chile powder, cumin, and oregano.
2. 2 Add turkey broth, turkey, cannellini beans, hominy, chile peppers, salt, and pepper. Add water just to cover, stir to combine, and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until flavors have blended, about 1 hour.

By CAMILLA362

Ingredients

• ✓ turkey
• vegetable oil
• corn tortilla
• hot pepper sauce
• cheddar cheese
• heavy cream
• sour cream
• cream cheese
• paprika
• cumin
• ancho chile pepper
• chipotle chile pepper
• black pepper
• kosher salt
• orange bell pepper
• yellow bell pepper
• green bell pepper
• onion
• olive oil
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease two 9x12-inch baking dishes.
2. 2 Heat butter and olive oil in a large skillet over medium heat. Stir in onion and bell peppers; cook and stir until peppers have softened and onion has turned translucent, about 10 minutes. Add kosher salt, black pepper, chipotle pepper, ancho pepper, cumin, and paprika. Cook and stir until seasonings become fragrant, about 5 more minutes.
3. 3 Add cream cheese, sour cream, and heavy cream; stir well to combine. Cook over low heat until mixture is heated through and creamy, about 5 minutes. Remove the skillet from heat and cool for about 10 to 15 minutes. Reserve 1/2 of the cream-pepper mixture for topping.
4. 4 Combine shredded turkey with 2 1/2 cups Cheddar cheese in a large bowl. Add remaining cream-pepper mixture and stir lightly to mix. Set aside.
5. 5 Heat vegetable oil in a large skillet over medium heat until oil is hot but not smoking, about 2 minutes. Cook 1 tortilla at a time in hot oil until hot and pliable, 20 to 30 seconds. Stack warmed tortillas and cover to retain heat.
6. 6 To assemble enchiladas, lay a few tortillas on the counter. Place 1/4 cup creamy turkey filling in a line down the center of each tortilla, roll tortillas, and lay a total of 11 enchiladas, seam-side down, into each prepared baking dish. Top each dish with 1/2 of the reserved cream-pepper mixture.
7. 7 Bake in the preheated oven until enchiladas are heated through and sauce begins to brown and bubble, 20 to 25 minutes. Remove the baking dishes from the oven, sprinkle each with 3/4 cup Cheddar cheese, and return to the oven to finish baking until topping is melted, browned, and bubbling, about 15 more minutes. Let stand for about 10 minutes before serving.

By Josh C

Ingredients

• ✓ turkey
• cayenne pepper
• black pepper
• salt
• chili powder
• cumin
• oregano
• paprika
• garlic
• onion
• olive oil
• turkey broth
• corn oil
• salt
• cumin
• garlic powder
• chili powder
• paprika
• masa harina
• cornhusk

Instructions

1. 1 Soak corn husks in a bowl of warm water until softened, about 1 hour; drain.
2. 2 Whisk masa, 1 tablespoon paprika, 1 tablespoon chili powder, garlic powder, 1 teaspoon cumin, and 1 teaspoon salt together in a bowl; stir in corn oil. Stir in 3 ½ cups broth, 1 cup at a time, until dough is smooth and the consistency of thick peanut butter. Set aside remaining ½ cup turkey broth for the filling.
3. 3 Heat olive oil in a skillet over medium heat. Add onion and minced garlic; cook until softened and translucent, 5 to 10 minutes. Off heat, add turkey, 1 teaspoon paprika, oregano, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, black pepper, and cayenne pepper. Stir in reserved ½ cup turkey broth until moistened.
4. 4 Spoon 1 heaping tablespoon dough in center of each corn husk; top with 1 heaping tablespoon turkey filling. Roll husk around dough and filling, tucking bottom of husk into tamale. Tie a corn husk strip or string around each tamale to secure.
5. 5 Place a steamer insert into a saucepan; fill with water to just below the bottom of the steamer. Bring water to a boil. Stand tamales upright in steamer, cover, and steam until cooked through, about 1 hour. Add more water as needed.

By JOYCE LITOFF

Ingredients

• ✓ turkey
• sour cream
• cilantro
• green onion
• monterey jack cheese
• cheddar cheese
• corn tortilla chip
• cilantro
• sour cream
• black bean
• corn
• parsley
• chicken bouillon cube
• salsa
• tomato soup
• tomato
• water
• oregano
• cumin
• chili powder
• garlic
• onion
• olive oil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion; cook until begins to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano; cook, stirring, for 1 minute.
2. 2 Stir in water, turkey, diced tomatoes, tomato soup, salsa, bouillon cubes, and parsley. Bring to a boil, then reduce heat, and simmer until bouillon cubes dissolve, 5 minutes. Stir in corn, black beans, 1/2 cup sour cream, and 1/4 cup cilantro; simmer 20 to 30 minutes.
3. 3 Serve soup with crushed tortilla chips, cheese, green onion, 1/2 cup cilantro, and 1/2 cup sour cream.

By SSTRAWDER

Ingredients

• ✓ turkey
• charcoal briquette
• hickory chip

Instructions

1. 1 Place charcoal into the bottom pan of the smoker. Light coals and wait for temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
2. 2 Pat the turkey dry with paper towels. Soak hickory chips or chunks in a pan of water.
3. 3 Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Cover the smoker and maintain the temperature at 240 degrees F (115 degrees C). Do not lift the lid frequently, as this will release heat and smoke. Continue smoking until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), about 6 hours.
4. 4 Remove the turkey from the smoker. Cover loosely with foil and let rest for before carving.

By Glenn

Ingredients

• ✓ turkey
• olive oil
• salt
• apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) Rinse the turkey inside and out and pat dry with paper towels. Rub olive oil and salt all over the bird. Place the apple pieces inside of the cavity. Place the turkey breast side down in a large roasting pan.
2. 2 Roast for 3 hours in the preheated oven. Remove from the oven and carefully turn the bird so the breast side is facing up. Return to the oven and cook until the internal temperature of the thickest part of the thigh has reached 180 degrees F (82 degrees C). Allow the turkey to rest for about 30 minutes before carving.

By S Randles

Ingredients

• ✓ turkey
• spinach
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch casserole dish.
2. 2 Place the spinach in the prepared casserole dish. Top with the cubed turkey then with the grated cheese.
3. 3 Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

By Susan S

Ingredients

• ✓ turkey
• butter
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Remove and discard giblets. Rinse turkey and pat dry. Place turkey upside-down (with breast facing down) in a roasting pan.
3. 3 Place 1/2 of the butter in the cavity of the turkey. Cut remaining butter into pieces and rub over the outside of the skin. Pour water into the pan and cover with foil.
4. 4 Cook in the preheated oven until the internal temperature of the thighs has reached 180 degrees F (80 degrees C), 3 to 3 1/2 hours.

By Darlene

Ingredients

• ✓ turkey
• bread stuffing mix
• potato
• turkey gravy

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
3. 3 Prepare stuffing as directed.
4. 4 Place the stuffing in a 2 quart baking dish. Layer with turkey and cover with 1 cup gravy. Top with mashed potatoes and the remaining gravy.
5. 5 Bake covered in the preheated oven 45 minutes, or until bubbly and lightly browned.

By Ann Orwig

Ingredients

• ✓ turkey
• cranberry
• almond
• celery
• mayonnaise

Instructions

1. 1 Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.

By Jodi

Ingredients

• ✓ turkey
• ham
• potato
• bread

Instructions

1. 1 Place ham, turkey, and mashed potatoes on a microwave-safe plate and cook in the microwave until heated through, about 2 minutes.
2. 2 Lay out two slices of bread; place 4 slices of ham on each slice of bread.
3. 3 Lay out remaining two slices of bread; place 1 slice of turkey on each slice of bread. Spread 1/2 the potatoes on top of each turkey slice. Place turkey slice of bread together with ham slice of bread to form sandwiches.

By Nichol

Ingredients

• ✓ turkey
• sugar-based curing mixture
• liquid smoke
• cooking oil

Instructions

1. 1 Combine curing mixture and liquid smoke together in a bowl; mix into a paste. Pat paste on inside and outside of turkey. Place turkey in a resealable plastic bag; refrigerate for 24 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Wash turkey inside and out with cold water; dry. Pat with cooking oil. Place turkey in an oven bag; poke holes into bag for ventilation according to manufacturer's instructions. Set bagged turkey into a 9x13-inch baking pan.
4. 4 Bake in the preheated oven for 1 hour. Reduce heat to 250 degrees F (120 degrees C). Bake until turkey comes easily off the bone and an instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C), about 6 hours.

By Phyllis

Ingredients

• ✓ turkey
• peanut oil
• creole seasoning
• onion

Instructions

1. 1 Fill a turkey fryer or large stockpot with enough oil to fry turkey, leaving room for oil to rise when turkey is added. Heat oil to 400 degrees F (200 degrees C). Layer a large platter with clean paper bags.
2. 2 Pat turkey dry with paper towels. Rub seasoning inside cavity and outer surfaces. Make sure hole at the neck is open at least 2 inches so oil can flow freely into cavity.
3. 3 Turn off heat source. Place onion into the drain basket followed by turkey, neck-end first. Slowly lower the basket into the fryer until turkey is completely submerged in oil. Turn on the heat source and cook, maintaining oil temperature at 350 degrees F (175 degrees C) until no longer pink at bone and juices run clear, about 45 minutes, or 3 1/2 minutes per pound.
4. 4 Carefully remove the basket from the fryer and drain turkey. An instant-read thermometer inserted into thickest part of thigh, near bone, should read at least 165 degrees F (74 degrees C), but no more than 180 degrees F (80 degrees C). Transfer turkey to the prepared platter to finish draining, 10 to 15 minutes.

By Meredith

Ingredients

• ✓ turkey
• peanut oil
• salt
• black pepper

Instructions

1. 1 Heat oil in a large stockpot or turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher handy, just in case.
2. 2 Ensure that the turkey is completely thawed. Cut any extra skin away from the neck area and make sure neck hole is at least 1 inch in diameter.
3. 3 Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside.
4. 4 Place turkey into a drain basket, neck-side first. Working slowly and carefully, gently lower the basket into the hot oil to completely cover the turkey.
5. 5 Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes.
6. 6 Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Allow to rest for 15 minutes before slicing.

By sgtsquarepants

Ingredients

• ✓ turkey
• kosher salt
• black pepper
• stuffing
• heavy cream

Instructions

1. 1 Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Lay deboned turkey, skin-side down, on the cutting board and even out the meat as much as possible. Slice through the thicker areas of breast meat as needed and rearrange over thinner parts to create an even thickness of meat all over.
3. 3 Season turkey with salt and black pepper. Press stuffing all over the surface of the meat.
4. 4 Fold long edges of the turkey around stuffing into the center of the bird and carefully turn turkey seam-side down. Tie the leg-end of the turkey with kitchen twine to cinch the turkey together. Repeat ties at 2-inch intervals along the length of the turkey, ending with a single tie along the length of the turkey. Season with salt and transfer turkey to a large roasting pan.
5. 5 Roast turkey in the preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to roast until an instant-read thermometer inserted into the thickest part of the turkey reads 155 degrees F (68 degrees C), about 1 1/2 hours.
6. 6 Remove from the oven and transfer turkey to a platter. Remove and discard twine. Let rest until internal temperature increases to 165 degrees F (74 degrees C), about 20 minutes.
7. 7 While the turkey is resting, place the roasting pan over medium-high heat and stir cream into the pan drippings. Cook and stir until sauce thickens and reduces, 3 to 7 minutes. Pour through a fine mesh sieve into a gravy boat or bowl.
8. 8 Slice turkey crosswise and top slices with gravy.

By John Mitzewich

Ingredients

• ✓ turkey
• wheat bread
• mayonnaise
• lettuce
• cranberry sauce

Instructions

1. 1 Spread each slice of bread with mayonnaise.
2. 2 Top with lettuce, turkey and cranberry sauce and remaining slice of bread.

By Butterball

Ingredients

• ✓ turkey
• bread dough
• stuffing
• mashed potato
• mixed vegetable
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Break off 2-inch pieces of dough and flatten each piece as thin as possible without breaking using a rolling pin. Spoon about 1 teaspoon turkey, 1 teaspoon stuffing, 1 teaspoon mashed potatoes, and 1 teaspoon vegetables onto each piece of flattened dough. Gently close dough around filling, sealing edges together and forming a ball. Arrange filled dough balls in the prepared baking dish; sprinkle with Cheddar cheese.
3. 3 Bake in the preheated oven until dough balls are cooked through, 30 to 40 minutes. Invert monkey bread onto a serving dish.

By SunnyDaysNora

Ingredients

• ✓ turkey
• flour tortilla
• cream cheese
• lettuce
• carrot
• tomato

Instructions

1. 1 Working in batches, lay a few tortillas on a work surface. Spread a thin layer of cream cheese evenly over tortillas and top with some lettuce leaves. Cover lettuce with a few turkey slices. Sprinkle some carrots and tomato over turkey. Roll up tortillas into wraps.
2. 2 Cut wraps diagonally into bite-sized pieces. Secure with toothpicks.

By Sara

Ingredients

• ✓ turkey
• vegetable oil
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Prepare an outdoor grill for indirect medium-high heat.
2. 2 Remove and discard giblets. Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to a tucked position.
3. 3 Brush turkey with oil. Season inside and out with Italian seasoning, salt, and pepper. Place turkey, breast-side up, on a metal grate inside a large roasting pan.
4. 4 Place the roasting pan over indirect heat on the preheated grill. Grill until the internal thigh temperature is 180 degrees F (85 degrees C), 2 to 3 hours.
5. 5 Remove from the grill and let turkey stand 15 minutes before carving.

By Bob Cody

Ingredients

• ✓ turkey
• whole wheat flour
• baking powder
• cranberry
• egg
• olive oil
• chicken broth

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line them with parchment paper.
2. 2 In a large bowl, whisk the whole wheat flour and baking powder together until thoroughly combined, and stir in the cooked turkey meat and dried cranberries. Make a well in the center of the flour mixture, and drop the egg into the center; pour in the olive oil and about 1/2 cup of chicken broth. Mix into a soft dough. If mixture is too dry, mix in more chicken broth, about 1 tablespoon at a time, until dough is of desired consistency.
3. 3 Turn the dough out onto a floured work surface, and knead for 1 to 2 minutes. Roll the dough out 1/4 inch thick, and cut out with your favorite cookie cutters.
4. 4 Bake until the treats turn brown, about 25 minutes. Turn the oven off, and leave the dog treats in the oven an additional 30 minutes to dry out. Refrigerate leftover dog treats.

By TheBritishBaker