Turkey and Apple Salad

Many salads can be the main course, if desired. Having turkey, instead of chicken can give you some variety with your meals. It’s a perfect choice for something different on your dining table. Its versatility allows a choice for lunch, dinner, or a tasty side dish. Leftover Turkey from Thanksgiving would be an excellent choice also.

Ingredients:
3 cups chopped turkey breast
6 cups chopped lettuce
5 medium size apples
3/4 cup raisins
1 1/2 cup grapes
1 cup orange juice
1/2 cup toasted coconut
1 tablespoons vanilla flavoring
1 1/2 to 2 cups mayonnaise (low fat mayonnaise optional)
Salt
Pepper
In a large frying pan cook turkey after spraying pan with non-stick oil. Let pan heat up. Add orange juice and vanilla flavoring to pan and cover. Cook on medium heat allowing juice and flavoring to seep into turkey until liquid is gone. Turn off heat and allow turkey to cool.
Peel and chop up apples to desired size, after rinsing them. For better taste, cut apples into small cubes.

Rinse and drain grapes and cut each grape in half. (Cutting the grapes isn't a neccesity, but adds to that "perfect bite" of salad. You can also cut in thirds if you prefer.
In medium sized salad bowl, add turkey, apples, grapes, lettuce, and raisins. You can toast the coconut easily by spreading it out thinly on a cookie sheet and putting in oven at 350 degrees for about one minute. Watch closely since every oven is different. You will be able to tell by looking at it, if that is sufficient time, by how brown the coconut is. If not brown enough, stick in oven again, but watch it carefully for burning. Once cooled, add coconut to your salad mixture.

Add 1 1/2 cups mayonnaise and mix well. If you like a more slippery salad add additional mayonnaise until satisfied with result.
Put covered salad into refrigerator and let cool completely. It will take approximately 3 hours for it to be completely chilled and ready to eat. Salt and pepper to taste. This recipe serves 6-8 people.

Moist Ground Turkey Sandwich with Mushrooms

Turkey and Mushrooms
By Micah Reeves
Ingredients
1/2 pound ground turkey
One egg white
8 fresh mushrooms, rinsed and sliced
1 pieces of dried out bread. Whole wheat is a good choice. Just leave the bread out for a day and it will be nicely dried the next day.
Worcestershire Sauce
Seasoning Salt
One slice Swiss Cheese
1/2 cup onion (optional)
Hamburger buns (optional)
Fresh asparagus or broccoli (optional)
Salad fixings (optional)

In medium size bowl put all of your ground turkey. Add crumbled up bread, Worcestershire, egg white and 2-3 shakes of Seasoning Salt. Mix ingredients well and put into patties. 1/2 pound of ground turkey will make 2 nice sized patties If it is not too cold to grill, grilling will give them that delectable smoky flavor but they taste great pan fried as well. If grilling, get your grill ready. Cook burgers until done. In small frying pan, spray with non-stick cooking oil, and saute mushrooms. When burgers are done take off grill, or out of pan, and place on plate. Add Swiss Cheese to the top of each and spatula on mushrooms. Serve them on a bun or with other accompaniments. Steamed asparagus or broccoli goes well, along with a fresh side salad. Serves 2.