Turkey Feta Burgers, posted by Stephanie in FL

We made these on Mothers Day and they were delicious. My children asked when can we have these again.

Turkey Feta Burgers

1 pound ground turkey
1 cup crumbled feta cheese
1/2 cup kalamata olives, pitted and sliced
2 teaspoons dried oregano
ground black pepper to taste

Mix ingredients together. Form patties and grill on lightly greased grate for 10-12 minutes, turning halfway through.

It was raining the day I made them so I cooked them in a pan with some olive oil.

Stephanie in FL

Chicken Pot Pie ~ posted by Julia

Chicken (or Turkey) Pot Pies

These are so much better than anything you can buy. The secret is in the seasonings. You can also use this recipe as the basis for chicken and dumplings, chicken cobbler, or chicken a la king. This recipe came from Penzey’s spice catalog, a great place for fresh, inexpensive herbs and spices.

5 cups cubed cooked chicken
2 carrots
5 oz frozen baby peas
4 oz butter
8 Tbsp flour
4 cups chicken stock
1 tsp onion powder
1 tsp black pepper
1 tsp salt
1/2 tsp rosemary, crushed
1/2 tsp thyme
1/2 tsp sage
1 medium pinch saffron
Pastry for 2 large pie crusts

Dice carrots into 1/4 inch cubes. In a large bowl toss together the chicken, carrots and peas.

Crumble saffron into chicken stock. In a medium-large saucepan melt butter over medium heat until bubbling but not browning. Whisk in flour and cook for 5 minutes, stirring continuously. Slowly stir in chicken stock until well blended. Add spices and cook until mixture thickens, stirring constantly. Pour sauce over chicken mixture and toss.

Use this mixture to fill 9 individual pies pans (I use the small disposable foil tart pans, but I reuse them) or two large pie dishes. Top with pastry crust and cut vents. Bake at 375 for about 40 minutes (until crust is golden and filling is bubbling.

These can be frozen after baking. No need to defrost, just bake until hot. Hint for busy cooks: the individual ones reheat more quickly than the large ones.

Turkey Tetrazzini ~ posted by Julia

This is a classic and this recipe is the best. I make it regularly in large batches, with chicken or turkey, so I always have some on hand my freezer.

12 oz pasta, cooked & drained (I like spaghetti or twists)
5 cups diced cooked turkey or chicken
1 1/2 cups chicken or turkey broth
1 1/2 cups evaporated milk
6 Tbsp butter
6 Tbsp flour
Salt and pepper to taste
4 oz cheese, shredded (your favorite)
Peas (optional)
Mushrooms (optional)
Seasoned bread crumbs

Melt butter in a large saucepan. Add flour and stir until well blended and cook a few minutes. Remove from heat and slowly stir in broth and milk, stirring until well blended and smooth. Cook over low heat until thickened. Add cheese and stir until melted. Season as desired.

Mix sauce with chicken, spaghetti and optional peas or mushrooms. Place in a casserole dish (or two) and sprinkle with bread crumbs. Bake at 350 degrees until hot and bubbly.

May be frozen. I freeze it without the bread crumb topping in plastic freezer bags, then thaw and place in a dish for reheating.

Julia s Notes:
*I like to sautee and onion and some garlic in the butter before adding the flour. I skip the peas but add 6 oz of mushrooms to butter. I add Parmesan cheese to my Whole wheat bread crumbs, seasoned bread crumbs or cornflakes (crunched).
*For Christmas, I sautee an onion and a green pepper, chopped and add a 2 oz jar of pimientos.
*Substitute tuna or salmon for the chicken for the chicken.