Help Yourself Turkey Tacos
In large nonstick skillet, sauté turkey over medium-high heat, breaking up with fork, until no longer pink, about 4 minutes. Drain off fat.
Add garlic, chili powder, oregano, salt and pepper; sauté over medium heat to blend flavours and evaporate liquid, about 6 minutes. Stir in green onions and chili sauce. Scrape into serving bowl.
Meanwhile, heat taco shells in microwave oven at medium (50% power) for 30 seconds.
Serve meat mixture and bowls of lettuce, tomatoes, cheese, sour cream and avocado for everyone to spoon into taco shells.
Slow Cooker Smoked Turkey and Noodle Soup
Remove skin and meat from turkey leg. Reserve bone; discard skin. Cut meat into bite-size pieces; set aside.
In slow cooker, combine carrots, celery, mushrooms, onion, parsley, bay leaf, thyme and pepper. Add turkey bone, stock and 3 cups (750 mL) water. Cover and cook on low for 6 hours or until vegetables are tender.
Add red pepper, peas and turkey meat. Cover and cook on high until vegetables are tender-crisp, about 15 minutes. Discard bay leaf and parsley. Stir in pasta.
Additional information : Tip:?If you can find only a large turkey leg, use 2 cups (500 mL) meat for this soup and the rest in pastas, salads or sandwiches.
Turkey, Sage and Squash Pot Pie
Meanwhile, in Dutch oven or large saucepan, melt butter over medium heat; cook onion, celery, squash, salt and pepper until squash is tender, 7 to 8 minutes.
Stir in flour; cook, stirring, for 1 minute. Gradually stir in broth and bring to boil; reduce heat and simmer until thickened, about 8 minutes.
Stir in turkey, sage and nutmeg; cook until turkey is hot, about 4 minutes. Stir in spinach and cream; cook until spinach is wilted. Ladle into bowls; top with puff pastry.