I made this yesterday and it’s already gone between dinner & lunch. Everybody in my fam loves it! I added a couple of cloves of minced garlic, extra cheese, and doubled the mushrooms b/c that’s how we role. It’s easy to make vegetarian as well.

Ingredients:
1/2 lb. Spaghetti, broken into thirds, cooked and drained
1-1/2 (10.75 oz) cans condensed cream of mushroom soup
6 oz. shredded cheddar cheese
3 cups cooked turkey (or chicken) breast
1/2 lb. mushrooms, sauteed
1 cup peas (thawed and drained if frozen)
1 cup chicken broth

Directions:

1. In a large saucepan, heat soup over low heat. Add 1 cup shredded cheese and stir together.
2. Add turkey, mushrooms, peas, and cooked spaghetti to the soup mix and stir well.
3. Add enough broth to make it “sloppy” and stir well.
4. Spray 9×13″ pan and pour mix in. Top with remaining 1/2 cup cheese.
5. Bake 30 minutes at 350 degrees — until bubbily on top.

The recipe originally called for cream instead of the milk, but I didn’t have the cream and used the milk instead and it still thicken up pretty well while it was on the heat.  Personally, so far, I see no reason to use the cream and make this dish any more fatty than it needs to be.

Overall, the dish was really good, but I did make a few adjustments.  The recipe called for a cup of breadcrumbs for the topping and that was just too much.  The breadcrumbs didn’t really….do anything.  In some areas, it worked, but in others, it was like I had just put them on.  So there were too many.  Plus, Jesse thought it was a little runny since I used milk instead of cream, so I’m adjusting that by adding a little more flour.  The milk thicken up nicely over the heat, after mixing it with the flour, butter, and onions; so I figured if I add a little more flour, it should work out perfectly.

This is one I will definitely be making again since it’s a nice change from hamburgers and chicken.

Ingredients:
2 cups 1/2% milk
4 cups cubed deli turkey
3 cups cubed deli ham
1 cup shredded cheddar cheese
1 cup chopped onions (or to taste)
1/4 cup butter or margarine
1/2 cup all-purpose flour
1 tsp dill weed
1/8 tsp nutmeg
1/2 cup dry breadcrumbs
2 tbsp butter or margarine
1/4 tsp dill weed
1/4 cup shredded cheddar cheese
1/4 cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine turkey, ham and cheese; set aside.
3. In a saucepan, sauté onion in butter until tender. Add flour, stir to form a paste. Gradually add cream, stirring constantly. Bring to a boil, boil 1 minute or until thick. Add dill, mustard and nutmeg; mix well.
4. Remove from heat and pour over meat mixture. Spoon into a greased 13x9x2 inch baking dish. Toss breadcrumbs, butter and dill; stir in cheese and walnuts. Sprinkle over casserole.
5. Bake, uncovered for 30 minutes or until heated through.

Makes 8 to 10 servings

Be careful when you buy the turkey breasts. The ones I found at Meijer came in some kind of marinade, so I didn’t add the salt or pepper.

Two turkey breasts make a lot more than I thought it would. It turned out great, but it made a lot of food. One 15oz turkey breast is easily enough for four.

Overall impression – it’s a bit salty, but still good.

Ingredients:
2 lbs of Turkey breasts
1 lb of Bacon
Pepper, black

Directions:

1. Sprinkle turkey with salt and pepper. Place bacon slices side by side on work surface, overlapping slightly. Place 1 turkey breast half, rounded side down, atop bacon. Wrap bacon around turkey breast, stretching slices slightly to cover turkey. Secure with toothpicks to hold bacon in place, then tie with kitchen string to secure bacon. Remove toothpicks. Repeat with second turkey breast half and remaining bacon. Place turkey breasts on large rimmed baking sheet. (Can be prepared 1 day ahead. Cover tightly with plastic wrap and chill.)
2. Preheat oven to 375°F. Place turkey in oven and roast 25 minutes. Reduce oven temperature to 325°F and roast until instant-read thermometer inserted into thickest part of turkey registers 155°F, about 35 minutes. Remove from oven; let turkey rest 15 minutes (internal temperature will reach 162°F).
3. Cut turkey breasts crosswise into 1/3-inch-thick slices. Ladle generous amount of Hazelnut Mole on large platter. Arrange turkey slices atop mole; sprinkle with parsley and serve.