TURKEY DIVAN

1 (10 oz.) pkg. frozen broccoli
4 lg. slices cooked turkey or chicken
1 can cream of chicken or celery soup
1/3 c. milk
1/4 c. Parmesan grated cheese
Cook and drain broccoli. Arrange in 10 x 6 x 2 baking dish. Combine sour and milk. Pour over turkey. Sprinkle with cheese. Bake at 425 degrees oven about 15 to 20 minutes until brown and bubbly. 3 or 4 servings.

Unstuffed Cabbage

1/2 head cabbage thinly sliced
3/4 pound ground white meat turkey
or chicken
1/2 cup unsalted bread crumbs or
matzo meal
1 Tablespoon Mideastern spice mix
(cinnamon, nutmeg, fennel,
pepper, coriander, turmeric,
ginger)
2 cloves garlic, sliced
1/2 medium onion, thinly sliced
1 Tablespoon olive oil
1 14 oz can no-salt stewed tomatoes in
juice
2 Tablespoons apple cider vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1 cup brown rice, cooked per
package directions
Sauté onion and garlic in olive oil. Mix seasonings,
turkey, and bread crumbs or matzo meal. Form into
little meatballs. Add meatballs, tomatoes, with juice
and 1 can of water, plus the vinegar, sugar, and salt.
Add cabbage and cook until meatballs are cooked
through and cabbage is tender. Serve over cooked
brown rice. Serves 2-3.

Rosemary Turkey

2 turkey legs
2 Tablespoons extra virgin olive oil
3 Tablespoons balsamic vinegar
2 Tablespoons dried rosemary or fresh to
taste
1 Tablespoon parsley flakes
coarse ground pepper to
taste
Mix all ingredients in pan, and roll turkey legs in
mixture, coating well. Cover with aluminum foil.
Cook for 1 1/2 hours at 350 degrees. This recipe can
be used for chicken also. Serve with steamed
veggies and it’s great.