This healthy dish is just what you need in the new year!  Low in fat and carbs.  Serve this as an appetizer or a main dish.

I have been in love with my panini press. I feel like every other day I’m making new creations using whatever I have handy in my kitchen. If you do not own one of these, I highly recommend picking one up. They are relatively inexpensive.

2 slices 12-grain bread
2 slices muenster cheese
3-4 slices maple glazed turkey
1 tablespoon chopped tomato
mayonnaise, to taste
brown mustard, to taste
salt & pepper, to taste

Spread mayonnaise on one side of one piece of bread, then spread mustard on the other slice. Season with salt and black pepper, to taste. Layer the turkey, cheese and tomato on top of one slice of bread. Place the other slice of bread on top. Place on a preheated panini press and pull the top down. Let cook for 2-3 minutes or until brown and toasted.

Serves 1

Turkey Stock
1 turkey carcass
6 quarts of water, or more to cover
2 cups chopped celery
2 cups chopped carrots
2 cups chopped onions
1 bay leaf
small bunch of fresh parsley
salt, to taste
black pepper, to taste

Turkey Soup
1 cup chopped carrots
1 cup shopped onions
1 cup chopped celery
2 cloves garlic, chopped
1 1/2 cups corn
1 1/2 cups green beans, chopped
leftover turkey meat, chopped
salt, to taste
black pepper, to taste
chopped parsley
marjoram

To make the stock, place the turkey carcass in a large pot and cover with water. Place over high heat. Add the onions, carrots, celery, parsley, bay leaf, salt and pepper. Bring to a boil, then simmer for at least 4 hours while skimming the top. After the stock is ready, pour it through a strainer and discard the bones, veggies.

Take the stock and place it over medium-high heat. Add the carrots, onions, celery, corn, green beans, turkey meat, salt, pepper, parsley and marjoram. Simmer for about 45 minutes until all the veggies are tender.

Wrap tortillas in foil; warm in a 300 degree F oven about 10 minutes. Combine soy sauce, sugar, lemon juice, corn starch, and crushed red pepper in a bowl. Spray a cold large skillet with nonstick coating; preheat. Add sweet peppers, onion and garlic. Stir fry 3 to 4 minutes. Remove vegetables from skillet. Add oil to the skillet. Stir fry turkey for 3 to 4 minutes or until no longer pink. Stir soy sauce mixture; add to skillet. Cook and stir until bubbly. Add vegetables; heat through. Spoon turkey mixture onto tortillas; roll up.

Serves 4

In bowl, mix ground turkey and 1/4 cup salsa; shape into 4 patties. Broil or grill until they lose their pink color turning once. Meanwhile, slice mushrooms. In skillet over medium heat, in hot salad oil, cook mushrooms and salt until lightly browned, stirring frequently. In small bowl mix mayonnaise and 1/3 cup salsa. To serve, cut each roll in half. Spread mayonnaise mixture on bottom halves of buns. Top with turkey patties and mushrooms.

In large skillet, over medium-high heat, saute turkey, onion, celery, and green pepper 5 to 7 minutes, or until turkey is no longer pink. Drain and return mixture to skillet.
Add chili sauce, mustard, and cranberry sauce; stir and bring to boil. Reduce heat to medium-low and simmer 25 to 30 minutes, or until mixture is heated throughout. Serve on toasted buns.

Servings: 6

Slice the turkey thinly. Heat the oil in a preheated wok or large, heavy-skillet.
Add the turkey to the wok and stir-fry for 5 minutes, or until the turkey is cooked through.
Finely chop the preserved ginger and add to the wok with the cranberries. Stir-fry for 2-3 minutes, or until the cranberries have softened.
Add the chestnuts, cranberry sauce, and soy sauce, then season to taste with salt and pepper and let bubble for 2-3 minutes.
Transfer the turkey stir-fry to warmed serving dishes and serve immediately.

Serves 4

Preheat oven to 425 degrees.
Remove giblets and neck from inside the turkey and reserve to make stock if you like.
Rinse turkey inside and out with cold water. Pat dry with paper towels.
Place onion, half a lemon and 4 sprigs of each herb inside the bird’s cavity.
Secure legs with kitchen string. Place turkey breast side up on roasting rack in pan. Squeeze lemon half into a small bowl. Brush bird with lemon juice and olive oil, and add salt and pepper.
Place in oven and roast for 15 minutes at 425 degrees F.
Reduce heat to 325 degrees F. Baste turkey frequently with pan juices plus lemon and oil, and roast until a meat thermometer inserted in the thickest part of the thigh reaches 180 degrees – about 3 to 3 3/4 hours.
Remove turkey from oven and let stand for 15 minutes. Transfer to a warm platter and garnish with remaining herbs.

Servings: 12

3 cups shredded cooked turkey
2 cups sour cream
2 cups shredded cheddar cheese
1 teaspoon salt
1/3 cup vegetable oil
12 corn tortillas
1 jar (16 ounce) salsa

1. Preheat your oven to 350 degrees F. In a large bowl, combine turkey, sour cream, shredded cheese and salt.
2. Heat oil in an 8 to 10-inch skillet over low heat. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds.
3. Fill tortillas equally with turkey mixture. Roll up and arrange side by side, seam side down, in a 13×9 baking dish. Pour salsa over top.
4. Bake for about 20 minutes, until heated through.
5. If desired, sprinkle more shredded cheese over hot enchiladas before serving.

Serves 6