Grilled Turkey Club Quesadillas

INGREDIENTS :

2 flour tortillas (6 inch)

1 Tbsp. MIRACLE WHIP Dressing

1/4 tsp. chili powder

4 slices OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast

1 slice OSCAR MAYER Bacon, cooked, crumbled

1 KRAFT Singles, cut in half

COOKING DIRECTIONS :

HEAT grill to medium heat. Spread tortillas with dressing; sprinkle with chili powder.

LAYER half each of the remaining ingredients on half of each tortilla; fold in half.

GRILL 2 to 3 min. on each side or until quesadillas are golden brown on both sides and Singles are melted.

MORE :

Special Extra

Serve with TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa and a small dollop of BREAKSTONE'S or KNUDSEN Sour Cream for dipping.

Shortcut

Prepare using OSCAR MAYER Fully Cooked Bacon.

Variation

Cook quesadilla in nonstick skillet on top of stove instead of on the grill.

NUTRITION INFO :

Calories

380

Total fat

16 g

Saturated fat

6 g

Cholesterol

40 mg

Sodium

1230 mg

Carbohydrate

41 g

Dietary fiber

2 g

Sugars

3 g

Protein

17 g

Vitamin A

8 %DV

Vitamin C

0 %DV

Calcium

35 %DV

Iron

15 %DV

Roasted Free-Range Turkey with Pear Chestnut Stuffin

INGREDIENTS :

12 tablespoons unsalted butter

6 stalks celery, strings removed, cut into 1/4-inch dice

2 large onions, cut into 1/4-inch dice

1/4 cup fresh thyme leaves, finely chopped

1 teaspoon finely chopped fresh sage leaves

1 tablespoon coarsely chopped flat-leaf parsley

8 ounces roasted chestnuts, shelled and chopped

27 slices stale white bread, crusts removed and cut into 1/4-inch dice, lightly toasted

1 1/4 cups homemade turkey stock, or canned low-sodium chicken broth, skimmed of fat

4 unripe Anjou pears, cored, peeled, and cut into 1/2-inch dice

1 tablespoon salt

1 (12 pound) free-range turkey

COOKING DIRECTIONS :

1. Heat oven to 375 degrees F. Make stuffing: In a large skillet, melt 4 tablespoons butter over medium heat. Add celery and onions; cook, stirring, until translucent, about 10 minutes. Stir in 2 tablespoons thyme, and sage, parsley, chestnuts, and bread. Add stock, 1/2 cup at a time, until bread becomes moist. Stir in pears; remove from heat.
2. Place remaining 1 stick butter, remaining 2 tablespoons thyme, and 1 teaspoon salt in food processor. Pulse until well combined; set aside.
3. Wash turkey, and pat dry. Place, breast side up, on a roasting rack set in a large roasting pan. Season turkey cavity with remaining 2 teaspoons salt. Fill cavity loosely with stuffing. Tie legs together with kitchen string. Fold neck flap over; secure with skewers. Rub thyme-butter mixture all over turkey.
4. Roast for 2 1/2 hours, basting often. Continue baking 30 to 45 minutes more, until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees F. If turkey becomes too brown, tent it with aluminum foil. Let cool for 20 to 30 minutes before removing the stuffing and carving.

Yield: 8 servings

MORE :

The stuffing may also be baked separately in a buttered casserole at 375 degrees F until heated throughout, thirty to forty-five minutes.

NUTRITION INFO :

Per Serving

• Calories: 1539 kcal
• Carbohydrates: 77 g
• Dietary Fiber: 6 g
• Fat: 68 g
• Protein: 145 g
• Sugars: 17 g

Roast Turkey Breast and Gravy

INGREDIENTS :

3 large onions, sliced in half

3 carrots, sliced in half lengthwise

3 stalks celery

1 (6 pound) turkey breast

3 tablespoons all-purpose flour

1/4 cup Madeira wine

2 cups homemade chicken stock, or canned low-sodium chicken broth, skimmed of fat

Salt and freshly ground black pepper

COOKING DIRECTIONS :

1. Heat oven to 425 degrees F. Rinse turkey breast; pat dry. Rub breast with salt and pepper.
2. Strew roasting pan with onions, carrots, and celery; set turkey over vegetables. Roast until breast is cooked through, about 1 1/2 hours; interior temperature should be about 170 degrees F.
3. Cut breast in half; transfer one half to a cutting board, tent with foil to warm, and set aside. Reserve other half for later use.
4. Place roasting pan over two medium-hot burners on range. Sprinkle cooked vegetables and drippings with flour, and cook, stirring constantly, until flour forms a golden-brown film over bottom of roasting pan and vegetables are completely coated with film and turkey drippings, 2 to 3 minutes. Do not let pan get too hot, or drippings will burn.
5. Pour Madeira slowly into pan, and cook, scraping up film from pan with a wooden spoon until a thin paste forms, about 1 minute. Slowly add stock, stirring, until paste thins to a thick liquid. Continue adding stock, stirring, until gravy is desired consistency. Season to taste with salt, pepper, and a splash more Madeira if desired. Strain gravy, pressing down on solids with a rubber spatula to extract juices and flavor. Discard solids; transfer gravy to the top of a double boiler to keep warm, or let cool and refrigerate.

Yield: 6 servings

MORE :

Use leftovers to make an open-faced turkey sandwich with mushroom gravy.

The Mediterranean flavors of a warm tomato tapenade will brighten all kinds of white fish as well as chicken. Make It a Meal: Orzo and sauteed spinach will round out this meal.

Notes:

Ingredient Note

Overfishing and trawling have drastically reduced the number of cod in the Atlantic Ocean and destroyed its sea floor. A better choice is Pacific cod (aka Alaska cod); it is more sustainably fished and has a larger, more stable population, according to Monterey Bay Aquarium Seafood Watch (www.mbayaq.org/cr/seafoodwatch.asp).

NUTRITION INFO :

Per Serving

• Calories: 611 kcal
• Carbohydrates: 14 g
• Dietary Fiber: 2 g
• Fat: 3 g
• Protein: 120 g
• Sugars: 8 g