Turkey/8 recipes

Bring a new look to the holiday with this succulent dish that rounds out any family tradition.

Authentic sausage casserole done right. Creamy custard-like interior with crispy edges and two cheeses interwoven. Say no-more. Make-ahead makes it painlessly delish.

Cranberry, apple and pear, sour and sweet, this is a great sauce to be served with latkes, pork or even turkey.

This delicious sandwich is filled with sauteed juicy portobello mushrooms, sweet bell pepper, onions and melted provolone cheese. So satisfying, and will be definitely making it again. Yum!

White-chocolate snowflakes balance gracefully on a delicate, lemony three-layer white cake filled with zesty lemon custard and covered with a white-chocolate frosting.

These mini quiches are easy to make, great for breakfast, brunch, or lunch. Much lower fat and healthier than your regular quiche, and they taste delicious too.

Very good and light. By using phyllo (filo) pastry instead of the traditional goopy pastry this recipe cuts down on the fat and yields more turkey flavor.

Use the slow-cooker and liquid smoke instead of grilling and wood chips. The result is outstanding, and the pork is packed with flavor.

Ready the grill for this succulent recipe that tastes great with baked or mashed potatoes.

I have been making Thanksgiving dinner for 14 years and have made turkey several different ways. This turkey recipe is now one of my top two favorites! It was perfect for a non-Thanksgiving turkey craving. I saved the drippings to make gravy for open-faced turkey sandwiches with mashed potatoes the next night. Delish!!! Thanks for making turkey fun during the "off-season"!

Meatloaf for the slow cooker, beef and turkey with oats and veggies for some better flavors.

Easy holiday cranberry sweet and sour meatballs for your slow cooker.

This easy and delicious Asian Turkey meatballs are not only much lower-fat and calories, and they also are packed with deliciousness.

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It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)