Favorite Turkey Burger

• 1 1/2 pounds ground turkey (preferably 92 to 93 percent lean)
• 1/2 cup finely grated Gruyere cheese
• 4 scallions, thinly sliced
• 1/4 cup dried breadcrumbs
• 1/4 cup Dijon mustard
• 1 garlic clove, minced
• Coarse salt and ground pepper
• Oil

Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with Gruyere, scallions, breadcrumbs, mustard, and garlic; season generously with salt and pepper. Gently form mixture into four 1-inch-thick patties.

Lightly oil grill. Place patties on hottest part of grill; sear until browned, 1 to 2 minutes per side. Move patties to cooler part of grill; continue grilling until cooked through, 5 to 10 minutes per side.

Serves 4

from Martha Stewart

Southwestern Turkey Club Sandwich

• 8 slices bacon (8 ounces)
• 4 turkey cutlets (4 ounces each)
• coarse salt and ground pepper
• 1 ripe avocado, pitted and peeled
• 2 tablespoons fresh lime juice
• 1 to 2 tablespoons chopped pickled jalapeno chiles
• 12 slices whole-wheat sandwich bread, lightly toasted
• 1 tomato, thinly sliced

1. Working in two batches if necessary, cook bacon in a large skillet over medium heat until brown and crisp, 6 to 8 minutes per side; transfer to a paper-towel-lined plate to drain. Pour off all but 2 tablespoons rendered fat from skillet.

2. Season turkey generously with salt and pepper, Add to skillet, and cook over medium heat until opaque throughout, 2 to 3 minutes per side; transfer to a paper-towel-lined plate to drain.

3. In a small bowl, mash avocado, lime juice, and chiles with a fork; season with salt and pepper.

4. Spread avocado mixture on one side of each slice of toast. Layer turkey, bacon, tomato, and toast to form four triple-decker sandwiches. To serve, skewer with toothpicks; slice in half with a serrated knife.

per serving: 553 calories; 17.4 grams fat; 45.2 grams protein; 51.2 grams carbohydrates; 8.7 grams fiber

from Everyday Food

Yield: 4 servings

Roasted Turkey with Herbed Cream Cheese and Strawberries

• 4 ounces cream cheese, softened
• 1 1/2 tablespoons chopped mixed fresh herbs such as dill, tarragon, chervil, chives, basil, parsley, marjoram, thyme
• 4 slices good quality bread, toasted
• 1/2 pound roasted turkey breast, thinly sliced
• 1/2 pint strawberries, hulled and thinly sliced
• Fleur de sel*, optional

Combine the cream cheese and herbs. Spread the toasted bread with a layer of the herbed cream cheese. Place turkey on top and then some strawberry slices. Garnish with more herbs and a few grains of fleur de sel, if using. Slice each sandwich in half. Adapted from Tyler Florence, Food 911 via The Food Network

Turkey Pot Pie

• 3 TB unsalted butter
• 2 medium leeks, white and tender green parts only, well washed and thinly sliced
• 2 large carrots, peeled and diced
• 2 celery stalks, thinly sliced
• 1/2 lb button mushrooms, quartered
• 1/2 lb shiitake mushrooms, brushed clean, stemmed and sliced
• 11/2 cups turkey or chicken stock
• 3 TB unbleached all-purpose flour
• 2 cups leftover turkey meat, cut into bite-sized pieces
• 1/2 cup heavy cream
• 1 tsp dried thyme
• sea salt, to taste
• ground black pepper, to taste
• 1 9-inch whole wheat pie crust
• 1 prepared pie top

Preheat oven to 400°F. Melt 2 tablespoons of the butter in a large heavy skillet. Add the leeks, carrots and celery and cook over medium heat until softened but not browned, about 10 minutes. Set aside.

Add remaining butter to skillet and saute mushrooms over medium high heat until they have given off their moisture and are tender, about 10 minutes. Combine with leek mixture in skillet. Over medium high heat, stir the flour into skillet and cook for 1 minute. Add the stock slowly, while stirring, and bring to simmer. Stir until nicely thickened. Add the turkey, cream and thyme and season with salt and pepper.

With a slotted spoon, fill pie crust with filling. Pour in any remaining liquid until crust is almost filled to the top. Moisten edge of pie crust and place pie top on top, sealing the edges with a fork. Cut slits into the top of the pie. Bake for 30-40 minutes until pie crust is golden brown and filling is bubbling.

Nutritional info: Per Serving (9.25 oz.): 300 calories (180 calories from fat), 19g total fat, 11g saturated fat, 3g dietary fiber, 5g protein, 30g carbohydrate, 45mg cholesterol, 490mg sodium

from Whole Foods

Yield: 6 servings