Turkey n Rice Casserole

I had some left-over turkey and I just made this up, but it was really tasty!  Makes good left-overs too!

1 cup cooked turkey cut into chunks
1 can cream of chicken soup
1 cup rice
1 1/2 cups water
1 broccoli head chopped
1 box stuffing, prepared as per instructions on box

Mix all ingredients except stuffing in a 13X9in pan.  Cover and bake 45 minutes at 375.  Add stuffing to the top and bake for 5 more minutes.

Raspberry Pecan Crockpot Turkey

This is a good recipe if you are not serving a crowd.  It keeps the turkey really moist, and it helps avoid the conflict between people who like cranberry sauce and those who don’t.  And it is super easy.

Serves 6 – 8

1 (3 to 4 lb) boneless turkey breast, fully thawed

10 oz. raspberry jam

1 tsp. prepared mustard

1/2 cup pecan pieces

Fresh raspberries and pecan halves, for garnish

Place the turkey breast in the slow cooker.  Mix the raspberry jam, mustard, and pecan pieces together and spoon over the turkey.  Cook for 6 to 8 hours on the low setting, occasionally spooning some of the jam mixture back over the turkey breast.  Garnish with fresh berries and pecans before serving, then listen to the oohs and ahhs.  Also, don’t plan on any leftovers.

Raspberry Pecan Turkey Breast

Ingredients

1 (3 to 4 lb) boneless turkey breast, fully thawed
10 oz. raspberry jam
1 tsp. prepared mustard
1/2 cup pecan pieces
Fresh raspberries and pecan halves, for garnish

Preparation

Place the turkey breast in the slow cooker.  Mix the raspberry jam, mustard, and pecan pieces together and spoon over the turkey.  Cook for 6 to 8 hours on the low setting, occasionally spooning some of the jam mixture back over the turkey breast.  Garnish with fresh berries and pecans before serving.