Turkey Broccoli Casserole

2 c. cooked/shredded turkey
1 pkg frozen broccoli
1 can cream of chicken soup
1/2 c. sour cream
2 TBS mayo
1 tsp. curry (or more to taste)
1 tsp. salt
1 tsp. pepper

Mix all ingredients together. Bake in 8x8 glass square dish at 325 for 30 minutes.

Harvest Pumpkin Dip

1 cup solid pack pumpkin

½ cup sour cream

¼ cup brown sugar

½ tsp. cinnamon

1 cup Cool Whip

Pecans, chopped, for topping

Combine pumpkin, sour cream, brown sugar, and cinnamon; whisk until blended. Fold in Cool Whip. Top with chopped pecans. Serve in small bowl.

Spiced Pumpkin Tartlets

1 pkg. (15 oz.) refrigerated pie crusts (2 crusts)

1 small orange (optional)

1 can (15 oz.) solid pack pumpkin

2 cups thawed, frozen whipped topping

1 tsp. Pantry Cinnamon Plus spice blend

1 pkg. (3.4 oz.) cheesecake instant pudding and pie filling

Powdered sugar (optional)

¼ cup pecans, chopped

Preheat oven to 400 degrees. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12-inch circle using lightly floured Baker's Roller. Using Scalloped Bread Tube, cut out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle); press 1 into each cup of Stoneware Muffin Pan using Mini-Tart Shaper. Prick bottom of pastry with pastry tool. Bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to Stackable Cooling Rack; cool completely. Repeat with remaining crusts to make 24 tart shells. Meanwhile, combine pumpkin, whipped topping and spice blend in Classic Batter Bowl; whisk until smooth using Stainless Steel Whisk. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use. Lightly sprinkle tart shells with powdered sugar using Flour/Sugar Shaker, if desired. Attach open star tip to Easy Accent Decorator; fill with pumpkin mixture. Pipe into tart shells. Chop pecans using Food Chopper; sprinkle over tartlets. Zest orange using Lemon/Zester Scorer; sprinkle zest over tartlets, if desired.

Turkey & Wild Rice Casserole

1 pkg. wild rice (6 oz.)

3 cups cooked turkey, chopped

1 can French-style green beans, drained (16 oz.)

1 cup fat free mayonnaise

1 medium onion, chopped

1 can cream of celery soup

Cook rice according to package directions. Combine with turkey, beans, mayo, onion in soup in a large bowl; mix well. Spoon into baking dish. Bake at 350 degrees for 30 minutes or until bubbly.

Turkey Tortellini Salad

Here are a few things you can make with leftovers of stuff you used for Thanksgiving! A big old turkey can go a long way!

Turkey & Tortellini Salad
1 pkg. refrigerated cheese tortellini (9 oz.)

6 cups salad greens, pre-washed

3 cups cooked turkey, chopped

½ cup low fat Italian salad dressing

¼ cup shredded Parmesan cheese

Fresh ground black pepper

Cook and drain tortellini as directed on package; let cool slightly in colander. Mix tortellini, greens, turkey and dressing; top with Parmesan cheese and pepper to serve.

Corn Casserole

2 lbs whole frozen corn
1 pint whipping cream
1 tsp salt
1 TBLS sugar
1 tsp Accent (can make w/o, just enhances flavor)
3 TBLS butter
3 TBLS flour
¼ c. Parmesan Cheese (fresh & shredded)
Separate 2 TBLS Parmesan Cheese (fresh & shredded)

Boil cream and corn – simmer 5 minutes.

Add salt, sugar, accent.

In separate pan, melt butter, add flour. Mix well.

Add flour mixture to corn. Stir well. Add ¼ c. parmesan cheese. Mix well.

Simmer 2 minutes. Pour into casserole dish.

Sprinkle with parmesan.

Bake at 350 degrees for 30 minutes.