4 T. (1/2 stick) unsalted butter

1 1/2 lb. Norbest turkey sausage

2 yellow onions, diced

3 large leeks

3 garlic cloves, minced

7 oz. cremini mushrooms, quartered

1 t. chopped thyme

1 1/2 t. rubbed sage

Kosher salt and ground pepper to taste

1/4 cup dry cooking sherry

1 cup peeled and roasted chestnuts, halved

1 lb. Italian Focaccia bread (dried)

2 T chopped fresh Italian Parsley

3-4 cups warmed chicken stock

Preheat oven to 375 degrees F. Grease 3-qt baking dish with 1 t. butter. in a large fry pan over medium high heat, crumble and cook sausage until light brown. Cool on plate. In the same pan over medium heat, melt 3 T. butter. Saute onions and leeks 10-12 minutes or until transparent. Add garlic, mushrooms, thyme, sage, 2 t. salt and pepper, cook 12 minutes. Stir in cooking sherry.

In a very large bowl, combine sausage, vegetables, chestnuts, focaccia bread and parsley. Stir in stock 1/2 cup at a time, be sure bread croutons absorb it completely. Transfer to baking dish. Cover with foil, bake 20 minutes. Uncover bake 25-30 minutes.

I N G R E D I E N T S
1 pound Norbest Ground Turkey
1/4 cup Italian dressing
1/4 cup seasoned bread crumbs
4 hamburger buns
4 lettuce leaves
4 slices tomato
4 slices onion

D I R E C T I O N S
Preheat charcoal grill for direct-heat cooking. In medium-size bowl combine Norbest ground turkey, dressing and bread crumbs. Evenly divide turkey mixture into 4 patties, approximately 1/2-inch thick. Grill turkey burgers 5 to 6 minutes per side until 165 degrees F. is reached on meat thermometer and meat is no longer pink in center. To serve, place each burger on bottom half of bun and top with lettuce, tomato and onion and top half of bun.

I N G R E D I E N T S
2 lbs Norbest Turkey Wings, cut at joints, discard tip
1 teaspoon oil
3/4 cup lemon-lime soda
1 teaspoon rosemary, crushed
1 teaspoon sage, crushed
1/2 teaspoon salt
6 whole black peppercorns
1 can (14 ounces) artichoke hearts, drained
2 large green onions, sliced

D I R E C T I O N S
In 5-quart saucepan over medium heat, saute Norbest Turkey Wing portions in oil. Remove from pan; drain on paper towel. Discard any meat juices from pan. In same pan, over high heat, combine lemon-lime soda, rosemary, sage, salt, peppercorns, artichokes and green onions. Bring mixture to boil. Reduce heat to low and return wings to pan; simmer 1 hour or until meat thermometer inserted into wing registers 175 degrees F. Cool mixture. Place in covered container and refrigerate several hours or overnight. Serve cold.

I N G R E D I E N T S
1 package (6 oz) wild and white rice mix, uncooked
1 tsp salt
1/4 tsp pepper
2 1/3 cups water
1 cup sliced mushrooms
1 cup whole artichoke hearts, quartered
1 jar (2 oz) chopped pimiento, drained
2 cups cooked turkey, cut into 1/2 inch cubes
1 cup shredded Swiss cheese

D I R E C T I O N S
In 2-quart casserole combine all ingredients except cheese. Cover and bake in pre-heated 350 degree oven 60-75 minutes or until liquid is absorbed. Top casserole with cheese and bake uncovered 5-10 minutes or until cheese is melted and golden brown.

I N G R E D I E N T S
1 tablespoon oil
1 cup onion, chopped
1 cup celery, chopped
4 cups cooked turkey, chopped
2 cans (15.5 oz) Great Northern Beans, drained
2 cans (11 oz) corn, undrained
1 can (4 oz) chopped green chilies
4 cups turkey or chicken broth
1 tsp ground cumin

D I R E C T I O N S
Heat oil in a skillet over medium heat. Add onion and celery, cook and stir 2-3 minutes. Place all ingredients in a large saucepan (at least 4 quarts). Stir well. Cover and cook about 15 minutes over medium heat stirring occasionally until thoroughly heated.

(Alternate method: Place all ingredients in a crock pot and cook on low for approximately 6-8 hours.)

Sprinkle mozzarella cheese on top if desired

I N G R E D I E N T S
1 pound Norbest Ground Turkey
1/4 cup quick rolled oats
1 egg
1/2 teaspoon garlic powder
Dash pepper
1/2 cup onion, chopped
1/4 cup dill pickle relish, drained
2 tablespoons catsup
2 teaspoons prepared mustard
2 slices (1 ounce each) American cheese, cut into 4 equal strips
Lettuce (optional)
Tomato slices (optional)

D I R E C T I O N S
Remove grill rack from charcoal grill and set aside. Preheat grill for direct heat cooking method according to manufacturer’s directions. In medium-size bowl combine Norbest ground turkey, oats, egg, garlic powder and pepper. Divide turkey mixture in half. On 2 pieces (each 10 x 11-inch) wax paper, shape each half of turkey mixture into a 6-inch diameter circle. Sprinkle onions and relish over one circle of turkey mixture, leaving a 1/2-inch border around outside edges; top with catsup and mustard. Arrange cheese strips, spoke-fashion, over catsup and mustard. Carefully place remaining turkey mixture circle on top of cheese. Remove top layer of wax paper from turkey mixture. Press turkey mixture edges together to seal. Lightly grease cold grill rack and position over hot coals. Invert giant turkey burger onto grill rack; remove wax paper. Grill burger 8 minutes per side or until an internal temperature of 165 degrees F. is reached on meat thermometer. to turn giant burger, slide a flat cookie sheet under burger and invert onto another flat cookie sheet, then carefully slide burger back onto grill rack. (Can also use a greased wire grill basket, if desired.) To serve, cut burger into fourths. Serve with lettuce and tomato slices, if desired.

I N G R E D I E N T S
1 cup green bell pepper, cubed
1 1/2 cups chopped onion
2 cloves garlic, minced
3 Tbs vegetable oil
2 cans (16 oz each) kidney beans
1 can (28 oz) stewed tomatoes, crushed
3 cups cooked Norbest turkey, cubed
2 Tbs chili powder
1 Tbs fresh cilantro, chopped OR 1 tsp dried
1 tsp crushed red pepper
1 tsp salt

D I R E C T I O N S
Saute green pepper, onion, and garlic in oil in large saucepan about 5 minutes, until tender-crisp. Add all other ingredients. Bring to a boil, then simmer uncovered for 25 minutes.

I N G R E D I E N T S
2 lbs ground turkey
1 can (29 oz) tomato sauce
1 can (29 oz) kidney beans
1 medium onion, diced
1/2 cup diced green chilies
1 stalk celery, diced
3 medium tomatoes, chopped
2 tsp cumin
3 Tbs chili powder
1 tsp black pepper
2 tsp salt
2 cups water

D I R E C T I O N S
Brown turkey in skillet over medium heat. Combine all ingredients in large pot and bring to boil over medium-high heat. Reduce to low heat and simmer 2-3 hours, stirring occasionally.

I N G R E D I E N T S
6 ounces cooked Norbest Turkey Breast, cubed
1/2 cup celery, diced
1 small apple, cored and cut into small cubes
2 tablespoons walnuts, chopped
1 tablespoon mayonnaise
1 tablespoon non-fat yogurt
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
4 lettuce leaves
8 slices raisin bread

D I R E C T I O N S
In medium-size bowl combine Norbest turkey, celery, apple, walnuts, mayonnaise, yogurt, nutmeg and cinnamon. Cover and refrigerate at least 1 hour or overnight to allow flavors to blend. To serve, arrange a lettuce leaf on a bread slice. Spoon 3/4 cup turkey mixture over lettuce leaf and top with another bread slice. Turkey mixture will keep up to four days in refrigerator.