Zesty Shephard's Pie

1 lb ground turkey
1 can diced tomatoes with green chilis
1 package of McCormick chili powder seasoning
1 box instant potatoes
1 can corn

Brown ground turkey for 15 minutes or until done and add dreained tomatoes with chilis. Add the powder seasoing. Pour completed mixture into a casserole dish. Drain can of corn and pour over the turkey mixture. Prepare the instant potatoes according to box directions, the pour on top of corn. Bake for 35 minutes at 350'.

Easy Turkey Pot Pie

1 2/3 cup frozen mixed vegetables, thawed
1 cup cut up cooke dturkey
1 10 3/4 oz can condened cream of chicken coup
1 can original bisquick
1/2 cup milk
1 egg

Heat oven to 400'.
Stir vegetables, turkey and soup in ungreased 9 inch pie plate.
Stir remaining ingredients until blended. Pour into pie plate. Bake about 30 minutes or until golden brown.

Makes 6 servings.

Herbed Turkey Breast

1/2 cup butter or margarine
1/4 cup lemon juice
2 tbs soy sauce
2 tbs finely chopped green onions
1 tbs rubbed sage
1 tsp dried thyme
1 tsp dried marjoram
1/4 tsp pepper
1 bone-in whole turkey breast (5 1/2 to 6 lbs)

In a small saucepan, combine the first eitght ingredients, bring to a boil. Remove from the heat. Place turkey in a shallow roasting pan; baste with butter mixture. Bake, uncovered, at 325' for 1 1/2 to 2 hours.

Lemon Turkey Cutlets

1 1/2 lbs refrigerated boneless curkey cutlets
salt and pepper
1/3 cup all purpose flour
1 egg lightly beaten
2 tbs lemon juice
1 cup italian style bread crumbs
2 tbs finely chopped onion
1/3 cup vegetable oil


1. Rinse cutlets with cold water and pat dry with paper towels. Sprinkle cutlets with salt and pepper.

2. Place flour in a medium bowl. In another medium bowl, combine egg and lemon juice. In a third medium bowl, combine bread crumbs and onion.

3. Heat oil in a large skillet over medium-high heat. Working in batches, dip cutlets into flour, then egg mixture, and then bread crumb mixture. Place cutlets in hot oil and cook until brown, about 3 mintues on each side.