Get the latest Turkey- flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/turkey- This is so delicious and tasty. It is so easy that I can have it on the table in about 30 minutes with no thawing and no planing. Adapted from Wendy Wendler's recipe posted in Light and Tasty magazine April/May 2003 along with the photo. http://www.grouprecipes.com/107513/sweet-n-sour-sausage-stir-fry.html I took my Mothres old recipe for stuffing and converted it to a lighter and diabetic friendly one.This should come out the same as My Mom's. In the photos I attached are the types of lean Trukey sausage available. There may be others depending on where you live. http://www.grouprecipes.com/103947/my-old-fashioned-turkey-stuffing-diabetic-friendly.html A taxas-style variation of the Turkey burger. This is low fat recipe has sipces and flavors that are unique. This would go well with a lite salad, Soda and nachos. http://www.grouprecipes.com/99466/turkey-burgers-texas-style-.html This huge sandwich is a great way to feed a crowd for brunch...its versatile too feel free to add your favorite meats and veggies to this sandwich.........................courtesy taste of home brunches........... http://www.grouprecipes.com/89467/sandwich-for-12.html Every year I make a slight variation in my stuffing. One year I added freshly roasted chestnuts (which is a lot of work) but no one noticed any difference in taste, so I didn't go to the trouble of using them again. One year I added strictly cornbread, but the house smelled like a Mexican meal, so I reverted back to the old fashioned white bread....either French bread or sourdough bread or a mix of both. One year I soaked the raisins (or craisins) in dry sherry but it still tasted too sweet. When using fresh herbs, be sure to use a good helping of them. Much of this recipe is "to taste." Note, it is important that the stuffing be completely cooked, so I heat up the stuffing before adding to the bird. If you decide not to stuff the turkey, but to just put it in a covered pan and bake it, make sure it (the "dressing") is moist and bake until heated through. I don't remember how long it takes me to prep for this. I usually make the stuffing mix a day ahead, mixing everything except the bread. I add the bread and liquid right before stuffing (or baking). http://www.grouprecipes.com/79541/thanksgiving-stuffing.html This is a great one-dish supper. Double it to feed a crowd. Big Hit !! http://www.grouprecipes.com/70785/spaghetti-casserole.html This easy sandwich is ready in less than 10 minutes....... and its piled high with goodies..................enjoy courtesy of JO MCAULEY- panini cookbook http://www.grouprecipes.com/56853/super-club-panini-with-grain-mustard.html This is a take on the quesadilla that we really like. Grandsons love these. http://www.grouprecipes.com/55605/club-quesadillas.html This is a thick chili served piping hot and tastes wonderful no matter what the temperature outside is. I thought since I've been loading in my sweet tooth lately it was time for something good for you. My prep time and serving may be a little off. http://www.grouprecipes.com/37964/hearty-white-bean-chili.html Three great tastes that taste great together. Sausage and peppers, a match made in heaven, are combined with pasta and other goodies, like spinach, to make this easy, one pan dinner. It's a good stick-to-your-ribs kind of meal, and goes great with a salad and crusty bread. I got this from a magazine years ago (Family Circle, maybe?), and my family loves it. http://www.grouprecipes.com/17717/sausage-and-peppers-with-pasta.html