Hearty Turkey Pie
Prepare Tenderflake pie shells according to package directions for a double crust pie.
Simmer vegetables in boiling stock for 5 minutes. Drain, reserving vegetables and stock.
In same saucepan, melt butter. Stir in flour; cook, stirring 1 minute. Whisk in stock, milk and wine. Bring to boil, stirring constantly. Reduce heat; simmer, stirring, 2 minutes.
Stir in BUTTERBALL turkey, vegetables, tarragon, salt and pepper. Let cool.
Place 1 pie shell on baking sheet; spoon in turkey mixture. Cover with second pie shell; seal and flute edge. Cut steam vents on top. Bake at 425 F (220C) for 10 minues. Reduce heat to 350F (180C) and continue baking 35 minutes until golden.
TIP For golden glazed pie crust, brush with lightly beaten egg before baking
Turkey Pretzel Roll-up
1. Spread 1 tablespoon peanut butter on each turkey slice.
Sprinkle each turkey slice with 1 teaspoon each sunflower kernels and celery.
2. Place 1 pretzel rod at bottom edge of each turkey slice; roll up
3. Serve immediately, or wrap in plastic wrap and refrigerate until ready to serve.
Italian Saltimbocca Sandwich
1.Top 4 of the bread slices with cheese. Cover with arugula,
prosciutto, turkey and remaining cheese. Top with remaining
2.Spread outsides of sandwiches with butter.
3.Heat large skillet on medium heat. Add 1 to 2 sandwiches at a
time. Cook 4 minutes per side, or until golden brown.Repeat
with remaining sandwiches.