Instructions:

1. Make white sauce by melting butter in a saucepan and mixing in flour, salt, and pepper.
2. Stir mixture constantly until it becomes smooth and bubbly. Keep the heat to a minimum.
3. Remove mixture from heat and pour in milk.
4. Cook mixture again until it boils. Keep stirring for a minute. By this time, the mixture should be thick enough to stick to the back of a spoon.
5. Add the chicken and continue stirring until the sauce is very smooth.
6. Add salt and pepper to taste.
7. Remove mixture from heat and let it cool. In an ungreased pan of 8x8x2 inches, spread mixture evenly. Cover with wax paper and let it sit in the chiller for up to 3 hours.
8. Cut the mixture into 12 pieces and roll each into a ball.
9. Beat egg and blend with water. Dip each ball into egg mixture then roll in bread crumbs until covered.
10. Cover croquettes and let them chill for another 2 hours.
11. Heat at about 3 inches of cooking oil in a heavy skillet to up to 365 degrees. Cook croquettes until light brown or until so desired.
12. Drain croquettes on paper towels and bake in 365 degrees to keep them warm.

Instructions:

1. Toss the apples and lemon juice in a mixing bowl. Add walnuts and mayonnaise and toss gently. You can also use a low fat mayonnaise alternative if you want. Set this aside.
2. Cut the turkey breast into a quarter of an inch cubes. Season this with salt and pepper according to your preference.
3. Add the apple mixture over the turkey cubes and mix them well.
4. Take a slice of egg bread. Spread out a layer of lettuce and top it with the turkey salad.
5. Put each turkey sandwich into a platter. Serve this immediately.
6. This only takes a total of thirty minutes to make.

Instructions:

1. Prepare pieces of waxed papers or plastic wraps in a flat surface. Place the chicken breast halves in between each piece, and then pound the chicken to about a quarter of an inch thickness.
2. In a large skillet, sauté the sliced onion in butter and olive oil until softened. Remove the onions then add the chickens to the same skillet. Cook each side for about six to eight minutes until slightly brown.
3. Place the slices of toasted bread on a large baking sheet. Spread a teaspoon of steak sauce on each slice. Top it with cooked chicken breast, cheese, two slices of bacon strips, and onion slices.
4. Broil each of these four inches from heat until cheese is melted.
5. Arrange on a platter and serve.

This makes 4 servings.

Instructions:

1. In a mixing bowl, place the ground chicken. Fold in the milk, half cup of bread crumbs, onion, cayenne, salt and pepper. This makes a very wet mixture.
2. Place the rest of the bread crumbs on a cookie sheet or dinner plate. Divide the chicken mixture into four or five parts, depending on what size you want.
3. Shape each portion into burger patties using your clean, bare hands.
4. Coat each patty with bread crumbs.
5. In a large non-stick pan, heat olive oil over medium fire. Fry the patties until golden brown.
6. Serve the chicken burgers while hot.

Instructions:

There are two steps in making a turkey soup. First, you have to prepare the base for the soup, and then the soup itself.

Base of Turkey soup

1. In a large container or soup pot, heat some vegetable oil over a medium flame. Add half of the onions, carrots, and celery to it and cook for about 5 minutes. Be sure to keep stirring the contents of the pot.
2. Now, add the chopped turkey carcass to the soup pot and pour cold water in it. The level of the cold water should be one inch above that of the turkey carcass.
3. Increase the gas flame to high, and bring the soup pot contents to a boil. Also, skim off any foam that may arise after the water has boiled.
4. Now add salt, bay leaf, thyme, and parsley to the pot. Reduce the flame to low, and allow the contents of the pot to simmer for about 4 hours. Do not cover the pot.
5. After 4 hours, strain the content of the pot through a colander. Collect the water that falls through.
6. You can remove the solids from the soup base. Allow it to settle down for about 5 minutes and then skim all the fat off its top. Store the base in an airtight container till the time you are ready to use it.

Making the Turkey soup

1. Take a large soup pot and melt the unsalted butter in it over a medium flame.
2. Add the rest of the onions and carrots, as well as the celery, turnip, garlic to it. Now cover the pot and cook for about 6 minutes.
3. Add to the soup two quarts of the soup base along with the parsley. Bring the contents to a boil.
4. Now reduce the flame of the gas to low, and allow the soup contents to simmer for about an hour. By this time, the vegetables will become tender.
5. Add the cooked turkey pieces to the soup in the last 5 minutes of the cooking time. You can season the soup with salt and pepper before serving the turkey soup.

Instructions:

1. In a large mixing bowl, mix ground turkey, garlic, fennel seeds, cilantro, paprika, salt, marjoram, black pepper, savory, and thyme leaves together. Mix well.
2. Once all the ingredients have been mixed, use your hands to make meatballs out of it. They should be about one inch in size. Then, flatten these meatballs against your palm so as to form sausage patties.
3. Cook these sausage patties in a non-stick skillet over a medium heat. Cook them it the bottom side turns brown in color. Turn the patties so that both the sides get cooked evenly.
4. After both the sides have turned brown, remove them from the heat. You can now serve your turkey sausages.

Instructions:

1. Mix all the ingredients together in a large mixing bowl. Make sure that all the ingredients blend well with each other.
2. Using your fingers, make meatballs out of this dough. The meatballs should be about one inch in size. After you have made these balls, place them on a baking sheet at a distance of about an inch, from one another.
3. Preheat the oven at a temperature of about 450 degrees F. Place the baking sheet inside the oven, and bake the meatballs for about 30 minutes. After 30 minutes, the meatballs should have a brown coating on them.
4. You can serve these meatballs with pasta, if you like.

Instructions:

1. On a slice of whole wheat bread, apply mayonnaise and spread Dijon mustard on the other slice.
2. Place the sliced turkey on one. Spread the guacamole over the turkey. Add mixed salad leaves, bean sprouts, avocado, cheese, and tomato slices to it.
3. Top the sandwich with the other slice. Your turkey sandwich is ready.

Instructions:

1. Soak the breadcrumbs in the milk for a few minutes. Grate onion, carrots, and garlic together. Set aside in a bowl. Add the chopped mushrooms to the bowl.
2. Crumble the ground turkey in grated vegetable mix. Add to this the milk and breadcrumb mixture. Stir well. Add the egg substitute, Worcestershire sauce, and tomato ketchup to this mixture. Mix well.
3. Preheat the oven to 400 degrees F. On a baking tray, divide the mixture of all the ingredients into two loaves. Bake it for about 50 minutes. After the loaves have been in the oven for about an hour, check their temperature. If the temperature has reached 160 degrees Fahrenheit, remove the loaves from the oven. Allow them to reach room temperature before slicing them.

Instructions:

1. First, shred the turkey meat into strips. After all the meat has been shredded into thin strips, place these strips inside a pan and put it over the gas, on a medium flame. Do not put any oil in the pan. Add cashew nuts, cranberries, and the five-spice to the pan. While the contents of the pan are getting toasted, be sure to stir them every now and then.
2. In a mixing bowl, mix mint leaves, coriander leaves and the various salad leaves together. Set some of the coriander leaves apart, they will be used later. In a separate bowl, you can start preparing the salad dressing. For the salad dressing, mix the Clementine and lime juice together. Squeeze the pomegranate into this bowl, so that its juice gets mixed in the bowl. Remove the seeds.
3. Mix the red onion in the dressing bowl. Add extra virgin olive oil, sesame oil, and soy sauce to the mix. Squeeze the juice of the grated ginger in the salad dressing mix. Stir the dressing well.
4. Now, pour this dressing over the salad leaves mix. Make sure all the leaves get well-coated with the dressing. You can mix the salad leaves and the dressing with your hands too.
5. In the pan where the strips are getting toasted along with the nuts and spices, add honey. Make sure that all the strips of turkey meat get a good coating of honey on them. You can increase the flame so as to make the meat even crispier.
6. Take half of the contents of the pan and mix them in the salad leaves and dressing bowl. You can lay it out on a serving plate now. Add the remaining half of the pan’s contents right over the salad on the serving plate, and add some dressing to it. Garnish it with pomegranate seeds, red chili, and the remaining coriander leaves.