Turkey Salad Sandwiches


3/4 cup mayonnaise

1 tablespoon honey mustard

1/2 teaspoon dried, dill weed

1/8 teaspoon salt

2 cups cut-up turkey

1/2 to 1 tablespoon finely chopped onions


In a medium size bowl, add the mayo, mustard, dill and salt; mix well.

Add the turkey and onion; stir and mix well.

This is enough to make 2 and a half hearty sandwiches.


Green Chile Turkey Enchiladas



1 cup sour cream ranch dip

2 tablespoons all-purpose flour

2 cups diced cooked turkey

2 cups finely shredded Colby-Monterey Jack cheese blend

1 can (4.5 ounce size) chopped green chilies

1 can (10 ounce size) mild enchilada sauce

1 package (11.5 oz. size) flour tortillas for burritos

Chopped tomatoes

Chopped avocado

Shredded lettuce



Heat oven to 350 degrees F. Spray 13 x 9-inch (3 quart) glass baking dish with cooking spray.


In large bowl, mix dip and flour. Stir in turkey, half of the cheese and the chilies.


Spread about 2 tablespoons enchilada sauce over bottom of baking dish. Spread 1 to 2 teaspoons enchilada sauce over each tortilla; top each with about 1/3 cup turkey mixture.


Roll up each tortilla and place seam side down in baking dish. Top with remaining enchilada sauce. Cover with foil; bake 25 minutes.


Sprinkle with remaining cheese. Bake uncovered about 15 minutes longer or until thoroughly heated and cheese is melted. Garnish with tomatoes, avocado and lettuce.