OMG! Fifteen pounds of turkey! Well...I'll do a Forrest Gump (actually, Bubba) - turkey tretrazini, turkey salad, turkey soup, turkey & noodles, turkey parmasean, turkey chili, turkey a la king, turkey sandwich, turkey club, turkey piccata, turkey hash, turkey pot pie, hot turkey sandwiches, turkey nachos, turkey melt, turkey and dumplings, turkey florintine, turkey jerky... whew...turkey lurkey, my mind is goin' murkey.

I don't know if I've ever tried returning a fresh (refrigerated) food item. Canned goods, dry goods, no problem but I can see that a store would not be allowed to take back produce, and anything that requires refrigeration even if still sealed. Didn't think of that, but how do they know it was kept refrigerated while you had it? Good point. Guess this means I'm stuck with the $25 ham I bought especially for my mom, even if she tells me she would have been fine with a ham steak while the rest of us eat the hickory-smoked ham I have in the freezer. And OP has got to make lots of sour cream pastries and freeze them? Can you freeze yogurt (aside from the frozen dessert, I mean)? This post was edited by ajsmama on Tue, Mar 26, 13 at 16:51

Here is another low fat one. Sunset magazine first suggested making these to take camping, so the instructions are geared to travel. I just make 'em and eat 'em. I use very little oil because I hate frying... Thai Turkey Sausage From Sunset magazine Perfect for campouts, you can cook up a big batch of patties at home and freeze. Heat them in camp for a great breakfast with eggs or hash-browns (Wilderness Cuisine author Carole Latimer uses sweet potatoes), tangerine juice, and papaya wedges. Notes: It's easiest to mince lemon grass in a food processor or minichopper. For best texture, mince the remaining ingredients with a knife. 1 pound ground turkey 1/4 pound green beans, ends and strings removed, minced 8 green onions, ends trimmed, minced 1 stalk (5 to 8 in.) fresh lemon grass, tough outer layers, stem end, and coarse leaves removed, minced 3 tablespoons minced fresh cilantro 2 to 3 teaspoons fresh serrano chilies (2 or 3), stemmed, seeded, and finely minced 2 tablespoons Asian fish sauce (nuoc mam or nam pla) 1 large egg 2 tablespoons cornstarch 1/4 teaspoon sugar About 2 tablespoons olive oil 1. At home: Mix turkey well with beans, onions, lemon grass, cilantro, chilies (lesser amount for mildest flavor), fish sauce, egg, cornstarch, and sugar. Divide into 16 equal portions and shape into 16 patties, each 1/2 inch thick. 2. Pour oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, add a few patties, without crowding. Cook until brown on each side and no longer pink in center (cut to test), about 7 minutes total. Remove as cooked and drain on paper towels; add more patties to pan. 3. When patties are cool, freeze in a single layer in a metal pan until hard, then seal airtight in plastic freezer bags. Transport in an insulated chest. 4. In camp: Place frozen patties in a 9- to 10-inch nonstick frying pan over low heat, cover, and cook until warm, 3 to 5 minutes; turn at least once.

Belle, what a bright colorfull turkey! He's a keeper. Another wonderful painting and TFS. Punk