• 2 cups chopped or shredded turkey, smoked (or roasted)
• 1 cup corn
• 1 1/2 cups (shredded) of a cheese of choice. I used an awesome smoked Cooper Sharp but pepper jack will do nicely
• salt and pepper to taste.
• 8 small flour tortillas
• 1 cup enchilada sauce

Preheat oven to 400°. In a large bowl, combine the turkey, 1 cup of cheese and corn. Add salt and pepper to taste. Amounts are subjective here. I usually measure my salt and pepper by the number of cranks on a mill. Its easier for me since I am a compulsive counter (it takes 15 swallows for me to chug a Slim-Fast. Everytime). So for this dish, I used 10 salts twists and 17 pepper twists.

Fill tortillas with the filling and place in a baking dish seam down. I used a 7″x11″ glass bakeware dish that was a tight fit for all eight enchiladas. Top with enchiladas sauce and 1/2 cup of shredded cheese.

Bake for 15 to 20 minutes until heated thoroughly. I did find that 20 minutes crisped the edges of the enchiladas a bit much. That may be due in part to a smaller baking dish I used.

source: realsimple.com

• 1 pound of ground turkey
• 1 teaspoon Balsamic vinegar
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1 ½ tablespoon crushed garlic
• ¼ cup panko breadcrumbs
• ½ cup finely diced water chestnuts

Mix the ingredients well. Let the mixture rest for 15-30 minutes in the refrigerator. Preheat grill to medium-high, somewhere just south of 400°.

Remove the mixture from the fridge and divide into four to six equal portions. Form each portion into a ball and then gently press down on the top of the burger to form the patty. Don’t squash that thing. Geez.

Grill burgers until a slight char begins to form around the edges. No more than 4 to 5 minutes per side. The turkey is much leaner than ground beef so it can dry out very quickly.

source: my friend, adam suillivan