Stuffed Bell Peppers
Serves 4

2 bell peppers, cut in half and seeded
1 and ½ cups cooked wild rice blend
1 cup browned sausage
4 oz. Monterey Jack cheese
½ cup cooked and drained spinach
¼ pound fresh mushrooms, sliced

In a medium saucepan melt 1 tablespoon oil and 1 tablespoon butter.  Add onions and mushrooms and sauté until lightly browned.  Add sausage and cook until no longer pink.  Combine sausage mixture in a bowl with the wild rice and cheese.  Stuff peppers, but do not compact the stuffing.  Place in a baking dish and cook at 350◦ for 45 minutes or until peppers are just tender.

Snow pea, Turkey and Wild Rice Salad

1 pound fresh snow peas, trimmed and halved
½ pound sliced, fresh mushrooms
1 teaspoon minced garlic
1 tablespoon oil and 1 tablespoon butter for sautéing
¼ cup chicken stock
Salt and pepper
1 cup sliced leftover turkey cutlets
1 cup long-grain wild rice (left over from Stuffed Peppers)

In a stir fry skillet, add the oil and butter.  Add garlic and mushrooms and sauté for 2-3 minutes.  Add snow peas and continue to cook for 5 more minutes until brown, but still crisp.

Add chicken stock and scrape up any bits from the bottom of the pan.  Cook for 1-2 minutes.  Add cold rice to pan and heat through Add turkey to mixture, combine and then turn out onto a serving platter.

Turkey Cutlets in Sage Cream Sauce

2 pounds turkey tenderloin cut into strips
1 cup flour for coating
Salt and pepper to taste
2 tablespoons oil and 2 tablespoons butter for sautéing
¾ cup dry white wine
1 cup chicken stock
¼ cup heavy cream
3-4 leaves of fresh sage, chopped
2 sprigs of thyme, stripped
Zest of one lemon (optional)

Place butter and oil in skillet on medium-high heat.  Meanwhile, season flour with salt and pepper and dredge turkey in it.  Place turkey strips in skillet in batches, if needed.  Brown strips on both sides, approx. 2-3 minutes.  Remove from pan.  Add wine to deglaze the pan, scraping all the brown bits.  Add chicken stock, cream, herbs and lemon zest.  Cook for one minute.  Add turkey back into pan (reserving a cup for snow pea salad) and let cook in sauce until sauce is thick and bubbly, approx. 5 minutes.  Check sauce for seasoning and pour out onto a serving platter

Lime Mousse

1 cup heavy cream
¼ cup sugar
2 tablespoons lime juice
1 tablespoon lime zest
1 teaspoon vanilla

Whip until stiff peaks form.  Spoon into dessert cups and chill until ready to serve.  Garnish with lime if desired.