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Cranberry Salsa

1 ½ cups whole-berry cranberry sauce

¼ cup  chopped fresh cilantro

2 tbsp chopped scallions or shallots

2 tsp lime juice, fresh

1 tsp lemon juice, fresh

½ tsp ground cumin

1 Asian pear, cored & finely chopped

1 jalapeno pepper, seeded & minced

Mix all ingredients together and store in fridge for 2-4 hours for flavors to blend before serving.

Turkey Casserole

3 small packs of frozen broccoli, defrosted & drained (10oz boxes)

1 ½ lbs Cooked Turkey breast (Cut into bite size pieces)

3 cans condensed Cream of Chicken Soup (10.5 oz cans)

1 ½ cups mayonnaise

2 tsp lemon juice

1 Tbsp Cooking Sherry

1 cup shredded 4yr sharp Wisconsin Cheddar

¾ cup soft breadcrumbs

2 tbsp melted butter

Preheat your oven on 325?F.  Spray a 9x13 casserole dish with Cooking spray and toss in turkey and broccoli.

Blend soup, mayo, lemon juice and cooking sherry together until fully incorporated and pour evenly over broccoli and turkey.

Sprinkle with cheese & add breadcrumbs, then drizzle with butter.  Bake covered in oven with foil for 35 minutes, remove foil and bake for an additional 10-15 minutes or until top is nicely browned and internal temperature reaches 165 degrees.

Remove from oven, and let set up for an additional 5 minutes before serving.