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DIRECTIONS |
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Set
timer for 30 minutes to begin. |
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30 MINUTES BEFORE DINNER, finely chop 1 small celery rib. Toast 3 slices
light rye bread in the toaster. |
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27 MINUTES BEFORE DINNER, in a medium saucepan over high heat, bring
1⁄2 c water to a boil. Cut the rye toast into small bite-size pieces. |
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25 MINUTES BEFORE DINNER, add to the boiling water 1⁄2 c dried cranberries,
1⁄2 c vegetarian sausage-flavored crumbles, 1⁄3 c frozen chopped onion,
and 1⁄3 c celery. Return to a boil for 2 minutes. |
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23 MINUTES BEFORE DINNER, turn off the heat under the stuffing. Cover
and let set on the hot burner for 5 minutes. |
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22 MINUTES BEFORE DINNER, place the 1 1⁄2 lb mesquite turkey on a
microwave-safe plate and heat in the microwave for 1 to 2 minutes, or until
the turkey is hot. |
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20 MINUTES BEFORE DINNER, preheat the oven to 200 degrees.
In a small microwave-safe bowl, combine 1 jar turkey gravy, 1⁄4 t rubbed
sage, and 1 t dried chives. Heat in the microwave for about 1 minute. |
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18 MINUTES BEFORE DINNER, prepare the turkey roll-ups. Place 2 T cranberry
stuffing on top of 1 mesquite turkey slice. Roll the turkey into a log and
place in a 9 x 13-inch casserole dish. Repeat for all 12 slices of the turkey. |
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Pour the hot gravy over the turkey roll-ups. Cover and place in the oven until
time for dinner. |
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13 MINUTES BEFORE DINNER, make the coleslaw. In a medium bowl, mix
together: 3⁄4 c Miracle Whip, 1 T apple cider vinegar, and 2 T Splenda brown
sugar blend until well blended. Set aside. |
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10 MINUTES BEFORE DINNER, finely chop the 1 apple and 1 celery rib. Add
to the salad dressing. Stir in 1 bag pre-shredded coleslaw mix. Stir until the
coleslaw is well coated with the dressing. Place on the dinner table. |
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2 MINUTES BEFORE DINNER, turn off the oven and put the hot turkey rollups
on a hot pad on the dinner table. |
