November and turkey go together like December and Christmas trees. But, producers say turkey isn’t just for Thanksgiving. Here are some everyday recipes from the Iowa Turkey Federation.

Slow cooker BBQ sandwich

Ingredients

Turkey (thighs and/or tenderloins)

Ketchup

White vinegar

Worcestershire sauce

Hot pepper sauce

Lemon

Burger buns

Directions

In a slow cooker, combine:

1/3 cups ketchup

1/3 cup white vinegar

2 tsp. Worcestershire sauce

1 tsp. freshly ground black pepper

1 tsp. hot pepper sauce

½ tsp. salt

½ lemon, quartered

Fold in 2 lbs. turkey (thighs or tenderloins), cover and cook on High for 4 to 5 hours or on Low for 8 to 9 hours.

Remove lemon quarters. Remove turkey from the bones if needed.

Shred the turkey into smaller pieces. Mix well in the crockpot.

Butter the inside of 4 burger buns, split horizontally and heat a skillet over medium heat and toast until golden brown.

To serve, spoon hot barbecue mixture over bottom half of toasted burger buns. Top with the other half.

Fajitas fast and easy

Ingredients

Vegetable oil

Green pepper

Red pepper

Yellow pepper

Small onion

Sliced turkey strips

Dry Italian salad dressing mix

Directions

Sauté and remove from the pan:

Vegetable oil

1 green pepper, cut into thin strips

1 red pepper, cut into thin strips

1 yellow pepper, cut into thin strips

1 small onion, sliced thinly

To the warm pan add:

Vegetable oil

1 lb. sliced turkey strips

1 package dry Italian salad dressing mix

Water as needed

Serve with:

Tortillas

Salsa

Sour Cream

Shredded Cheddar cheese

Lettuce

Stuffed bell peppers

Ingredients

Bell peppers, (mix of green, red or yellow) halved lengthwise, veins & seeds removed: 4 Medium

Hot Italian turkey sausage, casings removed: 1 Pound

chopped onions: 1/2 Cup

Peeled and finely grated carrots: 1/2 Cup

Minced fresh garlic: 1/2 Teaspoon

No-Salt Added tomato sauce: 1 (8-Ounce)

Cooked rice: 1 Cup

Dried oregano leaves: 2 Teaspoons

Black pepper: 1/2 Teaspoon

Shredded Parmesan cheese: 8 Teaspoons

Directions

Blanch peppers in boiling water for 3 minutes. Plunge peppers into cold water to stop the cooking. Drain well.

In a large, heavy nonstick skillet, over medium heat, cook sausage, breaking sausage into small pieces with a wooden spoon. Cook until no longer pink.

Drain all but 1/2 teaspoon pan drippings from pan. Add onions and carrots and sauté just until vegetables are soft. Add garlic and cook only until fragrant, about 30 seconds. Stir in tomato sauce, cooked rice, oregano and black pepper. Mix gently but thoroughly.

Spray a 13 X 9-inch baking dish with nonstick cooking spray. Place pepper halves, cut side-up, in dish. Portion sausage mixture into the pepper halves

Bake, covered, in a preheated 350 degree F oven, for 25 minutes. Remove cover and sprinkle each with 1 teaspoon Parmesan. Return to oven, uncovered, and bake 5 more minutes or until sausage mixture reaches an internal temperature of 165 degrees F.

Easy as pie turkey pot pie

Ingredients

Package refrigerated pie crusts (2 crusts)

Cream of potato soup

Frozen mixed vegetables, thawed

Chopped cooked turkey

Milk

Dried thyme leaves

Directions

Place one pie crust on the bottom of a 9-inch-deep pie plate.

Mix in a mixing bowl

1 can cream of potato soup

16 oz. mixed vegetables

1 cups chopped cooked turkey

¼ cups. milk

½ tsp. dried thyme leaves

½ tsp. black pepper

Spoon mixture onto crust and TOP with second crust.

Pinch sides together and CUT slits in the top of the pie.

Bake in 375°F oven for 40-60 minutes or until bubbly and golden brown.

Cool 10 minutes before serving.