4 cups diced Foster Farms Oven Roasted Turkey Breast
2 Tbsp. sesame seeds
2 Tbsp. hot Chinese mustard or prepared mustard
6 green onions, shredded into 1/2" lengths
1/2 tsp. sugar
1 can (8 oz.) water chestnuts, drained, coarsely chopped Lettuce leaf liners

1. Toast sesame seeds in shallow pan under broiler until golden, about 2 to 3 minutes.

2. Toss turkey with mustard, green onions, sugar and water chestnuts. Serve salad mounded on lettuce leaf liners. Sprinkle with toasted sesame seeds.

Serves 4 to 6.

2 cups chunked Foster Farms Oven Roasted Turkey Breast
2 Tbsp. cooking oil
2 small red or green bell peppers, seeded and cut into chunks
3 Tbsp. cornstarch
1-1/2 cups chicken broth
1 Tbsp. soy sauce
1 can (8 oz.) pineapple chunks, including juice
1/2 cup vinegar
1/2 cup sugar
1/4 tsp. ground ginger
6 cups hot cooked rice
Salt to taste

1. Heat oil in large fry pan and stir-fry peppers and turkey for about 3 minutes.

2. Combine cornstarch, 1/2 cup chicken broth and soy sauce. Add cornstarch mixture and remaining ingredients to pan. Stir and cook until thickened. Serve with rice.

Serves 4 to 6.

2 cups thinly sliced Foster Farms Oven Roasted Turkey Breast
1 pkg. (8 oz.) cream cheese
1/4 cup whole berry cranberry sauce
2 tsp. sugar
8 slices cinnamon raisin bread Lettuce leaves

1. Cut cream cheese into cubes. Add cranberry sauce and sugar and beat until smooth.

2. Spread about 2 Tbsp. cream cheese mixture on one side of each piece of bread. Assemble sandwiches with the turkey and lettuce leaves. Cut sandwiches diagonally.

Serves 4 to 6.