This utilizes turkey breast slices and really turns it into something special. With garlic, thyme and lots of fresh mushrooms, this dish from Amy Wenger of Severance, Colorado really packs the flavor. But the really special aspect of it is the use of Marsala wine. Marsala is an rich Italian dessert wine used often in cooking. Most of the alcohol is cooked out, leaving a delicious sauce behind, but if you don't want to use the wine, feel free to substitute chicken broth.

Leftover turkey, dressing and sweet potatoes make terrific stuffing for jumbo pasta shells. We add cheese and use turkey gravy as the sauce for this crowd-pleaser.

Turkey isn't just for Thanksgiving anymore. My family grills these tenderloins outside in summer and inside in winter. The friend who shared the recipe says the marinade is excellent with any poultry and game.

If you love Dr Pepper as much as I do, try it in my barbecue sauce for grilled chicken. It adds zip to the ketchup, bourbon and barbecue seasoning.

Sometimes I'll add canned or frozen corn to this hearty casserole to give it more color.

I tweaked my beefy skillet cobbler until it achieved the wow factor. It's now a family tradition. Top it off with lettuce, avocado, cherry tomatoes and a dollop of sour cream.

Just pour these ingredients over your pot roast and let the slow cooker do the work. Herbs and spices give the beef an excellent taste. I often serve this roast over noodles or with mashed potatoes, using the juices as a gravy.

"Send your enchiladas!" urged my family when I was considering recipes to submit for this competition. This stovetop Mexican-style dish disappears fast when our two grown children and three grandchildren visit.

This saucy lasagna is my adaptation of a chicken enchilada recipe. My husband and I enjoy the mild blend of seasonings, cheeses and tender chicken. The dish has become very popular with my co-workers since I shared leftovers one day for lunch.