Champagne Basted Turkey

Ingredients
1 turkey (14 to 16 pounds)
1/4 cup butter, softened
1 teaspoon salt
1 teaspoon celery salt
3/4 teaspoon pepper
Fresh sage and parsley sprigs, optional
2 cups Champagne or other sparkling wine
2 medium onions, chopped
1-1/2 cups minced fresh parsley
1 cup condensed beef consomme, undiluted
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram

GRAVY:
1 tablespoon butter
1 tablespoon all-purpose flour
Directions
Pat turkey dry. Combine the butter, salt, celery salt and pepper; rub over the outside and inside of turkey. Place sage and parsley sprigs in cavity if desired. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan.
Bake, uncovered, at 325° for 30 minutes. In a large bowl, combine the Champagne, onions, parsley, consomme, thyme and marjoram; pour into pan. Bake for 3 to 3-1/2 hours longer or until a meat thermometer reads 180°, basting occasionally with Champagne mixture. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before slicing.
For gravy, strain drippings into a small bowl. In a small saucepan, melt butter. Stir in flour until smooth; gradually add drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 14 servings (1-2/3 cups gravy).

Turkey Tortilla Casserole

INGREDIENTS:
2 limes, quartered
1 pound turkey breast cutlets
Salt
1 large onion, finely chopped
One 4-ounce can diced jalapeño chiles, liquid reserved
Two 14.5-ounce cans fire-roasted diced tomatoes
One 1-pound bag tortilla chips, lightly crushed
One 14.5-ounce can chicken broth
1 pound Mexican shredded cheese blend (about 4 cups)
1 cup sour cream, at room temperature

DIRECTIONS:
Preheat a grill pan to medium-high. Squeeze the limes over the turkey cutlets; season with salt. Grill the turkey until just cooked through, 3 to 4 minutes per side. Let cool, then slice into 2-inch-long strips.

Preheat the oven to 375°. In a large bowl, combine the onion, the jalapeños with their liquid and the tomatoes. Add the tortilla chips and turkey and toss well. Transfer the mixture to a greased 9-by-12-inch baking dish. Drizzle with the chicken broth and top with the cheese. Bake until the cheese is golden around the edges, about 40 minutes. Serve with the sour cream.