TURKEY, CRANBERRY AND CREAM CHEESE SANDWICH WITH SPROUTS AND SUNFLOWER SEEDS
The best reason for Thanksgiving turkey is this sandwich for the day after!
Provided by Creative Culinary
Time 10m
Number Of Ingredients 7
Steps:
- Smear some mayonnaise on bottom bread slice and season with a small amount of salt
- Layer turkey on top of mayonnaise
- Cream cheese goes on next on top of the turkey.
- Dollop generous spoonful of cranberry sauce on top of turkey and spread to edges.
- Put a small handful of alfalfa or clover sprouts on top of sauce.
- Sprinkle with toasted sunflower seeds; spread mayonnaise on 2nd slice of bread and top off sandwich.
- Cut in half and serve with chips and/or pickle spears.
Nutrition Facts : ServingSize 1 Sandwich
TURKEY SANDWICHES WITH CRANBERRY SAUCE
This recipe makes a hot, delicious sandwich with a Thanksgiving taste!
Provided by SHOCKLEY1
Categories Meat and Poultry Recipes Turkey Breasts
Time 17m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven broiler.
- Cut the bread into four pieces, and split lengthwise almost all the way through for four sandwiches. Spread margarine on the inside of each piece. Place on a baking sheet, cut side up.
- Toast bread under preheated broiler until lightly browned, 1 to 2 minutes. Remove pan from the oven.
- Layer 4 pieces of bread with 2 slices each of the turkey, cheese, and bacon. Remove the remaining 4 slices of bread from the baking sheet and reserve for sandwich tops. Cool bread slightly, and spread mayonnaise onto the cut side of each of the 4 top slices.
- Place the bread with turkey and cheese under the broiler just until the cheese melts, about 1 minute. Remove from the broiler, and spread 1 tablespoon cranberry sauce over each sandwich. Layer with the tomatoes and lettuce. Place a top bread slice over each half, and serve.
Nutrition Facts : Calories 1068.1 calories, Carbohydrate 70.1 g, Cholesterol 128.1 mg, Fat 65.8 g, Fiber 3.7 g, Protein 49.5 g, SaturatedFat 22.6 g, Sodium 3321.8 mg, Sugar 13.5 g
SMOKED WHOLE TURKEY
Steps:
- Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
- Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking.
- Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.
- Place the turkey in the grill or smoker and cook for 45 minutes.
- Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.
- Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.
TURKEY, BACON AND HAVARTI SANDWICH
I love havarti (and bacon and turkey!) and this is an excellent sandwich. If you can't find havarti, muenster can be substituted. I also use the precooked bacon, heated up in the microwave according to package directions. The sandwich can be made ahead. Chilling time is not included in the prep or cook time. The recipe is adapted from a magazine.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut top 2 inches off sourdough loaf, reserving top; hollow out loaf, leaving a 1-inch-thick shell. Reserve soft center of bread loaf for other uses or discard.
- Drizzle 2 tablespoons vinaigrette evenly in bottom bread shell; layer with half of turkey, peppers, and cheese. Repeat layers, and top with bacon. Drizzle evenly with remaining 2 tablespoons vinaigrette, and cover with reserved bread top; press down firmly.
- Wrap in plastic wrap, and chill at least 1 hour or up to 8 hours before serving. Cut into 4 wedges. Garnish, if desired.
SMOKED TURKEY
This is an easy to make recipe. I've tried numerous others using colas, fancy pans, etc., but none come out near as good as this. Keeping it simple is the best way. Be sure to use a high-quality charcoal, so that it will burn for a long time. Turkey will be moist tender and smoky!
Provided by Glenn
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 7h30m
Yield 18
Number Of Ingredients 3
Steps:
- Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
- Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
- Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at the turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 165 degrees F (74 degrees C), or keep going until the coals die out.
Nutrition Facts : Calories 447.2 calories, Cholesterol 176.3 mg, Fat 20.9 g, Protein 60.4 g, SaturatedFat 6.1 g, Sodium 146.2 mg
SMOKED TURKEY WITH HAVARTI CHEESE & CRANBERRY SAUCE SANDWICH1
Smoked turkey is perfectly accented with Havarti cheese and cranberry sauce in this delicious sandwich.
Provided by Allrecipes Member
Yield 1
Number Of Ingredients 4
Steps:
- Toast Earth Graind Extra Fiber 100% Whole Wheat bread.
- Spread each slice with cranberry sauce.
- On top of one slice of bread, place 2 ounces of smoked turkey and 1 slice of Havarti cheese.
- Top with other slice of bread and serve.
Nutrition Facts : Calories 542 calories, Carbohydrate 67.5 g, Cholesterol 67.4 mg, Fat 19.4 g, Fiber 10.7 g, Protein 26 g, SaturatedFat 8.8 g, Sodium 1258.5 mg, Sugar 35.8 g
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