TURKEY CLUB
The key ingredient in this perfect turkey club? Fresh turkey breast rubbed with herbs, slow roasted at home, and thinly sliced.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 turkey club sandwich
Number Of Ingredients 0
Steps:
- Bread: Use 3 slices of a good white sandwich bread (pain au lait or Pullman loaves are ideal). Be sure to toast it!
- Lettuce: Bibb and Boston lettuce both have nice small, soft leaves that fit well on the sandwich; shredded iceberg can be unruly.
- Tomatoes: Add 2 slices of tomato to each layer of a club; season with salt and pepper before you continue building the sandwich.
- Turkey: Fresh roasted turkey is key. Rub a 2 1/4-pound skinless, boneless turkey breast with olive oil; sprinkle generously with Italian seasoning, salt and pepper. Roast 10 minutes at 425˚ F, then reduce to 350˚ F and roast until the internal temperature is 160˚ F, 15 to 20 minutes. Let cool, then slice.
- Mayonnaise: Spread a thick layer of mayo on each slice of toasted bread.
- Bacon: You'll want 3 slices per sandwich (1 1/2 slices in each layer). Halve the slices first, then cook in a skillet over medium heat until crisp.
TURKEY CLUB CASSEROLE
Had some leftover turkey one day tried this from a old Pillsbury book. Made several changes and this was the result. My husband who never asks for any special meal requests this often.
Provided by Katha
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- In a 12x8 2-quart baking dish, layer turkey, bacon, and tomato.
- Spread salad dressing evenly over top.
- Sprinkle cheese and basil evenly over top.
- Separate dough in to 10 biscuits.
- Flatten each biscuit.
- Arrange biscuits over cheese layer overlapping a little if passable.
- Bake at 375°F for 20-25 minutes or until biscuits are golden brown.
- Let stand 5 minutes before serving. Serves 6.
HOT TURKEY CLUB CASSEROLE
Made a turkey and got a few different meals from it. This is one of them. We just love hot turkey and gravy over bread, so I made a casserole and added mmmm bacon!!! Serve with a greens and tomato salad to make it a real club. This is basically a savory bread pudding. Enjoy for dinner or a nice brunch. Might be perfect for Dad on fathers day!
Provided by Lisa G. Sweet Pantry Gal @2sweetinc
Categories Turkey
Number Of Ingredients 11
Steps:
- CUSTARD 4lg eggs 1/2c heavy cream s&p Make and set aside 1/4 cup parm
- Cut slices of bread in fours. Place in bowl drizzle with olive oil salt pepper and garlic powder. Place on sheet pan in 400 degree oven till toasted about 10min.
- Take ur cooked bacon and onions in another bowl and mix with turkey, salt and pepper and mix with sour cream and 3 tablespoons gravy. Place toasted bread in baking dish and add custard, mix and let set for 10min.
- Mix in Your turkey gravy mix, top with rest of parm and bake for 1 hour at 350. Let set for 15min before serving. serve with turkey gravy.
TURKEY CLUB BAKE
All of the classic club sandwich ingredients-bacon, tomato, mayo and cheese-come together in this tasty turkey bake.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 36m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Grease cookie sheet. Stir Bisquick, 1/3 cup mayonnaise and the milk in medium bowl until soft dough forms. Press dough into 12x8-inch rectangle on cookie sheet.
- Bake 8 to 10 minutes or until golden brown.
- Mix turkey, onions, bacon and 1/4 cup mayonnaise. Spoon over crust to within 1/4 inch of edges. Sprinkle with tomato and cheese. Bake 5 to 6 minutes or until mixture is hot and cheese is melted.
Nutrition Facts : Calories 515, Carbohydrate 28 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 1 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 960 mg
TURKEY CLUB ENCHILADA CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 25
Steps:
- Coarsely chop the turkey meat and pulse process in a food processor into a fine chop.
- Heat a large, deep skillet over medium to medium-high heat with the EVOO, a couple turns of the pan. Add the bacon and render until crispy. Add the garlic, chiles and onions. Season with cumin and some pepper. Saute until tender, about 10 minutes. Add the turkey, cilantro, tomatoes and lime juice. Then add the gravy or stock to moisten. Warm through and season with salt. Remove from the heat.
- Char the tortillas and blister in a hot dry skillet or over an open flame on a gas burner, 30 to 40 seconds per side.
- In a sauce pot over medium heat, melt the butter. Then whisk in the flour and cook for 1 minute. Whisk in the milk, and season with salt and pepper. Cook the mixture until it thickens and coats the back of a spoon. Stir in two-thirds of the cheese to melt, then stir in the green chiles.
- Fill the tortillas with the turkey and bacon mixture and arrange in a large baking dish. Pour the sauce evenly over the enchiladas. Then top with the remaining cheese. Cool and store for a make-ahead meal.
- To bake the enchiladas, bring to room temperature and preheat the oven to 400 degrees F. Bake the enchiladas until brown and bubbly, about 40 minutes if from the fridge, or 20 to 25 minutes if still warm from the initial preparation.
- Serve and top the enchiladas with lettuce, avocado, lime, tomatoes, onions and creme fraiche.
IMPOSSIBLY EASY TURKEY CLUB PIE
Breathe new life into leftover turkey with an easy cheese-topped dinner bake.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle turkey, bacon and cheese in pie plate.
- In small bowl, stir remaining ingredients until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 280, Carbohydrate 9 g, Cholesterol 135 mg, Fat 1 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 3 g, TransFat 1/2 g
SHORT STACK TURKEY CLUB
Although a club sandwich is crave-worthy, it's nearly impossible to eat. To solve, we came up with a short stack version, which has all the traditional flavors of the sandwich but is much easier to handle or take along with you. Our amped-up mayo and trick for keeping the bread dry takes the sandwich to the next level. This is one of our top picks for weekend eating on the golf course or sports field!
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toast the bread in a toaster to desired doneness.
- In a small bowl, combine the mayonnaise, herbs, garlic and a pinch each salt and pepper. Spread 1 tablespoon of the mayo mixture on one side of each slice of bread, crust to crust.
- To build the sandwiches, layer the ingredients on four slices in the following order: Place one piece of lettuce, then two slices of tomato side by side, another piece of lettuce, two slices of bacon and then finally, the turkey.
- Top each sandwich with another slice of bread, mayo-side down. Cut the sandwiches in half with a serrated knife and serve with your favorite potato chips.
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