TURKEY WALDORF BITES
Provided by Giada De Laurentiis
Categories appetizer
Time 6h25m
Yield 40 hors d'oeuvres
Number Of Ingredients 14
Steps:
- Special equipment: forty 4-inch skewers or decorative toothpicks
- Preheat the oven to 375 degrees F.
- Spray a 10-by-5-inch loaf pan with nonstick cooking spray. Cut a piece of parchment paper to line the bottom and the two long sides of the pan, leaving 2 inches of overhang on either side.
- In a large bowl, mix together the breadcrumbs, Parmesan, milk, eggs and mustard. Set aside to soak for 5 minutes. Add the peppers, shallots, turkey, basil and salt, and mix well with your hands until fully combined. Press the meatloaf mixture into the prepared loaf pan and smooth the top.
- Bake until the meatloaf reaches an internal temperature of 160 degrees F, about 30 minutes. Let cool in the pan for 5 minutes, then run a knife along the two parchment-free sides of the pan to release the loaf. Using the paper as handles, lift the meatloaf from the pan to a cooling rack and let cool to room temperature.
- When cool, place the meatloaf back in the pan and fold the parchment over the top to cover. Place a weight or heavy object on top of the loaf to press, and then place the whole thing in the refrigerator to chill completely, at least 4 hours or up to overnight.
- To serve, unmold the meatloaf and cut it into 1-inch squares. Using 4-inch skewers or decorative toothpicks, skewer a grape, a piece each of celery and apple, and, lastly, a cube of meatloaf to use as a base. Stand the skewers upright on the meatloaf.
- Serve cold or at room temperature.
GREEK TURKEY PITAS
"We like to fix these generous sandwiches whenever we have leftover turkey in the house," Jean Graf-Joyce writes from Albany, Oregon. "They're easy to make and a perfect choice for a light meal on the deck or patio."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first five ingredients. Stir in the turkey. Cover and refrigerate for at least 1 hour., Spoon turkey mixture onto each pita; top with tomato, onion, olives, pepperoncini, lettuce and feta cheese. Fold in half.
Nutrition Facts : Calories 313 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 690mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.
PITAWURST
Every August, our town hosts a Bratwurst Festival. To celebrate the sausage season, we stuff brats and sauerkraut inside pita bread. -Brooke Young, Bucyrus, OH
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook bratwurst, onion and pepper over medium heat 8-10 minutes or until bratwurst is no longer pink and vegetables are tender, breaking up bratwurst into crumbles; drain. Stir in sauerkraut; heat through., For sauce, in a small bowl, mix sour cream and mustard. Fill pita halves with bratwurst mixture; serve with sauce.
Nutrition Facts : Calories 706 calories, Fat 46g fat (17g saturated fat), Cholesterol 120mg cholesterol, Sodium 2260mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.
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