MINI TURKEY CORNBREAD SANDWICHES
I decided that some of my leftover deli sliced smoked turkey was just the thing to make mini-muffin sandwiches. The only question in my mind was to decide what type of muffins to make. Cornbread always goes well with turkey, so adding cornmeal to the muffins was an easy decision. I wanted them to be slightly sweet and not too dry, so I added a small amount of brown sugar to them. I planned on using some leftover cranberry sauce with sliced deli smoked turkey, and because cranberry and citrus work so well together, I also opted to add some orange juice to the muffins. I didn't add any zest, though the juice was fresh squeezed, because I wanted the flavor to be subtle enough to prevent it from competing with the turkey.
Provided by kmergirl
Categories Breads
Time 45m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease two 12-cup mini muffin tins.
- In a large bowl, whisk together flour, cornmeal, baking soda and salt.
- In a medium bowl, whisk brown sugar, egg and oil until smooth. Add orange juice. Pour wet ingredients into dry ingredients, and stir until just combined. Distribute batter evenly among prepared mini muffin tins.
- Bake at 350F for 9 -11 minutes, until a tester comes out clean.
- Cool completely. Cut in half and place one half of sliced deli turkey on bottom half of muffin and a teaspoon of cranberry sauce on each. Add muffin top and secure with a toothpick.
Nutrition Facts : Calories 82.1, Fat 1.9, SaturatedFat 0.4, Cholesterol 17.6, Sodium 275.8, Carbohydrate 11.5, Fiber 0.3, Sugar 5.1, Protein 4.8
TURKEY CORNBREAD CASSEROLE
Prepared Betty Crocker cornbread & muffin mix is the perfect topper for this homey casserole made with ground turkey, salsa and enchilada sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
- In 12-inch skillet, cook turkey and taco seasoning over medium heat 8 to 10 minutes, stirring occasionally, until turkey is no longer pink. Remove from heat. Stir in beans, salsa and enchilada sauce. Spoon mixture into casserole.
- Make cornbread mix as directed on package, using milk, butter and egg. Stir cheese and cilantro into batter. Spread over turkey mixture.
- Bake 20 to 25 minutes or until cornbread is golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 380, Carbohydrate 42 g, Fat 1, Fiber 2 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1590 mg
TURKEY MINI SANDWICHES
Turkey, cranberries and Swiss cheese star in a layered and baked made-from-Bisquick® mix sandwich.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 1h10m
Yield 18
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix, cranberries, milk, mustard and egg until blended. Pour half of batter into baking dish.
- Top with half of the turkey and sprinkle with 1/2 cup of the cheese to within 1/4 inch of edges of baking dish. Top with remaining turkey. Pour remaining batter over turkey.
- Bake 45 to 50 minutes or until golden brown and set. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before cutting. Cut into 9 squares; cut each square in half diagonally.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Mini Sandwich, Sodium 320 mg, Sugar 4 g, TransFat 1/2 g
MINI TERIYAKI TURKEY SANDWICHES
Preparing the pulled turkey in a delicious teriyaki sauce for these snack-size sandwiches is a breeze using a slow cooker. Serving them on lightly-toasted sweet dinner rolls is perfection made easy.-Amanda Hoop, Seaman, Ohio
Provided by Taste of Home
Categories Appetizers
Time 5h50m
Yield 20 sandwiches.
Number Of Ingredients 11
Steps:
- Place turkey in a 5- or 6-qt. slow cooker. In a small bowl, combine brown sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over turkey. Cook, covered, on low 5-6 hours or until meat is tender., Remove turkey from slow cooker. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into cooking liquid. When cool enough to handle, shred meat with 2 forks and return meat to slow cooker. Cook, covered, on high until sauce is thickened, 30-35 minutes., Preheat oven to 325°. Split rolls and brush cut sides with butter; place on an ungreased baking sheet, cut side up. Bake 8-10 minutes or until toasted and golden brown. Spoon 1/3 cup turkey mixture on roll bottoms. Replace tops.
Nutrition Facts : Calories 252 calories, Fat 5g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 501mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 26g protein.
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