SMOKED TURKEY AND CHEESE SPREAD
Categories Cheese Dairy Herb Nut Poultry turkey Appetizer Low Carb Fall Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes about 2 1/4 cups
Number Of Ingredients 5
Steps:
- Combine cream cheese and mayonnaise in processor; blend until smooth. Add turkey and process, using on/off turns, until coarse paste forms. Transfer mixture to medium bowl. Mix in 1/2 cup pecans and 4 tablespoons parsley. Season to taste with salt and pepper. Spoon into small serving bowl. Sprinkle top with remaining 2 tablespoons pecans and 2 tablespoons parsley. (Can be prepared 3 days ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)
TURKEY AND SMOKED MOZZARELLA SANDWICH
Provided by Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat a griddle or cast iron skillet. Spread each side of split roll with pesto or tapenade. Layer some turkey and cheese on one half of roll and top with other half.
- Add a couple of teaspoonfuls of butter to skillet and add roll. Top with aluminum foil, put heavy weight on top and cook the sandwich, weighted down, slowly for 4 to 5 minutes. Turn sandwich over, add a couple more teaspoonfuls of butter to skillet and cook weighted down until cheese has melted--another minute or so. Serve hot and eat with knife and fork. Serve with Fennel and Roasted Pepper Salad below.
SMOKED TURKEY SOUTHWESTERN WRAP
Steps:
- Lay tortilla out flat. Spread the cream cheese on the tortilla. Sprinkle lettuce, tomatoes, and onions in the center of the tortilla. Place the turkey all over. Top with avocado spread. Roll burrito style, making sure the ends are tucked in. Slice in half on the bias and serve.
- Jalapeno Cream Cheese: Mix the jalapenoes into the cream cheese. Season with salt and pepper. Refrigerate until needed.
AVOCADO SMOKED TURKEY WRAPS
Crisp veggies and seasoned cream cheese help create this summery sandwich from Shawndell Atkinson of Provo, Utah. A snap to prepare, this hand-held is perfect for last-minute lunches on the go.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cream cheese, jalapenos, pepper and salt until blended; spread over one side of each tortilla. Layer with the lettuce, tomato, turkey, avocado and onion. Roll up tightly. Serve immediately.
Nutrition Facts : Calories 509 calories, Fat 32g fat (14g saturated fat), Cholesterol 88mg cholesterol, Sodium 1104mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.
SMOKED TURKEY MELTS WITH TOMATO-ARTICHOKE SPREAD
I've served this recipe at many potlucks and it always gets great reviews. The recipe can be doubled or tripled, depending on the number of people. -Jessie Apfe, Berkeley, California
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 450°. Place the first 10 ingredients in a food processor; process until mixture resembles a paste. Spread over one side of each bread slice. Layer with red peppers, turkey and onion. Place on baking sheets; drizzle with vinegar. Cover loosely with foil., Bake 10 minutes. Uncover and top with cheese. Bake until cheese is melted, 3-5 minutes longer.
Nutrition Facts : Calories 334 calories, Fat 15g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 957mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
GRILLED CHEESE WITH SMOKED TURKEY AND AVOCADO
Steps:
- Thinly slice mozzarella. Pit, peel, and thinly slice avocado. Spread butter on one side of each bread slice and turn slices over. Spread mustard on bread slices and top 2 slices with mozzarella, avocado, and turkey. Season turkey with salt and pepper and top with remaining 2 bread slices, buttered sides up.
- Heat a heavy skillet over moderate heat until hot but not smoking and cook sandwiches until bread is crisp and cheese is melted, about 1 1/2 minutes on each side.
- Serve sandwiches with cucumber salad.
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