Sweet And Spicy Turkey Sandwich Recipes

Steps:

• Heat a small skillet over medium heat. Butter one side of each of the bread slices with one teaspoon butter. Place one slice, butter side down, in the skillet. Top with the turkey and cheese slices. Place the second slice of bread on top, butter side up.
• When the first side of the sandwich is golden brown, turn and brown the other side, 3 to 5 minutes per side, or until the cheese begins to melt.
• Remove sandwich to a plate and top with strawberry preserves, or serve the preserves on the side. I always lift the top slice of bread & spread preserves on sandwich-just personal preference.

Steps:

• Toast 1 1/4 teaspoons curry powder in a skillet 20 seconds; let cool. Mix with 2 tablespoons cranberry sauce and 1/2 cup plain yogurt in a bowl. Add 2 cups chopped leftover turkey and 1/4 cup each chopped scallions and celery. Season with salt and add some toasted walnuts, if desired. Stuff into pitas lined with lettuce.

Steps:

• Rub the Sweet BBQ Rub all over both sides of the turkey. Transfer to a disposable aluminum pan breast-side up and refrigerate overnight, uncovered, to dry brine.
• The day of roasting, let the turkey sit at room temperature for 1 hour. Add the carrots and peppers to the pan and put the turkey on a wire rack above the vegetables.
• Preheat a gas grill, charcoal grill or smoker to 350 degrees F. If using a gas or charcoal grill, set up a smoke box or small disposable aluminum pan with fruit wood chips. Once the smoke is rolling, put the turkey and vegetables on the grill in the pan, close the lid and smoke for 1 hour.
• After 1 hour, rotate the turkey and add the stock to the pan to deglaze. Continue smoking until the breast meat registers 160 degrees F and the thighs hit 165 degrees F, another 1 to 1 1/2 hours.
• Let the turkey rest 45 minutes to an hour while you make the gravy. Remove the carrots and peppers from the pan and set aside. Strain the drippings from the pan using a fat separator.
• To make the gravy, melt the butter in a small pot over medium heat. Add the flour and whisk well to make a roux. Slowly add the strained drippings and whisk. Let simmer to reduce to the desired consistency. Taste and adjust the seasoning if necessary.
• Slice the turkey and serve over a medley of the smoked carrots and peppers with the gravy on the side.
• Combine the turbinado sugar, granulated sugar, salt, chili powder, paprika, granulated garlic, onion powder, cayenne, cumin and pepper in a bowl. Store in an airtight container.

Steps:

• Put the applesauce and Tabasco in a pot along with the turkey breast. Turn heat to medium and let the sauce come to a simmer.
• Remove the turkey breast and place on a cookie sheet. Top with cheese and place in a 450 degree oven to melt cheese (2 minutes).
• When the toast comes out of the toaster, immediately put the mustard on one piece and the tomato on the other. Put the turkey on the bread.

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Cook turkey in batches until no longer pink, breaking into crumbles, 8-10 minutes per batch. Transfer meat to a 5- or 6-qt. slow cooker. In the same skillet, cook the onion and green pepper until tender, 2-3 minutes. Add garlic, Worcestershire and red pepper flakes; cook 1 minute longer. Transfer to slow cooker. , In a bowl, combine ketchup, water, brown sugar, mustard, salt and pepper; pour over meat. Cover and cook on low 4-5 hours or until flavors are blended. Serve on buns with toppings as desired.