Turkey And Apple Sandwiches With Maple Mayonnaise Recipes

Steps:

• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
• For Maple-Dijon Sauce: In a small bowl, stir to combine mayonnaise, Dijon mustard, and 2 tablespoons maple syrup; set aside.
• For Turkey Burgers: In a medium bowl, mix together all ingredients for burgers. Wet hands to prevent sticking and shape into 4 patties.
• Place burgers on hot oiled grill for 5 to 6 minutes per side or until done.
• Serve on buns with traditional burger condiments and a dollop of maple-Dijon sauce.

Steps:

• Heat 1 teaspoon olive oil and the bacon in a large nonstick skillet over medium heat. Cook, turning occasionally, until crisp, 12 to 15 minutes. Remove and drain on paper towels, leaving the drippings in the pan.
• Season the turkey cutlets on both sides with the paprika, thyme and a generous pinch each of salt and pepper. Increase the skillet heat to medium high. Add the turkey and cook, turning once, until just cooked through, 6 to 8 minutes. Transfer to a cutting board; reserve the pan drippings.
• Mix the mayonnaise and chopped peppers in a small bowl; season with salt and pepper and set aside. Put the kale in a medium bowl; add a pinch of salt and the remaining 1 teaspoon olive oil and massage with your fingers until bright green and softened, about 1 minute.
• Brush the bread with some of the reserved bacon drippings, then spread with the pepper mayonnaise. Mound the kale on 4 bread slices. Cut the turkey into pieces so that it will fit on the bread and layer on top of the kale. Break the bacon in half and add to the sandwiches. Close with the remaining bread slices. Serve with chips.

Steps:

• Place apples on a microwave-safe plate; microwave, uncovered, on high 1 minute or until slightly softened. , Lightly spread toasts with mustard. Layer half of the toast with turkey, cucumber, cheese and apples; top with remaining toast.

Steps:

• In a small bowl, combine the mayonnaise and maple syrup; spread on 4 slices of bread, going all the way to the edges. Top with the turkey and apple slices and then with the remaining bread.

Steps:

• Place mayonnaise and cranberry sauce in a small food processor. Cover and process until blended. Spread over each bread slice. , Layer the turkey, apples, cheese and spinach over each of 12 bread slices; top with remaining bread. Cut each sandwich into quarters.

Steps:

• Mix dressings; spread onto 1 bread slice.
• Fill bread slices with remaining ingredients.

Steps:

• Spread mustard on 1 slice of bread and mayonnaise on the other slice. Layer the remaining ingredients on mustard, and top with second slice of bread. Cut in half, and serve immediately.

Steps:

• Turkey must be thoroughly thawed with neck and giblets removed.
• Wash cavities well with cold water. Pat dry.
• In a saucepan combine of the apple juice, maple syrup, and apple brandy and bring to a boil over medium heat. Continue cooking until reduced to ½ cup, them remove pan from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, and lemon zest. Stir in ¾ cup of butter until melted, and season with salt and pepper. Cover and refrigerate until cold.
• Place turkey in a large roasting pan and preheat oven to 375 degrees. Place rack in lower third position of oven.
• Gently loosen the turkey skin on the breast by sliding your hands between the skin and the bird. Insert ½ cup of butter between the skin and the breast of turkey.
• In a bowl toss together chopped celery, chopped apple, carrot, garlic powder and salt and pepper. Fill up the turkey cavity and use the left overs to arrange around and on the bottom of the roasting pan with chicken broth.
• Place the giblets and neck in the bottom of roasting pan.
• Pour apple juice maple mix inside the turkey cavity and outside the turkey. Leave 2 cups of broth in pan.
• Roast turkey for 30 minutes in preheated oven. Reduce oven temperature to 350°F Cover entire turkey loosely with foil. Continue roasting for about 3 hours or until turkey thermometer reads 175-180°F in thighs. Baste often.
• Transfer turkey to platter, and let stand for 30 minutes.
• Stir turkey juices into a large measuring cop, them remove any access fat. Add enough chicken broth to pan juices to measure approximately 3 cups. Transfer liquid to a saucepan, and bring to boil. Add 1/4 cup of flour until smooth. Whisk flout and butter mixture into broth mixture. Stir remaining thyme and bay leaf. Boil until reduced to sauce consistency for about 10 minutes Season with salt and pepper to taste.

Steps:

• Spread each of 4 slices of bread with 1/2 tablespoon of butter. Now spread each with 1 tablespoon of the apple butter. Top each slice of bread with a couple of slices of turkey, cover that with 2 to 3 slices of brie (enough to cover the turkey), and finally, arrange 2 to 3 arugula leaves on top. Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides down, over the cheese; press gently.
• Heat a large cast-iron or other heavy skillet over medium-low heat. Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan. Add as many sandwiches as will comfortably fit and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt.
• Flip and cook 2 to 3 more minutes to brown the bread. (Add another tablespoon of butter and cook the remaining sandwiches, if you need to.) Cut the sandwiches in half and serve hot.