Turkey Club Bake Recipes

Steps:

• Heat oven to 450°F. Grease cookie sheet. Stir Bisquick, 1/3 cup mayonnaise and the milk in medium bowl until soft dough forms. Press dough into 12x8-inch rectangle on cookie sheet.
• Bake 8 to 10 minutes or until golden brown.
• Mix turkey, onions, bacon and 1/4 cup mayonnaise. Spoon over crust to within 1/4 inch of edges. Sprinkle with tomato and cheese. Bake 5 to 6 minutes or until mixture is hot and cheese is melted.

Steps:

• Heat oven to 450°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, 1/3 cup mayonnaise and the milk until soft dough forms. On cookie sheet, press dough into 12x8-inch rectangle.
• Bake 8 to 10 minutes or until crust is golden brown.
• In medium bowl, mix turkey, onions, bacon and 1/4 cup mayonnaise. Spoon over crust to within 1/4 inch of edges. Sprinkle with tomato and cheese.
• Bake about 5 minutes or until mixture is hot and cheese is melted.

Steps:

• Lightly toast the bread
• Cook the bacon
• Cut the tomato into slices
• Spread miracle whip on one side of bread
• Spread honey mustard on the other side
• Add the romaine lettuce, tomato, bacon, cheese and turkey
• Cut the sandwich in half.

Steps:

• In a large saucepan filled with 1/2 gallon of water, bring water to a simmer. Add all Brine ingredients and stir. Allow to come to a boil, then cool broth. Add turkey and place in refrigerator for 2 to 4 hours.
• Place bacon strips onto cookie sheet. Place in oven for 12 to 14 minutes. Remove from the oven and drain on paper towels.
• Preheat the oven to 350 degrees F
• Remove turkey from brine and place into a roasting pan. Pat dry turkey. Combine mayonnaise, olive oil, garlic powder, onion powder, paprika, Italian seasoning, salt and black pepper. Rub this mixture all over the turkey breast and under the skin. Place in the oven and roast for about 1 1/2 hours or until the turkey reaches 165 degrees F on an instant-read thermometer. Make sure to let the turkey rest before slicing.
• Slice the turkey and assemble the sandwiches by topping 1 piece of bread with the Cilantro Mayonnaise Sauce, turkey, bacon, another piece of bread, Cilantro Mayonnaise Sauce, turkey, tomato, lettuce, avocado, and a final piece of bread spread with the Cilantro Mayonnaise Sauce. Repeat with remaining bread and ingredients.
• Combine all the ingredients and mix well.

Steps:

• Coarsely chop the turkey meat and pulse process in a food processor into a fine chop.
• Heat a large, deep skillet over medium to medium-high heat with the EVOO, a couple turns of the pan. Add the bacon and render until crispy. Add the garlic, chiles and onions. Season with cumin and some pepper. Saute until tender, about 10 minutes. Add the turkey, cilantro, tomatoes and lime juice. Then add the gravy or stock to moisten. Warm through and season with salt. Remove from the heat.
• Char the tortillas and blister in a hot dry skillet or over an open flame on a gas burner, 30 to 40 seconds per side.
• In a sauce pot over medium heat, melt the butter. Then whisk in the flour and cook for 1 minute. Whisk in the milk, and season with salt and pepper. Cook the mixture until it thickens and coats the back of a spoon. Stir in two-thirds of the cheese to melt, then stir in the green chiles.
• Fill the tortillas with the turkey and bacon mixture and arrange in a large baking dish. Pour the sauce evenly over the enchiladas. Then top with the remaining cheese. Cool and store for a make-ahead meal.
• To bake the enchiladas, bring to room temperature and preheat the oven to 400 degrees F. Bake the enchiladas until brown and bubbly, about 40 minutes if from the fridge, or 20 to 25 minutes if still warm from the initial preparation.
• Serve and top the enchiladas with lettuce, avocado, lime, tomatoes, onions and creme fraiche.

Steps:

• Mix dressing, lemon juice, and tarragon in small bowl. (Can be made 1 day ahead. Cover and refrigerate.)
• Toss spinach in large bowl with enough dressing to coat. Divide among 4 plates. Top each salad with turkey, tomatoes, and bacon. Sprinkle with croutons.

Steps:

• For each sandwich, toast 3 pieces of bread and spread with mayonnaise.
• Top one piece of toast with a lettuce leaf and 2 oz turkey and ham.
• Cover with a second piece of toast.
• Top with 1 lettuce leaf, two tomato slices, and three strips of bacon.
• Top with the remaining toast.
• Secure with 4 club frill pics.
• cut into four triangles.