Turkey Sandwiches With Dried Cranberries And Cream Cheese Recipes

Steps:

• *In a bowl combine the cream cheese spread ingredients.
• Toast the bread; spread all slices with the cream cheese mixture. Garnish with the cashews.
• Add one slice of turkey to each sandwich.
• Put bread slices together and cut in half or quarters.
• *TIP: If the cranberries have hardened, place in a small bowl with hot water. Soak for about 2-3 minutes or until softened. Drain.

Steps:

• Preheat the broiler.
• Add the turkey and Cranberry BBQ Sauce to a large bowl and toss to coat. Pile the turkey on the rolls and top with the cheese. Place the sandwiches on a baking sheet and place under the broiler until the cheese melts and is bubbly. Top the sandwiches with the Fried Shallots and serve.
• Add the cranberry sauce, juice, ground ginger, cinnamon and a pinch of salt to a small saucepan. Bring to a boil and reduce to a simmer. Cook uncovered, stirring often to incorporate flavors, about 15 minutes. Remove the saucepan from the heat and cool. Reserve 1 cup and store the rest for future use.
• Combine the tomato puree, 1 cup of the cranberry sauce, vinegar, Worcestershire, mustard, 1/2 teaspoon salt, pepper and hot sauce in a medium saucepan. Bring to a boil, reduce the heat and simmer uncovered, stirring frequently until all ingredients are well incorporated, 8 to 10 minutes.
• Heat the oil to 375 degrees F in a high-sided skillet or pan. Put the flour in a small bowl and sprinkle with salt and pepper. Add the shallots to the bowl and toss to coat, shaking off any excess flour. Fry the shallots in batches until golden brown, 2 to 3 minutes. Transfer the shallots to a paper-towel-lined-plate and sprinkle with salt.

Steps:

• Combine the Cranberry Apple Glaze, yogurt, scallions and jalapenos in a small bowl. Whisk together the whole-grain mustard, honey and Dijon mustard in another bowl until smooth.
• To assemble the sandwiches, spread the honey mustard on the bottom halves of the rolls, and spread a generous amount of the spicy cranberry cream on the top halves. Top each bottom half with 1 lettuce leaf, 1 ounce turkey and 1/4 cup stuffing, if using, and then place the spicy cranberry cream halves on top. Slice the sandwiches in half and serve with a pickle spear.
• Combine the apple cider, cranberries, cranberry juice, maple syrup and apple cider vinegar in a small saucepan. Bring to a boil over medium-high heat, and then reduce to a simmer until the liquid has been reduced by 2 cups and the cranberries have burst, 18 to 20 minutes. Season with salt and pepper, and then transfer to a blender and puree until smooth.

Steps:

• Preheat the oven broiler.
• Cut the bread into four pieces, and split lengthwise almost all the way through for four sandwiches. Spread margarine on the inside of each piece. Place on a baking sheet, cut side up.
• Toast bread under preheated broiler until lightly browned, 1 to 2 minutes. Remove pan from the oven.
• Layer 4 pieces of bread with 2 slices each of the turkey, cheese, and bacon. Remove the remaining 4 slices of bread from the baking sheet and reserve for sandwich tops. Cool bread slightly, and spread mayonnaise onto the cut side of each of the 4 top slices.
• Place the bread with turkey and cheese under the broiler just until the cheese melts, about 1 minute. Remove from the broiler, and spread 1 tablespoon cranberry sauce over each sandwich. Layer with the tomatoes and lettuce. Place a top bread slice over each half, and serve.

Steps:

• Smear some mayonnaise on bottom bread slice and season with a small amount of salt. Layer turkey on top of mayonnaise,. To slice turkey, remove the breast from the turkey and then slice perpendicular to the bottom where the bone was, results in great, tender slices of meat. Either spread soft cream cheese or place slices from regular cream cheese on top of turkey, don't skimp here. Dollop generous spoonful of cranberry sauce on top of turkey and spread to edges. I use whatever version I've made for the holiday, including my Merlot, Molasses and Toasted Walnut version. Put a small handful of alfalfa sprouts on top of sauce. Sprinkle with toasted sunflower seeds and top with bread slice. Cut in half and serve with chips and or pickle spears.

Steps:

• Spread 1/4 of the cream cheese onto the middle of one side of each sandwich wrap. Sprinkle 1 tablespoon cranberries onto the cheese on each wrap. Arrange 3 slices turkey atop each wrap to cover most of the wrap. Spread 1/4 cup spinach atop the turkey.
• Starting with one edge of a wrap, tightly roll the wrap around the fillings into a cylinder; cut into 1 1/4-inch slices and arrange onto a serving platter.

Steps:

• Chop red onion very fine and mix with whole cranberry sauce.
• Smear mayonnaise on one side of sliced bread. Smear cranberry-onion mixture on the other slice of bread.
• Layer turkey slices, bacon and provolone on one side of bread and top with other slice of bread.
• Using a skillet or grill pan, grill sandwich with butter and remove from heat when cheese has melted. Cut sandwich into 2 halves and serve.

Steps:

• Cut Croissant in half. Spread one side generously with cream cheese. Spread the other side generously with cranberry sauce. Add Lettuce and turkey. Fold over and devour.