For each sandwich, spread each slice of lightly toasted bread on one side with softened butter, pesto and white wine Dijon mustard (use more or less, to taste).
Assemble your sandwich with romaine, slice of fresh tomato and thin slice of red onion, slice of provolone cheese, one or two thin slices lightly smoked deli turkey meat, and a light drizzle of balsamic.
Slice in half to serve. Enjoy!
Light Brown Cajun Roux: In a black iron
arge enough to hold turkey and liquid, combine water
ryer fill with water remove turkey.
Mark the water line
everal pieces.
Place the turkey carcass and legs into a
Cajun seasoning mixture ingredients. Just mix
Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinade for 8-24 hours.
Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Cool and strain mixture then inject into all areas of the turkey.
Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.
nd giblets from cavity, rinse turkey, and pat dry.
Mix
(I added 1/2 teaspoon Wright's Liquid Smoke to the turkey. Stir. Instant smoked deli turkey meat.).
Preheat oven to 350 degrees.
Place pizza crust on a pizza stone or large baking sheet and spread evenly with cranberry sauce.
Top with turkey strips; sprinkle with green onions and cheese.
Bake for 10 minutes until cheese is melted and pizza is heated through.
Garnish with fresh sage, if desired.
onstick skillet, cook turkey, bell pepper and Cajun seasoning over medium-high
Take turkey and swizzel a little vinegar on.
Rub on Cajun seasoning into meat and then in seasoned bread crumbs.
Heat pan; add oil, then butter and garlic.
Quickly fry fillets 1 minute on each side or until brown but still tender.
Remove to plate; add more vinegar to frying pan.
Deglaze the pan and return in juices to pan from fillets.
Boil and reduce by 1/2.
Pour onto platter; arrange turkey on top.
have a pre-made Cajun spice blend, there are several
ice with dressing.
Add turkey, cranberries, pecans, green onions, grapes
or 10 minutes.
Add smoked turkey breast and simmer for another
Heat a skillet to medium heat. Combine ground.
turkey and next 5 ingredients in a large mixing bowl.
Shape the meat into 4 even size hamburger patties (be.
careful not to overwork the meat). Add burgers to the.
skillet and cook for 10 - 12 minutes per side.
To serve: spread 1 tablespoon Remoulade sauce on each.
hamburger bun; top with turkey burger, lettuce and tomato.
heese, 1/8 of the turkey and vegetables and top halves
Cook the rotini according to package directions; drain in cold water.
Chop up the turkey in small cubes.
Do not defrost the peas or corn--I put them in the salad frozen.
Make sure the onion is chopped very fine.
Chop the eggs and mix this all together in a large bowl.
Mix all the dressing ingredients together; add the salt and pepper.
Add the dresssing to the rotini mixture and chill. I never get to chill this much, as DH loves it.
Preheat over to 350 degrees F.
Combine first 9 ingredients in large bowl. Season with salt (remember that the creole or cajun seasoning can be salty) and pepper. Place turkey mixture in 9x5-inch nonstick loaf pan. Cover and bake 20 minutes. Remove from oven, and spread top with mustard. Bank uncovered another 35 minutes. Let stand 10 minutes. Remove from pan and cut into slices.
elery salt.
Rub into turkey cavity and all over the
Prepare grill for indirect method.
Brush turkey with oil. Combine remaining ingredients and sprinkle over turkey.
Place turkey on grill.
Cover grill and cook according to package directions.
Wrap in foil and let stand 10 to 15 minutes.
Remove netting from turkey and slice turkey.