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.
small bowl, combine the turkey, cranberry sauce, and orange zest; set
Assemble each sandwich: spread 1/2 teaspoon butter
Spread the bottom half of the bread with ranch dressing.
Layer with turkey and cheese.
Place on a broiler pan and broil until cheese is melted and bubbly.
Spread cranberry sauce on top half of bread, close up your sandwich and slice.
Build the sandwich by first spreading pesto on
Spread dijon mustard on one slice of bread, mayonnaise on the other slice of bread.
Place turkey (as much as you'd like), then cranberry, sprouts, and cheese if using.
Place the other slice of bread on top. Enjoy!
Combine sour cream and horseradish. Spread over both slices of bread.
Arrange turkey on bread. Cut each slice in half.
Top each piece of bread with 1 teaspoon cranberry sauce.
ith parchment paper.
Mix turkey, cranberry sauce and parsley in a
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.
lice of bread.
Layer turkey breast on top.
Place
Unroll the crescent rolls and separate into rectangles. Press the seams together to form four rectangles.
Spread cream cheese on each rectangle. Shred turkey over cream cheese and top with cranberry sauce. (You can also add some dried cranberries too.) Roll up the rectangle from the short side and press the seam to seal.
Cut each roll into 4 or 5 pinwheels, and place on a lightly greased cookie sheet.
Bake according to package directions (or 350\u00b0F) for 12 to 15 minutes or until light golden brown. Serve warm.
dge, leaving 1cm, place turkey, top with cranberry sauce and brie.
Layer turkey, cranberry sauce, lettuce and tomato on bread. Top with pickle spear.
Toast the bread.
Spread 1 tablespoon of fat-free cream cheese on each slice.
On the bottom slice, sprinkle 1 tablespoon of Gorgonzola cheese over the cream cheese.
Mash lightly with the back of a spoon.
Spread alfalfa sprouts over the cheeses.
Layer the deli-sliced smoked turkey.
Add the cucumber slices and tomato.
On the top slice of bread, sprinkle the dried cranberries over the cream cheese and gently push them into the bread.
Spread the tortilla with the cranberry sauce and top with the remaining ingredients. Roll to enclose the filling and serve.
Bring 6 cups water to a boil in a large saucepan. Add turkey and simmer, covered, for 35 mins, or until cooked through. Let turkey cool in poaching liquid for 15 mins. Drain turkey then shred roughly.
In a large bowl, whisk together vinegar, mustard and oil. Add turkey, cranberries, celery, bean sprouts, nuts and mint. Toss gently to combine. Serve with lettuce leaves.
edium-high heat, cook the turkey until no longer pink, breaking
Season turkey cutlets with salt and pepper.
Combine cream cheese, marmalade and pecans in a small bowl. Spread top and bottom halves of croissants with cream cheese mixture.
Layer turkey on bottom halves; spoon 2 tablespoons cranberry sauce over turkey.
Add lettuce and croissant top.
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!