TURKEY STRIPS RECIPES

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TURKEY FOCACCIA CLUB RECIPE: HOW TO MAKE IT



Turkey Focaccia Club Recipe: How to Make It image

My family thinks this sandwich is pure heaven thanks to the cranberry-pecan mayo. It's so good that they ask me to make it all year long. —Judy Wilson, Sun City West, Arizona

Provided by Taste of Home

Categories     Lunch

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 11

1/2 cup mayonnaise
1/2 cup whole-berry cranberry sauce
2 tablespoons chopped pecans, toasted
2 tablespoons Dijon mustard
1 tablespoon honey
1 loaf (8 ounces) focaccia bread
3 lettuce leaves
1/2 pound thinly sliced cooked turkey
1/4 pound sliced Gouda cheese
8 slices tomato
6 bacon strips, cooked

Steps:

  • In a small bowl, mix the first 5 ingredients until blended. Using a long serrated knife, cut focaccia horizontally in half. Spread cut sides with mayonnaise mixture. Layer bottom half with lettuce, turkey, cheese, tomato and bacon; replace bread top. Cut into wedges.

Nutrition Facts : Calories 707 calories, FatContent 41g fat (10g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 1153mg sodium, CarbohydrateContent 53g carbohydrate (17g sugars, FiberContent 2g fiber), ProteinContent 32g protein.

ROAST TURKEY BREAST WRAPPED IN BACON RECIPE | BBC GOOD FOOD



Roast turkey breast wrapped in bacon recipe | BBC Good Food image

Wrap turkey breast, sausagemeat and cranberry sauce in streaky bacon to make an all-in-one main course that's guaranteed to impress your Christmas dinner guests

Provided by Cassie Best

Categories     Dinner, Lunch, Main course

Total Time 2 hours 40 minutes

Prep Time 40 minutes

Cook Time 2 hours

Yield 6

Number Of Ingredients 8

drizzle of vegetable oil , plus extra for greasing
1 onion , chopped
24 rashers smoked streaky bacon
2 tbsp fresh breadcrumbs
400g pack sausages (we used pork & leek), meat squeezed from the skins
8 sage leaves , chopped, plus a few small leaves to serve
250g cranberry sauce , see goes well with for recipe or buy a good-quality jar
450g turkey breast steaks

Steps:

  • Heat a drizzle of oil in a frying pan, and use a little more to grease a 900g loaf tin. Put the onion in the pan and cook gently for 10-15 mins until caramelised. Tip into a large bowl and set aside to cool. Line the loaf tin with a double strip of foil, leaving plenty overhanging either end (you can use this as a handle to remove the parcel once cooked).
  • Stretch each piece of bacon a little with the back of your knife. Arrange the rashers so the base of the tin is covered with overlapping bacon and the rashers come neatly up the sides in a single layer, overhanging generously. Sprinkle the breadcrumbs on top of the bacon.
  • Once the onion has cooled, add the sausagemeat and sage to the bowl. Mix everything together, then pack half the mixture into the tin. Spread over about a third of the cranberry sauce.
  • Cut each turkey breast steak into three strips. Layer roughly half the turkey on top of the stuffing mix, filling any gaps like a jigsaw, but keeping the turkey in one thick layer, then season. Spread over a little more cranberry sauce, then top with the remaining stuffing, cranberry sauce and turkey in the same way, making sure there are no gaps between the layers. The parcel should be full to the top when you’re finished. Fold over the overhanging bacon and wrap the tin in foil. Can now be chilled for up to 2 days.
  • Heat oven to 180C/160C fan/gas 4. Put the tin on a baking tray and cook for 1 hr 30 mins. Remove the tin from the oven and leave to cool for 10 mins. Carefully lift the parcel out of the tin, using the foil handles. Roll the parcel over onto a baking tray. Return to the oven for a further 15-20 mins until the outside is crisp and browning. Test the internal temperature with a thermometer, if you have one – it should read 75C when it’s ready. Or insert a metal skewer into the centre of the parcel and check it is piping hot. Cover loosely with foil and leave to rest for at least 15 mins before serving. Top with the reserved sage leaves, then slice. Leftovers will keep in the fridge for 2 days.

Nutrition Facts : Calories 469 calories, FatContent 26 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 1 grams fiber, ProteinContent 31 grams protein, SodiumContent 2.4 milligram of sodium

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