Turkey Bacon Ranch Pinwheels are an easy wrap with turkey, bacon, ranch and cheese and are perfect for an appetizer or lunch!
Serving Size: 4-5
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Tag: Turkey
New products this week!
We have some new products this week
Delverde Pasta: A great pasta choice made with durum wheat and water from the Verde river. With a pure taste its a great choice for any of your pasta dishes
Koch’s Turkey Fillets and Fully Cooked Turkey Breast:
Turkey Club Roulades
Not another boring weeknight dinner. This easy to prepare recipe uses fresh spring asparagus and family friendly turkey and bacon. If turkey isn’t your family’s favorite then substitute lightly pounded chicken breast.
Prep Time: 20 min
Cook Time: 15 min
Makes: 8 servings
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Turkey Tetrazzini
Kentucky Hot Brown
Kentucky, famous for its horse races, burgoo, and bourbon, is also home to the classic American dish the Hot Brown sandwich. A hot, cheesy, open-faced turkey and bacon sandwich that sounds normal enough but will blow your mind.
YIELD: Makes 2 sandwiches
ACTIVE TIME: 10 minutes
TOTAL TIME: 15 minutes
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Day-After Turkey Soup
You can literally throw the whole leftover turkey carcass into the pot to make broth for this next-day soup, which include Thanksgiving staples like sweet potato, green beans, and thyme.
Total Time: 1 hr 25 min
Prep: 20 min
Cook: 1 hr 5 min
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Turkey, Bacon, and Havarti Sandwich
Stack leftover sliced turkey with cheese and other toppings on a fresh sourdough loaf to make four sandwiches in one. Havarti is a Danish cheese that is semi-soft with small irregular holes and a mild flavor. You can substitute whatever you have on hand, including Muenster or Swiss cheese for Havarti and cranberry sauce in place of bell peppers and vinaigrette.
Ingredients
- 1 (7-inch) round sourdough bread loaf
- 1/4 cup balsamic vinaigrette
- 1/2 pound thinly sliced smoked deli turkey
- 6 (1-oz.) Havarti cheese slices
- 1 (12-oz.) jar roasted red bell peppers, drained and sliced
- 4 fully cooked bacon slices
Preparation
1. Cut top 2 inches off sourdough loaf, reserving top; hollow out loaf, leaving a 1-inch-thick shell. (Reserve center of bread loaf for other uses, if desired.)
2. Drizzle 2 Tbsp. vinaigrette evenly in bottom bread shell; layer with half each of turkey, cheese, and peppers. Repeat layers with remaining turkey, cheese, and peppers, and top with bacon. Drizzle evenly with remaining 2 Tbsp. vinaigrette, and cover with reserved bread top; press down firmly.
3. Wrap in plastic wrap, and chill at least 1 hour or up to 8 hours before serving. Cut into 4 wedges.
recipe from: southernliving.com
