Best Dressing Griddle Cakes With Turkey And Cranberry Barbecue Sauce Recipes

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BAKED TURKEY AND CRANBERRY SLIDERS



Baked Turkey and Cranberry Sliders image

These are a take on the popular baked ham and Swiss sliders with a holiday twist. They also taste great with leftover roasted turkey and French fried onions.

Provided by Ana Maria

Categories     Main Dish Recipes     Sandwich Recipes     Turkey

Time 40m

Yield 12

Number Of Ingredients 11

cooking spray
½ stick butter, melted
1 ½ tablespoons Dijon mustard, or more to taste
1 tablespoon dried minced onion
1 ½ teaspoons Worcestershire sauce
1 (12 count) package Hawaiian bread rolls, split
1 tablespoon mayonnaise, or to taste
½ (14 ounce) can jellied cranberry sauce
½ pound cooked honey-roasted turkey, shaved
6 slices Havarti cheese, cut into halves
1 cup arugula

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
  • Whisk melted butter with Dijon mustard, dried onion, and Worcestershire in a small bowl.
  • Place the bottom halves of the rolls into the prepared pan. Spread mayonnaise and additional Dijon mustard to taste along the rolls. Spread cranberry sauce. Add turkey and 1/2 slice of cheese to each. Top with arugula and top halves of the rolls. Spread melted butter mixture evenly over tops. Cover the pan tightly with aluminum foil.
  • Bake in the preheated oven for 15 minutes. Remove from the oven, uncover, and continue to bake until cheese is melted, 10 to 15 minutes.

Nutrition Facts : Calories 434 calories, Carbohydrate 49.2 g, Cholesterol 82.7 mg, Fat 11.3 g, Fiber 2.2 g, Protein 22.7 g, SaturatedFat 10.4 g, Sodium 438.8 mg, Sugar 6.4 g

TURKEY, DRESSING AND CRANBERRY PANINI



Turkey, Dressing and Cranberry Panini image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 10m

Yield 1 sandwich

Number Of Ingredients 8

2 thick slices day old bread (or 1 loaf), such as ciabatta
Cold gelatinous gravy
Turkey breast, sliced
Turkey stuffing
Cranberry dressing
Kosher salt and freshly ground black pepper
3 sage leaves, chopped fine
Butter, softened

Steps:

  • Spread one slice of bread with a thin layer of cold gravy. Layer the sandwich with slices of turkey, stuffing, more gravy and cranberry dressing, to taste. Season with salt and pepper and top with chopped sage leaves. Spread a thick layer of cranberry dressing on the other slice of bread.
  • Butter each side of the sandwich on the outside, then toast on a preheated sandwich grill or in a cast iron skillet, pressing the firmly on each side golden brown.

CRANBERRY BBQ TURKEY SANDWICH



Cranberry BBQ Turkey Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 21

1 pound sliced leftover turkey meat
1 cup Cranberry BBQ Sauce, recipe follows
4 hoagie rolls, buttered
4 thick slices fontina
Fried Shallots, recipe follows
Two 14-ounce cans cranberry sauce
1 cup orange juice
1/2 teaspoon ground ginger
Pinch ground cinnamon
Pinch kosher salt
1 cup tomato puree
3 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon fresh ground black pepper
1/4 teaspoon hot sauce, such as Tabasco
4 cups canola oil
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
4 shallots, peeled and thinly sliced

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.

CRANBERRY BBQ SAUCE



Cranberry BBQ Sauce image

Packed alongside cheese and crackers, this homemade barbecue sauce is a delightful savory gift option. -Darla Andrews, Lewisville, Texas

Provided by Taste of Home

Time 15m

Yield 2-2/3 cups.

Number Of Ingredients 8

1 can (14 ounces) whole-berry cranberry sauce
1-1/2 cups barbecue sauce
1 teaspoon ground cinnamon
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon pepper
1/2 teaspoon salt
Gouda cheese and assorted crackers

Steps:

  • In a small saucepan, combine the first seven ingredients; heat through. Store in an airtight container in the refrigerator for up to 1 month. To serve, reheat sauce and serve with cheese and crackers.

Nutrition Facts :

GRILLED TURKEY WITH CRANBERRY BBQ SAUCE



Grilled Turkey with Cranberry BBQ Sauce image

Create some much-needed space in your oven for Thanksgiving by grilling the turkey instead!

Provided by Food Network Kitchen

Categories     main-dish

Time P1DT4h5m

Yield 8 servings

Number Of Ingredients 17

2 teaspoons sugar
Kosher salt and freshly ground black pepper
1 whole turkey (12 to 14 pounds)
1 tablespoon vegetable oil, plus more for brushing the turkey
1 small onion, diced small
Salt and freshly ground black pepper
2 cloves garlic, minced
1 teaspoon paprika
1/2 pound frozen cranberries
1/2 cup apple juice
1/3 cup ketchup
3 tablespoons light brown sugar
2 tablespoons molasses
2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 chipotle pepper in adobo

Steps:

  • For the turkey: One to two days before cooking, combine the sugar, 1/4 cup kosher salt and 1/2 teaspoon ground black pepper in a small bowl. Rub this mixture all over the turkey, including under the breast and thigh skin and inside the cavity. Refrigerate uncovered or lightly covered with plastic wrap.
  • For the cranberry bbq sauce: Heat the oil in a medium saucepan over medium heat. Add the onion and a pinch of salt. Cook until the onion is very soft and translucent, about 8 minutes. Add the garlic and paprika and cook, stirring frequently, 2 minutes. Stir in the cranberries, apple juice, ketchup, light brown sugar, molasses, vinegar, Worcestershire sauce, dry mustard, chipotle pepper, 3/4 teaspoon salt and a few grinds of pepper. Simmer until the cranberries start to burst, about 12 minutes. Transfer to a food processor and blend until very smooth. Reserve half for serving with the turkey. (You can make this sauce the day before and keep it refrigerated.)
  • Half an hour before cooking, remove the turkey from the refrigerator. Preheat a grill for indirect cooking over medium heat (about 350 degrees F). For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Pat the turkey very dry with paper towels. Brush the turkey all over with oil and sprinkle lightly with salt and pepper.
  • Place the turkey breast-side up on the indirect side of the grill with the legs facing the hotter side. Cover the grill and roast until almost done (an instant-read thermometer inserted in the thickest part of the thigh should register around 150 degrees F), 1 hour 30 minutes to 2 hours. Brush the turkey all over with the cranberry sauce. Cover the grill and continue cooking the turkey until a thermometer registers at least 165 degrees F in the thigh and 155 degrees F in the breast, 15 to 25 minutes more.
  • Let the turkey rest 30 minutes before carving. Serve with the reserved cranberry sauce on the side.

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