Best Karlas Nutty Turkey Cranwich Recipes

TURKEY "CRANWICHES"

Turkey

Tasty dinner ready in just 15 minutes! Serve these warm cranberry flavor turkey sandwiches - a delightful meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 2

Number Of Ingredients 5

Ingredients

2 slices (3/4 ounce each) Colby, Monterey Jack or Cheddar cheese, cut into halves
1/4 cup cranberry-orange sauce or relish
6 ounces thinly sliced cooked turkey
4 slices firm-textured wheat or rye bread
1 to 2 tablespoons butter or margarine, softened

Steps:

Layer half each of the cheese, sauce and turkey on 2 slices bread. Top with remaining bread. Spread top slices of bread with about half of the butter.
Place sandwiches, butter side down, in 10-inch skillet. Spread top slices of bread with butter. Cook uncovered over medium heat about 5 minutes or until golden brown. Turn and cook about 2 minutes longer or until golden brown and cheese is melted.

Nutrition Facts : Calories 410, Carbohydrate 42 g, Cholesterol 80 mg, Fat 1, Fiber 3 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1450 mg

NUTTY TURKEY LOAF WITH CRACKED CRANBERRY AND ORANGE SAUCE

Nutty Turkey Loaf with Cracked Cranberry and Orange Sauce image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 22

Ingredients

Half 12-ounce bag fresh cranberries
1/3 cup sugar
1 orange, peel cut into strips and juiced
1 to 2 tablespoons unsalted butter
1 small rib celery with leafy top, finely chopped
1/2 carrot, peeled and grated or finely chopped
1/4 onion, finely chopped
2 tablespoons dry sherry or white wine
3/4 pound ground turkey, 94 percent lean
Small pinch ground cloves
A few grates fresh nutmeg
Kosher salt and freshly ground black pepper
3/4 cup fresh breadcrumbs
2 tablespoons milk
1/2 large beaten egg
2 tablespoons chopped hazelnuts, toasted
2 tablespoons pine nuts, toasted
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
4 to 5 leaves sage, very thinly sliced
Olive oil, for drizzling

Steps:

Preheat the oven to 400 degrees F.
Place the cranberries in pot with the sugar, orange peel and juice and 1/2 to 1 cup water. Bring to a boil, then reduce the heat a bit and let it bubble away until the cranberries burst and form a sauce; remove the orange peels. Let cool to room temperature or chill.
Melt the butter in a small skillet over medium heat and cook the celery, carrot and onion until very tender, 10 minutes. Add the sherry and cook to evaporate, then turn off the heat and let cool.
Place the turkey in a bowl and season with the cloves, nutmeg and some salt and pepper. Moisten the breadcrumbs with the milk and squeeze off the excess, then add to the meat along with the egg. Add the hazelnuts, pine nuts, parsley, rosemary, thyme, sage and cooled vegetables and mix to combine. Form 4 miniature loaves and place on a parchment-lined baking sheet. Bake until cooked through, 20 to 30 minutes.
Serve individual meatloaves with the cranberry sauce on the side.