Best Mini Turkey Cornbread Sandwiches Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MINI TURKEY CORNBREAD SANDWICHES



Mini Turkey Cornbread Sandwiches image

I decided that some of my leftover deli sliced smoked turkey was just the thing to make mini-muffin sandwiches. The only question in my mind was to decide what type of muffins to make. Cornbread always goes well with turkey, so adding cornmeal to the muffins was an easy decision. I wanted them to be slightly sweet and not too dry, so I added a small amount of brown sugar to them. I planned on using some leftover cranberry sauce with sliced deli smoked turkey, and because cranberry and citrus work so well together, I also opted to add some orange juice to the muffins. I didn't add any zest, though the juice was fresh squeezed, because I wanted the flavor to be subtle enough to prevent it from competing with the turkey.

Provided by kmergirl

Categories     Breads

Time 45m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 10

1 1/4 cups flour
1/4 cup cornmeal
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup brown sugar
1 egg
2 tablespoons oil
1/2 cup fresh orange juice
1/2 cup cranberry sauce
18 slices deli smoked turkey

Steps:

  • Preheat oven to 350°F Grease two 12-cup mini muffin tins.
  • In a large bowl, whisk together flour, cornmeal, baking soda and salt.
  • In a medium bowl, whisk brown sugar, egg and oil until smooth. Add orange juice. Pour wet ingredients into dry ingredients, and stir until just combined. Distribute batter evenly among prepared mini muffin tins.
  • Bake at 350F for 9 -11 minutes, until a tester comes out clean.
  • Cool completely. Cut in half and place one half of sliced deli turkey on bottom half of muffin and a teaspoon of cranberry sauce on each. Add muffin top and secure with a toothpick.

Nutrition Facts : Calories 82.1, Fat 1.9, SaturatedFat 0.4, Cholesterol 17.6, Sodium 275.8, Carbohydrate 11.5, Fiber 0.3, Sugar 5.1, Protein 4.8

CRANBERRY CORNBREAD BITES



Cranberry Cornbread Bites image

Provided by Patricia Heaton

Categories     appetizer

Time 1h5m

Yield 24 bites

Number Of Ingredients 16

2 cups fresh or frozen cranberries
1/3 cup sugar
1 orange, zested
Pinch kosher salt
Nonstick cooking spray
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2/3 cup whole milk
1 large egg
6 tablespoons unsalted butter, melted
3 tablespoons unsalted butter, softened
1 tablespoon finely chopped fresh chives
4 ounces thinly sliced deli ham, each slice quartered

Steps:

  • Special equipment: a 24-cup mini-muffin tin
  • For the cranberry relish: Combine the cranberries, sugar, orange zest, salt and 1 cup water in a medium saucepan and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the cranberries break down and the relish has thickened, about 12 minutes. Let cool completely. The relish can be made up to 3 days ahead and kept refrigerated in an airtight container.
  • For the mini cornbread muffins: Preheat the oven to 350 degrees F. Spray a 24-cup mini-muffin tin with cooking spray.
  • Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk together the milk, egg and butter until well combined. Pour the milk mixture into the cornmeal mixture and whisk until just incorporated. Spoon the batter evenly into the prepared muffin cups. Bake until a wooden pick inserted into the center of a muffin comes out clean, about 12 minutes. Let cool in the tin 5 minutes. Remove from the tin.
  • For the cranberry cornbread bites: Stir together the butter and chives in a small bowl. Cut the muffins in half crosswise with a serrated knife. Spread a little of the chive butter on both sides of a muffin. Top the bottom half with a piece of ham. Spoon a dollop of cranberry sauce on top. Sandwich with the muffin top and place on a platter. Repeat with the remaining muffins.

Related Topics