Best Pumpernickel Turkey Hero Recipes

HAVARTI TURKEY HERO

Havarti Turkey Hero image

This is not your ordinary sandwich! Everyone loves the combination of chutney and chopped peanuts. I like to make this when I have company in the afternoon or at night after a game of cards. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1/3 cup mango chutney
2 tablespoons reduced-fat mayonnaise
2 tablespoons chopped unsalted peanuts
Dash cayenne pepper
1 loaf (1 pound) French bread, halved lengthwise
3/4 pound thinly sliced deli turkey
6 lettuce leaves
2 ounces thinly sliced Havarti cheese
1 medium Red Delicious apple, cored and cut into thin rings

Steps:

In a small bowl, combine the chutney, mayonnaise, peanuts and cayenne; spread evenly over the cut side of bread bottom. Layer with turkey, lettuce, cheese and apple. Replace bread top. Cut into 8 slices.

Nutrition Facts : Calories 302 calories, Fat 7g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 973mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

TO-DIE-FOR THANKSGIVING STUFFING

To-Die-For Thanksgiving Stuffing image

This is a basic recipe that continues to evolve each year (one that was itself extrapolated from an intriguing Bon Appetit recipe). Add, subtract, go wild: the rich flavors of pumpernickel, bacon, and rye can stand up to just about anything! Warning: This is a HUGE recipe. Stuffs a 24 lb. turkey with leftovers to spare. Adjust as needed.

Provided by Food Network

Categories main-dish

Number Of Ingredients 11

Ingredients

1 dense store-bought loaf dark pumpernickel bread, torn or cut into 1-inch cubes, stale (or dried in a 200-degree warm oven)
1 dense store-bought loaf light rye bread, torn or cut into 1-inch cubes, stale
1 lb. thick-cut bacon, chopped and browned, fat reserved
8 eggs, lightly beaten
2 large onions, chopped
8 cloves garlic (or more to taste), crushed
2 tbsp. rosemary
1 tbsp. thyme leaves
1 lb. toasted pecans
2 quarts rich chicken or turkey stock (more or less depending on your preference for dry or wet stuffing)
1 cup bourbon

Steps:

Saute onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft.
In a huge bowl (or the nearest thing you've got--I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans.
Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as "stuffing."
When combined, stuff bird or place in separate large baking dish(es).
Bake at 350 for at least 45 minutes--longer if you prefer a dark crust on your stuffing.
Serves 12 or more as part of a Thanksgiving feast.

TURKEY PASTRAMI ON PUMPERNICKEL

Turkey Pastrami on Pumpernickel image

Provided by Guy Fieri Bio & Top Recipes

Categories main-dish

Time P7DT2h20m

Yield 4 sandwiches

Number Of Ingredients 19

Ingredients

3 cups water
1/4 cup dark brown sugar
1/4 cup kosher salt
1/4 cup juniper berries, crushed
1/4 cup freshly cracked black peppercorns
8 cloves garlic, smashed
Pinch red pepper flakes
1 (5-pound) fresh bone-in turkey breast
1/2 cup juniper berries
1/4 cup black peppercorns
1/4 cup dark brown sugar
1 teaspoon red pepper flakes
1 cup hickory chips
8 pieces pumpernickel or dark rye bread
2 tablespoons mayonnaise
1/2 red onion, sliced very thin
2 tomatoes, ends trimmed, sliced in 8 (1/4-inch) slices
4 romaine lettuce leaves, trimmed
2 tablespoons stone-ground mustard

Steps:

For the brine: In a medium saucepan, bring to a boil all ingredients except the turkey. Simmer until sugar and salt are dissolved. Let cool completely. Double a one gallon re-sealable bag and fill with brine. Add turkey, seal bags and place in a shallow pan in the refrigerator for 5 to 7 days. (Just in case of leaking, check occasionally.) Remove breast from brine and rinse and dry well.
For the rub: Pulse all the ingredients in a spice grinder or food processor until it becomes a coarse paste. Rub mixture all over turkey breast. Wrap tightly in plastic wrap and refrigerate resting in a bowl for 24 hours.
To cook: Soak the chips submerged in water for 15 minutes. Place oven rack to position 4 inches below broiler. Preheat broiler on high. Drain chips and place in a 2 pound aluminum loaf pan. Broil the chips for 5 minutes, stir broil another 2 minutes. Remove to lower third of oven. Preheat oven to 250 degrees F. Place turkey skin side up in a pan fitted with a roasting rack. Place oven rack used to broil the chips in to the center of oven and roast turkey above smoking chips for one hour.
Increase the heat to 325 degrees F if convection, 350 degrees F if standard oven. Carefully turn over and continue to roast until internal temperature reaches 160 degrees F, another 1 hour 20 minutes.
Remove turkey from oven. Cover loosely with foil and cool.
To make the sandwich: Slice pastrami very thin. Toast bread. Spread mayonnaise on 1 piece, layer pastrami, onions, tomato and lettuce on top. Spread mustard on the other piece of toast. Place on top and cut it in half diagonally. Repeat with remaining ingredients.