Best Turkey Sandwich With Orange Marmalade Spread Recipes

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TURKEY CRANBERRY CROISSANT



Turkey Cranberry Croissant image

I got this recipe from a grade school cookbook in my area. It is quick and delicious and also would work well with left over turkey from the holidays

Provided by Just Cher

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb thin sliced deli turkey
1 (8 ounce) package cream cheese, softened
1/4 cup orange marmalade
1/2 cup chopped pecans
6 croissants, split
3/4 cup whole berry cranberry sauce
lettuce leaf

Steps:

  • Combine cream cheese, marmalade and pecans in small bowl.
  • Spread top and bottom of halves of croissants with cream cheese mixture.
  • Layer turkey on bottom halves.
  • Spoon 2 tbs cranberry sauce over turkey.
  • add lettuce and croissant top.

Nutrition Facts : Calories 593.4, Fat 33.8, SaturatedFat 14.6, Cholesterol 121.4, Sodium 1244, Carbohydrate 57, Fiber 3.1, Sugar 32.1, Protein 18.1

TURKEY AND PEAR SANDWICHES WITH SPICY ORANGE MARMALADE



Turkey and Pear Sandwiches with Spicy Orange Marmalade image

Try a tempting twist on turkey sandwiches - French bread, turkey, juicy pear, smoky cheese, fresh greens and spicy marmalade-mustard.

Provided by Pillsbury Kitchens

Categories     Lunch

Time 30m

Yield 4

Number Of Ingredients 7

1 can (11 oz) refrigerated Pillsbury™ Original French Bread
2/3 cup orange marmalade
5 tablespoons spicy brown mustard
4 turkey cutlets (about 4 oz each)
2 small firm ripe pears, cored, thinly sliced
4 oz smoked Gouda cheese, sliced
4 cup slightly packed mixed greens

Steps:

  • Heat oven to 350°F. Spray large cookie sheet with cooking spray. Cut loaf of dough crosswise to make 4 pieces. Place pieces, seam sides down, on cookie sheet. Using sharp or serrated knife, cut 2 diagonal 1/4-inch-deep slashes on top of each piece. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes.
  • Meanwhile, in small bowl, mix marmalade and 2 tablespoons of the mustard. Set aside.
  • Meanwhile, spray 12-inch skillet with cooking spray. Lightly sprinkle cutlets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Brush both sides of cutlets with remaining 3 tablespoons mustard. Cook cutlets over medium heat 2 to 3 minutes or until browned. Turn; top each cutlet with pears. Cook 2 to 3 minutes longer or until turkey is no longer pink in center and pears are tender. Top pears with cheese. Cover; remove from heat and let stand 2 to 3 minutes or until cheese is melted.
  • Cut each roll in half horizontally. Spread 2 tablespoons of the marmalade mixture over cut sides of rolls. On bottoms of rolls place greens, cutlets and tops of rolls. Serve with remaining sauce.

Nutrition Facts : Calories 620, Carbohydrate 86 g, Cholesterol 110 mg, Fiber 4 g, Protein 41 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 9 g, TransFat 0 g

ORANGE-GLAZED TURKEY



Orange-Glazed Turkey image

I've used this recipe for our Thanksgiving meal for years. Everyone loves the flavor the orange marmalade gives the turkey.

Provided by Taste of Home

Categories     Dinner

Time 4h50m

Yield 20 servings.

Number Of Ingredients 12

2 teaspoons salt
2 teaspoons pepper
2 teaspoons dried savory
2 teaspoons rubbed sage
1 turkey (18 to 20 pounds)
2 medium pears, thinly sliced
1 large onion, quartered
1 celery rib, quartered
1/2 cup butter, melted
3/4 cup orange marmalade
3/4 cup orange juice
1 tablespoon honey

Steps:

  • In a small bowl, combine the salt, pepper, savory and sage. Rub 1 tablespoon of seasoning mixture in turkey cavity. Place the pears, onion and celery in turkey cavity; tie drumsticks together. Place, breast side up on a rack in a roasting pan. Combine butter and remaining seasoning mixture; brush over turkey. Bake, uncovered, at 325° for 3-1/4 to 3-1/2 hours. , Meanwhile, combine orange marmalade, orange juice and honey in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened, stirring occasionally. Set aside and keep warm. When turkey begins to brown, cover lightly with a tent of foil. Bake 1 hour longer or until thermometer reads 180°, brushing occasionally with the orange glaze. Cover and let stand for 15 minutes before carving. Thicken pan juices for gravy if desired.

Nutrition Facts : Calories 569 calories, Fat 27g fat (9g saturated fat), Cholesterol 233mg cholesterol, Sodium 437mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 65g protein.

HOLIDAY TURKEY WITH HONEY ORANGE GLAZE



Holiday Turkey With Honey Orange Glaze image

The best recipe by far we have ever made for Thanksgiving. The glaze makes the turkey sweet and succulent!

Provided by Sarah Watson

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 6h45m

Yield 20

Number Of Ingredients 9

2 teaspoons rubbed sage
2 teaspoons salt
1 pinch dried thyme
1 (16 pound) whole turkey, neck and giblets removed
¼ cup butter
⅓ cup orange juice
⅓ cup orange marmalade
1 ½ teaspoons honey
1 orange, peeled, sectioned, and cut into bite-size pieces

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C).
  • Combine sage, salt, and thyme in a small bowl. Rub half of the sage mixture all over the turkey, then place the turkey in a large roasting pan. Set remaining sage mixture aside. Bring butter, orange juice, orange marmalade, honey, and orange sections to a boil in a saucepan over medium-high heat. Reduce heat and simmer uncovered until thickened, stirring occasionally, 15 to 20 minutes. Stir in the remaining sage mixture. Brush the turkey with the glaze.
  • Bake the turkey in the preheated oven for 5 hours and 30 minutes, basting every 30 minutes. Cover turkey lightly with foil and continue baking until no longer pink at the bone and the juices run clear, 30 minutes to 1 hour, occasionally brushing with the glaze. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 581.7 calories, Carbohydrate 4.5 g, Cholesterol 220.7 mg, Fat 27.8 g, Fiber 0.1 g, Protein 73.6 g, SaturatedFat 8.9 g, Sodium 429.9 mg, Sugar 4 g

TURKEY TEA SANDWICHES



Turkey Tea Sandwiches image

Provided by Ina Garten

Yield 32 sandwiches; 8 to 10 servings

Number Of Ingredients 7

3/4 pound (12 ounces) cream cheese, room temperature
1/2 cup minced scallions (white and green parts)
Pinch kosher salt
Pinch freshly ground black pepper
1 loaf dense raisin-nut bread, unsliced
8 thin slices fresh or smoked turkey breast
Fresh basil leaves

Steps:

  • For the scallion cream cheese, combine the cream cheese, scallions and the salt and pepper in an electric mixer fitted with a paddle attachment. Do not whip.
  • For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
  • Lay out 8 slices of bread and spread them all with a thin layer of scallion cream cheese. Place a single layer of turkey on half the slices, cutting the edges to fit the bread. Place the basil leaves randomly on top of the turkey. Top with the other 4 slices of bread, cream cheese side down. Lay the sandwiches on a baking sheet covered with parchment paper, cover with damp paper towels and wrap the sheet with plastic. Refrigerate until the cream cheese is cold and firm. Place the sandwiches on a cutting board and, with a very sharp knife, cut off the crusts. Cut each large sandwich in half crosswise, and then cut each half diagonally, twice, to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.

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