CRANBERRY AND TURKEY MELTS WITH BRUSSELS SPROUT SLAW
Say hello to Cranberry and Turkey Melts with Brussels Sprout Slaw - the ultimate leftover Thanksgiving turkey sandwich. This addictive sandwich is slathered with a cranberry mayo, topped with turkey, gooey smoked gouda cheese, and a sweet and savory Brussels sprout slaw.
Provided by Nicole
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Grease a 9x12 baking sheet or baking dish.
- Line the bottom half of the rolls in three rows on the bakign sheet. Pop in the oven to toast for about 5-6 minutes or until slightly toasted.
- While the rolls toast, add 3 tablespoons cranberry sauace and 1 tablespoon mayo to a small bowl. Whisk to combine. Season with salt and pepper.
- After the rolls toast, let the cool for just a minute or two. Evenly divide the cranberry mayo between the 12 rolls. Tops with turkey. Cover with gouda cheese. Place back into the oven and bake until the cheese is gooey and melted, it should take about 10 minutes.
- While the rolls bake, make the slaw. Mix remaining 2 tablespoons mayo, 2 tablespoons cranbery sauce, apple cider, dijon, honey, and salt togethe in a medium bowl. Whisk to combine. Add brussels sprouts. Toss until coated in the dressing. Season with salt and pepper.
- When the turkey melts have baked, pull them out of the oven. Evenly divide the slaw between the melts. Cover with the top half of the roll. Serve!
Nutrition Facts : ServingSize 1 g, Calories 285 kcal, Carbohydrate 25 g, Protein 20 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 63 mg, Sodium 506 mg, Fiber 3 g, Sugar 5 g
BRUSSELS SPROUT SLAW
"Coleslaw is a great way to sneak Brussels sprouts onto anyone's plate."
Provided by Damaris Phillips
Categories side-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Place the pecans on a baking sheet in one layer and bake until golden, 6 to 8 minutes. Let cool, then coarsely chop; set aside.
- Shred the Brussels sprouts using the large holes of a box grater or a mandoline. Coarsely chop any ungrated pieces with a knife.
- Combine the mayonnaise, mustard, honey, vegetable oil and orange zest in a large bowl and whisk to combine. Whisk in the vinegar and orange juice until smooth. Add the shaved Brussels sprouts and toss to combine. Season with salt and pepper. Transfer to a serving dish and scatter the pecans and pomegranate seeds on top. Refrigerate 2 to 4 hours before serving.
STIR-FRIED TURKEY AND BRUSSELS SPROUTS
A stir-fry is always a great way to use a little bit of leftover meat with a lot of vegetables. This one is quickly accomplished because the turkey is already cooked and it's thrown into the colorful, gingery mix at the last minute. Once you add the turkey it's important to stir-fry only long enough to heat the turkey through or it will be dry and stringy. If you are making this just after Thanksgiving and you happen to have leftover Brussels sprouts too, then you can reduce the cooking time even more, adding them along with the turkey after you've stir-fried the red peppers, and just stir-frying to heat through.
Provided by Martha Rose Shulman
Categories main course
Time 10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine rice wine or sherry, stock and soy sauce in a small bowl. Place all ingredients within reach of stove.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or 2 when added to the pan. Add oil to pan and swirl it around.
- Immediately add garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add brussels sprouts and stir-fry for 2 minutes. Add white and light green parts of scallions and bell pepper and stir-fry for 2 minutes. Add turkey and broth mixture. Sprinkle with salt and pepper to taste and stir-fry for another 30 seconds to a minute.
- Add cilantro, toss together, and sprinkle with green scallion ends. Remove from heat and serve with grains or noodles.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 690 milligrams, Sugar 6 grams, TransFat 0 grams
SEASONED TURKEY SANDWICHES
This savory turkey tucked in homemade buns steals the show at any potluck or family reunion. It's been a huge hit at football dinners, graduation parties and more. I like to add tomato and lettuce for crunch and color. -LaVonne Hegland, St. Michael, Minnesota
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 24 sandwiches.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, egg, shortening, salt, remaining 1-1/2 cups water and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into 12 pieces. Shape each into a ball. Place 3 in. apart on greased baking sheets. Brush with butter. Cover and let rise until doubled, about 30 minutes., Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool. , Meanwhile, combine the salt, garlic powder and pepper; rub over turkey. Place butter inside turkey cavity; tie drumsticks together. Prepare grill for indirect medium heat. Tuck wings under turkey and place with breast side up in a disposable roasting pan; place on grill rack. , Grill, covered, for 1 hour. If using a charcoal grill, add 10 briquettes to coals. Baste with pan drippings. Cover and grill 1-1/2 to 2 hours longer or until a thermometer reads 180°, adding 10 briquettes to maintain heat and brushing with pan drippings every 30 minutes. (Cover loosely with foil if turkey browns too quickly.) , Cover and let stand for 20 minutes before carving. Split buns in half; fill with sliced turkey. If desired, serve with toppings.
Nutrition Facts : Calories 513 calories, Fat 21g fat (8g saturated fat), Cholesterol 166mg cholesterol, Sodium 452mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 1g fiber), Protein 46g protein.
BRUSSELS SPROUT SLAW
Provided by Kemp Minifie
Categories Leafy Green Side Low Fat Vegetarian Quick & Easy Low Cal Low/No Sugar Winter Healthy Vegan Raw Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes a generous cup, enough for 16 sliders
Number Of Ingredients 6
Steps:
- Keeping the stems intact, trim any loose or yellow leaves on the Brussels sprouts.
- Holding each sprout by the stem end, finely shred them on the slicer.
- Drizzle the slaw with olive oil, lemon juice, and salt and toss well.
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