Cheddar Turkey And Cranberry On Sourdough Recipes

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GRILLED TURKEY, CHEDDAR & CRANBERRY ON SOURDOUGH



Grilled Turkey, Cheddar & Cranberry on Sourdough image

This isn't really a "recipe" per se, just a great way to use up some of the Thanksgiving leftovers! This IS good grilled, but I also do this non-grilled on sourdough bread or a croissant with mayo and lettuce. Yummm!!

Provided by Scoutie

Categories     Lunch/Snacks

Time 12m

Yield 4 serving(s)

Number Of Ingredients 5

8 slices sourdough bread
6 tablespoons cranberry sauce
8 ounces cheddar cheese, use less if desired (2 cups grated)
8 ounces roasted turkey breast
1 tablespoon softened lightly-salted butter

Steps:

  • Spread 1 1/2 tablespoons of cranberry sauce on each of 4 slices of bread. Add 2 ounces of cheddar onto each piece, followed by two ounces of roasted turkey. Be sure to mash down the cranberry sauce and the cheese.
  • Cover each prepared bread slice and evenly butter the top of each sandwich. Place each sandwich butter side down in a frying pan over medium heat. While the first side is grilling, butter the second side of bread. Cook until golden and crusty, about 3-4 minutes. Carefully turn and cook until second side is golden, about 2-3 minutes more.

CHEDDAR, TURKEY AND CRANBERRY ON SOURDOUGH



Cheddar, Turkey and Cranberry on Sourdough image

Provided by Ira Freehof

Categories     Sandwich     Cheese     Poultry     turkey     Back to School     Cheddar     Cranberry     Fall

Yield Makes 4 sandwiches

Number Of Ingredients 5

8 slices sourdough bread
6 tablespoons cranberry sauce
8 ounces cheddar cheese (2 cups grated)
8 ounces roasted turkey breast
1 tablespoon softened, lightly-salted butter

Steps:

  • Spread 1 1/2 tablespoons of cranberry sauce on each of 4 slices of bread. Add 2 ounces of cheddar onto each piece, followed by two ounces of roasted turkey.
  • Cover each prepared bread slice and evenly butter the top of each sandwich. Place each sandwich butter side down in a frying pan over medium heat. While the first side is grilling, butter the second side of bread. Cook until golden and crusty, about 3-4 minutes. Carefully turn and cook until second side is golden, about 2-3 minutes more.

TURKEY MEAT LOAF BURGERS WITH CRANBERRY SAUCE & WHITE CHEDDAR



Turkey Meat Loaf Burgers with Cranberry Sauce & White Cheddar image

Categories     Bread     Sauce     Sandwich     turkey     Cheddar     Cranberry     Meat     Raw

Yield serves 4

Number Of Ingredients 19

4 tablespoons (1/2 stick) butter
1 small or 1/2 medium onion, finely chopped
1 small celery stalk, finely chopped
1 small McIntosh apple, peeled, cored, and finely chopped
Salt and pepper
1/3 cup bread crumbs, rounded handful
1 pound ground turkey with some or all dark meat, not breast
2 teaspoons poultry seasoning, 2/3 palmful
1/4 cup chopped fresh flat-leaf parsley leaves
2 tablespoons Dijon mustard
1 medium egg
EVOO (extra-virgin olive oil), for drizzling
4 slices sharp white cheddar, for topping the burgers
4 sandwich-size sourdough English muffins
1/3 cup whole-berry cranberry sauce
3 tablespoons sour cream
2 tablespoons chopped fresh chives
4 thin slices raw red onion
4 red leaf or red romaine lettuce leaves

Steps:

  • Heat a large skillet over medium heat. Melt the butter and add the chopped onions, celery, and apple, then season with salt and pepper and cook for 3 to 4 minutes under a loose foil tent. Stir in the bread crumbs and transfer to a bowl to cool a bit. Add the meat, poultry seasoning, salt, pepper, parsley, mustard, and the egg and mix. Form 4 burgers. Wipe out the skillet and heat a liberal drizzle of EVOO in it over medium-high heat. Cook the patties for 11 to 12 minutes until cooked through. Melt the cheddar over the tops of the burgers during the last minute or two of cooking.
  • While the burgers cook, toast the split English muffins under the broiler or in the toaster.
  • Mix together in a small bowl the cranberry sauce, sour cream, and chives.
  • Serve the burgers on English muffins with red onion, lettuce, and the cranberry sauce.

NUTTY CRANBERRY CHEDDAR BREAD



Nutty Cranberry Cheddar Bread image

The combination of cranberries, orange and cheese makes this bread a real taste treat. I often give these lovely quick breads as gifts. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 1h15m

Yield 3 mini loaves.

Number Of Ingredients 14

3 cups all-purpose flour
1-1/4 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons shortening
2 teaspoons grated orange zest
2 teaspoons grated lemon zest
1/2 cup orange juice
1 tablespoon lemon juice
3 large eggs, lightly beaten
1-1/2 cups shredded sharp cheddar cheese
1-1/2 cups fresh or frozen cranberries
1 cup chopped walnuts

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in shortening until well blended. Stir in the orange zest and lemon zest. In a measuring cup, combine orange juice and lemon juice; add enough water to measure 1 cup. Add eggs and juice mixture to dry ingredients; stir just until moistened. Fold in the cheese, cranberries and walnuts. , Pour into three greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts :

CRANBERRY TURKEY SANDWICH ON SOURDOUGH NON-DAIRY



Cranberry Turkey Sandwich on Sourdough Non-Dairy image

Dairy-free and adapted from my favorite sandwich that I used to order from a sandwich restaurant a long, long time ago. I know some of the ingredients sound like an odd mix, but in my opinion it's an extremely tasty combination. This particular recipe serves one. As always, amounts are approximate and you may change the ingredient types or amounts to suit your taste. Enjoy!

Provided by blancpage

Categories     Lunch/Snacks

Time 5m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 6

2 slices sourdough bread
1 -2 tablespoon tofutti better-than-cream-cheese (or other cream cheese substitute, I recommend Tofutti Better Than Cream Cheese)
2 teaspoons jellied cranberry sauce
4 slices oven-roasted deli turkey (oven-roasted turkey from your grocer's deli counter)
4 -6 slices red onions
2 -4 slices dill pickles

Steps:

  • Spread desired amount of Tofutti on each slice of sourdough bread.
  • Place turkey slices on one slice of bread.
  • Spread desired amount of jellied cranberry sauce over the turkey.
  • Layer on top a few slices of red onion and dill pickle slices, and place the other slice of bread on top.
  • Cut sandwich in half, if desired.
  • (You can use regular, fat-free, or low-fat cream cheese instead of the Tofutti if you don't need to worry about dairy.).

Nutrition Facts : Calories 521, Fat 7.3, SaturatedFat 1, Cholesterol 62.4, Sodium 2324.9, Carbohydrate 85.8, Fiber 5.4, Sugar 12, Protein 27.2

CRANBERRY THANKSGIVING TURKEY SANDWICH



Cranberry Thanksgiving Turkey Sandwich image

Sliced Maple Honey Turkey makes a great sandwich on whole wheat bread with mayo and cranberry sauce.

Provided by Butterball

Categories     Trusted Brands: Recipes and Tips     Butterball®

Time 5m

Yield 1

Number Of Ingredients 5

2 slices wheat bread
2 tablespoons mayonnaise
¼ cup shredded lettuce
4 ounces sliced Butterball® Maple Honey Turkey
2 tablespoons whole berry cranberry sauce

Steps:

  • Spread each slice of bread with mayonnaise.
  • Top with lettuce, turkey and cranberry sauce and remaining slice of bread.

Nutrition Facts : Calories 512.1 calories, Carbohydrate 47.8 g, Cholesterol 61.1 mg, Fat 26.9 g, Fiber 4.5 g, Protein 26 g, SaturatedFat 3.7 g, Sodium 1347.5 mg, Sugar 12.1 g

CORN CHEDDAR JALAPEñO SOURDOUGH BREADS



Corn Cheddar Jalapeño Sourdough Breads image

To make this tasty corn cheddar jalapeño sourdough bread, you can pick any color corn and choose bread flour or whole grain rouge de bordeaux flour. The resulting breads have hints of spicy and cheesy cornbread overlaying the artisan-style sourdough bread flavor and pliable bread texture.

Provided by Melissa Johnson

Categories     Recipes

Time 1h40m

Number Of Ingredients 13

Corn Porridge
100g fresh-milled corn (1 scant cup)
150g boiling water (~2/3 cup)
Final Dough
300g bread flour OR whole grain rouge de bordeaux flour (~2 1/3 cups)
220g water (scant 1 cup)
60g sourdough starter (scant ¼ cup)
9g salt (1 ½ tsp)
all of the corn porridge, cooled (250g)
1-2 jalapeños, seeded and sliced (20g)
115g mild cheddar, chopped into small pieces (4 oz)
Optional for the Crust
2-3 Tbsp bran flakes

Steps:

  • Mixing & Bulk Fermentation
  • In a small bowl, mix together the corn flour and boiling water. Cover and set it aside to cool and let the pericarp (bran of the corn) soften for about an hour.
  • In a large bowl, mix together the flour and water. Cover and set aside to let the gluten strengthen for about 30 minutes.
  • Add the sourdough starter, salt, jalapeños, and corn porridge to the dough. Mix thoroughly, cover, and let rest for 20-30 minutes. The dough will feel quite sticky and weak, especially if you're making the whole wheat version.
  • Stretch and fold the dough and then cover and let it rest another 20-30 minutes.
  • Add the cheese to the dough using the laminating technique: Dampen your work surface, remove the dough from the bowl and stretch it into a thin rectangle, place about 1/3 of the cheese pieces down the center of the rectangle, and fold one side of the dough over the cheese. Layer on the second third of the cheese and fold the other side of the dough over it. Now put the remaining cheese on half of the dough and fold the other half over it. Return the dough to the bowl, cover, and let it rest 20-30 minutes.
  • Perform one last round of stretching and folding on the dough, then cover and let it continue to ferment for several hours. My dough needed 6-7 hours at 77F from when the starter was mixed in for it to get a lot of air pockets visible through the sides of the bucket. Because of the heavy additions in this dough, it doesn't expand very much and gauging readiness is more difficult.
  • Pre-shape, Bench Rest & Shaping
  • Scrape the dough out onto a floured countertop. Flour the top of the dough and coax it into a boule shape using heavily floured hands or a bench knife.
  • Let the dough rest uncovered for about 20 minutes.
  • Create a thin layer of bran flakes in the intended shape of your bread on your countertop, on a floured tea towel, or in your proofing basket (spray the basket with oil so the bran sticks). I like how the bran absorbs some of the cheese oil, but you can simply flour your proofing basket if you prefer.
  • Shape your dough into a boule, batard, or oblong loaf. Shaping videos can be found here.
  • Using a bench scraper, flip the shaped dough onto the prepped bran flakes and roll the dough a bit from side to side to get the bran to adhere to the dough surface. Then place the dough in your banneton. The bran-covered top of the bread should be face down.
  • Final Proofing & Baking
  • Cover and proof the dough at room temperature for 1-2 hours, or in your refrigerator overnight for 8-14 hours. The dough will puff up and expand a little in the basket, but the heavy additions will prevent a large expansion of the dough.
  • Preheat your oven and baking vessel to 500F for 30 minutes.
  • Gently flip the dough out of the banneton and score it. This can be done directly into the bottom of your baking vessel or onto parchment paper first for an easier transfer. Cover the baking vessel and return it to the oven.
  • Bake at:
  • 500F for 20 minutes lid on
  • 450F for 10 minutes lid on
  • 450F for 10 minutes lid off
  • The internal temperature of the bread should be at least 205F when it's done.
  • Remove the bread from the oven and let it cool a minimum of 2 hours before cutting.
  • Food safety guidelines say to refrigerate cheese after 4-8 hours at room temperature, with hard cheeses (like cheddar) being at the longer end of the time frame. My custom, and that of many other bakers I know, is to leave the bread at room temperature for about two days, and then slice and freeze anything that hasn't been consumed by then. The pepper and cheese additions do make the bread more likely to spoil/mold, but I haven't had issues with the two-day timeline.

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