Cranberry Biscuit Turkey Sandwiches Recipes

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TURKEY SANDWICHES WITH CRANBERRY SAUCE



Turkey Sandwiches with Cranberry Sauce image

This recipe makes a hot, delicious sandwich with a Thanksgiving taste!

Provided by SHOCKLEY1

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 17m

Yield 4

Number Of Ingredients 9

1 loaf French bread
4 tablespoons margarine
8 ounces sliced deli turkey meat
8 slices provolone cheese
8 slices precooked bacon
4 tablespoons mayonnaise
4 tablespoons jellied cranberry sauce
8 slices fresh tomatoes
4 lettuce leaves

Steps:

  • Preheat the oven broiler.
  • Cut the bread into four pieces, and split lengthwise almost all the way through for four sandwiches. Spread margarine on the inside of each piece. Place on a baking sheet, cut side up.
  • Toast bread under preheated broiler until lightly browned, 1 to 2 minutes. Remove pan from the oven.
  • Layer 4 pieces of bread with 2 slices each of the turkey, cheese, and bacon. Remove the remaining 4 slices of bread from the baking sheet and reserve for sandwich tops. Cool bread slightly, and spread mayonnaise onto the cut side of each of the 4 top slices.
  • Place the bread with turkey and cheese under the broiler just until the cheese melts, about 1 minute. Remove from the broiler, and spread 1 tablespoon cranberry sauce over each sandwich. Layer with the tomatoes and lettuce. Place a top bread slice over each half, and serve.

Nutrition Facts : Calories 1068.1 calories, Carbohydrate 70.1 g, Cholesterol 128.1 mg, Fat 65.8 g, Fiber 3.7 g, Protein 49.5 g, SaturatedFat 22.6 g, Sodium 3321.8 mg, Sugar 13.5 g

THANKSGIVING TURKEY BISCUIT SANDWICHES



Thanksgiving Turkey Biscuit Sandwiches image

Provided by Food Network Kitchen

Categories     main-dish

Time 15h10m

Yield 8 servings

Number Of Ingredients 33

One 11-ounce jar turkey brine mix
Two 3- to 4-pound boneless skin-on turkey breasts
4 tablespoons unsalted butter, at room temperature
4 tablespoons olive oil
4 carrots, chopped
4 cloves garlic
2 stalks celery, chopped
1 lemon, sliced into rounds
1 yellow onion, chopped
Kosher salt and freshly ground black pepper
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 sprigs fresh sage
2 tablespoons poultry seasoning
One 16.3-ounce package buttermilk biscuit dough
2 tablespoons unsalted butter, melted
1/2 cup grated extra-sharp Cheddar
One 1-pound bag frozen potato chunks
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 12-ounce jar prepared turkey gravy
1/4 cup chicken stock
1/3 cup grated extra-sharp Cheddar
1 teaspoon dried sage
Freshly ground black pepper
One 14-ounce can whole-berry cranberry sauce
1 teaspoon lemon zest
1 pinch ground cinnamon
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
8 large eggs
Kosher salt and freshly ground black pepper
1/4 cup fresh flat-leaf parsley, chopped

Steps:

  • For the turkey breast: Prepare the turkey breasts for brining 1 day in advance. Bring 1 gallon of water to a boil in a large pot and whisk in the full jar of turkey brine mix. Cook, stirring, until the brine mix is dissolved then remove from the heat. Add 2 gallons of ice and stir until dissolved and the liquid is cool to the touch. Put the turkey breasts in the brine, cover and refrigerate for 12 to 24 hours.
  • Remove the turkey breasts from the brine and place in a colander. Rinse thoroughly, then transfer to a paper-towel-lined baking sheet. Dry both turkey breasts with paper towels and use your fingers to create a pocket between the breast meat and skin. Coat each breast with the softened butter, being sure to push the butter into the pocket underneath the skin.
  • Preheat the oven to 350 degrees F. Drizzle 3 tablespoons of the oil onto a baking sheet.
  • Put the carrots, garlic, celery, lemon and onion on the baking sheet. Sprinkle generously with salt and pepper. Toss the vegetables to coat with the oil and spread in an even layer. Put the rosemary, thyme and sage on top of the vegetables and season with 1 tablespoon of the poultry seasoning. Put both turkey breasts on top skin-side up and season with the remaining poultry seasoning. Drizzle the remaining 1 tablespoon oil over the turkey breasts and roast until the skin is crisp and an instant-read thermometer inserted in the thickest part of the breasts reads 165 degrees F, about 1 hour.
  • Allow the roasted turkey to rest on the baking sheet for 15 to 20 minutes. Transfer to a cutting board. Pour the juices remaining in the baking sheet into a fat separator for use in the turkey gravy.
  • For the biscuits: Separate the dough into biscuits and arrange them on a parchment-lined baking sheet. Brush the top of each biscuit with melted butter and sprinkle each with 1 tablespoon grated Cheddar. Bake according to the package directions until golden brown. Set aside and keep warm.
  • For the home fries: Put the frozen potato chunks on a baking sheet. Drizzle with the oil and sprinkle with salt and pepper. Toss to coat the potatoes and roast according to the package directions until golden brown and crispy. Set aside and keep warm.
  • For the turkey gravy: Put the turkey gravy in a small saucepan over medium heat. Whisk in the chicken stock and the defatted liquid from the baking sheet. Cook about 3 minutes. Add the Cheddar and cook, stirring, until melted and smooth, about 2 minutes more. Stir in the dried sage and a pinch of black pepper. Set aside and keep warm.
  • For the cranberry relish: Stir together the cranberry sauce, lemon zest, cinnamon, a pinch of salt and 1/4 teaspoon pepper in a medium bowl.
  • To assemble the sandwiches: Slice the turkey breasts into 1/4- to 3/8-inch-thick slices and halve each biscuit. Melt the butter in a large nonstick skillet over medium-low heat. Working in batches, fry the eggs until the whites are set and the yolks are runny, about 3 minutes each. Sprinkle each egg with a pinch of salt and black pepper.
  • Place a heaping tablespoon of cranberry sauce on the bottom half of each biscuit. Top the cranberry sauce with 1/3 cup home fries. Top the home fries with 3 slices of roasted turkey breast. Drizzle each sandwich with 2 tablespoons of warm gravy and top with more cranberry sauce. Gently place a fried egg on top of each and sprinkle with the parsley. Top each sandwich with the top half of the biscuits and serve immediately.

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

TURKEY CRANBERRY SANDWICH



Turkey Cranberry Sandwich image

JUST AWESOME!!! This sandwich is similar to the one on the menu at Applebee's Restaurant and is absolutely delicious! Bread of your choice can be used, but it must be grilled to get the true flavor and the goodness of melted cheese.

Provided by Seasoned Cook

Categories     One Dish Meal

Time 20m

Yield 1 serving(s)

Number Of Ingredients 8

2 slices cooked turkey
2 slices cooked bacon
1 slice provolone cheese
1 tablespoon mayonnaise
2 tablespoons whole cranberry sauce
1 teaspoon red onion, finely chopped
2 slices wheat bread (or your choice)
2 teaspoons butter (for grilling)

Steps:

  • Chop red onion very fine and mix with whole cranberry sauce.
  • Smear mayonnaise on one side of sliced bread. Smear cranberry-onion mixture on the other slice of bread.
  • Layer turkey slices, bacon and provolone on one side of bread and top with other slice of bread.
  • Using a skillet or grill pan, grill sandwich with butter and remove from heat when cheese has melted. Cut sandwich into 2 halves and serve.

CRANBERRY BBQ TURKEY SANDWICH



Cranberry BBQ Turkey Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 21

1 pound sliced leftover turkey meat
1 cup Cranberry BBQ Sauce, recipe follows
4 hoagie rolls, buttered
4 thick slices fontina
Fried Shallots, recipe follows
Two 14-ounce cans cranberry sauce
1 cup orange juice
1/2 teaspoon ground ginger
Pinch ground cinnamon
Pinch kosher salt
1 cup tomato puree
3 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon fresh ground black pepper
1/4 teaspoon hot sauce, such as Tabasco
4 cups canola oil
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
4 shallots, peeled and thinly sliced

Steps:

  • Preheat the broiler.
  • Add the turkey and Cranberry BBQ Sauce to a large bowl and toss to coat. Pile the turkey on the rolls and top with the cheese. Place the sandwiches on a baking sheet and place under the broiler until the cheese melts and is bubbly. Top the sandwiches with the Fried Shallots and serve.
  • Add the cranberry sauce, juice, ground ginger, cinnamon and a pinch of salt to a small saucepan. Bring to a boil and reduce to a simmer. Cook uncovered, stirring often to incorporate flavors, about 15 minutes. Remove the saucepan from the heat and cool. Reserve 1 cup and store the rest for future use.
  • Combine the tomato puree, 1 cup of the cranberry sauce, vinegar, Worcestershire, mustard, 1/2 teaspoon salt, pepper and hot sauce in a medium saucepan. Bring to a boil, reduce the heat and simmer uncovered, stirring frequently until all ingredients are well incorporated, 8 to 10 minutes.
  • Heat the oil to 375 degrees F in a high-sided skillet or pan. Put the flour in a small bowl and sprinkle with salt and pepper. Add the shallots to the bowl and toss to coat, shaking off any excess flour. Fry the shallots in batches until golden brown, 2 to 3 minutes. Transfer the shallots to a paper-towel-lined-plate and sprinkle with salt.

THE BEST TURKEY & CRANBERRY SANDWICH



The Best Turkey & Cranberry Sandwich image

Time 5m

Number Of Ingredients 5

Croissant or bread of choice
2 Tablespoons whipped cream cheese
2 Tablespoons Raspberry Cranberry Sauce or any cranberry sauce, but this Raspberry Cranberry Sauce is the best.
Leafy Green Lettuce
Turkey - hot or cold. I prefer cold.

Steps:

  • Cut Croissant in half. Spread one side generously with cream cheese. Spread the other side generously with cranberry sauce. Add Lettuce and turkey. Fold over and devour.

CRANBERRY BISCUIT TURKEY SANDWICHES



Cranberry Biscuit Turkey Sandwiches image

This is a recipe from an old Taste of Home Magazine by Barbara Nowakowski. I plan to have this at our "Christmas Open House" this year.

Provided by GotBoxer

Categories     Lunch/Snacks

Time 45m

Yield 20 serving(s)

Number Of Ingredients 8

2 tablespoons cold butter (no substitutes)
4 cups Bisquick
1 cup milk
3/4 cup dried cranberries
1/2 cup butter, softened
1/4 cup honey
1/4 cup dried cranberries, chopped
1 1/2 lbs cooked turkey, sliced thin

Steps:

  • In a large bowl, cut butter into bisquick until crumbly; stir in milk just until moistened.
  • Fold in cranberries.
  • Turn onto a floured surface; knead 10-15 times.
  • Roll out to 1/2 inch thickness; cut with a 2 1/2 in biscut cutter.
  • Place on ungreased baking sheets. Bake at 400 degrees for 14-16 min until golden brown. Cool on a wire rack.
  • In a small mixing bowl, beat butter and honey until smooth.; stir in cranberries.
  • To assemble sandwiches, split biscuts, spread with cranberry butter, add turkey slices and replace biscut top.

Nutrition Facts : Calories 234.3, Fat 11.6, SaturatedFat 5.4, Cholesterol 43.3, Sodium 377.2, Carbohydrate 19.8, Fiber 0.7, Sugar 6.5, Protein 12.4

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