Easy Turkey Club Bake Recipes

TURKEY CLUB BAKE

Steps:

• Heat oven to 450°F. Grease cookie sheet. Stir Bisquick, 1/3 cup mayonnaise and the milk in medium bowl until soft dough forms. Press dough into 12x8-inch rectangle on cookie sheet.
• Bake 8 to 10 minutes or until golden brown.
• Mix turkey, onions, bacon and 1/4 cup mayonnaise. Spoon over crust to within 1/4 inch of edges. Sprinkle with tomato and cheese. Bake 5 to 6 minutes or until mixture is hot and cheese is melted.

EASY TURKEY CLUB BAKE

Steps:

• Heat oven to 450°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, 1/3 cup mayonnaise and the milk until soft dough forms. On cookie sheet, press dough into 12x8-inch rectangle.
• Bake 8 to 10 minutes or until crust is golden brown.
• In medium bowl, mix turkey, onions, bacon and 1/4 cup mayonnaise. Spoon over crust to within 1/4 inch of edges. Sprinkle with tomato and cheese.
• Bake about 5 minutes or until mixture is hot and cheese is melted.

TURKEY CLUB

Steps:

• Bread: Use 3 slices of a good white sandwich bread (pain au lait or Pullman loaves are ideal). Be sure to toast it!
• Lettuce: Bibb and Boston lettuce both have nice small, soft leaves that fit well on the sandwich; shredded iceberg can be unruly.
• Tomatoes: Add 2 slices of tomato to each layer of a club; season with salt and pepper before you continue building the sandwich.
• Turkey: Fresh roasted turkey is key. Rub a 2 1/4-pound skinless, boneless turkey breast with olive oil; sprinkle generously with Italian seasoning, salt and pepper. Roast 10 minutes at 425˚ F, then reduce to 350˚ F and roast until the internal temperature is 160˚ F, 15 to 20 minutes. Let cool, then slice.
• Mayonnaise: Spread a thick layer of mayo on each slice of toasted bread.
• Bacon: You'll want 3 slices per sandwich (1 1/2 slices in each layer). Halve the slices first, then cook in a skillet over medium heat until crisp.

SOUTHWESTERN TURKEY CLUB

Steps:

• Working in two batches if necessary, cook bacon in a large skillet over medium heat until brown and crisp, 6 to 8 minutes per side; transfer to a paper-towel-lined plate to drain. Pour off all but 2 tablespoons rendered fat from skillet.
• Season turkey generously with salt and pepper. Add to skillet, and cook over medium heat until opaque throughout, 2 to 3 minutes per side; transfer to a paper-towel-lined plate to drain.
• In a small bowl, mash avocado, lime juice, and chiles with a fork; season with salt and pepper.
• Spread avocado mixture on one side of each slice of toast. Layer turkey, bacon, tomato, and toast to form four triple-decker sandwiches. To serve, skewer with toothpicks; slice in half with a serrated knife.

STOVE TOP EASY TURKEY BAKE

Steps:

• Heat oven to 350ºF.
• Add hot water to stuffing mix; stir just until moistened.
• Combine turkey and broccoli in 13x9-inch baking dish sprayed with cooking spray. Mix soup, milk and cheese until blended; pour over turkey mixture. Top with stuffing.
• Bake 30 min. or until heated through.

TURKEY CLUB SANDWICH

Steps:

• For each sandwich, toast 3 pieces of bread and spread with mayonnaise.
• Top one piece of toast with a lettuce leaf and 2 oz turkey and ham.
• Cover with a second piece of toast.
• Top with 1 lettuce leaf, two tomato slices, and three strips of bacon.
• Top with the remaining toast.
• Secure with 4 club frill pics.
• cut into four triangles.

SHORT STACK TURKEY CLUB

Steps:

• Toast the bread in a toaster to desired doneness.
• In a small bowl, combine the mayonnaise, herbs, garlic and a pinch each salt and pepper. Spread 1 tablespoon of the mayo mixture on one side of each slice of bread, crust to crust.
• To build the sandwiches, layer the ingredients on four slices in the following order: Place one piece of lettuce, then two slices of tomato side by side, another piece of lettuce, two slices of bacon and then finally, the turkey.
• Top each sandwich with another slice of bread, mayo-side down. Cut the sandwiches in half with a serrated knife and serve with your favorite potato chips.

TURKEY CLUB APPETIZERS

Steps:

• Preheat oven to 400 degrees.
• Mix the turkey, bacon, mayo and mustard in a small bowl.
• Place the crackers on baking sheets. Top each one with a tomato slice, lettuce and turkey mixture. Sprinkle the cheese on top.
• Bake for 5 minutes. Serve warm.

TURKEY CLUB CASSEROLE

Steps:

• Heat oven to 375°F.
• In a 12x8 2-quart baking dish, layer turkey, bacon, and tomato.
• Spread salad dressing evenly over top.
• Sprinkle cheese and basil evenly over top.
• Separate dough in to 10 biscuits.
• Flatten each biscuit.
• Arrange biscuits over cheese layer overlapping a little if passable.
• Bake at 375°F for 20-25 minutes or until biscuits are golden brown.
• Let stand 5 minutes before serving. Serves 6.

BISCUIT TURKEY BAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine soup, turkey, mushrooms, peas, milk and seasonings. Pour into a greased 8-in. square baking dish; arrange biscuits over top., Bake, uncovered, 20-25 minutes or until biscuits are golden brown.

TURKEY CLUB ROULADES

Steps:

• Bring 4 cups water to a boil in a large saucepan. Add asparagus; cook, uncovered, for 3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside., Spread the turkey cutlets with Dijon-mayonnaise. Layer with ham, cheese and asparagus. Sprinkle with poultry seasoning and pepper. Roll up tightly and wrap with bacon., Cook roulades in a large skillet over medium-high heat until bacon is crisp and turkey is no longer pink, turning occasionally, 12-15 minutes. Combine sauce ingredients; serve with roulades.

TURKEY CLUB SKEWER

Steps:

• Cook Bacon in a cold pan on low until crisp.
• While bacon is cooking, cut bread, D&W Originals Cheddar, D&W Originals Herbed Turkey, and lettuce into 2 inch squares. Cut slices of cooked bacon into thirds.
• On a 10- to 12-inch skewer, layer bread, lettuce, cheese, bacon and cherry tomato. Repeat once more, then top with last piece of bread.
• Serve with a side of D&W Hoagie Dressing for dipping.

A SIMPLY PERFECT ROAST TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
• Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
• Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
• Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

TURBO TURKEY CLUB

Steps:

• Spread a thin layer of mayonnaise over one side of each white-bread slice. Heat a skillet (preferably cast iron) over medium-high; add white bread, mayo-sides down, and reduce heat to medium-low.
• Cook, undisturbed, until a crisp, golden-brown crust forms, about 2 minutes. Transfer bread to a cutting board or plate, toasted-sides down.
• Spread a thin layer of jam over untoasted sides of 2 white-bread slices; divide half of lettuce, half of turkey, and all of cheese evenly on top. Spread a thin layer of jam over one side of each wheat-bread slice and place on top. Stack remaining turkey on wheat-bread slices.
• Top with tomato, season with salt and pepper, then top with bacon and remaining lettuce; sandwich with remaining 2 white-bread slices, toasted-sides up. Serve immediately.