Turkey Club Bake Recipes

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 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.

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.

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.

TURKEY CLUB

Steps:

• In a large saucepan filled with 1/2 gallon of water, bring water to a simmer. Add all Brine ingredients and stir. Allow to come to a boil, then cool broth. Add turkey and place in refrigerator for 2 to 4 hours.
• Place bacon strips onto cookie sheet. Place in oven for 12 to 14 minutes. Remove from the oven and drain on paper towels.
• Preheat the oven to 350 degrees F
• Remove turkey from brine and place into a roasting pan. Pat dry turkey. Combine mayonnaise, olive oil, garlic powder, onion powder, paprika, Italian seasoning, salt and black pepper. Rub this mixture all over the turkey breast and under the skin. Place in the oven and roast for about 1 1/2 hours or until the turkey reaches 165 degrees F on an instant-read thermometer. Make sure to let the turkey rest before slicing.
• Slice the turkey and assemble the sandwiches by topping 1 piece of bread with the Cilantro Mayonnaise Sauce, turkey, bacon, another piece of bread, Cilantro Mayonnaise Sauce, turkey, tomato, lettuce, avocado, and a final piece of bread spread with the Cilantro Mayonnaise Sauce. Repeat with remaining bread and ingredients.
• Combine all the ingredients and mix well.

TURKEY CLUB KEBABS

Steps:

• Make the kebabs: Combine the turkey, vegetable oil, lemon zest, paprika and 1 teaspoon each salt and pepper in a large bowl; toss to coat.
• Preheat a grill to medium. Thread the turkey onto six 12-inch skewers. Wrap 2 bacon slices around each skewer, overlapping slightly, to cover the turkey.
• Brush the grill grates with vegetable oil. Grill the kebabs, turning often, until the turkey is cooked through and the bacon is crisp, about 25 minutes.
• Meanwhile, make the dressing: Combine the mayonnaise, buttermilk, lemon juice and parsley in a small bowl; season with salt and pepper.
• Serve the kebabs in rolls with lettuce and tomatoes; drizzle with the dressing.

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 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.

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 SANDWICHES

Steps:

• Spread mayonnaise over toast. Sprinkle 1 heaping teaspoon bacon flavor bits on each slice toast.
• Place lettuce leaf and 3 slices tomato on each of 4 slices toast. Top with another slice toast, bacon flavor bits side up; arrange turkey on top. Top with lettuce leaves and with third slice toast, bacon flavor bits side down.
• Cut sandwiches diagonally into 4 triangles. Secure with 4 sandwich toothpicks.

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.

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.

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.