TURKEY PASTRAMI ON PUMPERNICKEL
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time P7DT2h20m
Yield 4 sandwiches
Number Of Ingredients 19
Steps:
- For the brine: In a medium saucepan, bring to a boil all ingredients except the turkey. Simmer until sugar and salt are dissolved. Let cool completely. Double a one gallon re-sealable bag and fill with brine. Add turkey, seal bags and place in a shallow pan in the refrigerator for 5 to 7 days. (Just in case of leaking, check occasionally.) Remove breast from brine and rinse and dry well.
- For the rub: Pulse all the ingredients in a spice grinder or food processor until it becomes a coarse paste. Rub mixture all over turkey breast. Wrap tightly in plastic wrap and refrigerate resting in a bowl for 24 hours.
- To cook: Soak the chips submerged in water for 15 minutes. Place oven rack to position 4 inches below broiler. Preheat broiler on high. Drain chips and place in a 2 pound aluminum loaf pan. Broil the chips for 5 minutes, stir broil another 2 minutes. Remove to lower third of oven. Preheat oven to 250 degrees F. Place turkey skin side up in a pan fitted with a roasting rack. Place oven rack used to broil the chips in to the center of oven and roast turkey above smoking chips for one hour.
- Increase the heat to 325 degrees F if convection, 350 degrees F if standard oven. Carefully turn over and continue to roast until internal temperature reaches 160 degrees F, another 1 hour 20 minutes.
- Remove turkey from oven. Cover loosely with foil and cool.
- To make the sandwich: Slice pastrami very thin. Toast bread. Spread mayonnaise on 1 piece, layer pastrami, onions, tomato and lettuce on top. Spread mustard on the other piece of toast. Place on top and cut it in half diagonally. Repeat with remaining ingredients.
PUMPERNICKEL TURKEY HERO
Thousand Island dressing lends flavor to each bite of this hearty turkey and Swiss sandwich. -Mildred Sherrer, Bay City, Texas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cut bread in half horizontally; spread salad dressing over cut sides. On the bottom half, layer the lettuce, tomatoes, onion, half of the cheese and half of the turkey. Top with remaining cheese and turkey. Replace bread top. Cut into wedges.
Nutrition Facts : Calories 401 calories, Fat 15g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 1378mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 6g fiber), Protein 22g protein.
TURKEY STRATA
From the Turkey Store cookbook, this recipe uses Turkey Store Breakfast Sausage patties. I have also made this using turkey sausage links or turkey Italian sausage.
Provided by Kerena
Categories Breakfast
Time 1h25m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray 8 x 8" baking dish and large skillet with no-stick cooking spray. heat skillet over medium-high heat about 30 seconds. Add turkey breakfast sausage patties. Cook 12-15 minutes or until lightly browned and no longer pink in the center, turning occasionally. Drain on paper towel. Place in baking dish. Spread bread cubes over turkey. Sprinkle cheese over bread cubes.
- In large bowl combine milk, egg substitute, onions, parsley, mustard and pepper. Pour into baking dish. Cover. Refrigerate 8 hours or overnight.
- Heat oven to 325. Remove cover from baking dish. Bake 1 hour or until set.
Nutrition Facts : Calories 150.6, Fat 3.1, SaturatedFat 1, Cholesterol 4.4, Sodium 359.5, Carbohydrate 17.4, Fiber 0.7, Sugar 5.6, Protein 12.5
TURKEY SAUSAGE STRATA 1
This layered breakfast casserole is made with a mixture of Cheddar and reduced-fat Swiss cheese, ground turkey sausage, and a custard of lowfat milk, eggs, and egg substitute.
Provided by Allrecipes Member
Time 10h
Yield 8
Number Of Ingredients 8
Steps:
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
- Layer bread cubes, sausage, and cheeses in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, eggs substitute, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
- Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
- Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 344.5 calories, Carbohydrate 19.7 g, Cholesterol 139.6 mg, Fat 17.6 g, Fiber 0.8 g, Protein 27 g, SaturatedFat 7.3 g, Sodium 713.2 mg, Sugar 6.4 g
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