In fact, a time - saving hack is to use
thick sliced turkey breast from the grocery store deli case.
Not exact matches
We will be plunking our
turkey slices onto
sliced sourdough and layering with a slathering of chutney and a few
thick slices of gryuere cheese to grill on a hot griddle until the cheese melts.
1/2 cup butter 6 - 8 tablespoons flour 3 — 3 1/2 cups milk 1 egg, lightly beaten 6 tablespoons grated parmesan cheese Salt and pepper to taste 8 - 12
thick slices of roasted
turkey 8 - 12
slices of toast Extra parmesan 8 - 12 strips of cooked bacon
For some protein I cut up some
thick sliced deli -
turkey.
There is something about
thick slices of bread and leftover roasted Thanksgiving
turkey that just is so comforting.
Roast for 20 minutes and then reduce the oven temperature to 375 degrees F. Continue roasting for 15 - 20 minutes until the internal temperature of the
thickest part of the breast is 165 degrees F. Rest for 20 minutes before cutting the
turkey into thin
slices.
So, for example, with the Simple Truth oven roasted
turkey breast, I requested that it be «
Sliced for sandwiches, but on the
thicker side.
The remaining oranges,
sliced into
thick rounds, get used to create a kind of rack under the
turkey on the baking sheet, lifting it up off the surface and helping to keep it moist and infused with orange flavor from all sides.
ingredients BACON LATTICE WRAPPED
TURKEY: 1 turkey (12 - 15 pounds) 1 small red onion (peeled, quartered) 1 orange (quartered) 1/2 bunch thyme 3 sprigs sage 2 pounds thick cut bacon (about 25 slices) 1 and 1/2 cups organic chicken stock (plus more if needed) MAPLE HERB BUTTER: 1 stick unsalted butter (softened) 2 tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black
TURKEY: 1
turkey (12 - 15 pounds) 1 small red onion (peeled, quartered) 1 orange (quartered) 1/2 bunch thyme 3 sprigs sage 2 pounds thick cut bacon (about 25 slices) 1 and 1/2 cups organic chicken stock (plus more if needed) MAPLE HERB BUTTER: 1 stick unsalted butter (softened) 2 tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black
turkey (12 - 15 pounds) 1 small red onion (peeled, quartered) 1 orange (quartered) 1/2 bunch thyme 3 sprigs sage 2 pounds
thick cut bacon (about 25
slices) 1 and 1/2 cups organic chicken stock (plus more if needed) MAPLE HERB BUTTER: 1 stick unsalted butter (softened) 2 tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup
turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black
turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black pepper
~ DD Tomato Cheese Tart 6 garlic cloves 1/4 cup extra-virgin olive oil 1 cup grated fontina cheese 2 large ripe tomatoes, cored and
sliced into 1/4 inch
thick slices 1/2 small fennel bulb, thinly
sliced 2 Italian sweet
turkey sausage links freshly ground black pepper to taste 1/2 recipe Pâte Brisée, chilled Directions Preheat the oven to 350 degrees.
Discard string, being careful not to unroll
turkey, and cut into 1 / 2 - inch -
thick slices with a serrated knife.
I used
turkey sausage (in
thick slices) instead of making meatballs, and they came out tender and yummy.
Cut
turkey into 1 / 3 - inch -
thick slices.
1 tablespoon olive oil 1 large yellow onion, halved lengthwise, cut in
thick slices 3 large carrots,
sliced 1/2 ″
thick 4 celery stalks,
sliced 1/2 ″
thick on the diagonal 8 cups
turkey stock 1 bay leaf 1 tablespoon fresh thyme or 2 teaspoons dried thyme 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper 4 cups Swiss chard leaves, shredded 2 cups cooked
turkey meat, in large chunks
Olive oil 1 large yellow onion, chopped Salt 8 ounces
sliced assorted mushrooms, such shitake, cremini, cepes 2 large carrots,
sliced 1/4 inch
thick 1 cup barley 2 teaspoons fresh thyme or 1 teaspoon dried 8 cups chicken or
turkey stock 1 bay leaf 1 teaspoon freshly ground black pepper 3 cups kale leaves, tough stems removed, leaves shredded 1 tablespoon red miso paste
1 tablespoon olive oil 1 large yellow onion, halved lengthwise, cut in
thick slices 3 large carrots,
sliced 1/2 ″
thick 4 celery stalks,
sliced 1/2 ″
thick on the diagonal 8 cups
turkey stock (see below) 1 bay leaf 1 tablespoon fresh thyme or 2 teaspoons dried thyme 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper 4 cups thickly shredded Swiss chard leaves 2 cups cooked
turkey meat, in large chunks
1 tablespoon extra-virgin olive oil 1 medium yellow onion, chopped 2 medium carrots,
sliced 1/4 inch
thick 6 ounces small shiitake mushrooms, ends trimmed 6 cups
turkey or chicken stock 1/2 cup pearled farro or pearl barley 2 thyme sprigs or 1 teaspoon dried thyme 1 bay leaf 1 teaspoon salt, or to taste 1/4 teaspoon freshly ground black pepper 2 cups shredded cooked
turkey or chicken breast meat 2 tablespoons finely chopped Italian flat leaf parsley
ground
turkey breast or thigh salt and freshly ground black pepper extra virgin olive oil 4
thick slices red onion 1 large red bell pepper, quartered 4
slices sharp white cheddar cheese (I used smoked cheddar) 4 whole wheat burger buns arugula or spring mix
Ingredients: 1/3 cup chopped fresh parsley 1 pound lean ground
turkey 3/4 teaspoon freshly ground black pepper 1/2 teaspoon salt 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1/2 teaspoon garlic powder 1 3/4 ounces crumbled feta cheese 4 (1 / 4 - inch
thick)
slices red onion 4 whole - wheat hamburger buns, toasted
1 head purple (or regular) cauliflower 2
slices turkey bacon (look for uncured
turkey bacon with the least sodium and at least 12g of protein per 2
slices) 1 onion, chopped 2 cloves garlic, minced 1 T walnut (or olive) oil 1/2 cup almond milk (more or less depending on how
thick you want it)
I used
turkey sausage (in
thick slices) instead of making meatballs, and they came out tender and yummy.
One regular guest, a cat named Terah, has to have Carolina
turkey sliced medium
thick and laid atop his cat food.
We would have
thick, meaty ham &
turkey sandwiches, watermelon
slices, icy cold lemonade, pickle spears and chocolate chip cookies.