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1 cup of Cob-Smoked Turkey Cut Into Strips
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Boboli Thick Crust Pizza
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4 tbs. Prepared Pesto
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¼ c. of Shredded Sharp Cheddar
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6.5 oz. Jar of Marinated Artichoke Hearts
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1 c. of Shredded Mozzarella
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2 tsp. Minced Garlic
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2 Plum Tomatoes, Chopped
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(6) 1/4 in. Thick Sliced or Fresh Mozzarella-cut into quarters
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3 tbs. Olive Oil, divided
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Preheat oven to 425º. Spread 1 tbs. oil and over edges of pizza crust. Heat remaining 2tbs. oil over medium heat in fry pan. Add garlic and saute´ for 3 minutes. Spread pesto over whole pizza leaving a ½ inch border. Spread mozzarella and sharp cheddar, then turkey, artichoke hearts and minced garlic and oil mixture. Add the fresh sliced mozzarella on top. Bake pizza for 20 minutes or until cheese melts. Sprinkle chopped tomato on top before serving. SERVES 6
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Dakin's Smoked Turkey Vinaigrette Salad
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Print 3 X 5 or 4 X 6
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2 cups diced turkey
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sliced red onion
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1 head lettuce
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diced tomato
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sliced cucumber
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Marinade Sauce: 1 cup vegetable oil
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sliced green pepper
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Marinade Sauce: 2 cup red wine vinegar
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sliced fresh mushrooms
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1 tsp sweet basil
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grated carrot
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Marinade Sauce: 2 tbsp parsley
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Slice and layer vegetables in this order: start with cucumbers on the bottom, then green peppers, fresh mushrooms, carrots, onions and lastly tomatoes. Marinate overnight. Chop 1 head of lettuce and spread on platter. Drain vegetables from marinade sauce and place on bed of lettuce. Cut up turkey and place around outside edge of platter. Top with grated cheddar cheese.
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Combine cream cheese and mayo in food processor until smooth. Add the turkey-pulsing until a coarse spread forms. Transfer mixture to mixing bowl. Mix in 2/3 of pecans and 4 tbs. of parsley. Sprinkle the top with remaining nuts and parsley. Cover and refrigerate. Let stand at room temperature 20 minutes before serving. Spread on crackers or bagels. MAKES 2 CUPS
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Preheat oven to 325º. Heat oil over medium heat in a saucepan. Add the onion and pepper and saute´ until tender. Combine flour, cumin, and black pepper in a mixing bowl and gradually add chicken broth; stirring until blended. Add the mixture to the saucepan with onion and pepper and bring to a boil. Cook 3 minutes or until thick, stirring often. Remove from heat and stir in cheese and sour cream. Combine 1 cup of the mixture, turkey, and salsa in a bowl. Spread ½ cup of turkey mixture down the center of each tortilla and roll up. Place the tortilla in a 13 x 9-inch baking dish coated with cooking spray. Pour remaining cheese over the tortillas and bake for 20 minutes or until bubbly. SERVES 6
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Vermont Smoked Turkey, Sharp Cheddar, Chutney & Crackers
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Print 3 X 5 or 4 X 6
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Slice turkey and cheese. Layer onto crackers. Top each turkey/cheese/cracker combo with a spoonful of chutney.
Variation:
Serve chutney in a bowl on the side and serve with a spoon.
Preparation Time: 10 minutes
Serves: 6 or more adults
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