Serves: Makes 20 Crostinis

Beef & Arugula Crostini

  • 8 ounces Seasoned Angus Roast Beef, cut in half lengthwise
  • 1 French baguette, sliced about ½-inch thick into 16 slices
  • Olive oil
  • 1 cup baby arugula
  • 16 thin slices of cucumber
  • 2 8–ounce logs of sliced, fresh mozzarella cheese
  • 8 cherry tomatoes, halved
  •  cup store-bought Italian Dressing
  1. Heat broiler to high. 
  2. Brush one side of each bread slice with olive oil. Place bread, oil side up, on baking pan. 
  3. Broil 6 inches from heat for 1-3 minutes, until golden brown. 
  4. Top each toasted slice with arugula leaves, one cucumber slice, one mozzarella slice, one slice folded roast beef, and a cherry tomato half.
  5. Skewer together with a pick.
  6. Place on platter and drizzle with Italian dressing just before serving.

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Serves: Makes 36 roll-ups

Turkey Cucumber Sandwich Rolls

  • 36 slices Golden Roasted Seasoned Turkey Breast, cut in half lengthwise
  • 1 medium English cucumber, cut in half crosswise
  • 2, 7.5-ounce packages of garden vegetable-flavored spreadable cream cheese
  • ⅓ cup finely chopped sundried tomatoes
  • 36 toothpicks
  1. Using a mandolin slicer, slice the cucumber lengthwise into long thin pieces; pat dry.
  2. In a medium bowl, combine cream cheese and sundried tomatoes; mix well.
  3. Spread 2 teaspoons of cream cheese mixture down one side of the cucumber slice.
  4. Place 2 pieces of turkey on cream cheese, overlapping to fit.
  5. Starting at one end, roll up the cucumber and secure it with a toothpick. Repeat with remaining ingredients.
  6. Cover and refrigerate for up to 4 hours.
  7. Makes 36 roll-ups.

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Serves: 2

Beef Breakfast Sandwich

  • 4 slices Seasoned Angus Roast Beef
  • 2 croissants
  • 4 tablespoons softened butter, divided
  • 2 large eggs
  • 2 tablespoons fresh minced parsley
  • ¼ cup prepared guacamole
  • ¼ cup veggie cream cheese
  • Optional hot sauce
  1. Cut croissants in half, spread each cut side with ½ tablespoon butter.
  2. In a medium skillet over medium heat place buttered croissants cut side down and toast until lightly browned, repeat with remaining croissant and set aside.
  3. Melt remaining butter in the same pan and lightly scramble the eggs. 
  4. When finished cooking, sprinkle with minced parsley. 
  5. Spread bottom of the toasted croissants with 2 tablespoons guacamole,
  6. Top with half the eggs and  roast beef slices. Spread 2 tablespoons cream cheese evenly on the top half of the croissants, place on top of sandwiches. 
  7. Serve warm with hot sauce as desired.

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Serves: 3–4, makes about 14 Lollipops

Chicken Taco Lollipops

  • 8 slices Golden Roasted Chicken Breast
  • 2, 10-inch flour tortillas (for color use sun dried tomato or spinach tortillas)
  • 4 ounces Southwest cream cheese
  • 1 ounce shredded lettuce
  • 1 small tomato, chopped
  • 12–14 paper lollipop sticks (often found at craft stores)

SOUTHWEST CREAM CHEESE INGREDIENTS:

  • 4 ounces cream cheese, softened
  • 1 teaspoon taco seasoning
  • Combine in a small bowl mix until smooth
  1. Spread tortillas evenly with Southwest cream cheese, sprinkle with shredded lettuce and chopped tomato leaving a 1-inch space open to secure roll up.  
  2. Top each tortilla with 4 slices of oven roasted chicken slices. 
  3. Roll tortilla up tightly around filling towards the open end with just cream cheese. 
  4. Place seam side down and cut using a serrated knife into 1-inch thick pieces discarding the ends. 
  5. Place a paper stick to secure the seam and serve as healthy lunch lollipops. 

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Serves: 2

Turkey Rachel Sandwich

  • ½ pound Golden Roasted Seasoned Turkey Breast
  • ½ cup coleslaw mix with creamy dressing 
  • 2 tablespoons butter, softened
  • 4 slices marble rye bread
  • 4 tablespoons Thousand Island dressing
  • 4 slices Swiss cheese
  1. In a medium bowl lightly dress coleslaw mix with dressing.
  2. Butter one side of each slice of bread.
  3. Spread the opposite side of each slice of rye bread with dressing.
  4. Top a slice of bread, dressing side, with one slice of Swiss cheese. Top with half the turkey and coleslaw, add another piece of cheese and then top with the remaining slice of bread, butter side up.
  5. Repeat with remaining ingredients. 
  6. Place a heavy skillet or griddle over medium heat. Place the sandwich on the hot pan and cook until the bottom has lightly browned. Carefully turn it over and cook until the other side has lightly browned, the turkey is warmed and the cheese has melted.

*Option to serve this with sauerkraut in place of coleslaw.



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Serves: Makes 12 sliders

Ham & Cheese Sliders

  • 1 16 ounce package Honey Ham 
  • ¼ cup butter
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 ½ teaspoons Dijon mustard
  • 2 teaspoons poppy seeds
  • 1 12 ounce package mini sweet butter buns
  • 6 slices Monterey Jack cheese
  • Raspberry jam for serving if desired
  1. Heat oven to 350°F.
  2. In a small saucepan, over medium heat, melt butter with Worcestershire sauce, brown sugar and mustard until thoroughly melted and combined; Stir in poppy seeds. Set aside.
  3. Slice the entire package of rolls in half horizontally, keeping all of the bottom and top halves intact.
  4. Place bottom half of rolls into a lightly greased 9″ x 13″ baking dish. Layer sliced ham on bottom buns. Arrange cheese slices evenly over ham.
  5. Place roll tops on top of cheese. Brush melted butter mixture evenly over all. Cover pan with foil and let sit for 10 minutes.
  6. Bake at 350°F. covered, for 10 minutes; remove foil and bake 5-10 minutes longer, until lightly browned and cheese is melted. 
  7. Serve warm with warmed raspberry jam for dipping, if desired.

Tip: Sandwiches can be made the day before, covered and refrigerated until ready to bake. Add an additional 5 minutes of baking time while covered.



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Serves: Makes 6 sandwiches

Cuban-style Sandwich

  • 1 16 ounce package Virginia Brand Ham
  • 1 16 ounce package Cracked Pepper Turkey Breast
  • ⅓ cup mayonnaise
  • 1 ½ teaspoons Jamaican Jerk seasoning
  • 6 large Cuban sandwich rolls, Bolillo rolls or large hoagie buns
  • 12 slices Swiss cheese 
  • 1 cup pickle chips
  • ¼ cup yellow mustard
  • 3 tablespoons butter, melted
  1. Heat a Panini grill to medium heat according to manufacturer’s instructions.
  2. In small bowl, mix mayonnaise and Jerk seasoning together. Slice rolls in half lengthwise. Spread mayonnaise mixture on bottom roll halves.
  3. Cut cheese slices in half diagonally and place two triangles on bottom of each roll. Layer ham and turkey on top of cheese.
  4. Divide pickles evenly among sandwiches and layer over meat. Arrange remaining cheese slices over pickles. Spread mustard on roll tops and place mustard-side-down on top of cheese. Press down lightly.
  5. Brush tops and bottoms of sandwiches with melted butter and grill on Panini grill 2-4 minutes, until golden brown and cheese is melted.

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Serves: 4-6

Cheesy Chicken & Ham Croissants

  1. Preheat oven to 375°F.
  2. On a parchment lined sheet pan unroll crescent dough and separate it into 8 triangles.
  3. Layer 2 half slices of chicken and 2 half slices of ham over the dough.
  4. Lay one half of the slice of cheese towards the bottom wider edge of the dough and roll the dough towards the point.
  5. Bake at 375°F for 12-15 minutes till lightly golden. Serve warm with dipping sauce, berries, and pea pods for a complete meal.

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Serves: Makes 4 Crunchwraps

Greek Crunchwrap

  • 16 slices Golden Roasted Chicken Breast
  • 4, 12-inch plain or flavored flour tortillas
  • ½ cup hummus
  • 1 cup packed spinach leaves
  • ¼ cup chopped oil-packed sun-dried tomatoes, drained
  • ¼ cup Kalamata olives, pitted and chopped
  • ½ cup crumbled Feta cheese
  • ¼ cup butter
  1. Lay one tortilla on a cutting board. Use a sharp knife to cut a slit from the bottom edge of tortilla to the center.
  2. Imagine tortilla is divided into four quadrants. Layer 4 slices of chicken in lower left quadrant.
  3. Spread 2 tablespoons hummus onto upper left quadrant and top with ¼ cup spinach leaves.
  4. Sprinkle 1 tablespoon chopped sundried tomatoes and 1 tablespoon chopped olives onto upper right quadrant.
  5. Sprinkle 2 tablespoons Feta cheese onto lower right quadrant.
  6. Starting with the chicken quadrant, fold up to lay on top of hummus/spinach quadrant.
  7. Fold first two quadrants over to lay on top of sundried tomato/olive quadrant.
  8. Fold first three quadrants down to lay on top of Feta cheese quadrant. Press down lightly.
  9. Repeat procedure with remaining tortillas and fillings.
  10. In a large non-stick skillet over medium heat, melt 1 tablespoon butter. Place crunch wrap in pan and cook 3-5 minutes per side, until golden brown and cheese is melted. Repeat cooking procedure with remaining crunchwraps and butter. Serve hot.

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Serves: 2-3

Turkey Apple Smiles

  • 5 slices Honey Turkey Breast, cut in half lengthwise
  • 1 medium honey crisp apple
  • 3 slices cheddar cheese, quartered

 

HONEY YOGURT DIPPING SAUCE INGREDIENTS::

  • 1 cup plain whole milk yogurt
  • 2 tablespoons honey
  1. On a cutting board, cut apple in half from the stem down. Lay each half-cut side down. Slice each half into 6-8 thin half-moons depending on how big the apple is. Cut the core out of each slice.
  2. Layer apple slice with slice of cheddar, slice smoked turkey, and top with additional apple slice. Repeating with remaining ingredients.
  3. Serve with optional honey yogurt dipping sauce.

 

HONEY YOGURT DIPPING SAUCE INSTRUCTIONS:

  1. In a small bowl combine yogurt with honey, stir to combine.

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Serves: 1

Italian Roll-Ups

  • 2 ounces Applewood Smoked Uncured Ham
  • ¼ cup whole milk ricotta
  • ¼ cup sliced banana peppers
  • ¼ cup sliced roasted red peppers
  • Fresh basil as needed
  1. On a flat surface, lay out Applewood Smoked Uncured Ham, overlapping 2-3 pieces to make a sturdy base.
  2. Spread evenly with ricotta cheese.
  3. Sprinkle with sliced banana peppers, sliced red peppers and fresh basil in the center.
  4. Roll from one end to another, creating a roll.
  5. Repeat with remaining ingredients.

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Serves: 1

Italian Panini

  1. Slice the Ciabatta bun in half.
  2. Spread mayonnaise and pesto to taste on both sides of the Ciabatta bun.
  3. Layer slices of Uncured Hard Salami, Uncured Genoa Salami, and roasted red peppers and top with melted provolone cheese.
  4. Press the prepared sandwich in a Panini Press until it is toasted and hot.
  5. Enjoy!

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Serves: 1

Pastrami Sub

*Garlic Aioli

  • ¾ cup mayonnaise
  • 3 cloves garlic, minced
  • 2 ½ tablespoons lemon juice
  • ¾ teaspoons salt
  • ½ teaspoons ground black pepper

Aioli recipe courtesy of allrecipes.com.

Garlic Aioli

  1. Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl.
  2. Cover and refrigerate for at least 30 minutes before serving.

Sandwich

  1. Slice sub roll in half.
  2. Spread garlic aioli on one side of the roll and cherry pepper relish on the other.
  3. Layer slices of Peppercorn Crusted Angus Beef Pastrami, lettuce, and tomato.
  4. Top with melted mozzarella cheese and enjoy!

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Serves: 1

Classic Reuben Sandwich

  • 2 ounces Angus Corned Beef
  • Melted Swiss cheese
  • Sauerkraut (store bought)
  • Russian dressing (store bought)
  • Toasted Rye bread
  1. Toast two slices of rye bread.
  2. Spread Russian dressing on one slice of bread.
  3. Layer with slices of Angus Corned Beef and sauerkraut.
  4. Top with melted Swiss cheese and enjoy!

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Serves: 1

French Onion Dip Sandwich

  • 2 ounces Seasoned Angus Roast Beef
  • Caramelized onions
    • ½ large onion, sliced
    • Olive oil
    • Salt
  • Melted Swiss cheese
  • Au Jus (store bought)
  • French roll
  1. Heat a saute pan to medium and coat the bottom with 1 to 2 tablespoons of oil. Add the onions and cook them until they are well-caramelized with browned edges. Season with salt and set aside.
  2. Layer Seasoned Angus Roast Beef, caramelized onion, and melted Swiss cheese on a french roll.
  3. Dip the prepared sandwich in Au Jus and enjoy!

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Serves: 1

Buffalo Style Chicken Sandwich

*Apple and Celery Slaw

  • 4 stalks celery, julienned
  • 2 green apples, julienned
  • 1 jalapeño, halved lengthwise and thinly sliced
  • ½ head green cabbage, thinly sliced
  • ½ head purple cabbage, thinly sliced
  • ½ cup olive oil
  • ½ tablespoon Dijon mustard
  • 1 tablespoon sugar
  • 1 teaspoon white vinegar
  • ¼ teaspoon cayenne pepper
  • ⅛ teaspoon salt
  • ⅛ teaspoon celery salt
  • 2 cups fresh cilantro leaves, barely chopped

Slaw recipe courtesy of foodnetwork.com.

Apple and Celery Slaw

  1. Combine the celery, apples, jalapeño, and green and purple cabbage in a bowl.
  2. In a separate bowl, mix the olive oil, mustard, sugar, vinegar, cayenne, salt, and celery salt.
  3. Pour over the cabbage mix and toss to combine.
  4. Cover and refrigerate for 2 hours.
  5. Before serving, toss in the cilantro leaves.

Sandwich

  1. Cut the bun in half and toast each side.
  2. Spread toasted bun with blue cheese crumbles and dressing.
  3. Layer slices of Buffalo Style Chicken Breast and apple and celery slaw.
  4. Enjoy!

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Serves: 1

Chicken Cordon Bleu Sandwich

  1. Toast two slices of sourdough bread.
  2. Spread whole grain honey mustard on each slice of bread.
  3. Top with slices of Applewood Smoked Chicken Breast, Honey Ham, and melted Swiss cheese.
  4. Enjoy!

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Serves: 1

Avocado & Chicken Sandwich

  1. Toast two slices of thick sliced wheat bread.
  2. Spread guacamole on one slice of bread.
  3. Top with thinly sliced cucumbers, slices of Golden Roasted Chicken Breast, and arugula.
  4. Enjoy!

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Serves: 1

Egg and Ham Hot Sandwich

  1. Fry an egg.
  2. While the egg is cooking, toast an English muffin.
  3. Layer slices of Applewood Smoked Uncured Ham and top with melted American cheese.
  4. Enjoy!

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Serves: 1

Muenster & Ham Sandwich

  • 2 ounces Black Forest Ham
  • Fig chutney (store bought)
  • Muenster cheese
  • Pretzel bread
  1. Preheat the oven to 350ºF.
  2. Slice pretzel bread, top with fig chutney, Black Forest Ham, and Muenster cheese.
  3. Heat until the cheese is melted and the sandwich is toasted.

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Serves: 1

Ham Grinder Sandwich

  • 2 ounces Virginia Brand Ham
  • Sub roll
  • Lettuce
  • Tomato
  • Onion
  • Mayo, to taste
  • Mustard, to taste
  1. Slice sub roll in half. Add mayo and mustard, to taste.
  2. Top with sliced Virginia Brand Ham, lettuce, tomatoes, and onions.
  3. Enjoy!

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Serves: 1

Hot Hawaiian Ham Sliders

  • 2 ounces Honey Ham
  • Swiss cheese
  • Grilled pineapple salsa*
  • Garlic aioli**
  • Hawaiian rolls

*Grilled Pineapple Salsa

  • 1 fresh pineapple, peeled, cored, and chopped into 1-inch pieces
  • Extra-virgin olive oil, for brushing
  • 2 peaches, chopped
  • 1 jalapeño, minced
  • ½ red onion, chopped
  • Juice of 1 lime
  • Kosher salt
  • 2 tablespoons freshly chopped cilantro

Salsa recipe courtesy of delish.com.

**Garlic Aioli

  • ¾ cup mayonnaise
  • 3 cloves garlic, minced
  • 2 ½ tablespoons lemon juice
  • ¾ teaspoons salt
  • ½ teaspoons ground black pepper

Aioli recipe courtesy of allrecipes.com.

Grilled Pineapple Salsa

  1. Preheat the grill or grill pan over medium-high heat.
  2. Brush pineapple with olive oil and grill until charred on both sides. Set aside to cool, then chop into bite-sized pieces.
  3. In a medium bowl, mix pineapple, peaches, jalapeños, onions, and lime juice. Season with salt and garnish with cilantro.

Garlic Aioli

  1. Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl.
  2. Cover and refrigerate for at least 30 minutes before serving.

Sandwich

  1. Preheat the oven to 350ºF.
  2. Meanwhile, slice Hawaiian Rolls in half. Add garlic aioli to one side.
  3. Top with Honey Ham, grilled pineapple salsa, and Swiss Cheese.
  4. Heat in the oven until the cheese is melted and the tops of rolls are golden brown.
  5. Serve warm. Enjoy!

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Serves: 1

Grilled Ham and Cheese Hot Sandwich

  • 2 ounces Off the Bone Ham
  • Pimento cheese
  • White American cheese
  • Sourdough bread
  1. Heat a non-stick skillet with butter.
  2. Meanwhile, take two slices of sourdough bread and lay flat on the surface.
  3. Add pimento cheese to one slice of bread, slices of Ham Off the Bone, and American cheese to the other slice. Put slices together.
  4. Once butter is melted, add the sandwich to the pan. Heat on each side until cheese is melted and bread is golden brown.
  5. Enjoy!

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Serves: 1

Southern Style Turkey Biscuit

  1. Slice biscuit in half.
  2. Top with slices of Homestyle Roasted Turkey Breast, bacon slices and smother with country gravy.
  3. Enjoy!

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Serves: 1

Monte Cristo Hot Sandwich

*Cinnamon Glazed French Toast

  • 2 cups whole milk
  • ½ cup heavy cream or half-and-half (or use more milk)
  • 4 large eggs, plus 2 large egg yolks
  • 2 teaspoons vanilla extract
  • ½ teaspoon finely grated lemon zest (optional)
  • ¾ teaspoon ground cardamom
  • Pinch of salt
  • 1 loaf challah bread (about 1 pound), cut into 1 ¼-inch slices
  • 4 to 6 tablespoons unsalted butter, plus more as needed
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon

French toast recipe courtesy of cooking.nytimes.com.

Cinnamon Glazed French Toast

  1. In a large bowl, whisk together milk, cream, eggs and egg yolks, vanilla, lemon zest (if using), ½ teaspoon cardamom and salt.
  2. Arrange challah slices in an even layer on a rimmed baking sheet. Pour custard on top, and let sit at room temperature, uncovered, for 30 minutes, so the bread can absorb the custard, carefully flipping bread slices halfway through.
  3. In a medium bowl, whisk together sugar, cinnamon, and remaining ¼ teaspoon cardamom. Set aside.
  4. Heat a large nonstick or cast-iron skillet over medium, then add 2 tablespoons butter and let it melt. Place 2 to 3 pieces of soaked challah in the skillet, making sure not to crowd the pan. Cook until golden on bottom, 4 to 5 minutes.
  5. Sprinkle a little of the cinnamon sugar mixture on top of each slice, then flip and cook until bottom is glazed and browned, another 4 to 5 minutes. Transfer to serving plates, glazed side up. Repeat with remaining butter, challah and cinnamon sugar. Serve warm, with your choice of toppings.

Sandwich

  1. Place two slices of cinnamon glazed french toast on a flat surface. Spread jalapeño pepper jam on one slice of bread. Add Black Forest Ham on top.
  2. Top the other slice with Swiss cheese and Honey Maple Glazed Turkey.
  3. In a nonstick pan over medium heat, add butter to melt. Once the butter has been melted, fry on both sides for 2-3 minutes or until golden brown on top & the cheese is melted.

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Serves: 1

Turkey Red Pepper Hummus Sandwich

  1. Slice Italian herb focaccia bread in half.
  2. Spread creamy red pepper hummus on half of the bread.
  3. Top with slices of Herb & Sun Dried Tomato Turkey Breast, feta cheese crumbles, and Kalamata olives.
  4. Enjoy!

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Serves: 1

Asian Turkey Sandwich

  • 2 ounces Honey Turkey Breast
  • Asian greens
  • Sesame garlic dressing
  • Crunchy wonton strips
  • Edamame, shelled
  • Bao bun (store bought)
  1. Toss Asian greens with sesame garlic dressing.
  2. Take bao bun and layer in slices of Honey Turkey Breast, salad mixture, shelled edamame and crunchy wontons strips.
  3. Enjoy!

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Serves: 1

Turkey Avocado Bacon Club

*Creamy Avocado Spread

  • 2 large avocados, halved and pitted
  • ½ cup lightly packed fresh cilantro (some stems are okay)
  • ⅓ cup lime juice (from about 2 ½ limes)
  • 1 small jalapeño, seeds and ribs removed, roughly chopped
  • 2 tablespoons water, more as needed to thin
  • ½ tsp fine sea salt

Spread recipe courtesy of cookieandkate.com.

**Herbed Mayo

  • 2 large egg yolks
  • 1 teaspoon Dijon mustard
  • 4 teaspoons fresh lemon juice
  • 1 cup vegetable oil
  • Coarse salt and ground pepper
  • 1/4 cup finely chopped fresh herbs, such as parsley, tarragon, or chives

Mayo recipe courtesy of marthastewart.com.

Creamy Avocado Spread

  1. Using a spoon, scoop the flesh of the avocados into a food processor or blender. Add the cilantro, lime juice, jalapeño, water, and salt.
  2. Process, stopping to scrape down the sides as necessary, until the sauce is smooth and creamy. (If the mixture refuses to blend, add additional water in 1 tablespoon increments, as necessary.)
  3. If you would like a thinner, more drizzly sauce, add water in 1 tablespoon increments until it reaches your desired consistency. Taste, and add more salt if it’s not quite flavorful enough.
  4. Transfer the avocado sauce to a small serving bowl. This sauce keeps well in the refrigerator, covered, for about 4 days.

Herbed Mayo

  1. Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs)
  2. Add mustard and lemon juice. Pulse ingredients until well combined.
  3. With the motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Stir in chopped herbs. Season with salt and pepper.
  4. Refrigerate in an airtight container, up to 1 week.

Sandwich

  1. Top potato roll with desired amount of creamy avocado spread and herbed mayo.
  2. Add slices of Golden Roasted Seasoned Turkey Breast, sliced tomatoes and peppered bacon.
  3. Enjoy!

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Serves: 1

Thanksgiving Sandwich

*Cranberry Onion Relish

  • 12-ounce package of fresh or unthawed frozen cranberries
  • 2 cups sweet onion, chopped
  • 12-ounce jar of red-currant jelly
  • ¼ cup apple cider vinegar
  • 2 to 4 tablespoons sugar (to taste)

Relish recipe courtesy of epicurious.com.

**Herb Mayo

  • 2 large egg yolks
  • 1 teaspoon Dijon mustard
  • 4 teaspoons fresh lemon juice
  • 1 cup vegetable oil
  • Coarse salt and ground pepper
  • ¼ cup finely chopped fresh herbs, such as parsley, tarragon, or chives

Mayo recipe courtesy of marthastewart.com.

***Cornbread Stuffing

  • 2 sticks unsalted butter, at room temperature, plus more for the baking dish
  • 3 tablespoons minced fresh sage
  • 2 tablespoons minced fresh thyme
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon minced fresh rosemary
  • Kosher salt and freshly ground pepper
  • 2 large onions, finely diced
  • 3 celery stalks, finely diced
  • 9 cups cubed cornbread (homemade or store-bought)
  • 1 large egg, lightly beaten
  • 1 cup low-sodium chicken broth
  • ¾ cup whole milk

Stuffing recipe courtesy of thespruceeats.com.

Cranberry Onion Relish

  1. Stir together all ingredients in a 2- to 3-quart heavy saucepan, then bring to a boil, covered.
  2. Remove lid and reduce heat, then simmer until cranberries have burst, about 5 minutes.
  3. Transfer to a bowl and cool, uncovered. Chill, covered, at least 8 hours for flavors to meld. Serve at room temperature.

Herb Mayo

  1. Place egg yolks in a food processor. To avoid using raw eggs, substitute yolks from pasteurized eggs.
  2. Add mustard and lemon juice. Pulse ingredients until well combined.
  3. With the motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Stir in chopped herbs. Season with salt and pepper.
  4. Refrigerate in an airtight container, up to 1 week.

Cornbread Stuffing

  1. Make the herb butter. Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.
  2. Make the stuffing. Melt ½ cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool.
  3. Preheat the oven to 375ºF. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and ¾ teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-inch by 13-inch baking dish. Cover with foil and bake for 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.

Sandwich

  1. Top toasted buttermilk biscuit with Herbed Mayo spread.
  2. Layer on slices of Off the Bone Turkey Breast, cranberry onion relish and cornbread stuffing.
  3. Enjoy!

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Serves: 1

Hot Smokehouse Turkey Sandwich

*Pickled Slaw

  • ½ cup unseasoned rice vinegar
  • ½ cup water
  • 1 tablespoon granulated sugar
  • 1 tablespoon mustard seeds
  • 1 ½ teaspoons salt
  • 3 cups (about 4 ounces) angel hair cabbage
  • 1 cup matchstick carrots
  • 3 radishes, cut into matchsticks (about ½ cup)

Slaw recipe courtesy of southernliving.com.

Pickled Slaw

  1. Combine vinegar, water, sugar, mustard seeds, and salt in a small saucepan. Bring to a boil over high, and boil, stirring constantly, until sugar dissolves, about 1 minute.
  2. Place cabbage, carrots, and radishes in a medium bowl. Pour vinegar mixture over slaw mixture and stir to combine. Chill, uncovered, 12 minutes. Drain and serve.

Sandwich

  1. On a toasted Kaiser roll, sliced in half, add slices of Mesquite Smoked Turkey Breast.
  2. Top with cooked bacon slices and cheddar cheese.
  3. Heat in the oven, at 350ºF, until the cheese is melted.
  4. Top with desired amount of BBQ sauce and pickled slaw.
  5. Enjoy!

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Serves: 1

Apple A Day Sandwich

*Granny Smith Apple and Red Onion Slaw

  • 1 small head red cabbage, tough bottom ribs removed, shredded (about 6 cups)
  • 2 bulbs fennel, cored and julienned
  • 3 carrots, grated
  • 2 Granny Smith apples, julienned
  • 1 red onion, very thinly sliced
  • 1 cup apple cider vinegar
  • Kosher salt
  • 1 ½ to 2 cups mayonnaise
  • 2 to 3 tablespoons horseradish

Slaw recipe courtesy of foodnetwork.com.

Granny Smith Apple and Red Onion Slaw

  1. Combine the cabbage, fennel, carrots, apples and onion in a large bowl. Douse with the vinegar, season with salt and let sit for at least 1 hour. This will soften the cabbage and make it seem almost cooked, but it will still have a great texture.
  2. Drain the cabbage of excess liquid but still keep it fairly juicy. Stir in the mayonnaise and horseradish. Taste for seasoning and add salt. The result should be a creamy and tart slaw.

Sandwich

  1. Slice brioche roll in half and slather on apple butter.
  2. Add slices of gouda cheese and Hickory Smoked Turkey Breast to roll.
  3. Top with slaw.
  4. Enjoy!

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Serves: 1

Turkey Caesar BLT

  • 2 ounces Cracked Pepper Turkey Breast
  • Sliced peppered bacon
  • Slices of beefsteak tomato
  • Chopped romaine lettuce
  • Caesar dressing
  • Ciabatta Roll
  1. On a sliced Ciabatta roll, add Cracked Pepper Turkey Breast.
  2. Add slices of peppered bacon and beefsteak tomato.
  3. Mix chopped romaine lettuce and toss with Caesar dressing.
  4. Top sandwich with lettuce mix.
  5. Enjoy!

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Serves: 1

Salami Stromboli

  • 4 ounces thinly sliced Uncured Genoa Salami
  • 1 tube of thin crust refrigerated pizza dough
  • ½ cup pizza sauce
  • 1 ½ cups shredded mozzarella
  • 1 large egg, beaten
  • Olive oil, as needed
  • 2 tablespoons of grated parmesan cheese
  • ½ cup pizza sauce (for dipping)
  1. Preheat the oven to 425°F. If you have a pizza stone, place it into the oven at this time.
  2. On a clean work surface, roll out thin-crust pizza dough as much as it will stretch. Spread pizza sauce almost to the edges, leaving about a ½-inch border.
  3. Spread the cheese over the top of the sauce then top with salami.
  4. Then roll the pizza dough creating a pinwheel. Make sure to crimp the ends so the cheese doesn’t melt out and cut slits in the top to allow the steam to escape. Brush with the egg wash.
  5. Place in the oven on a pan or heated pizza stone. Cook for 12-15 minutes until the crust becomes golden brown in color and crispy.
  6. Once cooked, brush with olive oil and sprinkle with grated parmesan cheese. Cut into bite-sized pieces and serve with warm pizza sauce.

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Serves: 4

Turkey Avocado Bacon Quesadilla

  • 1 pound thinly sliced Golden Roasted Seasoned Turkey Breast
  • Butter, as needed
  • 4 12-inch flour tortillas
  • 2 cups shredded cheese (cheddar, chihuahua)
  • 8 slices of bacon cooked, cut into ½-inch pieces
  • 2 avocados, pit removed, cut into ¼-inch slices
  • 1 cup Ranch dressing
  1. On a clean cutting board, pre-assemble the quesadillas as follows:
    1. Place the tortilla then spread ½ cup of shredded cheese over half the tortilla.
    2. Top cheese with 4 ounces of Golden Roasted Chicken Breast, then ¼ cup bacon and half of an avocado.
    3. Fold over the tortilla.
  2. Using a griddle cooktop (set to 350°F) or a large sauté pan, place a small amount of butter into the pan over medium heat.
  3. Once the butter is melted, place the quesadilla in the pan and cook for 4 minutes until the tortilla is golden brown in color. Flip over and cook for an additional 4 minutes until the tortilla is golden brown and crispy and the cheese is melted.
  4. Cut into 6 equal pieces and serve with a side of Ranch dressing for dipping.

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Serves: 4

Philly Cheesesteak Quesadilla

  • 1 pound thinly sliced Angus Seasoned Roast Beef
  • Butter, as needed
  • 4 – 12-inch flour tortillas
  • 2 cups shredded cheese (mozzarella, cheddar, chihuahua)
  • 8 American cheese slices
  • 1 cup sauteed onions, chopped
  1. On a clean cutting board, pre-assemble the quesadillas as follows:
    1. Place the tortilla then spread ½ cup of shredded cheese over half the tortilla.
    2. Top cheese with 4 ounces of roast beef, then ¼ cup each of onions and peppers, then top with 2 slices of American Cheese.
    3. Fold over the tortilla.
  2. Using a griddle cooktop (set to 350°F) or a large sauté pan place a small amount of butter into the pan over medium heat.
  3. Once the butter is melted, place the quesadilla in the pan and cook for 4 minutes until the tortilla is golden brown in color. Flip over and cook for an additional 4 minutes until the tortilla is golden brown and crispy and the cheese is melted.
  4. Cut into 6 equal pieces and serve immediately.

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