I’ve always wanted to try Hawaiian roll sliders, but the rolls’ sweetness has kept me from doing so until I found their less-sweet version–savory, buttery Hawaiian rolls. I made these turkey bacon sliders a little more special by preparing & using a garlic-basil mayonnaise instead of plain old mayo. The sandwiches were a hit with my busy family, who grabbed them on the go, and I loved how easy they were to make. I served these tasty mini sandwiches with baked sweet potato chips and a dill cucumber salad.

Turkey Club Sliders

Garlic-Basil Mayonnaise:

• ¼ cup of mayonnaise
• 2 tbsp fresh basil, finely chopped
• 1 clove of garlic, finely grated
• Freshly cracked black pepper, to taste

Turkey Club Sliders:

• 6 slices of bacon
• 1 package of savory buttery Hawaiian rolls, sliced in half horizontally
• 6 slices of Havarti cheese (or cheese of your choice)
• 8 oz deli turkey, sliced
• 2-3 Roma tomatoes, sliced
• 2 cups iceberg lettuce, finely shredded
• ¼ red onion, sliced thinly  ***Soak the slices in ice water if they’re too strongly flavored
• Sea salt and freshly cracked black pepper, to taste

How to Make Turkey Club Sliders:

Make the garlic-basil mayonnaise by combining the mayonnaise, finely chopped basil, garlic, and freshly cracked black pepper to taste. Stir until well combined and set aside to let the flavors mingle.

Cook the bacon in a large skillet until both sides are golden brown & crisp, about 10 minutes. Place on paper towels to drain the grease.

Prepare the rolls by slicing them in half horizontally and placing them both cut-side up.

Prepare the turkey club sliders by spreading the garlic-basil mayonnaise evenly on both halves of the Hawaiian rolls.

Layer the Havarti cheese on the bottom half of the rolls.

Next, layer the turkey slices.  Side Note: Loosely fold or ruffle the slices to create airy layers for the slider. 

Next, layer the cripsy bacon slices.

Next, layer the tomato slices, then season them with sea salt and freshly cracked black pepper to taste.

Finally, layer with the shredded lettuce and thinly sliced onions, and season with freshly cracked black pepper to taste, if desired.

Finish the sliders by topping with the top layer of slider rolls.

Slice into sliders. Serve and enjoy.

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Turkey Club Sliders

Course Appetizer, Lunch, Main

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 Sliders

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

Garlic-Basil Mayonnaise:

• ¼ cup of mayonnaise
• 2 tbsp fresh basil finely chopped
• 1 clove of garlic finely grated
• Freshly cracked black pepper to taste

Turkey Club Sliders:

• 6 slices of bacon
• 1 package of savory buttery Hawaiian rolls sliced in half horizontally
• 6 slices of Havarti cheese or cheese of your choice
• 8 oz deli turkey sliced
• 2-3 Roma tomatoes sliced
• 2 cups iceberg lettuce finely shredded
• ¼ red onion sliced thinly ***Soak the slices in ice water if they're too strongly flavored
• Sea salt and freshly cracked black pepper to taste

Instructions

• Make the garlic-basil mayonnaise by combining the mayonnaise, finely chopped basil, garlic, and freshly cracked black pepper to taste. Stir until well combined and set aside to let the flavors mingle.
• Cook the bacon in a large skillet until both sides are golden brown & crisp, about 10 minutes. Place on paper towels to drain the grease.
• Prepare the rolls by slicing them in half horizontally and placing them both cut-side up.
• Prepare the turkey club sliders by spreading the garlic-basil mayonnaise evenly on both halves of the Hawaiian rolls.
• Layer the Havarti cheese on the bottom half of the rolls. Next, layer the turkey slices.  Side Note: Loosely fold or ruffle the slices to create airy layers for the slider.
• Next, layer the cripsy bacon slices. Next, layer the tomato slices, then season them with sea salt and freshly cracked black pepper to taste.
• Finally, layer with the shredded lettuce and thinly sliced onions, and season with freshly cracked black pepper to taste, if desired.
• Finish the sliders by topping with the top layer of slider rolls, and slice into sliders. Serve and enjoy.

I was intrigued when I saw this NYT recipe for a dry-brined, spatchcocked roasted turkey slathered in an herb mayonnaise by J. Kenji López-Alt, so I made an early Thanksgiving dinner to give it a try. The turkey was slightly difficult to spatchcock, but the rest of the recipe was simple and fun. The roasting turkey made the house smell amazing, and it turned out tender, flavorful, and juicy. I paired this easy spatchcocked roasted turkey recipe with a delicious homemade turkey gravy, mashed potatoes, stuffing, cranberry chutney,  broccoli, garlic knots, and pumpkin pie.

Spatchcocked Roasted Turkey

Turkey for Dry Brine:

• 8-10 lb whole turkey, backbone removed, neck, giblets, and backbone reserved for the gravy.
• 6 tbsp kosher coarse salt (I used Morton’s)

For Roasting:

• 2 celery ribs, chopped
• 1 large onion, chopped
• 1 large carrot (or 2 small)

Herb Mayonnaise:

• 1½ cups good mayonnaise
• 1 cup loosely packed fresh parsley, stems reserved
• ½ cup sage leaves, stems reserved
• 2 tbsp fresh thyme or oregano leaves, stems reserved
• 2 green onions, chopped
• Zest of 1 lemon
• Sea salt and freshly cracked pepper, to taste

For the Gravy:

• 2 tsp vegetable oil
• 2 celery ribs, chopped
• 1 large onion, diced
• 1 large carrot, chopped
• 2 cloves of garlic, smashed
• Reserved backbone, neck, and giblets from the turkey, roughly chopped
• 1½ quarts chicken stock or turkey stock
• Reserved stems from herb mayonnaise
• 2 bay leaves
• 4 tbsp butter
• 1 tbsp soy sauce

How to Make a Spatchcocked Roasted Turkey

Spatchcock the turkey by following the step-by-step instructions here.

Dry-brine the turkey by patting the spatchcocked bird down with paper towels on both sides until it’s dry.

Carefully loosen the skin from the breast of the turkey, going through the neck, until you can slide your hand between the skin and the breast meat.

Season each turkey breast with 1 teaspoon of the kosher coarse salt, spreading it over the entire breast.

Sprinkle the remaining salt evenly over every surface of the turkey.

Put the turkey skin-side up on a rimmed baking sheet, and refrigerate for 12-24 hours.

Make the herb mayonnaise while the turkey is dry-brining by placing the mayonnaise, parsley, sage, thyme, green onions, lemon zest, sea salt, and freshly cracked pepper in a tall container. Blend with an immersion blender until relatively smooth and pale green. Seal with a lid and refrigerate until needed.

Remove the turkey from the refrigerator 30 minutes before roasting to let it rest while the oven preheats.

Adjust the oven rack to lower-middle, then preheat the oven to 425 degrees.

Scatter the veggies–chopped celery, onion, and carrots on a rimmed baking sheet, then place a wire cooling rack directly on top of the veggies.

Place the dry-brined turkey on top of the wire rack, skin side down.

Prepare the turkey by slathering ½ cup of the herb mayonnaise mixture with your hands over the exposed side of the turkey, lightly coating every surface.

Flip the turkey over, skin side up, spread the legs out to the sides, and tuck the wing tips under the breast.

With your hands, spread a couple of tablespoons of the herb mayo between the skin and meat of the breast. Slather the rest of the turkey generously with the herb mayonnaise, getting it into every nook and cranny.

Roast the turkey by placing it into the oven to roast until the breast meat registers 150 degrees on a meat thermometer at the deepest point of the breast next to the breastbone, and thigh bone registers at least 165 degrees at the center joint between the drumstick and thigh or thigh and hip, 80 to 90 minutes, rotating halfway through cooking. Side Note: If any skin starts to darken too much, tent the turkey loosely with foil. 

Remove the baking sheet from the oven and transfer the turkey to a cutting board to rest for 20 minutes before carving.

Make the gravy while the turkey roasts by heating the oil in a large saucepan over high heat. Add the celery, onion, carrot, garlic, chopped turkey parts, and cook, stirring occasionally, until lightly browned, about 10-15 minutes.

Add the stock, herb stems, and bay leaves. Bring to a simmer and cook gently until reduced by about half, or until the turkey is done roasting.

Strain the stock mixture through a fine mesh strainer into a large bowl, once the turkey has finished roasting and is resting.

Tilt, strain, and collect liquids from the baking sheet the turkey was roasted on, into the same bowl. Discard the veggies from the baking sheet.

Skim off and discard most of the excess fat from the liquid.

Finish the gravy by heating the flour and butter in a medium saucepan over medium heat, stirring occasionally with a whisk until the mixture is golden brown, about 2-3 minutes. Ladle the stock mixture into the saucepan,½ cup at a time, whisking until smooth after each addition. Once the stock is added, bring the gravy to a simmer until it reaches the desired consistency.

Stir in the soy sauce and season to taste with sea salt and freshly cracked pepper.

Carve and serve the turkey with the gravy. Enjoy.

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Spatchcocked Roasted Turkey

A spatchcocked roasted turkey is not only juicy and flavorful, but it also cooks in less time.

Course Main

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Dry-Brining Time: 1 day day

Total Time 1 day day 2 hours hours

Servings 10

Author Pam - For the Love of Cooking / Original by J. Kenji López-Alt

Equipment

• Rimmed Baking Sheet
• Immersion Blender or Blender
• Wire Cooling Rack
• Meat Thermometer
• Large saucepan
• Medium Saucepan

Ingredients

Turkey for Dry Brine:

• 8-10 lb whole turkey backbone removed, neck, giblets, and backbone reserved for the gravy.
• 6 tbsp kosher coarse salt I used Morton's

For Roasting:

• 2 celery ribs chopped
• 1 large onion chopped
• 1 large carrot or 2 small

Herb Mayonnaise:

• 1½ cups good mayonnaise
• 1 cup loosely packed fresh parsley stems reserved
• ½ cup sage leaves stems reserved
• 2 tbsp fresh thyme or oregano leaves stems reserved
• 2 green onions chopped
• Zest of 1 lemon
• Sea salt and freshly cracked pepper to taste

For the Gravy:

• 2 tsp vegetable oil
• 2 celery ribs chopped
• 1 large onion diced
• 1 large carrot chopped
• 2 cloves of garlic smashed
• Reserved backbone neck, and giblets from the turkey, roughly chopped
• 1½ quarts chicken stock or turkey stock
• Reserved stems from herb mayonnaise
• 2 bay leaves
• 4 tbsp butter
• 1 tbsp soy sauce

Instructions

• Spatchcock the turkey by following the step-by-step instructions here.
• Dry-brine the turkey by patting the spatchcocked bird down with paper towels on both sides until it's dry.
• Carefully loosen the skin from the breast of the turkey, going through the neck, until you can slide your hand between the skin and the breast meat.
• Season each turkey breast with 1 teaspoon of the kosher coarse salt, spreading it over the entire breast.
• Sprinkle the remaining salt evenly over every surface of the turkey.
• Place the turkey skin side up on a rimmed baking sheet, and refrigerate for 12-24 hours.
• Make the herb mayonnaise while the turkey is dry-brining by placing the mayonnaise, parsley, sage, thyme, green onions, lemon zest, sea salt, and freshly cracked pepper in a tall container. Blend with an immersion blender until relatively smooth and pale green. Seal with a lid and refrigerate until needed.
• Remove the turkey from the refrigerator 30 minutes before roasting to let it rest while the oven preheats.
• Adjust the oven rack to lower-middle, then preheat the oven to 425 degrees.
• Scatter the veggies–chopped celery, onion, and carrots on a rimmed baking sheet, then place a wire cooling rack directly on top of the veggies.
• Place the dry-brined turkey on top of the wire rack, skin side down.
• Prepare the turkey by slathering ½ cup of the herb mayonnaise mixture with your hands over the exposed side of the turkey, lightly coating every surface.
• Flip the turkey over, skin side up, spread the legs out to the sides, and tuck the wing tips under the breast.
• With your hands, spread a couple of tablespoons of the herb mayo between the skin and meat of the breast. Slather the rest of the turkey generously with the herb mayonnaise, getting it into every nook and cranny.
• Roast the turkey by placing it into the oven to roast until the breast meat registers 150 degrees on a meat thermometer at the deepest point of the breast next to the breastbone, and thigh bone registers at least 165 degrees at the center joint between the drumstick and thigh or thigh and hip, 80 to 90 minutes, rotating halfway through cooking. Side Note: If any skin starts to darken too much, tent the turkey loosely with foil. 
• Remove the baking sheet from the oven and transfer the turkey to a cutting board to rest for 20 minutes before carving.
• Make the gravy while the turkey roasts by heating the oil in a large saucepan over high heat. Add the celery, onion, carrot, garlic, chopped turkey parts, and cook, stirring occasionally, until lightly browned, about 10-15 minutes.
• Add the stock, herb stems, and bay leaves. Bring to a simmer and cook gently until reduced by about half, or until the turkey is done roasting.
• Strain the stock mixture through a fine mesh strainer into a large bowl, once the turkey has finished roasting and is resting.
• Tilt, strain, and collect liquids from the baking sheet that the turkey was roasted on, into the same bowl, discarding the veggies from the baking sheet.
• Skim off and discard most of the excess fat from the liquid.
• Finish the gravy by heating the flour and butter in a medium saucepan over medium heat, stirring occasionally with a whisk until the mixture is golden brown, about 2-3 minutes.
• Ladle the stock mixture into the saucepan,½ cup at a time, whisking until smooth after each addition. Once the stock is added, bring the gravy to a simmer until it reaches the desired consistency.
• Stir in the soy sauce and season to taste with sea salt and freshly cracked pepper.
• Carve and serve the turkey with the gravy. Enjoy.

If you’re looking for an alternative to roasting a huge turkey for the holidays, I highly recommend this turkey roulade with sausage stuffing from a recipe I found on Cooking for My Soul. This turkey roulade recipe takes a bit of time due to the brining process, but it’s worth it because it makes juicy, flavorful, and delicious turkey! I used one breast for this recipe (there were two breasts in the package), but I think the brine & stuffing amount is enough for both turkey breasts. Since I had leftover stuffing, I baked it in a small baking dish along with the roulade, and it was delicious! This turkey roulade paired perfectly with creamy mashed potatoes, turkey gravy, apple cranberry sauce, and green beans.

Turkey Roulade with Sausage Stuffing

Turkey:

• 1 turkey breast, skin-on and boneless **My turkey breast package was 3 pounds and had two boneless breasts connected by the skin. I used 1 breast with its skin for this recipe, but it also works using both.
• 1 tbsp butter, melted
• Sea salt and freshly cracked black pepper, to taste

Brine:

• 4 cups water, divided
• ¼ cup kosher salt
• ¼ cup brown sugar, packed
• 5-6 large cloves of garlic, minced
• 4 sprigs of fresh thyme
• 1 large sprig of fresh rosemary
• 3 cups ice cubes

Sausage Stuffing:

• ½ lb ground pork Italian sausage **You can use spicy if you prefer!
• 2 tbsp butter
• 1 cup yellow onion, diced finely
• 1 cup celery, diced finely
• 1 small Honeycrisp apple, peeled, cored, and diced finely
• 4 large cloves of garlic, minced
• 1 tsp fresh thyme leaves, chopped finely
• ½ tsp fresh rosemary, chopped finely
• ½ tsp fresh sage leaves, chopped finely
• Sea salt and freshly cracked black pepper, to taste
• 3 tbsp fresh parsley, chopped
• 6 oz boxed stuffing mix (classic or herbs), to taste
• 1 cup chicken broth, or more as needed  **You can also use vegetable broth

How to Make a Turkey Roulade with Sausage Stuffing

Brine the turkey breast:

Mix one cup of water with Kosher salt, brown sugar, garlic, rosemary, and thyme in a small saucepan over medium-high heat. Bring to a boil and simmer for 2 minutes until dissolved.

Remove the water from the heat and pour it into a large bowl.

Add the remaining 3 cups of cold water along with the ice cubes. Side Note: The brine should be cold; if it isn’t, refrigerate until cold. 

Add the turkey breast to the cold brine. Weigh it down with a plate to keep it submerged. Cover and refrigerate for at least 8 hours but no longer than 15 hours so it won’t get too salty.

Make the stuffing:

Heat a large skillet over medium-high heat. Add the Italian pork sausage and cook, stirring occasionally and breaking it into crumbles, until browned and cooked.

Remove from the skillet to a plate and set it aside.

Add the butter to the same large skillet and once melted, add the onions, celery, and apples. Cook, stirring occasionally until softened, about 3-4 minutes. Add the minced garlic, thyme, rosemary, sage, sea salt, and freshly cracked black pepper, to taste, stirring often, for 1 minute.

Return the cooked sausage to the skillet along with the bread cubes and parsley, then stir to mix thoroughly.  Add the broth and stir until mixed well and moistened throughout. Side Note:  Add additional broth as needed if the stuffing is dry. 

Taste the stuffing and season with sea salt and freshly cracked pepper to taste if needed. Set aside to cool completely.

Make the turkey roulade:

Preheat the oven to 375 degrees. Coat an 8-inch baking dish very well with butter.

Cut about 5-6 long strands of kitchen twine and set aside until needed.

Pat the turkey with paper towels until VERY dry all over, especially the skin.

Butterfly the turkey breast:

Slice the turkey skin side up, lengthwise from the longer side, but don’t slice all the way through, stopping about 1 inch before reaching the other end with your knife.

Open the turkey breast like a book. Cover the whole turkey with a large piece of plastic wrap.

Pound the turkey breast evenly with a kitchen mallet until ½-inch thick.

Spread the cooled stuffing evenly over the turkey breast, leaving a ¼-inch border.  Side Note: You will probably have excess stuffing, so either make an additional turkey roulade or place the remaining stuffing in a small baking dish and bake alongside the turkey roulade. 

Tightly roll the turkey breast from the shorter end, as tightly as possible. Tie and knot the rolled turkey breast evenly with the prepared kitchen twine as tightly as possible.

Place the turkey roulade in the prepared baking dish.

Brush the turkey roulade evenly with melted butter. Season well with sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 65-75 minutes, turning the baking dish halfway through cooking, until a meat thermometer inserted in the center registers 165 degrees.

Remove from the oven and allow it to rest for 15-20 minutes before carefully removing the twine and slicing.

Serve and enjoy.

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Turkey Roulade with Sausage Stuffing

Course Main

Cuisine American

Prep Time 40 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

8-15 Hour Brining Time: 8 hours hours

Total Time 9 hours hours 55 minutes minutes

Servings 4

Author Pam - For the Love of Cooking / Cooking from My Soul

Equipment

• Large Bowl
• Large skillet
• 8-inch baking dish
• Kitchen Twine
• Kitchen Mallet
• Meat Thermometer

Ingredients

Turkey:

• 1 turkey breast, skin on and boneless **My turkey breast package was 3 pounds and had two boneless breasts connected by the skin. I used 1 breast with its skin for this recipe, but it also works for using both.
• 1 tbsp butter, melted
• Sea salt and freshly cracked black pepper, to taste

Brine:

• 4 cups water, divided
• ¼ cup kosher salt
• ¼ cup brown sugar, packed
• 5-6 large cloves garlic, minced
• 4 sprigs of fresh thyme
• 1 large sprig of fresh rosemary
• 3 cups ice cubes

Sausage Stuffing:

• ½ lb ground pork Italian sausage **You can use spicy if you prefer!
• 2 tbsp butter
• 1 cup yellow onion, diced finely
• 1 cup celery, diced finely
• 1 small honeycrisp apple, peeled, cored, and diced finely
• 4 large cloves of garlic, minced
• 1 tsp fresh thyme leaves, chopped finely
• ½ tsp fresh rosemary, chopped finely
• ½ tsp fresh sage leaves, chopped finely
• Sea salt and freshly cracked black pepper, to taste
• 3 tbsp fresh parsley, chopped
• 6 oz boxed stuffing mix (classic or herbs), to taste
• 1 cup chicken broth, or more as needed **You can also use vegetable broth

Instructions

Brine the turkey breast:

• Mix one cup of water with Kosher salt, brown sugar, garlic, rosemary, and thyme in a small saucepan over medium-high heat. Bring to a boil and simmer for 2 minutes until dissolved. Remove the water from the heat and pour it into a large bowl. 
• Add the remaining 3 cups of cold water along with the ice cubes. Side Note: The brine should be cold; if it isn't, refrigerate until cold. 
• Add the turkey breast to the cold brine. Weigh to keep it submerged. Cover and refrigerate for at least 8 hours, but no longer than 15 hours, so it won't get too salty. 

Make the stuffing:

• Heat a large skillet over medium-high heat. Add the Italian pork sausage and cook, stirring occasionally and breaking it into crumbles, until browned and cooked. Remove from the skillet to a plate and set it aside.
• Add the butter to the same large skillet and once melted, add the onions, celery, and apples. Cook, stirring occasionally until softened, about 3-4 minutes. Add the minced garlic, thyme, rosemary, sage, sea salt, and freshly cracked black pepper, to taste, stirring often, for 1 minute.
• Return the cooked sausage to the skillet along with the bread cubes and parsley, then stir to mix thoroughly. Add the broth and stir until mixed through and moistened throughout. Side Note:  Add additional broth as needed if the stuffing is dry. 
• Taste the stuffing and season with sea salt and freshly cracked pepper, to taste if needed. Set aside to cool completely.

Make the turkey roulade:

• Preheat the oven to 375 degrees. Coat an 8-inch baking dish very well with butter. 
• Cut about 5-6 long strands of kitchen twine and set aside until needed. 
• Pat the turkey with paper towels until VERY dry all over, especially the skin. 

Butterfly the turkey breast:

• Slice the turkey skin side up, lengthwise from the longer side, but don't slice all the way through, stopping about 1 inch before reaching the other end with your knife. Open the turkey breast like a book. Cover the whole turkey with a large piece of plastic wrap. 
• Pound the turkey breast evenly with a kitchen mallet until ½-inch thick. 
• Spread the cooled stuffing evenly over the turkey breast, leaving a ¼-inch border.  Side Note: You will probably have excess stuffing, so either make an additional turkey roulade or place the remaining stuffing in a small baking dish and bake alongside the turkey roulade. 
• Tightly roll the turkey breast from the shorter end, as tightly as possible. Tie and knot the rolled turkey breast evenly with the prepared kitchen twine as tightly as possible. Place the turkey roulade in the prepared baking dish. 
• Brush the turkey roulade evenly with melted butter. Season well with sea salt and freshly cracked pepper, to taste. 
• Place into the oven and bake for 65-75 minutes, turning the baking dish halfway through cooking, until a meat thermometer inserted in the center registers 165 degrees. 
• Remove from the oven and allow it to rest for 15-20 minutes before carefully removing the twine and slicing. Serve and enjoy. 

I always roast a whole turkey for the holidays, but this year I wanted to try something new and different. I found a wonderful recipe in Ina Garten’s Modern Comfort Food cookbook for a Tuscan Turkey Roulade that looked fairly easy to make and was a real beauty. I followed the recipe as written, but had trouble tying up the roast for some reason–it worked out just fine. I couldn’t believe how tender and juicy this turkey breast turned out! The combination of flavors from the filling and the meat was delicious, and I was surprised at how much I loved the little bits of fennel seeds. We all agreed that this turkey roulade would be a wonderful addition to any holiday meal–especially if it’s just a small gathering. The turkey paired nicely with a mashed potato casserole, turkey gravy, buttery herb stuffing, lemon butter green beans with parmesan, and homemade cranberry sauce.

Tuscan Turkey Roulade

Ingredients:

• 4 tbsp olive oil, divided
• 1 large yellow onion, diced
• ¾ tsp whole fennel seeds
• 6 cloves of garlic, minced
• 1 tbsp fresh sage leaves, chopped, + 4-5 whole sage leaves
• 2 tsp fresh rosemary, chopped
• 1 (4-5 lb) whole turkey breast, butterflied with skin on **A whole breast refers to two breasts of one turkey, with the skin connecting them.
• Sea salt and freshly cracked pepper, to taste
• 4 oz thinly sliced prosciutto
• 4 tbsp cold unsalted butter, grated **Grate butter on a box grater
• 1 cup dry white wine
• 1 cup water

How to Make a Tuscan Turkey Roulade

Preheat the oven to 350 degrees.

Heat 2 tablespoons of olive oil in a small skillet. Add the onion and fennel seeds and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender. Add the garlic and cook, stirring constantly, for 1 minute.

Remove from the heat and add the sage and rosemary; mix until well combined, then set it aside to cool completely.

Meanwhile, open the turkey breast on a cutting board with the skin side down. Sprinkle the meat with sea salt and freshly cracked pepper, to taste.

When the onion mixture is cool, spread it evenly on the meat.

Next, layer the prosciutto, then sprinkle the grated butter evenly over the top.  Side Note: A whole turkey breast refers to the two breasts of one turkey, with the skin connecting them.

Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2-inch intervals to ensure it roasts evenly.

Slip some whole sage leaves under the twin down the center of the roulade if you desire.

Place the roulade, seam side down, in a roasting pan, and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons of olive oil, then season with sea salt and freshly cracked pepper, to taste. Pour the wine and water into the roasting pan (not over the turkey).

Roast for 1½-1¾ hours, until the skin is golden brown and the internal temperature is 150 degrees using a meat thermometer.

Remove from the oven, loosely cover with a foil tent, and allow to rest for 15 minutes.

Remove the string and slice crosswise.

Serve warm with pan juices, if desired. Enjoy.

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Tuscan Turkey Roulade

Course Main

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 1 hour hour 55 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 8

Author Adapted by Pam - For the Love of Cooking / Original by Ina Garten

Equipment

• Small skillet
• Roasting Pan
• Meat Thermometer

Ingredients

• 4 tbsp olive oil, divided
• 1 large yellow onion, diced
• ¾ tsp whole fennel seeds
• 6 cloves of garlic, minced
• 1 tbsp fresh sage leaves, chopped, + 4-5 whole sage leaves
• 2 tsp fresh rosemary, chopped
• 1 (4-5 lb) whole turkey breast, butterflied with skin on **A whole breast refers to two breasts of one turkey, with the skin connecting them.
• Sea salt and freshly cracked pepper, to taste
• 4 oz thinly sliced prosciutto
• 4 tbsp cold unsalted butter, grated **Grate butter on a box grater
• 1 cup dry white wine
• 1 cup water

Instructions

• Preheat the oven to 350 degrees. 
• Heat 2 tablespoons of olive oil in a small skillet. Add the onion and fennel seeds and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender.
• Add the garlic and cook, stirring constantly, for 1 minute.
• Remove from the heat and add the sage and rosemary; mix until well combined, then set it aside to cool completely.
• Meanwhile, open the turkey breast on a cutting board with the skin side down. Sprinkle the meat with sea salt and freshly cracked pepper, to taste. 
• When the onion mixture is cool, spread it evenly on the meat.
• Next, layer the prosciutto, then sprinkle the grated butter evenly over the top.  Side Note: A whole turkey breast refers to the two breasts of one turkey, with the skin connecting them.
• Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down.
• Tie the roulade tightly with kitchen twine at 2-inch intervals to ensure it roasts evenly.
• Slip some whole sage leaves under the twin down the center of the roulade if you desire. 
• Place the roulade, seam side down, in a roasting pan, and pat the skin dry with paper towels.
• Brush the skin with the remaining 2 tablespoons of olive oil, then season with sea salt and freshly cracked pepper, to taste.
• Pour the wine and water into the roasting pan (not over the turkey). 
• Roast for 1½-1¾ hours, until the skin is golden brown and the internal temperature is 150 degrees using a meat thermometer.
• Remove from the oven, loosely cover with a tin foil tent, and allow to rest for 15 minutes.
• Remove the string and slice crosswise.
• Serve warm with pan juices, if desired. Enjoy.

This easy skillet turkey pot pie recipe is a comforting and delicious way to use your leftover Thanksgiving roasted turkey. I used homemade turkey stock for this recipe, but chicken broth/stock would work. I used a store-bought pie crust because I had one on hand, but homemade is great too. Pot pies are a terrific way to use leftover meats & veggies, so I not only used the leftover turkey but also grabbed the last bit of corn and peas from the freezer and one small russet potato to throw in there. This skillet turkey pot pie paired nicely with a big salad and some dinner rolls on a recent rainy day, and we all thought it was so tasty and comforting.

Skillet Turkey Pot Pie

Ingredients:

• 1 small russet potato, peeled & diced
• 4 tbsp butter
• ½ onion, diced
• 2 large carrots, peeled & diced
• 2 stalks of celery, chopped
• 1 clove of garlic, minced
• 1 a sprig of fresh thyme, leaves only
• 4 tbsp flour
• 2 cups turkey stock *Chicken stock or broth will work too
• ½ cup whole milk
• Sea salt and freshly cracked pepper, to taste
• 1½ cups roasted turkey, chopped
• ½ cup frozen peas
• ¼ cup frozen corn
• 1 pre-made pie crust *homemade is great too

How to Make a Skillet Turkey Pot Pie

Preheat the oven to 400 degrees.

Cook the potatoes in boiling water for 10 minutes, or until nearly fork-tender. Drain.

Heat the butter in a 10-inch cast-iron skillet over medium heat. Add the onion, carrot, and celery and cook, stirring often, for 3-4 minutes, or until nearly tender. Add the minced garlic and thyme leaves, then cook, stirring constantly, for 30 seconds.

Sprinkle in the flour and cook, stirring often, for 2 minutes. Very slowly add the turkey stock, then add the milk and bring to a slight boil for a minute, while whisking constantly, until it thickens a bit. Season with sea salt and freshly cracked pepper, to taste.

Add the drained potatoes, roasted turkey, frozen corn, and frozen peas, then stir until well combined. Taste and re-season if needed.

Place the pie crust on top of the filled cast-iron skillet and roll the edges down.

Make a few slits in the top of the pie with a sharp knife for venting.

Place into the oven and cook for 40-45 minutes, or until golden brown.

Remove from the oven and allow to cool for 15 minutes before serving. Enjoy!

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Skillet Turkey Pot Pie

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large saucepan
• 10-Inch Cast Iron Skillet

Ingredients

• 1 small russet potato, peeled & diced
• 4 tbsp butter
• ½ onion, diced
• 2 large carrots, peeled & diced
• 2 stalks of celery, chopped
• 1 clove of garlic, minced
• 1 a sprig of fresh thyme, leaves only
• 4 tbsp flour
• 2 cups turkey stock *Chicken stock or broth will work too
• ½ cup whole milk
• Sea salt and freshly cracked pepper, to taste
• 1½ cups roasted turkey, chopped
• ½ cup frozen peas
• ¼ cup frozen corn
• 1 pre-made pie crust *homemade is great too

Instructions

• Preheat the oven to 400 degrees.
• Cook the potatoes in a large saucepan of boiling water for 10 minutes, or until nearly fork-tender. Drain.
• Heat the butter in a 10-inch cast-iron skillet over medium heat. Add the onion, carrot, and celery and cook, stirring often, for 3-4 minutes, or until nearly tender.
• Add the minced garlic and thyme leaves, then cook, stirring constantly, for 30 seconds.
• Sprinkle in the flour and cook, stirring often, for 2 minutes.
• Very slowly add the turkey stock, then add the milk and bring to a slight boil for a minute, while whisking constantly, until it thickens a bit. Season with sea salt and freshly cracked pepper, to taste.
• Add the drained potatoes, roasted turkey, frozen peas, and frozen corn, then stir until well combined. Taste and re-season if needed.
• Place the pie crust on top of the filled cast-iron skillet and roll the edges down.
• Make a few slits on the top of the pie with a sharp knife for venting.
• Place into the oven and cook for 40-45 minutes, or until golden brown.
• Remove from the oven and allow to cool for 15 minutes before serving. Enjoy!

I recently roasted a turkey and threw the carcass (including the wings) into a large stockpot along with some celery, onion, carrot, garlic, fresh herbs, and water, then simmered it covered in the oven at a low heat overnight. This is such an easy turkey stock recipe, and it’s the best I HAVE EVER MADE. The bones (especially the wings) are filled with collagen, and when they simmer for a long time, it breaks down into gelatin, which creates a rich and delicious stock.

Turkey Stock

Ingredients:

• 1 turkey carcass plus the wings
• 2 small onions, cut into wedges
• 3 celery stalks, roughly chopped
• 3 carrots, roughly chopped
• 5 cloves of garlic, skins removed
• Handful of parsley, stems & all
• 2-3 sprigs of fresh thyme
• 1-2 bay leaves
• 1 tsp whole black peppercorns

How to Make Homemade Turkey Stock

Preheat the oven to 250 degrees.

Remove most of the skin from the turkey carcass and place it in a large stockpot. Add the chicken wings (don’t bother removing the skin from them). Add the onion wedges, celery, carrots, garlic cloves, fresh parsley, fresh thyme, bay leaves, and peppercorns. Fill the stockpot with water until it covers the carcass. Cover with a tight-fitting lid and place in the oven.

Simmer covered in the oven overnight, or for 10 hours. In the morning, strain the mixture through a fine sieve. Discard the bones and veggies.

Pour the stock back into the stockpot and simmer on the stove for about 20-30 minutes, uncovered, to reduce and get a richer flavor.

Make sure to skim off any fat from the top of the stock.

Pour the stock through a fine sieve (again) into the storage containers.

Allow the stock to cool completely, then remove any remaining fat that floated to the top of the stock.

Once it has cooled, seal with a tight-fitting lid and refrigerate until needed. Enjoy!

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Turkey Stock

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 hours hours

Total Time 10 hours hours 15 minutes minutes

Servings 3 Quarts +/-

Author Pam - For the Love of Cooking

Equipment

• Large Stockpot

Ingredients

• 1 turkey carcass plus the wings
• 2 small onions, cut into wedges
• 3 stalks of celery, roughly chopped
• 3 carrots, roughly chopped
• 5 cloves of garlic, skins removed
• Handful of fresh parsley (stems & all)
• 2-3 small sprigs of fresh thyme
• 1-2 bay leaves
• 1 tsp whole black peppercorns

Instructions

• Preheat the oven to 250 degrees.
• Remove most of the skin from the turkey carcass and place it in a large stockpot. Add the chicken wings (don't bother removing the skin from them).
• Add the onion wedges, celery, carrots, garlic cloves, fresh parsley, fresh thyme, bay leaves, and peppercorns. Fill the stockpot with water until it covers the carcass. Cover with a tight-fitting lid and place in the oven.
• Simmer covered in the oven overnight, or for 10 hours. In the morning, strain the mixture through a fine sieve. Discard the bones and veggies.
• Pour the stock back into the stockpot and simmer on the stove for about 20-30 minutes, uncovered, to reduce and get a richer flavor.
• Make sure to skim off any fat from the top of the stock.
• Pour the stock through a fine sieve (again) into the storage containers.
• Allow the stock to cool completely, then remove any remaining fat that floated to the top of the stock.
• Once it has cooled, seal with a tight-fitting lid and refrigerate until needed. Enjoy!

To ease some of my holiday stress, I wanted to prepare a make-ahead turkey gravy recipe this year that I found on Food Network, which looked great. I stayed very close to the original recipe, although I did let it simmer for longer to make it extra flavorful. This easy turkey gravy recipe was quite easy to make, tasted fantastic on roasted turkey, mashed potatoes, and stuffing, and reduced my stress for the holiday meal. I love that!

Make-Ahead Turkey Gravy

Ingredients:

• 1 lb turkey wings, legs, or neck (I used 1 wing & a bit of a neck)
• Sea salt and freshly cracked pepper, to taste
• 8 cups of turkey broth (or homemade turkey stock)
• 5 sprigs fresh thyme
• 2 bay leaves
• 1 garlic clove, smashed
• 8 tbsp unsalted butter
• ½ cup flour

How to Make a Make-Ahead Turkey Gravy

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.

Place the turkey pieces on the baking sheet, then season them well with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast until browned and cooked through, about 30-35 minutes. Remove from the oven.

Transfer the roasted turkey pieces to a heavy-bottomed stockpot.

Pour 1 cup of turkey broth on the baking sheet and carefully scrape up all the browned bits from the bottom of the baking sheet.

Carefully pour the liquid and scraped-up bits into the stockpot along with the remaining turkey broth, thyme sprigs, bay leaves, and smashed garlic clove. Bring to a simmer, then cook for 30 minutes uncovered.

Cover with a lid and continue to simmer for 30-45 minutes to really enrich the broth with the roasted-turkey flavor.

Strain the liquid into a heat-safe bowl through a fine strainer or cheesecloth.

Melt the butter in a saucepan over medium-high heat.

Add the flour, and whisk until the mixture is smooth, toasted, and a deep golden brown color, about 2-3 minutes. This step is important so your gravy doesn’t taste like flour!

Slowly pour the warm broth, whisking continuously, until the mixture comes to a simmer. Continue to cook, still whisking, until the gravy is thick and coats the back of a spoon, about 5-7 minutes more. Taste and season with sea salt and freshly cracked pepper, to taste.

Let the gravy cool to room temperature, then pour it into an airtight container or zip-lock freezer bag.

Seal, label, date, and freeze for up to two weeks or refrigerate for up to two days. You can also serve it immediately. Enjoy.

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Make-Ahead Turkey Gravy

Course Condiment

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 4 cups

Author Pam - For the Love of Cooking / Original by Food Network

Equipment

• Baking Sheet
• Heavy-Bottomed Stockpot
• Fine Strainer or Sieve

Ingredients

• 1 lb turkey wings, legs, or neck (I used 1 wing & a bit of a neck)
• Sea salt and freshly cracked pepper, to taste
• 8 cups of turkey broth (or homemade turkey stock)
• 5 sprigs fresh thyme
• 2 bay leaves
• 1 garlic clove, smashed
• 8 tbsp unsalted butter
• ½ cup flour

Instructions

• Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
• Place the turkey pieces on the baking sheet, then season them well with sea salt and freshly cracked pepper, to taste.
• Place into the oven and roast until browned and cooked through, about 30-35 minutes. Remove from the oven.
• Transfer the roasted turkey pieces to a heavy-bottomed stockpot.
• Pour 1 cup of turkey broth on the baking sheet and carefully scrape up all the browned bits from the bottom of the baking sheet.
• Carefully pour the liquid and scraped-up bits into the stockpot along with the remaining turkey broth, thyme sprigs, bay leaves, and smashed garlic clove.
• Bring to a simmer, then cook for 30 minutes uncovered.
• Cover with a lid and continue to simmer for 30-45 minutes to really enrich the broth with the roasted-turkey flavor.
• Strain the liquid into a heat-safe bowl through a fine strainer or cheesecloth.
• Melt the butter in a saucepan over medium-high heat.
• Add the flour, and whisk until the mixture is smooth, toasted, and has a deep golden brown color, about 2-3 minutes. Side Note: This step is important so your gravy doesn't taste like flour!
• Slowly pour the warm broth, whisking continuously, until the mixture comes to a simmer.
• Continue to cook, still whisking, until the gravy is thick and coats the back of a spoon, about 5-7 minutes more.
• Taste and season with sea salt and freshly cracked pepper, to taste.
• Let the gravy cool to room temperature, then pour it into an airtight container or zip-lock freezer bag.
• Seal, label, date, and freeze for up to two weeks or refrigerate for up to two days.
• You can also serve it immediately. Enjoy.

I don’t know about you, but my kids are starving after school, and I don’t want them filling up on junk food, so this easy recipe for a turkey and sharp cheddar bagel sandwich with arugula, spinach, and tomatoes is a great option. I like making these turkey & sharp cheddar sandwiches on mini bagels for a quick and easy after-school snack or a tasty weekday lunch for myself, and it’s a nice way to sneak in some extra veggies. These turkey and cheese mini bagel sandwiches were a big hit and paired nicely with some fruit salad and sweet potato chips.

Turkey and Sharp Cheddar Bagel Sandwich with Arugula, Spinach, and Tomatoes

Ingredients:

• 1 mini bagel, sliced in half
• Mayonnaise, to taste
• Mustard of choice, to taste
• Roasted turkey, sliced
• Sharp cheddar, sliced
• Tomato, sliced
• Freshly cracked black pepper, to taste
• Dill pickle, sliced in half
• Handful of arugula & spinach

How to Make a Turkey and Sharp Cheddar Bagel Sandwich with Arugula, Spinach, and Tomatoes:

Slice the bagel in half, then slather one half with mayonnaise and the other half with mustard of your choice.

Layer the bottom half with the turkey, cheddar, and tomato slice. Season with freshly cracked black pepper, then top with pickle, arugula, spinach, and bagel top.

Slice in half and serve immediately. Enjoy.

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Turkey and Sharp Cheddar Bagel Sandwich with Arugula, Spinach, and Tomatoes

Course Appies & Snacks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife

Ingredients

• 1 mini bagel sliced in half
• Mayonnaise to taste
• Mustard of choice to taste
• Roasted turkey sliced
• Sharp cheddar sliced
• Tomato sliced
• Freshly cracked black pepper to taste
• Dill pickle slice halved
• Handful of arugula & spinach

Instructions

• Slice the bagel in half, then slather one half with mayonnaise and the other half with mustard of your choice.
• Layer the bottom half with the turkey, sharp cheddar, and tomato slice.
• Season with freshly cracked black pepper, then top with pickle, arugula, spinach, and bagel top.
• Slice and serve immediately. Enjoy.

I wanted to try a new and easy roasted turkey recipe this year, so I decided to try Alton Brown’s roast turkey recipe, which sounded interesting and delicious. Due to a busy week, I made the brine the night before I needed to use it, and then let the turkey soak in the brine for 12 hours before roasting. The aromatics were steeped in the microwave and then added to the cavity of the bird, which I thought was a clever idea. This turkey was seasoned with vegetable oil and black pepper–that’s it! The turkey was roasted for a few hours and turned out beautiful! The skin was crisp and golden, and the meat was tender, juicy, and extra flavorful. We all thought this simple roast turkey recipe was delicious, and it paired nicely with some loaded stuffing (dressing), scalloped potatoes with leeks and thyme, green beans, mushrooms, and crispy shallots, as well as deviled eggs, cranberry sauce, and dinner rolls.

Roasted Turkey

Brine:

• 1 cup kosher salt
• ½ cup light brown sugar
• 1 gallon of vegetable stock
• 1 tbsp black peppercorns
• 1½ tsp allspice berries
• 1½ tsp candied ginger, chopped
• 1 gallon of ice-cold water

Turkey:

• 13 lb turkey
• Vegetable oil
• Freshly cracked pepper, to taste
• 1 cup of water
• 1 red apple, sliced into wedges
• ½ yellow onion, sliced into wedges
• 1 cinnamon stick
• 6 sage leaves
• 1 large sprig of rosemary

How to Make a Roasted Turkey

Thaw the turkey completely in the refrigerator for a few days before roasting.

Make the brine by combining the turkey stock, salt, brown sugar, black peppercorns, allspice berries, and candied ginger in a saucepan over medium-high heat. Bring to a boil. Stir well and set aside to cool completely. Refrigerate the brine until you need to use it.

12 hours before roasting, add 1 gallon of ice-cold water to the brine; stir to mix well.

Remove the giblets from the turkey cavity and rinse with cold water.

Place the turkey, breast side down, in the brine. Use a plate to keep the turkey submerged if needed. Cover the brine container with a lid and refrigerate for 12 hours.

Preheat the oven to 500 degrees. Line a roasting pan with a roasting rack.

Prepare the turkey by removing it from the brine and rinsing it well, inside and out. Pat very dry with paper towels, then place it on a roasting rack in a roasting tray. Slather the turkey with vegetable oil all over, then season with freshly cracked black pepper.

Steep the aromatics by placing the water, apple, onion, and cinnamon stick in a microwave-proof bowl and cooking on high for five minutes.

Add the steeped aromatics to the turkey cavity along with the sage leaves and the rosemary sprigs.

Tie the legs together with twine.

Roast the turkey by placing it in the HOT oven for 30 minutes.

REDUCE the heat to 350 degrees and place a meat thermometer in the thickest part of the breast, then set an alarm for 161 degrees, and roast for about 2½-3 hours.

Let the turkey rest for at least 15 minutes before carving. Enjoy!

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Roasted Turkey

Course Main

Cuisine American

Prep Time 12 hours hours 30 minutes minutes

Cook Time 3 hours hours

Total Time 15 hours hours 30 minutes minutes

Servings 8

Author Pam - For the Love of Cooking / Original recipe by Alton Brown on Food Network

Equipment

• Roasting Pan with Rack
• Meat Thermometer

Ingredients

Brine:

• 1 cup kosher salt
• ½ cup light brown sugar
• 1 gallon of vegetable stock
• 1 tbsp black peppercorns
• 1½ tsp allspice berries
• 1½ tsp candied ginger chopped
• 1 gallon of ice-cold water

Turkey:

• 13 lb turkey
• Vegetable oil
• Freshly cracked pepper to taste
• 1 cup of water
• 1 red apple sliced into wedges
• ½ yellow onion sliced into wedges
• 1 cinnamon stick
• 6 sage leaves
• 1 large sprig of rosemary

Instructions

• Thaw the turkey completely in the refrigerator for a few days before roasting.
• Make the brine by combining the turkey stock, salt, brown sugar, black peppercorns, allspice berries, and candied ginger in a saucepan over medium-high heat.
• Bring to a boil. Stir well and set aside to cool completely.
• Refrigerate the brine until you need to use it.
• 12 hours before roasting, add 1 gallon of ice-cold water to the brine; stir to mix well.
• Remove the giblets from the turkey cavity and rinse it with cold water.
• Place the turkey, breast side down, in the brine. Use a plate to keep the turkey submerged if needed.
• Cover the brine container with a lid and refrigerate for 12 hours.
• Preheat the oven to 500 degrees.
• Prepare the turkey by removing it from the brine and rinsing it well, inside and out.
• Pat very dry with paper towels, then place it on a roasting rack in a roasting pan.
• Slather the entire turkey with vegetable oil, then season with freshly cracked black pepper.
• Steep the aromatics by placing the water, apple, onion, and cinnamon stick in a microwave-proof bowl and cooking on high for five minutes.
• Add the steeped aromatics to the turkey cavity along with the sage leaves and the rosemary sprigs.
• Tie the legs together with twine.
• Roast the turkey by placing it in the HOT oven for 30 minutes.
• REDUCE the heat to 350 degrees and place a meat thermometer in the thickest part of the breast, then set an alarm for 161 degrees, and roast for about 2½-3 hours.
• Let the turkey rest for at least 15 minutes before carving. Enjoy!

My friend Mo introduced me to this turkey, cranberry, and cream cheese on toasted ciabatta sandwich recipe, and I have loved it ever since. Combining turkey, creamy cheese, sweet/tart cranberries, crisp lettuce, and juicy tomatoes on toasted bread is divine! It’s my favorite sandwich right now, and it’s so easy to make. This turkey sandwich paired nicely with a simple salad and sweet potato chips.

Turkey, Cranberry, and Cream Cheese on Toasted Ciabatta

Ingredients:

• 1 ciabatta roll, toasted
• Cream cheese
• Cranberry jelly
• Roasted turkey breast, sliced
• Lettuce
• Tomato, sliced
• Sea salt and freshly cracked pepper, to taste

How to Make a Turkey, Cranberry, and Cream Cheese on Toasted Ciabatta

Preheat the oven to 350 degrees.

Toast the ciabatta in the oven or toaster oven until golden brown.

Spread some cream cheese on both halves of the ciabatta roll.

On the bottom portion of the roll, spoon some cranberry sauce over the cream cheese, then some turkey, lettuce, and tomato slices.

Season with sea salt and freshly cracked pepper, to taste.

Top with the remaining roll half. Serve immediately. Enjoy.

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Turkey, Cranberry, and Cream Cheese on Toasted Ciabatta

Course Lunch

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author Pam / For the Love of Cooking

Equipment

• Toaster
• Sharp Knife

Ingredients

• 1 ciabatta roll
• Cream cheese
• Cranberry jelly
• Roasted turkey breast sliced
• Lettuce
• Tomato sliced
• Sea salt and freshly cracked pepper to taste

Instructions

• Preheat the oven to 350 degrees.
• Toast the ciabatta in the oven or toaster oven until golden brown.
• Spread a bit of cream cheese on both halves of the ciabatta roll.
• On the bottom portion of the roll, spoon some cranberry sauce over the cream cheese, then some turkey, lettuce, and tomato slices.
• Season with sea salt and freshly cracked pepper, to taste.
• Top with the remaining roll half. Serve immediately. Enjoy.