Wednesday, December 29, 2010

Leftovers Anyone?

This recipe is the hands-down best excuse to buy a bigger bird than you need just to make sure you have leftovers. It actually calls for turkey cutlets but I use pieces of leftover turkey and it works bea-u-tifully. We don't typically have bacon on hand in our house but, as fate would have it, the turkey I always make for the holidays has bacon strips covering the breast to keep it moist and juicy. (Curious? Here's the recipe for that one: Maple-Roasted Turkey with Sage Butter)

Southwestern Turkey Clubs Recipe


Serves 4
  • 8 slices bacon, (8 ounces)
  • 4 turkey cutlets, (4 ounces each) -- or the equivalent amount of leftover turkey
  • Coarse salt and ground pepper
  • 1 ripe avocado, pitted and peeled
  • 2 tablespoons fresh lime juice
  • 1 to 2 tablespoons chopped pickled jalapeno chiles
  • 12 whole-wheat sandwich bread, lightly toasted
  • 1 tomato, thinly slices

  1. Working in two batches if necessary, cook bacon in a large skillet over medium heat until brown and crisp, 6 to 8 minutes per side, transfer to a paper towel-lined plate to drain. Pour off all but 2 tablespoons rendered fat from skillet.
  2. Season turkey generously with salt and pepper. Add to skillet, and cook over medium heat until opaque throughout, 2 to 3 minutes per side; transfer to a paper towel-lined plate to drain.
  3. In a small bowl, mash avocado, lime juice, and jalapenos with a fork; season with salt and pepper.
  4. Spread avocado mixture on one side of each slice of toast. Layer turkey, bacon, tomato, and toast to form four triple-decker sandwiches. To serve, skewer with toothpicks; slice in half with a serrated knife.
You can also find the original recipe here.

I did a twist on the Clubs this year since I had to consider the tastes and capabilities of a two year old. (Avocado and triple-decker sammies aren't exactly a winning combo for a toddler.) I still made bacon and warmed the turkey in the skillet with a little bit of the bacon grease but then I put them on bread (mayo on one slice, honey mustard on the other) with a little Gouda and popped them back into the skillet with a dab of butter to toast the bread and melt the cheese. Bingo! They were fabulous.

All of this turkey talk has made me hungry so I'm off to look for a snack that won't spoil dinner. Hope you enjoy these recipes as much as we have. Cheers!

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