Northwoods Maple-Mustard Turkey Sandwich
1. Combine syrup, oil, vinegar and salt until well blended. Add onions. Toss to coat. Cover. Let stand 30 minutes at room temperature to marinate, stirring occasionally. Drain onions; discard marinade.
2. Spread 4 of the bread slices with mustard. Cover with half of the cheese. Top with onions, turkey, remaining cheese and
remaining bread slices. Spread outside of sandwiches with butter.
3. Heat large skillet on medium heat. Add 1 to 2 sandwiches at a time. Cover with lid. Cook 4 minutes per side, or until golden brown. Repeat with remaining sandwiches.
Turkey, Brie and Cranberry Apple Panini
1. Spread one side of each slice of bread with butter.
2. Spread other side of one slice of bread with cranberry chutney; spread other side of second slice with Dijonnaise.
3. Layer turkey, Brie, apple slices and spinach over chutney. Cover with second slice of bread, Dijonnaise facing spinach.
4. Grill sandwich in heated panini grill 4 to 6 minutes or until golden brown on both sides and cheese is melted. Cut sandwich in half and serve.
Turkey Stew in a Bread Bowl
1. Preheat oven to 350ºF (175ºC)
2. Press 1 cup (250mL) each of moist stuffing onto the bottom and sides of 2 lightly greased oven proof soup bowls (stoneware). Brush the surface of each with 1 tablespoon (15ml) of melted butter or margarine. Bake for 20 minutes or until the surface has begun to form a golden crust. Remove from oven. Allow the dish to cool for at least 5 minutes.
3. In a pot, combine broth/gravy, potatoes, carrots and celery. Bring to a boil over medium high heat. Cover and reduce heat to medium low and cook covered for 20 minutes or until vegetables are tender. Add a small amount of water to thin gravy if necessary. Add the cubed turkey and cook covered for an additional 5 minutes or until heated through. Salt and Pepper to taste.
4. If broth has been used and a thicker stew is desired, melt 2 tablespoons (30mL) of butter or margarine in a small sauce pan over med heat; add 1 tablespoon of flour, stirring constantly to prevent lumps. Add some of the hot stew broth to the flour mixture then stir it all back into the stew, increasing the heat and stirring gently until the broth thickens to a gravy consistency.
5. Pour stew into prepared bread bowls.
6. Use caution and protect table surface as the bowls will be HOT.