Turkey Club Casserole Recipes

Steps:

• Heat oven to 450°F. Grease cookie sheet. Stir Bisquick, 1/3 cup mayonnaise and the milk in medium bowl until soft dough forms. Press dough into 12x8-inch rectangle on cookie sheet.
• Bake 8 to 10 minutes or until golden brown.
• Mix turkey, onions, bacon and 1/4 cup mayonnaise. Spoon over crust to within 1/4 inch of edges. Sprinkle with tomato and cheese. Bake 5 to 6 minutes or until mixture is hot and cheese is melted.

Steps:

• Heat oven to 375°F.
• In a 12x8 2-quart baking dish, layer turkey, bacon, and tomato.
• Spread salad dressing evenly over top.
• Sprinkle cheese and basil evenly over top.
• Separate dough in to 10 biscuits.
• Flatten each biscuit.
• Arrange biscuits over cheese layer overlapping a little if passable.
• Bake at 375°F for 20-25 minutes or until biscuits are golden brown.
• Let stand 5 minutes before serving. Serves 6.

Steps:

• Bread: Use 3 slices of a good white sandwich bread (pain au lait or Pullman loaves are ideal). Be sure to toast it!
• Lettuce: Bibb and Boston lettuce both have nice small, soft leaves that fit well on the sandwich; shredded iceberg can be unruly.
• Tomatoes: Add 2 slices of tomato to each layer of a club; season with salt and pepper before you continue building the sandwich.
• Turkey: Fresh roasted turkey is key. Rub a 2 1/4-pound skinless, boneless turkey breast with olive oil; sprinkle generously with Italian seasoning, salt and pepper. Roast 10 minutes at 425˚ F, then reduce to 350˚ F and roast until the internal temperature is 160˚ F, 15 to 20 minutes. Let cool, then slice.
• Mayonnaise: Spread a thick layer of mayo on each slice of toasted bread.
• Bacon: You'll want 3 slices per sandwich (1 1/2 slices in each layer). Halve the slices first, then cook in a skillet over medium heat until crisp.

Steps:

• CUSTARD 4lg eggs 1/2c heavy cream s&p Make and set aside 1/4 cup parm
• Cut slices of bread in fours. Place in bowl drizzle with olive oil salt pepper and garlic powder. Place on sheet pan in 400 degree oven till toasted about 10min.
• Take ur cooked bacon and onions in another bowl and mix with turkey, salt and pepper and mix with sour cream and 3 tablespoons gravy. Place toasted bread in baking dish and add custard, mix and let set for 10min.
• Mix in Your turkey gravy mix, top with rest of parm and bake for 1 hour at 350. Let set for 15min before serving. serve with turkey gravy.

Steps:

• Coarsely chop the turkey meat and pulse process in a food processor into a fine chop.
• Heat a large, deep skillet over medium to medium-high heat with the EVOO, a couple turns of the pan. Add the bacon and render until crispy. Add the garlic, chiles and onions. Season with cumin and some pepper. Saute until tender, about 10 minutes. Add the turkey, cilantro, tomatoes and lime juice. Then add the gravy or stock to moisten. Warm through and season with salt. Remove from the heat.
• Char the tortillas and blister in a hot dry skillet or over an open flame on a gas burner, 30 to 40 seconds per side.
• In a sauce pot over medium heat, melt the butter. Then whisk in the flour and cook for 1 minute. Whisk in the milk, and season with salt and pepper. Cook the mixture until it thickens and coats the back of a spoon. Stir in two-thirds of the cheese to melt, then stir in the green chiles.
• Fill the tortillas with the turkey and bacon mixture and arrange in a large baking dish. Pour the sauce evenly over the enchiladas. Then top with the remaining cheese. Cool and store for a make-ahead meal.
• To bake the enchiladas, bring to room temperature and preheat the oven to 400 degrees F. Bake the enchiladas until brown and bubbly, about 40 minutes if from the fridge, or 20 to 25 minutes if still warm from the initial preparation.
• Serve and top the enchiladas with lettuce, avocado, lime, tomatoes, onions and creme fraiche.

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle turkey, bacon and cheese in pie plate.
• In small bowl, stir remaining ingredients until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.