Turkey Finger Sandwiches

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These are not finger sandwiches like I think of when I hear that term.  It’s a stuffed loaf of French bread slice into thin servings.  It’s really quite healthy unless you use marinated artichoke hearts like I did instead of the plain artichokes.  By the way it was eaten up at our party, it was a hit.  I got the recipe from Food.com where it was posted by PleasantNancy .

I think this sandwich would be great for a picnic or tailgating or really any occasion.

Turkey Finger Sandwiches

1 unsliced loaf of French bread
2/3 cup low-fat cream cheese, softened
1/2 tsp Italian seasoning
3/4 tsp garlic, minced
12-14 slices of deli turkey
Fresh baby spinach leaves
1/2 sweet red bell pepper, sliced into thin sticks
1 jar marinated artichoke hearts, drained and hearts sliced in half if they are big or you can use sliced regular artichoke hearts

Carefully slice off the top 1/3 of the loaf of bread. Pull out the bread from the bottom 2/3 carefully, leaving a 1/2 inch shell.

In a small bowl, mix the cream cheese, Italian seasoning and garlic together until thoroughly mixed. Spread half of this mix over the inside of the bottom shell.

Roll up the turkey slices and fit them inside the shell over the cream cheese layer. Lay spinach leaves over the turkey. Layer the red bell pepper strips over the spinach and the artichokes over the red bell pepper.

Spread remaining cream cheese mix over the inside of the top of the loaf and replace on top of the filled bottom.

Wrap entire loaf tightly in aluminum foil and refrigerate for several hours or overnight. I made mine the morning of the party.

To serve, unwrap and slice into 1-inch slices and stick a toothpick in each slice. Arrange on a platter and serve.

Makes 10-12 servings

Happy Cooking!

Really Good Make Ahead Gravy!


I like to do as much ahead of a big holiday dinner as I can so I am not running around like crazy on the holiday and I can actually enjoy myself.  I found this recipe in a magazine and since I had seen Tyler Florence do something similar on his show, I decided to give it a shot.  The worst that could happen is that I would be making gravy on Thanksgiving.

This gravy is DELICIOUS!  Now, it does take quite a bit of time to make and I did have to thin it out on Thanksgiving (with chicken broth) but other than that, it was perfect.


Really Good Make Ahead Gravy

4 turkey wings
2 medium onions, peeled and quartered
1 cup water
8 cups chicken broth
2 medium carrots, cut in chunks
2 medium celery ribs (with leaves), cut in chunks
4 springs fresh thyme or 1 tsp dried thyme
3/4 cup flour
2 tbsp butter
black pepper, to taste

Heat oven to 400º.

In a large roasting pan, put in wings and onions. Roast for 1 1/4 hours or until wings are browned.

Put wings and onions in a large stockpot. Add water to roasting pan and scrape up any bits and then add all to the stockpot.

Add 6 cups broth, carrots, celery and thyme. Bring to a boil, reduce heat and simmer, uncovered for 1 1/2 hours.

Remove wings ~ you can let them cool, remove the skin and save the meat for another use.

Strain broth into a 3-quart saucepan. Discard all the veggies and skim fat. (I strain into a gravy fat skimmer and pour the broth from there).

Whisk flour into remaining broth until smooth.

Bring broth in saucepan to a boil and whisk in flour mixture and boil for about 5 minutes or until it thickens. Stir in butter and pepper.

At this point you can serve it or pour into containers and refrigerate for up to one week or freeze up to one month.

You can add turkey roasting pan drippings (skimmed of fat) to the gravy on the day you roast your turkey.

While reheating, whisk often to prevent sticking. If you like your gravy browner, add a little bit of browning sauce (I do this).

Makes 8 cups of gravy.


Happy Cooking!


The Perfect Turkey

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This is the recipe I use every year and it always makes a delicious turkey.  It’s easy as well.  The picture is not great since everyone was clamoring for dinner.

This year I roasted a 20 pound turkey and didn’t change the amount of the ingredients and it worked great. I never stuff my turkeys so I can’t vouch for how the stuffing comes out in this recipe.


The Perfect Turkey

1 (10 lb) turkey, thawed safely, if frozen
2 onions, quartered
4 shallots, quartered
1 head garlic, peeled
1 bunch thyme
1 bunch sage
1 cup white wine
2 tablespoons melted butter (no substitutions)
2 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground pepper

Prepare desired stuffing.

Heat oven to 325 degrees. Remove neck and giblets from turkey. Rinse and drain; pat dry with paper towels. Loosely fill cavity with stuffing. Fold neck skin over back of turkey and fasten with toothpicks.

Arrange veggies and herbs on bottom of a shallow roasting pan.Pour wine over. Place turkey, breast side up, on top of veggies. Brush skin with butter; sprinkle with salt and pepper. Cover stuffing in cavity with foil.

When skin is golden brown (2 to 2 1/2 hours), shield breast loosely with foil to prevent overbrowning.

Follow turkey package directions for cooking times. Start testing for doneness half an hour before end time with meat thermometer~ should reach 180 degrees.

Transfer turkey to a serving platter. Cover loosely, let stand 20 minutes, then carve.

Makes 10-12 servings.


Happy Cooking!