Turkey Red Bell Pepper Sandwich

Another "Aaron Thomas classic":

Make a sandwich using the following ingredients:

5 Seed Bread
Mayo
Red Pepper Turkey
Pepper Jack Cheese (can substitute Monterey Jack)
Thin slices of red bell pepper
Spinach

Popovers

(Makes 2 dozen)

4 eggs

1/2 t salt

2 c milk

4 T butter or margarine, melted

2 c all-purpose flour

1 T sugar

(For a dessert-like treat, you can add 1 teaspoon of any of the following ingredients vanilla, cinnamon, nutmeg.  For a luncheon style treat, try rosemary, oregano, basil, parmesan cheese, or thyme.  Use your imagination!)

Mix all ingredients together well.  Set oven to 425 degrees and put them into a cold oven.  (If using a preheated oven, check often to be sure they do not get done early.)  Leave them for 30 minutes, then reduce heat to 375 degrees for an additional 10 minutes.  Prick each one with a toothpick or metal skewer to allow steam to escape and for popovers to crisp on the inside.  Leave them for 2-3 more minutes.  

GET CREATIVE!

These can be eaten plain or filled with turkey, chicken, tuna or egg salad, cheeses and/or lunchmeat, scrambled eggs with ham and cheese, jams or jellies, pudding, pie filling, melted chocolate or whipped cream.  They are a fabulous appetizer or luncheon addition, main course or dessert.  They are great way to use leftover turkey from Thanksgiving.  They work great with any meal--breakfast, lunch, dinner or snack-time and kids love them!

Turkey-Avocado Sandwich

Arrange the Following in the Correct Order:

A Slice of Whole Wheat Bread (or your favorite gourmet bread)

Mayo

Peppered Turkey (or your favorite deli turkey)

6 slices of pepperoni (optional)

pepper jack cheese

thin slices of fresh avocado

4-6 red bell pepper spears

fresh spinach

fresh clover sprouts (or spicy sprouts--alfalfa is okay, but has a slight, bitter aftertaste)

Top with another slice of bread

Turkey, Stuffed or Unstuffed

1 Turkey
Bread Stuffing (if desired)
Butter
Salt and Pepper

If using a frozen turkey, be sure to let it thaw completely the day before you cook it. You can do this by soaking it in a sink filled with hot water several hours, all day or overnight (depending on weight). Check periodically. Do not allow it to sit out too long or it will begin to spoil. Once it is completely thawed, remove giblets and either save them for another use or discard. Pat dry and stuff with Bread Stuffing, if desired. Be sure not to pack it in too tightly, as it expands as it cooks and may distort cooking time. Fold wings behind the turkey and place in a turkey pan. Rub with salt and pepper and slather with butter. (At this point you can cover with tinfoil and save in the refrigerator to be cooked tomorrow or early in the am, if needed.) I like to use a turkey pop-up timer inserted into the thick of the breast, just to be safe. Preheat oven to 325 degrees and roast based on the timetable below. Baste every 30 minutes.

TIP: To add further flavor, insert a halved orange and a halved apple into the turkey cavity before it bakes and use apple juice for basting.

Turkey Roasting Timetable

Stuffed
6-8 lbs ….. 3 – 3½ hours
8-12 lbs ….. 3½ - 4½ hours
12-16 lbs ….. 4-5 hours
16-20 lbs ….. 4½ - 5½ hours
20-24 lbs ….. 5-6½ hours

Unstuffed
6-8 lbs ….. 2¼ – 3¼ hours
8-12 lbs ….. 3 - 4 hours
12-16 lbs ….. 3½ - 4½ hours
16-20 lbs ….. 4 - 5 hours20-24 lbs ….. 4½ -5½ hours