Game Day Turkey Club Bread Bowl Dip Recipes

TURKEY CLUB

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.

GAME-DAY TURKEY CLUB BREAD BOWL DIP

Steps:

• Preheat oven to 350 degrees. Cut a thin slice from the top of the bread and set aside. Remove the center of the bread loaf, leaving about a 1-inch thick shell. Cut the removed bread into bite-sized pieces. Cover the shell opening with the sliced-off top and place on a baking sheet along with the bread pieces. Bake about 15 minutes, or until lightly toasted. Remove from oven and allow to cool. Place the bacon in a skillet and fry over medium heat until crisp. Transfer to a paper towel-lined plate to drain. While the bread is toasting and the bacon is frying, combine the softened cream cheese, mayonnaise, onion powder and salt. Add 1 1/4 cups of the shredded cheese to the cream cheese mixture, reserving 1/4 cup for garnish. Add the finely chopped tomato and the chicken to the cheese mixture. Crumble the bacon right into the bowl, reserving some for garnish. Gently stir mixture just enough to combine. Place the bread bowl onto a serving platter. Spoon the dip into the center of the bread bowl. Top with the remaining 1/4 cup shredded cheese, crumbled bacon and shredded lettuce. Place toasted bread pieces around the dip on the platter for dipping. Or use toasted baguette slices and save bread cubes for stuffing, bread pudding or homemade croutons.