Smoked Turkey And Walnut Canapes Recipes

TURKEY DINNER CANAPéS

Steps:

• Heat butter or oil, or both, in a skillet on medium heat. Add one or more slices bread, depending on the size of your pan, and sauté until lightly browned on one side; turn and sauté second side. Set aside. Dust one side of each slice lightly with poultry seasoning.
• Place turkey in a food processor and process until very finely ground, almost a paste. Add mayonnaise, process briefly to mix in, then transfer to a bowl. Spread sautéed bread, seasoned side up, with turkey mixture. Dust very lightly with poultry seasoning.
• Cut bread in quarters on the diagonal, place a cranberry in the center of each piece and set aside, covered and refrigerated, until ready to serve.

SMOKED TURKEY SALAD WITH GOAT CHEESE AND WALNUTS

Steps:

• Whisk the mustard, vinegar, 1/2 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
• Toss the salad greens with the fennel in a large bowl. Add the smoked turkey along with the goat cheese, and walnuts to the salad. Season with salt and pepper and toss with the dressing. Divide the salad among 2 plates and serve.

SMOKED TURKEY AND WALNUT CANAPES

Steps:

• Remove crust from bread so it is a white block, and cut into bite sized pieces (about 24 needed).
• Place squares on a baking sheet, brush with oil and toast for 5-7 minutes in a 400 degree oven, until golden brown.
• Toast walnuts for about 15 minutes at 350°, and chop finely.
• Mince chutney as fine as you can, set aside.
• Process turkey, cream cheese, pepper and shallots to thick paste.
• Reserve half of mixture in a piping bag.
• Spread a thin layer of remaining turkey mixture onto each toast square.
• With reserved mixture, pipe rosettes onto each toast square.
• Top with walnuts and place a small bit of chutney on top for garnish.