posted on November 06, 2009
FOR IMMEDIATE RELEASE
Contact: Holly Whetstone
Note: Recipes and photos available to download at: www.MichiganApplePhotos.com
(DeWitt, Mich.) – Wondering what you’re going to do with all of those Thanksgiving leftovers?
The Michigan Apple Committee has some new recipe suggestions that will surely please your family for days following this feast of a holiday.
Apple, Cheddar, Turkey Panini
Makes 4 servings
Use your leftover turkey to make this quick sandwich – either with a Panini press or a George Foreman® grill.
2 Michigan Apples*, thinly sliced
8 slices hearty whole wheat bread
2 tbsp. honey mustard
8 slices (approx. 8 oz.), 2% sharp cheddar cheese
8 thin slices roasted turkey
*Suggested varieties: Cortland, Empire, Gala, Ida Red, Jonathan, Northern Spy, McIntosh, Paula Red or Rome
1. Preheat the panini press or grill. Spread the honey mustard evenly over each slice of bread. Layer apple slices, cheese and turkey over 4 slices of the bread. Top each with the remaining bread slices.
2. Lightly coat the press or grill with vegetable cooking spray. Grill each sandwich for approx. 3 to 5 minutes or until bread is golden brown and cheese has melted. Remove from pan and cut in half. Serve with a green salad for a quick and healthy lunch or dinner.
Nutrition facts per sandwich (with turkey): 524 Calories; 18g Fat; 58g Carbohydrate; 31g Protein; 1831mg Sodium; 65mg Cholesterol; 8g Fiber
Nutrition facts per sandwich (without turkey): 465 Calories; 17g Fat; 55g Carbohydrate ; 22g Protein; 1256mg Sodium; 41mg Cholesterol; 8g Fiber
Cider Glazed Turkey with Easy Apple Raisin Stuffing
Your leftover turkey will get a new zip with this cider glaze and easy-to-make stuffing.
½ cup Michigan Apple cider
1 T. apple cider vinegar
Dash of salt
Combine the above ingredients in pan and let simmer.
1 large Michigan Apple*, cored and cut into ½ inch pieces
1/4 cup raisins
¼ cup dates
1 box of whole wheat chicken stuffing mix
Prepare stuffing mix according to package directions but add apples, dates and raisins to boiling water just before adding stuffing mix. Makes 5 servings.
*Suggested Michigan Apple varieties: Cortland, Empire, Ida Red, Jonagold, Jonathan, Paula Red or Rome
Roasted Rome & Feta Salad
Add bits of turkey to this great salad and you have a meal all to itself.
4 firm Michigan Rome Apples, peeled and cut into sixths
2 tablespoons brown sugar
8 cups mixed greens
4 tablespoons thinly sliced green onions
2 slices cooked and crumbled bacon
½ cup crumbled feta cheese
2 teaspoons whole grain mustard
1 tablespoon honey
1 tablespoon fresh lemon juice
2 tablespoons apple cider vinegar
¼ cup extra virgin olive oil
Heat oven to 425 degrees. Spray a large baking sheet with no-stick cooking spray. In a large bowl, toss apples with brown sugar. Spread in a single layer on prepared sheet. Bake for 15-20 minutes until apples begin to brown but are still firm enough to pick up with a fork. Remove and cool.
Meanwhile, in a large bowl, toss greens and green onions together. Chill for 30 minutes. Shake dressing ingredients together in a small jar. Set aside. Just before serving, drizzle salad with dressing. Toss. Divide into four salad bowls. Divide bacon and cheese onto each. Arrange 6 apple slices on each. Serve immediately. Serves 4.
The Michigan Apple Committee is a grower-funded nonprofit organization devoted to promotion, education and research activities to distinguish the Michigan Apple and encourage its consumption by consumers in Michigan and around the world. For more information, visit MichiganApples.com.