Canapes With Chicken Or Turkey Spread Recipes

CHICKEN-SKIN CANAPéS

Chicken-Skin Canapés image

The irresistibility quotient of crisp chicken skin "crackers" is right up there with potato chips. When I first tasted them during a charity event at the stall run by Ken Oringer, a chef and owner of Toro on the edge of SoHo, I kept coming back for more. He said they were easy to make at home. And they are, requiring about an hour of unattended time. Mr. Oringer served his as little sandwiches - he calls them bocadillas - filled with a kind of Spanish pimento cheese. I made mine open-faced, with the cheese as a topping. I also used them to channel Buffalo wings by spreading a little hot sauce, then a blue cheese mixture on top and using a slice of celery as a garnish. The skin shrinks as it cooks. Kept in a container or a plastic bag, the unadorned crackers can hold for several days.

Provided by Florence Fabricant

Categories crackers and chips, appetizer

Time 1h30m

Yield 32 pieces

Number Of Ingredients 4

Ingredients

Skin from 8 chicken thighs
Salt and ground black pepper
1 cup Spanish pimento or blue cheese spread
32 slices celery, optional

Steps:

Heat oven to 325 degrees. Carefully remove the skin from the chicken thighs without tearing. Set skinned thighs aside for another use or freeze them. Line a 9-by-13-inch rimmed sheet pan with parchment paper. Spread half the skin pieces on the paper. Season with salt and pepper. Top with another piece of parchment, and then place a second sheet pan on top to weigh down the skin. If you have enough pans, repeat to make one more tray of skins. Otherwise wait until the first batch is done.
Place layered pans with skin in the oven and bake about 50 minutes. Skin should be golden brown. If not, return pans to the oven for another 10 minutes. If using two pans, rotate halfway through baking.
Place cooked chicken skins on a sheet of paper towel, blot and set aside until cool. If needed, cook second batch. Once cool, use a sharp knife to cut each piece of skin in four, trimming any ragged edges. Set aside in a covered container until ready to use.
Spread cheese onto crisp chicken skin squares and serve. If using blue cheese spread, garnish each with a piece of celery before serving.

TURKEY DINNER CANAPéS

Turkey Dinner Canapés image

You may simply put out bowls of nuts and olives and be done with hors d'oeuvres before Thanksgiving dinner. Or not. Here's a canapé that's as amusing as it is tasty, easily prepared in advance and offering the flavors of the turkey dinner to come. It can be made with smoked salmon or other smoked fish instead, but hold the poultry seasoning.

Provided by Florence Fabricant

Categories finger foods, appetizer

Time 25m

Yield 24 canapés

Number Of Ingredients 6

Ingredients

3 tablespoons unsalted butter or olive oil, or a mixture, approximately
6 slices square sandwich bread, preferably whole grain, crusts removed
Poultry seasoning
7 ounces boneless smoked turkey, chopped
4 tablespoons mayonnaise
24 dried cranberries

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.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 62 milligrams, Sugar 26 grams, TransFat 0 grams

CANAPES WITH CHICKEN OR TURKEY SPREAD

Canapes with Chicken or Turkey Spread image

Make and share this Canapes with Chicken or Turkey Spread recipe from Food.com.

Provided by Millereg

Categories Spreads

Time 15m

Yield 4 canapes, 4 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup cooked ground chicken or 1/2 cup ground turkey
2 tablespoons butter
1/8 teaspoon paprika, sweet
2 slices bread, plain or toasted (rye, pumpernickel or white)

Steps:

Use blender or food processor to puree all ingredients (except bread) into a smooth paste.
Trim sliced bread into large square without crusts.
Place a layer of paste on one slice, top with remaining slice and cut into four squares or triangles.

Nutrition Facts : Calories 84.3, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 126, Carbohydrate 6.4, Fiber 0.3, Sugar 0.6, Protein 1

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