Turkey Wraps With Herbed White Bean Spread Recipes

TURKEY WRAPS WITH HERBED WHITE BEAN SPREAD

Steps:

• Combine bean, oil, juice, garlic, thyme, salt and pepper in a the bowl of a food processor. Purée until smooth, stopping once to scrape down sides, for bean spread. (Can be made ahead. Cover and chill up to 2 days.)
• Spread bean spread on one side of each tortilla, leaving a 1-inch border around edge. Arrange turkey down center of each tortilla; layer with tomato, onion, cheese and arugula. Starting at one end, tightly roll each tortilla and place, seam side down, on a serving plate. Cut crosswise in half and serve with chips, if desired.

EASY TURKEY WRAP

Steps:

• Place tortillas on a place and cover with plastic wrap. Warm tortillas slightly in the microwave, about 20 seconds.
• Add 2 tablespoons honey mustard to each tortilla. Divide remaining ingredients over tortillas. Roll tightly.
• Refrigerate up to 24 hours or serve immediately.

SMOKED TURKEY AND WHITE BEAN CASSEROLE WITH HERBED CRUMB TOPPING RECIPE

Steps:

• Using a sharp knife, score the turkey pieces about 1/4-inch deep in several places. Place the turkey in a large soup pot or stockpot and add the chicken broth, Essence, cayenne pepper and bay leaves. Add 2 cups of water and bring to a boil. Reduce the heat to a simmer and cook the turkey, covered, until falling-from-the-bones tender, 2 1/2 to 3 hours. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin and bones. Tear the meat into bite-size pieces and set aside. Reserve stock separately. In a large Dutch oven, heat the oil until hot. Add the onions, celery, and bell pepper and cook, stirring, until vegetables are softened, 4 to 6 minutes. Add the garlic and 2 teaspoons of the thyme and cook for 1 minute. Add the beans and 6 cups of the reserved stock (add water if necessary to bring the volume up to 6 cups) and return to a boil. Reduce the heat to a simmer and cook, partially covered, until the beans are tender but still firm enough to hold their shape, about 1 1/2 hours. The beans should be moist but not soupy. (If the beans are too soupy by the time they are tender, strain the beans and return the cooking liquid to the fire until reduced to a thick sauce consistency. Return the reduced cooking liquid to the beans.) Stir the reserved turkey meat into the beans and season with salt and pepper, to taste. Transfer to a large ovenproof casserole dish. Preheat the oven to 375 degrees F. In a small bowl combine the remaining thyme, bread crumbs, Parmesan, parsley, chives, and basil. Add the remaining 1/4 cup of olive oil and stir with a fork until well blended. Season with salt and pepper. Sprinkle the herb-bread crumb mixture evenly over the beans. Bake for 25 to 30 minutes, or until the topping is golden brown and the beans are bubbly around the edges

ITALIAN WHITE BEANS WITH TURKEY

Steps:

• Heat oil in 10-inch skillet over medium heat. Cook basil and garlic in oil 3 minutes, stirring frequently.
• Stir in remaining ingredients. Cook, stirring frequently, until hot.

HERBED BEAN SPREAD WITH BAGUETTE TOASTS

Steps:

• Make toasts:
• Preheat oven to 375°F.
• Cut baguette crosswise into 1/4-inch-thick slices. In a saucepan melt butter with salt to taste over moderate heat and brush butter on one side of each slice. Arrange baguette slices, buttered sides up, on 2 large baking sheets and toast in upper and middle thirds of oven until golden, about 12 minutes. (Toasts may be made 2 days ahead and kept in an airtight container.)
• Make spread:
• Drain beans in a colander. Gently rinse beans and drain well. Mince parsley. In a food processor blend together all spread ingredients except oil until smooth. With motor running, add oil in a slow stream, blending until incorporated, and season spread with salt and pepper. (Spread may be made 1 day ahead and chilled, covered. Bring spread to room temperature before serving.)

ROASTED TURKEY WRAP

Steps:

• place ingredients in wrap and enjoy!