© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 Package (8 oz) OVEN ROASTED TURKEY BREAST SLICES
1 Can (5-3/4 oz) jumbo pitted black olives
1 Package (8 oz) TURKEY SALAMI SLICES
1 Package (6 oz) Provolone cheese slices
1 Package (8 oz) TURKEY HAM SLICES
1 Jar (16 oz) sweet gherkins
1 lb SMOKED TURKEY, cut into 1/2-inch cubes
1 Jar (6 oz) small sweet yellow onions
1 Package (8 oz) TURKEY PASTRAMI slices
1 Jar (7 oz) baby corn
1 Package (3.5 oz) sesame breadsticks
1 Large green pepper, halved and seeded
1 Jar (6 oz) marinated artichoke hearts
4 oz jalapeno Monterey Jack cheese, cut into 1/2-inch cubes
1 Large yellow bell pepper, cut in half and seeds removed
1 Can (7.5 oz) capanato, optional
Cut oven roasted turkey slices in 3-X 1/2-inch strips; fold strips in half and stuff into holes of black olives.
Alternately, layer 3 slices turkey salami with 2 slices provolone cheese. Cut stack into 8 wedges. Spear each wedge with toothpick.
Cut turkey ham slices in half; roll each half into cornucopia-style horn. Place gherkins into center of each horn. Secure meat and gherkin with round toothpick.
On frilled toothpicks, alternately spear onions and smoked turkey cubes.
Cut turkey pastrami slices in 1/2-inch wide strips. Wrap strips around breadsticks. If desired, spread breadsticks with mustard before wrapping with pastrami.
Fill 1 green pepper half with marinated artichokes. Fill other pepper 1/2 with jalapeno Monterey Jack cheese cubes. Fill each yellow pepper half with capanato if desired.
Total Calories 219
Total Fat 10 g
% Daily Total Fat 41
Cholesterol 44 g
Sodium 1102 mg
Total Carbohydrates 15 g
Protein 18 g