Smoked Turkey “Cranwich”

*Naming credit for this new sandwich creation goes out to my Aunt Rose Mary!

This recipe incorporates the flavors of Thanksgiving, any time of year. Homemade cranberry nut bread and smoked turkey work really well together. If you don’t have a smoker or the time, you can use smoked deli turkey, but I’ll add the instruction below. I chose to use some mayo, Dijon mustard, lettuce, tomatoes and Lorraine Swiss cheese, but you can top this sandwich with whatever you choose!

Cranberry Nut Bread Recipe

Ingredients (Makes 1 loaf)

1 cup buttermilk
1/4 cup water
2 1/4 teaspoons active dry yeast
1 large egg
1 1/2 tablespoons butter, softened
3 tablespoons honey
1/4 cup quick oats (not old fashioned)
1 teaspoon salt
1/4 teaspoon baking soda
4 cups bread flour
3/4 cup dried cranberries, chopped
1/2 cup sunflower seeds
1 tablespoon butter, melted

Directions

Step 1: Pour buttermilk and water into a small bowl and warm in microwave for 45 seconds to 1 minute (temperature should be approximately 105-110 degrees). Stir in the yeast and set aside for 5 minutes.

Step 2: Pour mixture into bowl of stand mixer and add the egg, softened butter and honey. Mix well, then add the oats, salt and baking soda. Mix well, then add about 3 cups of the flour one cup at a time, mixing well after each addition. Hold back about a cup of flour, to add later if needed.

Step 3: Add the dried cranberries and seeds and knead with dough hook for about 6 minutes, adding flour as needed until dough is smooth and elastic and has left the sides of the bowl.

Step 4: Place dough into an oiled bowl and let rise for 1 1/2 hours.

Step 5: Deflate and shape into a loaf. Place dough into a greased 9 x 5-inch loaf pan and let rise for 1 hour or until doubled in size.

Step 6: Preheat oven to 350 degrees. Slash top of loaf 3 times diagonally and bake for 40-45 minutes or until golden brown.

Step 7: Immediately brush with the melted butter, if desired, and turn bread onto a wire rack to cool.

Smoked Turkey Breast Recipe

Ingredients

1 whole, bone-in turkey breast
4 T. butter
2 carrots
2 ribs celery
1 onion (quartered)
Salt and pepper
2 c. chicken or turkey broth in a spray bottle (for spritzing)

Directions

Step 1: Preheat smoker to 250 degrees.

Step 2: Cut slits in the skin of the turkey and place pats of butter under the skin.

Step 3: Fill the cavity with onions, carrots and celery for flavor and moisture, then salt and pepper outside.

Step 4: Smoke at 250 degrees for 30 minutes per pound or until it reaches an internal temp of 165 degrees.

Laurie’s Cooking Tip: Spritz turkey every hour with turkey or chicken broth to keep it from drying out.

Step 5: Slice and enjoy!