Enjoy this tasty recipe from Amy's at Woodhaven.
Recipe of the Month
Orange Muffin & Turkey Sandwiches
A great way to use up leftover Thanksgiving turkey. Freeze turkey and make these for a Christmas brunch or holiday appetizer.
12 Servings
Muffins
½ cup butter, softened
1 c. sugar
2 large eggs
1 c. buttermilk
2 c. flour
1 t. baking soda
1 c. dried cherries or currants
1 medium orange
Filling:
1 c. sour cream
½ t. Dijon or Rothschild's Raspberry Honey Mustard
½ pound roasted or smoked turkey, thinly sliced
1/4 pound thinly sliced Gouda cheese
Orange Muffin & Turkey Sandwiches
A great way to use up leftover Thanksgiving turkey. Freeze turkey and make these for a Christmas brunch or holiday appetizer.
12 Servings
Muffins
½ cup butter, softened
1 c. sugar
2 large eggs
1 c. buttermilk
2 c. flour
1 t. baking soda
1 c. dried cherries or currants
1 medium orange
Filling:
1 c. sour cream
½ t. Dijon or Rothschild's Raspberry Honey Mustard
½ pound roasted or smoked turkey, thinly sliced
1/4 pound thinly sliced Gouda cheese
- Preheat oven to 375 degrees
- Cream butter and sugar until light and fluffy. Add eggs and continue beating. Sift flour and soda together. Add flour mixture and buttermilk to butter-egg mixture, alternating. Mix only until flour disappears; do not over-mix. Grate orange rind and squeeze juice. Reserve juice and fold orange rind plus dried cherries or currants into batter.
- Fill greased muffin pans 2/3 full with batter. Bake 15-20 minutes (10-15 for mini muffins) or until golden brown. Remove from tins and cool slightly. Brush tops of muffins with reserved orange juice. Cool completely. Muffins can be frozen at this stage.
- Blend sour cream and mustard. To assemble, slice muffins horizontally and spread each half with a thin layer of sour cream-mustard mixture. Place 2-3 pieces of turkey and a slice of cheese between the halves. Cover and refrigerate until ready to serve.