Skip to main content

Turkey Cranberry Bagels

I'd marked this recipe to try using leftovers after last year's Thanksgiving dinner, and never got around to it.  I ran across it again in my to-try files, and I decided that it would be a great way to use the Maple Honey Cranberry Sauce I'd made.

I used mini whole wheat bagels, and I went to the deli and got sliced roasted turkey.  I know it says thinly sliced, but I went with about 1/2" thick slices.  I went light with the cheese.   This made a great snack, and definitely would make a great brunch item Thanksgiving weekend!

I hope you are enjoying #CranberryWeek so far, there are so many creative ways to use cranberries being shared! Check out today's offerings by clicking the links below the recipe.



Turkey Cranberry Bagels


Turkey Cranberry Bagels

ingredients:

  • 4 plain bagels, split and toasted
  • 8 ounces thinly sliced cooked turkey
  • 1/2 cup whole-berry cranberry sauce
  • 8 slices provolone cheese

instructions:

  1. Preheat broiler. Place bagel halves on a baking sheet; layer with turkey, cranberry sauce and cheese. Broil 4-6 in. from heat 1-2 minutes or until cheese is melted.
Source: https://www.tasteofhome.com/recipes/turkey-cranberry-bagels/
turkey, cranberry
Appetizers, snacks, leftovers
American
Created using The Recipes Generator
I'm excited to be sharing this recipe as part of Cranberry Week - now in it's third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.



Comments

  1. Replies
    1. I'm making them again today to enjoy while I watch the game! :)

      Delete
  2. It's like a different type of hot brown. LOVE it!

    ReplyDelete
    Replies
    1. I'd never had hot browns before May of this year, so good!

      Delete

Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy!   Fried Lasagna P

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Southern Bird Dogs

We're eating lots of poultry lately, and I've started hearing the grumbling from my family.   With the grill covered with snow and ice again (yay New England!), my options were a little limited.    Staring at the package of chicken tenders in my fridge, I wondered what I could do to them that would be exciting and different.   I had a few hot dog rolls and 4 strips of bacon that needed to be used up. Enter Southern Bird Dogs.  I saw this recipe on She Wears Many Hats .   She used storebought chicken tenders, but recommended this recipe from Add A Pinch to make them from scratch.    I had everything on hand except the buttermilk.     I used the "add vinegar to regular milk" trick instead.   The only problem is that though that mimics the tang of buttermilk, it doesn't have that nice thick consistency.    My first coating on the chicken seemed thin, so I let them sit for 20 mins, then put them back through the milk and flour mixtures again.    I gave them another