Five Dishes – Ten Ingredients
5 Berghoff Recipes that use only 10 ingredients.
Pesto Turkey Salad
8 sandwiches
2 pounds left over cooked BBQ pesto turkey breast diced
¼ cup pesto
1 Cup Mayonnaise
¼ cup chopped onions
2 tablespoons toasted almonds silvered
To assemble:
In a& mixer bowl, combine the turkey ¼ cup pesto, 1 cup mayonnaise, 1 cup onion, toasted almonds. Season with salt and pepper and store in refrigerator until needed.Presentation suggestions: You can serve on a plate with mixed greens. Place a spoon of pesto salad on to a plate. Toast whole wheat bread and serve as a sandwich with mixed greens or serve 1 cup of pesto turkey salad on top of mix greens.
Turkey Quesadillas with Chihuahua Cheese
Serves 6
4 (10 inch) whole wheat tortillas
2 cups shredded Chihuahua cheese or monetary jack cheese
4 tablespoons toasted silvered almonds
1 pound pulled turkey heated
½ cup of BBQ sauce
Preheat oven to 350 degrees make the quesadillas: spread out the tortillas on a clean surface. Sprinkle ½ cup of cheese evenly over the half of each tortilla. Mix BBQ sauce with pulled turkey in a small mixing bowl then add the pulled turkey to the tortilla. Sprinkle sliced almonds over the cheese. Fold each tortilla in half over the cheese mixture. Place folded tortillas on a sheet pan that has been sprayed with non stick spray. Bake until the quesadillas are golden brown and the cheese melts. About 5 to 10 minutes. Transfer the quesadillas to clean work surface cut into 6 triangles.
Pulled Turkey Sandwich
Makes 4 plus sandwiches
1 ½ pound leftover cooked turkey, pulled
½ cup of BBQ sauce
Wheat bread
In a medium saucepan combine pulled turkey and BBQ sauce. Cook until heated all the way through. Serve on a whole wheat bread.
Chopped Turkey Salad
Serves 8
16 cups mixed greens
1 small sliced onion
½ cup toasted sliced almonds
1 cup of shredded cheese
Leftover cooked turkey sliced into strips
4 slices of whole wheat bread toasted or tortilla sliced in strips and baked.
Dressing:
2 cups mayonnaise
1 tablespoon of pesto
In a mixing bowl add 16 cups of mixed greens, 1 small sliced onion, ½ cup toasted sliced almonds, 1 cup of shredded cheese, sliced left over turkey, and the toasted whole wheat bread or baked tortilla strips.
In another mixing bowl stir together mayonnaise and pesto, additional pesto can be stirred in based on your desired taste.
BBQ Pesto Turkey Breast
Serves 8
1 (6/8 pound) boneless turkey breast
1 cup pesto, without cheese
½ cup olive oil
1 cup BBQ sauce
Pesto
1 large clove garlic
¼ cup toasted pine nuts
1 ½ cups loosely packed fresh basil leaves
1/3 cup extra-virgin olive oil
½ teaspoon salt
¼ teaspoon white pepper
¼ cup Parmesan cheese (optional)
Make the pesto: In a food processor or blender, chop the garlic finely. Add the nuts and the basil leaves, and process until fully chopped. With the motor running slowly, add the oil until it is incorporated and the pesto has a smooth consistency. Season with salt and white pepper. The pesto can be made up to one day in advance and stored in an airtight jar in the refrigerator, or it can be frozen for as long as one month. Makes about 1 cup. If you like the cheese, add ¼ cup grated Parmesan to the recipe, however, this variation will not freeze well.
Rinse the turkey in cold water, pat dry. Place in a large bowl. Combine the pesto and olive oil, and pour over the turkey, coating evenly. Cover and refrigerate overnight.
Heat the grill. Brush the turkey with the BBQ sauce and place on the grill. Turn the turkey as it cooks, brushing with sauce. Grill for 30 to 40 minutes, or until golden brown.
Preheat the oven to 300 F. Transfer the turkey to a roasting pan and roast in the oven until it reaches an internal temperature of 160 F, about 45 minutes. Remove immediately. The turkey will continue to cook by residual heat, and its internal temperature will rise.