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Smoked Turkey En Croute

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Ingredients

  • 1/4 pound butter
  • 2 cup smoked turkey
  • 1 cup minced shallots
  • 1 teaspoon garlic
  • 3 tablespoon heavy cream
  • 2 teaspoon dijon mustard
  • 1 teaspoon dry mustard
  • 2 tablespoon parsley
  • 2 tablespoon chives
  • 1/2 teaspoon black pepper
  • 2 teaspoon worcestershire sauce
  • 1 bag baguette

Preparation

Baking Directions:

Using a food processor, grind the turkey breast.

In a large mixing bowl, cream butter well.

Beat in smoked turkey, shallots, garlic, cream, Dijon and dry mustard, parsley, chives, black pepper and Worcestershire sauce.

Slice off both ends of bread and with a long knife, hollow out center leaving about 1/3 inch crust.

To easily fill the baguette, place the smoked turkey mixture into a pastry bag or a plastic storage bag with a corner cut off.

Standing bread on one end, fill hollow cavity with turkey mixture.

Be careful not to overfill, as you might break through the thin walls of the baguette.

As an alternative to the pastry bag, you can simply push the mixture into the baguette using a long spoon.

Wrap the filled baguette with plastic and refrigerate for several hours until cool enough to slice.

Slice in 1/4 slices with a very sharp knife or electric knife.

For a more interesting presentation, make more than one baguette using one of the variations below.

VariationsTrim 3 asparagus stalks and place in salted boiling water for about 1 — 2 minutes depending on thickness of the stalks.

You want asparagus spears to stay stiff and crunchy.

Immediately plunge into ice water bath.

Pat dry.

Push stalks into the baguette before refrigerating.

When sliced the sliced stalks add a colorful and flavorful extra texture to the bread slices.

Roast 1 large red pepper under broiler until skin is charred.

Steep pepper in a brown paper bag until cooled.

Remove skin and seeds and slice in long narrow ribbons.

Add red peppers to turkey mixture before filling bread.

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