Yield: 1 servings
|One; (5 1/2 to 6 pound)|
|; whole turkey breast|
|; with skin and bone|
|1 large||Onion; chopped|
|1 teaspoon||Whole black peppercorns|
|¼ cup||Plus 2 tablespoons distilled white|
|½ pounds||Poached turkey breast|
|4 slices||Pain de mie or other firm white sandwich; (about 1/4 inch|
|; bread, thick)|
|2 ounces||Blue cheese; (softened)|
|2 tablespoons||Mayonnaise1 firm-ripe California avocado|
|4 smalls||Crisp lettuce leaves; (romaine)|
TO POACH A WHOLE TURKEY BREA
To poach A Whole Turkey Breast: In a deep kettle combine the turkey breast with enough cold water to cover it by 1 inch and remove the turkey breast. To the kettle add the onions, the carrots, the bay leaves, the peppercorns, and the vinegar, bring the mixture to a boil, and add salt to taste. Return the turkey breast to the kettle and poach it, covered, for 30 minutes, and drain it, discarding the other solids.
In a skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain.
Toast bread and spread 2 slices with blue cheese and remaining 2 slices with mayonnaise.
Thinly slice turkey diagonally. Pit and peel avocado and thinly slice.
Divide turkey, bacon, avocado, and lettuce between blue-cheese bread slices and top with remaining 2 slices.
Yield: 2 servings
Converted by MC_Buster.
Per serving: 569 Calories (kcal); 36g Total Fat; (55% calories from fat); 28g Protein; 37g Carbohydrate; 75mg Cholesterol; 1479mg Sodium Food Exchanges: ½ Grain(Starch); 3½ Lean Meat; 6 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9383 Converted by MM_Buster v2.0n.