Tacchino Panino




1 lb COOKED TURKEY THIGHS, cut from bone & sliced thin

4 Slices Cooked stuffing/dressing, made with turkey sausage

1/2 Small head escarole, cleaned, cored, cut crosswise into 1" wide strips

1 tbsp olive oil

1/8+ tsp crushed red pepper flakes

4 focaccia buns, split

Freshly ground black pepper As needed



Over medium flame, in a medium skillet, heat gravy to 165 degrees F. Add sliced turkey thighs and turkey sausage stuffing to bubbling gravy. Heat until stuffing and turkey are hot throughout.

Meanwhile, blanch escarole then drain, quickly cool in cold running water. Drain again, squeeze to remove excess water and pat dry.

Saute escarole in hot olive oil and add crushed red pepper flakes. Cook until escarole is tender, about 4-5 minutes.

Lightly toast focaccia.

Divide ingredients evenly and stack stuffing and turkey on each of the bottom slices of focaccia. Spoon on any remaining gravy.

Place wilted escarole atop turkey. Sprinkle with pepper. Add the top half of the focaccia bun.


Nutrition Facts

580 Total Calories

27 g Total Fat

7 g Saturated Fat

80 g Cholesterol

1840 mg Sodium

53 g Total Carbohydrates

6 g Dietary Fiber

5 g Sugars

32 g Protein

40 % Daily Protein

8 % Daily Vitamin C

8 % Daily Calcium

30 % Daily Iron