© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
8 Heads garlic, unpeeled
2 tbsp Dijon mustard
2/3 c red wine vinegar
2/3 c balsamic vinegar
To Taste salt and freshly ground black pepper
3-3/4 c olive oil
3-3/4 lbs SMOKED TURKEY, cut in cubes
3 lbs crusty peasant bread, day-old, cut in cubes
1-1/4 lbs sweet red onions, thinly sliced
2-1/2 lbs tomatoes, cut into wedges
1-1/4 lbs cucumbers, thinly sliced
5 oz fresh basil, washed, dried and chilled
As needed arugula leaves, washed, dried and chilled
Cut top 1/4 inch off each head garlic and wrap heads together in foil.
Roast 40-45 minutes, or until very soft: let cool.
Squeeze roasted garlic from each head. In a food processor blend garlic with mustard, vinegars and salt and pepper until smooth.
Slowly add oil in a thin stream and blend until emulsified.
Toss turkey, peasant bread, onions, tomatoes and cucumbers with Roasted Garlic Vinaigrette.
Gently toss in basil.
Serve panzanella atop arugula leaves.
Total Calories 700
Calories from Fat 420
Total Fat 46 g
% Daily Total Fat 71
Saturated Fat 6 g
% Daily Saturated Fat 30
Cholesterol 35 g
% Daily Cholesterol 12
Sodium 1670 mg
% Daily Sodium 70
Total Carbohydrates 49 g
% Daily Total Carbohydrates 16
Dietary Fiber 3 g
% Daily Dietary Fiber 12
Sugars 8 g
Protein 24 g
% Daily Protein 20
% Daily Vitamin C 20
% Daily Calcium 16
% Daily Iron 20