Cranberry Turkey Muffuletta
Prep Time
15 minutesCooking Time
30 minutesServing Size
4-6
Ingredients
1 7- to 8' (15-20 cm) round Italian or artisan bread 1 cup (250 mL) Ocean Spray® Whole Berry Cranberry Sauce 1/4 cup (60 mL) finely chopped celery 1 tsp (5 mL) finely chopped garlic 1 tbsp (15 mL) balsamic vinegar 1 tsp (5 mL) chopped fresh basil 4 thin red onion slices, separated into rings 4 slices (about 3 ozs/90 mL) cooked turkey breast 1 cup (250 mL) shredded Monterey Jack cheese
Steps
Preheat oven to 350ºF (175ºC). Slice off the top quarter of the bread. Hollow out bottom and top of the bread, leaving a ½ inch (12 mm) shell. Use the bread you pull out for croutons or bread crumbs. Set bread shell aside. Combine cranberry sauce, celery, garlic, basil and vinegar in a small mixing bowl. Spread in bottom of shell and top of bread. Place half of the onion slices in bottom of bread. Top with 1/2 cup (125 mL) of cheese. Layer turkey on top. Spread remaining cheese over turkey and top with remaining onion. Place top on bread. Wrap loaf in foil. Bake for 30 minutes or until heated through. Remove from oven and let stand for about 5 minutes. Unwrap; cut into wedges and serve. Makes 4-6 servings.