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The GobblerServings: 1 sandwich -- Yield: 24 servings Pulled turkey, a chorizo and King’s Hawaiian® stuffing patty, cranberry-peach mostarda, black pepper sage aioli, and red leaf lettuce. Buns, Lunch & Dinner, Dine In, Travel Friendly |
Ingredients24 each King’s Hawaiian Original Little Island Bun 6 lb Smoked turkey, pulled 4 ½ c Black Pepper Sage Aioli (subrecipe) 24 each Leaves red leaf lettuce 24 each Spanish Chorizo Stuffing Patties (subrecipe) 6 c Cranberry-Peach Mostarda (subrecipe)
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Build It!Preheat oven to 400°F and place a sauté pan on the stove over low heat.
Place bun cut side down on a sheet tray and arrange turkey in warmed sauté pan. Place buns and turkey into oven for 5 minutes until heated through.
Remove from oven and spread 1 tablespoon Black Pepper Sage Aioli on bottom bun. Top with 1 piece lettuce.
Add 4 ounces of pulled turkey on top of lettuce, then place 1 warm Spanish Chorizo Stuffing Patty on top of turkey.
Place ¼ cup Cranberry-Peach Mostarda on top of stuffing and place top bun on sandwich.
Place 1 tablespoon more Black Pepper Sage Aioli in a small ramekin and serve alongside sandwich.
Black Pepper Sage Aioli- Servings:
- 2 tablespoons
- Yield:
- 24 servings
1 ½ c Mayonnaise 1 ⅓ tbsp Sage, ground 1 ½ tsp Garlic, minced 1 ½ tsp Black pepper, cracked 1 ½ tsp Kosher salt - Add all ingredients to a mixing bowl and whisk well to combine.
- Transfer to a storage container and hold cold until service.
Spanish Chorizo Stuffing Patties- Servings:
- 1 patty (1⁄3 cup mixture)
- Yield:
- 24 servings
18 oz Spanish chorizo, casing removed 4 c King’s Hawaiian Original Round Bread, torn into chunks 3 c Yellow onion, small diced 2 c Carrots, small diced 1 c Celery, small diced 1 ⅓ tbsp Garlic, minced 1 c Chicken stock ½ c Canola oil - Place sauté pan on stove over low heat.
- While pan is warming, add King’s Hawaiian bread chunks to food processor and pulse until bread is a roughly chopped, coarse crumb.
- Add half the canola oil to pan and swirl to coat sides, then add chorizo and cook until done, about 5 minutes. Remove chorizo from pan with a slotted spoon and place into a mixing bowl, leaving rendered fat behind in pan.
- Add onion, celery, carrots, and garlic to pan. Increase heat to medium and cook until soft and translucent, about 5 minutes.
- When vegetables are done, transfer to bowl with chorizo. Stir to combine. Add breadcrumbs, then stir to combine again.
- Add chicken stock to bowl and stir to make a stuffing that comes together to hold its shape, but isn’t too wet.
- Portion into 1⁄3 cup portions and shape to be the size of King’s Hawaiian Original Little Island Buns.
- Place nonstick pan on stove over medium heat. Add the other half of the canola oil to the pan and swirl to coat.
- Cook stuffing patties in pan until brown on both sides and fully heated through, about 5 minutes per side.
- Place stuffing patties on a sheet tray and hold warm for service.
- If preparing in advance, cooled stuffing patties can be reheated by griddle, microwave, or convection oven.
Cranberry-Peach Mostarda- Servings:
- ¼ cup
- Yield:
- 24 servings
3 c Frozen peaches 2 ¼ c Fuji apple, peeled and ¼" diced 1 ½ c Dried cranberries ½ c Red onion, peeled and ¼" diced 1 ½ tsp Fresh thyme, leaves picked from stems, rough chopped 3 c Apple cider vinegar ½ c Yellow mustard seeds 1 c Brown sugar 1 tbsp Lemon juice - Place all ingredients in a medium sauce pan and set over medium heat.
- When mixture reaches a boil, reduce heat to low and simmer 20 minutes, stirring often, until thick and syrupy.
- When desired thickness is achieved, remove from stove and transfer contents into a high-heat storage container.
- Hold warm for service or store chilled until service.
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