turkey breasts

This came from Firehouse Subs. I like the Hook &amp; Ladder, but it's quite expensive (Around $5.50 for an 8 inch, and $7.50 for a 12 inch). I haven't tried this recipe out, but I brainstormed it up, so tell me if there's any problems. You can change the amount of or remove any ingredient to suit your tastes.  Each serving = 1 medium sub. Cooking and prep time are just a guess, but this'll probably take a while.

Hook &amp; Ladder Recipe

(8 inch) submarine rolls, toasted

turkey breast

honey-roasted ham

monterey jack cheese, melted

romaine lettuce, shredded

onion, diced

mayonnaise

mustard

Smoke or cook the turkey breast. If store bought and already cooked (from the deli, etc), skip this.

Cook the ham. If store bought and already cooked, skip this.

Glaze the ham with honey. (Buying honey glazed ham stops from having to &quot;glaze&quot; honey onto ham. Glazing ham require's baking the ham which is ok considering FH subs are already cooked/toasted slightly when ordered.).

Take out the Monterey Jack, and melt it. Does not have to be melted.

Take out the lettuce, diced onion, mayo, and mustard.

Recipe is pretty much spot on other then you can buy pre-glazed ham as well as it does not mention firehouse use's spicy mustard not basic yellow mustard and all ingriedents  (sp) are toasted together not seperatly

After the ball - when it is quiet again - and we would like another taste of the turkey - try one of these sandwiches! They are great, taken from NapaStyle Inc. &amp; then tweaked. When I posted the recipe had to guess at quantites, so please adjust to your own palette.

Turkey/ Cranberry/ Dressing Panini

day old bread,

turkey breast, sliced

turkey stuffing

cranberry sauce

kosher salt

black pepper

sage leaves,

butter, softened

Spread two slices of bread with thin layer of cold gravy.

Layer the sandwiches with slices of turkey, stuffing, more gravy and cranberry sauce, to taste.

Season with salt &amp; pepper and top with chopped sage leaves.

Spread a thick layer of cranberry sauce on the other slices of bread.

Butter sides of the sandwich, on the outside; then toast on a preheated sandwich grill, a cast iron skillet or non-stick frying pan, pressing firmly on each side until golden brown.

A delicious way to visit Thanksgiving dinner on a bun.  I did not use all the butter that was called for.  I just put a thin coating on the buns.  I used recipe #139827 for the bun and the George Forman grill as a panini press.  I was fortunate enough to have fresh sage.

We had this for our main meal last night. I rather heavily adapted it from a few others as I like meat &amp; my wife and son like pasta &amp; as we are trying to eat healthier I am trying to find new ways to use turkey meat instead of beef.

Moroccan Style Turkey Spaghetti &amp; Meatballs

lb turkey

parsley,

cilantro,

red onion, chopped

paprika

cumin

turmeric

dry breadcrumbs

olive oil

flour (to coat)

300 g spaghetti (11 ounces)

red onion, finely chopped

garlic cloves, crushed

mushroom, sliced

green pepper, cubed

yellow pepper, cubed

red pepper, cubed

tomatoes,

cinnamon

salt

Mix parsley, onion, spices, bread crumbs &amp; egg with the ground turkey. Make sure it is well mixed so that the spices are evenly distributed throughout the mixture.

Roll the balls into the flour until coated.

Pour enough oil to just cover the bottom of the frying pan, heat on medium heat.

Place the balls into the heated oil. Turn frequently so they do not burn on the sides. Cook until they are done all the way through.

Put spaghetti in a large pot of boiling water and cook as long as the packet suggests. Mine takes 7-9 minutes.

Meanwhile, drain oil from the frying pan.

Add the onions, garlic and mushrooms and saute until they start to get soft which was about 5 minutes for me. 

Add the tomatoes, peppers, cinnamon, cumin, turmeric and black pepper and lightly simmer for about 8 minutes stirring frequently.

Stir in the chickpeas and heat just long enough to cook through, about 3 minutes.

Stir in the fresh herbs and just mix through until they start to wilt.

Add in cooked spaghetti and stir to make sure all of the pasta is coated in the sauce.

Add in cooked meatballs and stir to make sure all of them are coated in the sauce.

This is a great recipe.  It's easy and delicious.  My family loved it.  To add more of a Moroccan flavor to it, I baked it in a tagine for 40 minutes at 350F.  To keep it from getting dry while baking, I also added a small can of tomato sauce.

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Hook & Ladder Recipe