Turkey Dinner Canapés

By Florence Fabricant

Turkey Dinner Canapés
Tony Cenicola/The New York Times
Total Time
25 minutes
Rating
4(51)
Comments
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You may simply put out bowls of nuts and olives and be done with hors d'oeuvres before Thanksgiving dinner. Or not. Here’s a canapé that’s as amusing as it is tasty, easily prepared in advance and offering the flavors of the turkey dinner to come. It can be made with smoked salmon or other smoked fish instead, but hold the poultry seasoning.

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Ingredients

Yield:24 canapés
  • 3tablespoons unsalted butter or olive oil, or a mixture, approximately
  • 6slices square sandwich bread, preferably whole grain, crusts removed
  • Poultry seasoning
  • 7ounces boneless smoked turkey, chopped
  • 4tablespoons mayonnaise
  • 24dried cranberries
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)

109 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 3 grams protein; 58 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat butter or oil, or both, in a skillet on medium heat. Add one or more slices bread, depending on the size of your pan, and sauté until lightly browned on one side; turn and sauté second side. Set aside. Dust one side of each slice lightly with poultry seasoning.

  2. Step 2

    Place turkey in a food processor and process until very finely ground, almost a paste. Add mayonnaise, process briefly to mix in, then transfer to a bowl. Spread sautéed bread, seasoned side up, with turkey mixture. Dust very lightly with poultry seasoning.

  3. Step 3

    Cut bread in quarters on the diagonal, place a cranberry in the center of each piece and set aside, covered and refrigerated, until ready to serve.

Ratings

4 out of 5
51 user ratings
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Comments

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Tom

We doubled this for the size of the occasion and it turned out very well visually and on the palate. We made the turkey mixture the night before, added a bit of diced onion and a tablespoon more mayo. It perked up considerably overnight and the smoke flavor really stood out. I have never successfully sautéd bread without the first slice becoming a sponge for all the oil and butter, and my first try at this was no exception. We set up a production line to remove crusts, toast the bread on a toaster oven, and - while it was still hot - brush it with olive oil combined with a little of the poultry seasoning. The rest was assembling per the recipe with the addition of a small parsley leaf next to the cranberry for visual appeal.

Joanne

Easy to make, very tasty.

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