Hot turkey and Stilton bagels

Hot turkey and Stilton bagels


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About this recipe: Favourite Christmas flavours make this a most glamorous toasted open-face sandwich. If you keep a supply of bagels in the freezer, you can rustle up a great snack meal like this whenever you have some leftover turkey or chicken. Serve with a mixed fruit and vegetable salad.

Norma MacMillan

Serves: 4 

  • 4 bagels, plain or onion-flavoured
  • 30 g (1 oz) butter
  • 2 tbsp cranberry jelly
  • 225 g (8 oz) cold roast turkey meat, skin removed, then thinly sliced
  • 100 g (3 1/2 oz) Stilton cheese
  • To serve
  • 2 oranges, cut into wedges
  • salad leaves

Prep:10min  ›  Cook:5min  ›  Ready in:15min 

  1. Preheat the grill. Split the bagels in half horizontally, then toast both sides under the grill.
  2. Spread the cut surfaces of the bagel halves lightly with butter, then spread over the cranberry jelly. Arrange the sliced turkey on the bagel halves.
  3. Slice or crumble the Stilton cheese and place on top of the turkey. Return to the grill to cook for 1–2 minutes, just to melt the cheese.
  4. Serve hot, with the orange wedges and salad leaves.

Some more ideas

Instead of bagels, use muffins or ciabatta rolls split in half. * Cooked chicken could be substituted for the roast turkey. * Blue Vinney is a lower-fat alternative to Stilton. If you're not fond of blue cheese, use thinly sliced Gruyre or Camembert, or even a well-flavoured Cheddar, coarsely grated; sliced Gouda will reduce the fat. * For another hot turkey sandwich, toast 8 thick slices of brioche loaf, or split brioche buns, on both sides and butter very lightly. Warm 120 ml (4 fl oz) leftover turkey gravy (or make a sauce from 4 tbsp each red wine and stock, thickened with 2 tsp cornflour mixed with a little water). Add the sliced turkey to the hot gravy or sauce and heat through, then spoon on top of the toasted brioche. Top each slice with 1 tsp cranberry or redcurrant jelly, garnish with watercress and serve.

Plus points

Although Stilton is relatively high in fat, it has a strong flavour so a little goes a long way. Like all cheese, it is a good source of protein and a valuable source of calcium, phosphorus, and the B vitamins B12 and niacin. * Bread is an important part of a healthy diet, as it is a complex carbohydrate, and also contributes fibre, vitamins and minerals, particularly calcium.

Each serving provides

B12, C * folate * A, B6, niacin, calcium, copper, zinc

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