recipe

Paradise Ground Turkey Rice Bowls

Makes 4 servings

1 1/2 cups cooked jasmine or basmati rice

A splash of olive oil

1 tablespoon chopped garlic (or "jarlic")

1 pound Heritage Foods Ground Turkey

2 tablespoons taco seasoning (we used Spanish Gardens)

1 (16-ounce) can pinto beans, rinsed

1 (15.5-ounce) can golden hominy, rinsed

1 (10-ounce) can Rotel brand diced tomatoes and green chilies

1 cup Fantasma's Finest Tomatillo Salsa

Arugula

Chopped green onions

Guacamole, homemade or prepared

Sour cream or crema

In a saucepan, bring 3 cups of water to a boil. Add a splash of olive oil, garlic and rice. Place lid on sauce and lower heat to low, continuing to steam the rice for 20 minutes. Fluff rice and set aside.

In a skillet over medium-low heat, cook the turkey until there is no longer pink. Add taco seasoning and a few tablespoons of water and stir the turkey until the seasoning mixes coats all the meat.

Heat beans in the microwave for about 1 minute.

In each individual serving bowl, layer 3/4 cup rice, 1/4 cup of beans and 1/2 cup of ground turkey. Allow family members to add hominy, Rotel, salsa, arugula, chopped onions, guacamole, sour cream in the amounts according to their tastes.

Leftover Loaded Mashed Potato Patties

Makes 8-10 patties

¼-1/2 pound Fantasma’s Finest Sugar Cured Bacon or Black Pepper Bacon Burnt Ends

2 eggs

2 cups leftover mashed potatoes

1 1/2 cups chopped leftover Fantasma’s Finest Fully Cooked Sugar Cured Smoked Turkey

½ cup grated Hemme Brothers Sharp Cheddar Cheese (available in the retail store)

½ bunch diced green onions, finely sliced, plus more for garnish

Olive oil, for frying

Panko breadcrumbs

Gravy, if desired

Preheat oven to 350 degrees. Place bacon or bacon burn ends on a rack set over a baking sheet for 20 minutes and set aside to cool. Cut bacon ends into ¾ to 1-inch pieces or crumble bacon.

In a mixing bowl, whisk 2 eggs until well beaten. Add mashed potatoes, leftover turkey, cheese and green onions and stir or use hands to mix until ingredients are well combined.

Place a 10- to 12-inch frying pan on the stovetop and heat 1 tablespoon of oil over medium-high heat.

Pour 2 cups panko crumbs into a pie plate. Form potato mixture into palm-sized patties and roll in panko on both sides and ends. Place three patties in the skillet making not to crowd and fry until golden brown, adding a small amount of additional oil, if necessary.

Serve potato patties while hot and garnish with green onions and, if desired, dip or drizzle with gravy.

Leftover Turkey Soup

Makes 1 gallon

For the stock:

1 meaty turkey carcass from Fantasma’s Finest Sugar Cured Smoked Turkey

3-4 medium carrots, chopped into 1-ich pieces

2-3 ribs celery, chopped into 1-inch pieces

1 yellow onion, quartered

2 bay leaves

3 sprigs thyme

1 tablespoon black peppercorns

1 bunch parsley

Salt to taste

For the soup:

Stock

3 cups chopped carrots

2 cup chopped celery

1 pound Amish noodles (kluski)

3-4 cups chopped smoked turkey

½ bunch cilantro or parsley, chopped

Salt to taste

In a stockpot, place carcass and cover with water. Place stockpot over medium high heat and add carrots, celery, onion, bay leaves, thyme, peppercorns, parsley and salt. Bring stock to a boil then simmer for 3-4 hours. Remove stock from heat and allow to cool 1 to 2 hours. Strain the broth to remove aromatics and place clear broth in the fridge overnight. In the morning, skim fat off the top.

To make soup, heat broth on medium-high heat. Add carrots, celery, leftover turkey and to a boil. Add noodles and cook according to package directions. Taste for salt and stir in cilantro or parsley.

Paradise Smoked Turkey Breakfast Sandwich

Makes 1 serving

Fried egg

Toasted bread

Leftover Fantasma’s Finest Fully Cooked Sugar-Cured Smoked Turkey, reheated

Hemme Applewood Smoked Cheddar Cheese, slice

Sliced avocado

Fry an egg sunny side up. Season egg with salt and pepper. Toast desired bread in a toaster or on a griddle until golden. Layer sandwich with cheese, leftover turkey and avocado. Top with fried egg and remaining slice of bread.

Rise and shine!

Leftover Smoked Turkey and Cream Cheese Corn Nuggets

Makes about 2 dozen

2 cups diced leftover Fantasma’s Finest Fully Cooked Sugar Cured Smoked Turkey

8 ounces cold cream cheese

2 cups frozen whole kernel corn (do not thaw)

2 eggs 

1/2 tablespoon water

All-Purpose flour

Italian-style breadcrumbs

Fantasma’s Finest Bacon Bourbon BBQ Sauce (available in our retail store)

In large mixing bowl, mix leftover turkey, cream cheese, and frozen corn until incorporated - form into “nuggets” about 2 inches long. (alternatively you can form them into patties for slider bun sandwiches)

Place flour in a pie plate, mix eggs with water in another wide mouth bowl and place breadcrumbs in another pie plate. Dip cream cheese nuggets into flour, dredge in egg wash and coat with breadcrumbs.

The nuggets can be deep fried, pan fried, or placed in an air fryer until breadcrumbs are golden brown, about 3-4 minutes, depending on method. Serve nuggets with barbecue sauce.

Smoked Turkey Sandwiches with Stuffing Waffle Bread

Makes 2 servings

Leftover turkey stuffing

Arugula

Slices leftover Fantasma’s Finest Smoked Sugar-Cured Turkey

2 slices jellied cranberry sauce* in a can

Hemme Quark Cheese

Eggs

Turkey stock

In a mixing bowl, combine 3 cups of stuffing, an egg and 1 tablespoon at a time of stock and combine with a wooden spoon. Allow the mixture to sit for a few minutes to arrive at a consistency that will spread on the waffle iron, but not too wet.

Heat a waffle iron according to manufacturers’ directions, spread a layer of turkey stuffing evenly across the griddle and close the lid. Cook stuffing until its holds together as a waffle and the exterior forms a golden crust. Allow waffle to cool slightly then slice along the lines to create quarters.

Atop one quarter, place arugula then layer a slice of cranberry and slices of smoked turkey. Spread quark over the remaining quarter slice of waffle and place on top to create a sandwich. Repeat the process with the remaining ingredients for an additional slider.

*To remove cranberry sauce from the can, open non-rounded end. Carefully run a butter knife around the sides of the can. Add a teaspoon of water to the can and allow it to help release the jellied sauce with the can ridges and use a sharp knife to slice rounds.

Paradise Ham, Blue Cheese and Pear Tart

Makes 4-6 slices

½ box puff pastry, thawed

1 pear, cored and thinly sliced

Slices of leftover spiral ham

Maytag blue cheese crumbles

Honey

Sage leaves, chopped

Melted butter

Preheat oven to 400° F.

Roll a sheet of puff pastry on a lightly floured board with a rolling pin, picking up and turning until the sheet expands to nearly cover a baking sheet covered with a piece of parchment paper or a silicone baking mat.

Layer the hand slices in the center of the pastry. Fan the pears over the ham. Sprinkle pears with a drizzle of honey and sprinkle with sage.

Curl the first edge of pastry up and over the edge of ham and, like a pie continue to fold all the way around the circle creating a rustic open tart. Brush the outside of the pastry with melted butter and bake in oven for 15-20 minutes, or until the pastry is golden and the cheese bubbly. Allow to cool 5 minutes , slice and enjoy!

Paradise Deviled Ham and Egg Salad

Makes 2 & 1/2 cups

6 hardcooked eggs, peeled

1 ½ cups Fantasma’s Finest Spiral Ham, diced

½ cup mayonnaise

Snipped chives

Smoked paprika

Crostini

Remove yolks and place in a small mixing bowl. Mix yolks with mayonnaise using a small whisk.

Slice egg whites lengthwise and chop into chunks and place in a medium mixing bowl. Add ham chunks and stir together. Add yolk-mayonnaise and stir gently with a spatula. Fold in chives.

Garnish egg salad with paprika.

Serve with crostini, in a slider bun or as a sandwich.

Ham and Pineapple Hawaiian Sliders

Makes 12 sliders

6 pineapple rings

1 Dozen Hawaiian rolls

Fantasma’s Finest Sweet Potato Pecan Butter

Leftover slices from Fantasma’s Finest Spiral Bone-In Ham Half

1 cup shredded gouda

Preheat oven to 350° F.

Remove pineapple rings from their juice and place on paper towel to drain. Heat 1 tablespoons butter in a cast-iron skillet and lightly char the pineapple rings over medium-high heat, flipping halfway through with a spatula to begin caramelization; set aside.

Remove Hawaiian rolls from bag and place on a sheet pan lined with parchment paper. Using a sharp serrated knife, slice the rolls horizontally and remove the tops as a unit; carefully set aside.

Spread bottom of rolls with Sweet Potato Pecan Butter. Place pineapple rings on top of the butter. Add slices of ham to the sandwich. Cover the entire layer of rolls with cheese and replace the unit of tops. Baste the top with melted butter and place in oven for 15-20 minutes.

Remove sheet pan from the oven and allow to cool slightly. Slice in between slider buns to separate and serve.

Leftover Spiral Ham, Brussels Sprout and Butternut Squash Fried Rice

Makes 10-12 servings

1 tablespoon vegetable oil

1 teaspoon chopped garlic

1 teaspoon chopped ginger

3 cups roasted mixed holiday vegetables (we used Brussels sprouts and butternut squash)

3 cups leftover rice (if making fresh rice, cool rice on paper towel-lined sheet pan to remove moisture)

1 cup chopped leftover ham from Fantasma’s Finest Spiral Bone-In Ham Half

2 tablespoons soy sauce

½ tablespoon roasted sesame oil

Drizzle chili crunch, teriyaki, or your favorite Asian-style sauce

Heat oil in a wok set to 250° F. Add garlic and ginger to the wok and stir, making sure it sizzles but does not to scorch, about 1 minutes. Add holiday vegetables and continue stir-frying until vegetables are warm. Add rice and ham and stir to combine all. When rice mixture is heated through, add soy sauce and sesame oil and incorporate. Remove rice mixture from wok

Paradise Summer Deli Sandwich Board

Clockwise: Fantasma's Finest German Style Sweet Bologna, Fantasma's Finest Smoked Turkey Breast, Boys Grow Jalapeño Mustard, Fantasma's Finest Dill Pickles, Fantasma's Finest Shaved Peppered Beef, Fantasma's Finest Shaved Deli Ham

Paradise Game Day Brat Board

Clockwise from top left: 

1. Fantasma’s Finest Philly Bratwurst with Swiss Cheese
2. Dijon Mustard
3. Fantasma’s Finest Smoked Andouille Sausage
4. Boy’s Grow Jalapeño Honey Mustard
5. Fantasma’s Finest Supreme Pizza Brat
6. Fantasma’s Finest Pickled Beets
7. Fantasma’s Finest Pickled Green Beans
8. Stoneground mustard
9. Fantasma’s Finest Dilled Pickles
10. Fantasma’s Finest Bleu Cheese Olives
11. Fantasma’s Finest Marinated Mushrooms