Sautéed Kale and Turkey Toasts

Healthy and delicious, these zesty turkey toasts are an explosion of flavour and texture.

  • 1 box (550 g)
  • 2 tbsp (30 mL)
    olive oil
  • 1/2 cup (125 mL)
    red onion, sliced
  • 4 cups (1 L)
    packed shredded kale leaves
  • 1/4 cup (60 mL)
    dried cranberries
  • 1/4 tsp (1 mL)
    salt and pepper
  • 1/2 cup (125 mL)
    goat cheese
  • 1
    baguette, halved lengthwise and cut crosswise into 4 pieces, toasted
  • 1/4 cup (60 mL)
    toasted chopped pecans
  • 4 tsp (20 mL)
    fresh chives, finely chopped
  1. Prepare Lilydale®Turkey Breast Strips according to box directions; slice and set aside. While strips are cooking, place Hickory Smoked Barbecue sauce in a glass with warm water to thaw.
  2. Meanwhile, heat olive oil in skillet set over medium heat; cook red onion for 2 to 3 minutes or until slightly softened. Stir in kale, cranberries, salt and pepper; cook for 3 to 5 minutes or until kale is wilted. Stir in Hickory Smoked Barbecue sauce. Add cooked Lilydale®Turkey Breast Strips slices to skillet; toss to coat well.
  3. Spread goat cheese over cut sides of baguette pieces. Divide turkey mixture among bottom pieces; sprinkle with pecans and chives.

For appetizers or a snack size, cut the baguette crosswise into 8 pieces.

Recipe Overview


PREP TIME: 15 minutes

COOK TIME: 30 minutes

TOTAL TIME: 45 minutes

Products in this Recipe