Black Eyed Peas and Collard Soup with Smoked Turkey and Smoked Gouda Grilled Cheese with Cranberry-Orange Relish

Black Eyed Peas and Collard Soup with Smoked Turkey and Smoked Gouda Grilled Cheese with Cranberry Orange Relish
New Years leftovers done right. I knew right away when I started planning out my New Years day meal (SOUS VIDE “SMOKED” TURKEY, BLACK-EYED PEAS, COLLARD GREENS AND CORNBREAD WITH TURKEY SKIN CHIPS) it would turn into a great soup. The leftovers were “Smoked” turkey, black-eyed peas and spicy collard greens. I also had turkey stock leftover.

I over seasoned the black-eyed peas a bit in the initial recipe so instead of using all stock, I used the rest of the turkey stock and cut that with water. The grilled cheese was a spin on the wildly popular PUBLIX TURKEY, BACON AND CRANBERRY SUB ON MULTIGRAIN post from two years ago. I make those subs at home at least once or twice during the Thanksgiving/Christmas holiday so I had the cranberry-orange relish already.

Can I just say WOW about this little meal. The soup had so much depth of flavor, like I mentioned in the original post. Sour, spicy, sweet, creamy and earthy. The sandwich had the savory, crunchy, sweet and spicy (from the mustard). Yum!

 

Ingredients

  • Leftover “smoked” turkey breast (recipe here)
  • Leftover black-eyed peas (recipe here)
  • Leftover collard greens (recipe here)
  • 1 cup no/low sodium turkey stock
  • 2-3 cups water
  • Publix cranberry orange relish
  • Publix multigrain Italian bread (or whatever you like)
  • Boar’s Head smoked Gouda cheese, sliced
  • Dijon mustard (or spicy deli mustard)
  • Olive oil
  • Salt and pepper
Directions

  1. In a large pot over medium heat, add the black-eyed peas, collards, stock and water. Bring to a boil and allow to simmer until desired consistency is acheived.
  2. Heat a grill pan or skillet over medium heat.
  3. Open four slices of bread. Add Dijon mustard to one side and cranberry orange relish to the to the other. Add sliced smoked turkey and smoked Gouda cheese. Drizzle the top of the sandwich with oil and season with salt and pepper and place on the grill. Meanwhile, drizzle oil on the now top side of the sandwich with oil and season. Grill both sides until the bread is crunchy and the cheese is melted.
  4. Enjoy!
Advertisements
Black Eyed Peas and Collard Soup with Smoked Turkey and Smoked Gouda Grilled Cheese with Cranberry-Orange Relish

Publix Turkey, Bacon and Cranberry Sub on Multigrain.

Publix Turkey Bacon Cranberry Sub
Publix Turkey Bacon Cranberry Sub

 

If you don’t have a Publix near you, it might be time to consider relocating. For those not familiar, it is a grocery store or supermarket primarily in the Southern states of the east coast. They are ALL always clean. The employees are always nice. Their products are of the highest quality and their prices are fair. For those of us lucky enough to have one or many Publix nearby, a trip is truly a pleasure. I visit one near work and one near home probably 5 times a week (maybe more).

Everything is pretty awesome about Publix, but their deli and bakery stand out. I’m sure I could get arguments from near and far, but I’ll just say it…Publix sub sandwiches are the best sub sandwiches…EVER.

Why? Quality meat and cheeses (Boar’s Head), suitable toppings and the best bread. The bread is so good, you can eat it by itself. My go to is the Italian but regular old turkey is a faithful friend. I eat at least one of these subs every week.

Of all Publix subs, there is one that stands out. A seasonal sandwich masterpiece that only comes around in November. The Turkey, Bacon and Cranberry. You pick your bread (I always pick the multigrain because it is awesome), they are all good. When ordering other subs, I like to add a little lettuce and tomato, oil and vinegar with the spicy mustard. Don’t do it with this sub, maybe a little spicy mustard. The deli folks add Boar’s Head turkey and smoked gruyere, Publix brand cranberry relish and warm crispy bacon. So good. Sweet, spicy, sour, salty, crunchy, gooey, perfection. I like these so much, I duplicated them at home with the same ingredients except I used Niman’s Ranch Applewood Smoked Bacon instead of Boar’s Head. Now, even if you don’t live near a Publix, you can have a taste.

 

Ingredients

  • Publix Multigrain bread
  • Boar’s Head Turkey
  • Boar’s Head Smoked Gruyere Cheese
  • Bacon
  • Publix Cranberry/Orange Relish
  • Spicy Deli Mustard
Directions

  1. Slice the bread almost half way through and slather with just a little mustard on both of the insides.
  2. Add meat and cheese to your liking in the middle of where you sliced. Note: I did not add the meat in the middle of the slice in the one in the picture but it is a nice thing they do at the deli.
  3. Add cranberry relish to taste.
  4. Add bacon, and then using the backside of the knife push down on the middle of the meat, into the inside of the slice and fold the sandwich over.
  5. Enjoy, over and over again.
Publix Turkey, Bacon and Cranberry Sub on Multigrain.