Cranberry Turkey Muffuletta

Cranberry Turkey Muffuletta

Cranberry Turkey Muffuletta
  • Prep Time

    15 minutes
  • Cooking Time

    30 minutes
  • Serving Size

    4-6 servings


  • 7- to 8-inch round italian or artisan bread1
  • Whole Berry Cranberry Sauce1 cup
  • Finely chopped celery1/4 cup
  • Finely chopped garlic1 teaspoon
  • Balsamic vinegar1 tablespoon
  • Chopped fresh basil1 teaspoon
  • Thin red onion slices4
  • Cooked turkey breast4 Slices (about 3 ounces)
  • Shredded monterey jack cheese1 cup
  • Featured Product

    Whole Berry Cranberry Sauce


Preheat oven to 350ºF. Slice the top quarter off of the bread. Hollow out bottom and top of the bread, leaving a 1/2-inch shell. Use the bread you pull out for croutons or bread crumbs. Set bread shell aside. Combine cranberry sauce, celery, garlic, basil and vinegar in a small mixing bowl. Spread in bottom of shell and top of bread. Place half of the onion slices in bottom of bread. Top with 1/2 cup of cheese. Layer turkey on top. Spread remaining cheese over turkey and top with remaining onion. Place top on bread. Wrap loaf in foil. Bake for 30 minutes or until heated through. Remove from oven and let stand for about 5 minutes. Unwrap; cut into wedges and serve. Makes 4-6 servings.