Healthy Game Day Snacks

Sausage Bread

• 1x 24” long baguette
• 10 oz fresh mozzarella medallions, sliced 1/4” thick
• 1 ½ lbs ground turkey
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• ¼ c fresh parsley, minced
• 2 cloves garlic, minced
• ¼ c shredded parmigiano 
• ½ tsp kosher salt
• ¼ tsp black pepper

Baked Tacos/Stuffed Peppers

• 12 Hard Taco Shells or 2 packs of Mini Multicolor Bell Peppers (pitted)
• 1 lbs ground turkey
• 1 tbsp extra virgin olive oil 
• 3 tbsp taco seasoning
• Salt and Pepper
• ¼ c water
• 1 c shredded jack
• 1 romaine heard, shredded
• ½ c fresh cilantro
• 1 lime, sliced into wedges
• The Fresh Market guacamole
• The Fresh Market salsa
• Sour Cream

Pistachio Encrusted Cheese

• 1x  5” log goat cheese, chilled
• ½ c roasted and salted pistachios, finely chopped
• ½ c fig jam
• 3 tbsp hot honey
• Maldon Salt
• Crackers, for serving

Sausage Bread

Slice your baguette in half lengthwise. Using your fingers, hollow out the bulk of the interior bread to create a boat for ingredients. *Reserve the interior bread for breadcrumbs for a future dish.

In a large bowl, mix together the ground turkey with dried oregano, dried parsley, fresh parsley, garlic, parmigiano, salt and pepper.

To assemble the sausage bread, begin by laying down a layer of mozzarella medallions on the interior side of each baguette half.

Divide the ground turkey mix in half and evenly pack on top of cheese on both halves. Press the meat down completely over the cheese so that it reaches the baguette edges. This will limit the cheese from oozing out.

For optimal flavor, use a grill pan or outdoor grill preheated on medium high. Place the sausage bread meat side down on hot cook surface and cook until internal temperature reaches 160°F.

Finish baking through on a baking sheet in a 350°F oven. Keep warm until ready to serve. 

Just before serving, slice into 2” fingers and serve with a marinara sauce for dipping.

Baked Tacos/Stuffed Peppers

Preheat oven to 375°F

Prepare the meat filling by browning the ground turkey in a hot pan in extra virgin olive oil, gently breaking up the meat as it cooks with a wooden spoon. 

As the meat starts to cook, add the taco seasoning along with a pinch of salt and pepper.

Add water and let the seasoned turkey simmer for 10-15 minutes.

Remove from heat and cool slightly.

Fold in the shredded cheese to the meat mixture.

Arrange the hard taco shells upright or pitted peppers on a parchment lined baking sheet and fill halfway with meat and cheese mixture.

Bake 10-15 minutes until taco shells are crisp and cheese has melted. 

Top with shredded romaine, cilantro and a squeeze of fresh lime. Serve hot with The Fresh Market guacamole, salsa and sour cream on the side.

Pistachio Encrusted Cheese Gently roll the goat cheese log through a plate of chopped pistachios, pressing gently so the pistachios stick on all sides to the cheese.

Place on a serving platter and top with spoonfuls of fig jam, a drizzle of hot honey and pinch of Maldon salt.

Serve with your favorite stiff crackers.

Recipes developed by Chef Anna Rossi @annarossiofficial