Roast Turkey with Bacon Jam White Cheddar and Apple | Canyon Bakehouse

Roast Turkey with Bacon Jam White Cheddar and Apple

Leftover roast turkey with homemade bacon jam, white cheddar and thin sliced apples on Honey Oat Bread.


    Bacon Jam
  • 1 lb. Bacon, cut into ¼ inch strips

  • ½ Yellow Onion, diced

  • 1 Shallot, minced

  • 3 Garlic Cloves, minced

  • ½ C. Brown Sugar

  • 2 Tbsp. Molasses

  • ½ C. Maple Syrup

  • ¼ C. Apple Cider Vinegar

  • ¼ C. White Wine

  • 1 tsp. Dry Mustard Powder

  • 2 Slices Canyon Bakehouse Honey Oat Bread, lightly toasted

  • 2 Tbsp. Bacon Jam (see above)

  • 3 oz. Leftover Roast Turkey

  • ¼ Apple, thin sliced

  • 2 oz. White Cheddar

  • Fresh Thyme Leaves, for garnish


  1. Place a skillet over medium heat and add the bacon. Cook until crispy, 6-8 minutes.
  2. Reserving 3 Tbsp. bacon fat in the skillet, Transfer the cooked bacon to a colander or paper towels to drain.
  3. Add the onions and shallots to the reserved bacon fat and sauté until tender. Add the garlic and sauté for two minutes more.
  4. Add brown sugar, molasses, and maple syrup to the skillet and allow the mixture to come to a low boil.
  5. Add the cider vinegar, white wine and mustard powder. Reduce the heat. Stirring occasionally, simmer gently until thickened, about 25 minutes.
  6. Transfer the bacon jam to a lidded jar and refrigerate any leftovers for up to three days.
  7. Spread each slice of lightly toasted bread with bacon jam and layer with sliced apple and cheddar. Place under a broiler until the cheese is melted, 1-2 minutes.
  8. Garnish with fresh thyme leaves and serve open-faced.


Difficulty: Easy

Prep: 10 min

Cook: 30 min

Servings 1


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