6 Fall Recipes with Boar's Head® Products

As the leaves change color and the air turns crisp, the season of fall invites us to cozy up and enjoy heartwarming meals. What better way to embrace the flavors of autumn than by incorporating Boar’s Head® products into your fall-inspired recipes? Boar’s Head® is renowned for its high-quality, flavorful deli meats and cheeses, making it an excellent choice for crafting delicious autumn dishes. Let’s explore some delightful fall recipes using Boar’s Head® products.

1. Turkey and Cranberry Panini

Ingredients:

• Boar’s Head® Ovengold® Roasted Turkey Breast
• Boar’s Head® Maple Glazed Honey Coat® Ham
• Boar’s Head® Vermont Yellow Cheddar Cheese, sliced thin
• Cranberry sauce
• Ciabatta bread
• Butter

Instructions:

1. Butter the outer sides of the Ciabatta bread slices.
2. Layer the Boar’s Head® Ovengold® Roasted Turkey Breast and Maple Glazed Honey Coat® Ham on the inside of the bread.
3. Add a generous spread of cranberry sauce and slices of Boar’s Head® Vermont Yellow Cheddar Cheese.
4. Grill the sandwich until golden brown and the cheese melts. Serve warm.

2. Butternut Squash and Turkey Soup

Ingredients:

• Boar’s Head® Ovengold® Roasted Turkey Breast
• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• Olive oil
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. In a large pot, sauté the onion and garlic in olive oil until translucent.
2. Add the butternut squash and cook for a few minutes.
3. Pour in the chicken or vegetable broth and simmer until the squash is tender.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in the heavy cream and season with salt and pepper.
6. Add slices of Boar’s Head® Ovengold® Roasted Turkey Breast and garnish with fresh sage leaves before serving.

3. Apple, Cheddar, and Turkey Stuffed Acorn Squash

Ingredients:

• Boar’s Head® EverRoast® Oven Roasted Chicken Breast
• 2 acorn squashes, halved and seeds removed
• 2 apples, chopped
• 1/2 cup shredded Boar’s Head® Vermont Cheddar Cheese
• 1/4 cup chopped pecans
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Brush the cut sides of the acorn squashes with olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and bake for 30-35 minutes, or until tender.
3. In a bowl, combine the chopped apples, shredded Boar’s Head® Vermont Cheddar Cheese, chopped pecans, and maple syrup.
4. Fill the roasted acorn squashes with the apple and cheese mixture. Top with slices of Boar’s Head® EverRoast® Oven Roasted Chicken Breast.
5. Return to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
6. Garnish with fresh parsley before serving.

4. Autumn Harvest Salad with Boar’s Head® Maple Glazed Honey Coat Ham

Ingredients:

• Boar’s Head® Maple Glazed Honey Coat Ham, cubed
• Mixed greens or baby spinach
• 1 cup butternut squash, roasted and cubed
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1/4 cup crumbled feta cheese
• Balsamic vinaigrette dressing

Instructions:

1. In a large salad bowl, combine the mixed greens or baby spinach, roasted butternut squash, dried cranberries, chopped pecans, and crumbled feta cheese.
2. Add cubed Boar’s Head® Maple Glazed Honey Coat Ham on top.
3. Drizzle with balsamic vinaigrette dressing and toss to combine. Serve as a delightful fall salad.

5. Pumpkin and Turkey Quesadillas

Ingredients:

• Boar’s Head® Salsalito® Turkey Breast
• 1 cup canned pumpkin puree
• 1 cup shredded Monterey Jack cheese
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 4 large flour tortillas
• Olive oil for cooking

Instructions:

1. In a bowl, mix the pumpkin puree, ground cumin, and chili powder until well combined.
2. Lay out a flour tortilla and spread a generous amount of the pumpkin mixture on half of it.
3. Add slices of Boar’s Head® Salsalito® Turkey Breast and a sprinkle of shredded Monterey Jack cheese.
4. Fold the tortilla in half to cover the filling.
5. Heat olive oil in a pan over medium heat and cook the quesadilla until both sides are golden brown and the cheese is melted.
6. Cut into wedges and serve with your favorite salsa or sour cream.

6. Cranberry and Turkey Stuffed Mushrooms

Ingredients:

• Boar’s Head® Ovengold® Roasted Turkey Breast, finely chopped
• 24 large white mushrooms, cleaned and stems removed
• 1/2 cup cream cheese
• 1/4 cup dried cranberries, chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix the finely chopped Boar’s Head® Ovengold® Roasted Turkey Breast, cream cheese, dried cranberries, minced garlic, grated Parmesan cheese, salt, and pepper.
3. Stuff each mushroom cap with the turkey and cream cheese mixture.
4. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
5. Garnish with fresh parsley before serving.

These additional fall recipes featuring Boar’s Head® products are perfect for adding warmth and flavor to your autumn dining experience. Enjoy these delicious dishes with friends and family as you celebrate the season!