Stuffed Baguette

* Exported from MasterCook *

Stuffed Baguette

Recipe By : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Hors d'Oeuvres

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- softened
1 whole pimiento -- well drained
1 recipe turkey salad
2 tablespoons Worcestershire sauce
1 baguette French bread
1 2 oz jar pimiento-stuffed olives
---Turkey Salad---
2 cups diced cooked turkey
1 cup finely chopped celery
1/2 cup mayonnaise
1/2 teaspoon prepared mustard
salt and pepper -- to taste

A cousin to the French roll, the baguette is longer and thinner, with a
slightly softer crust. It can be stuffed with a hearty spread, sliced and
served--adding a decorative French country flair to your buffet.
Preparation time is short; the taste, magnifique!

Combine softened butter with pimiento. Whip in a blender until thoroughly
combined. The butter will appear pink with small flecks of red pimiento.

Combine the turkey salad with Worcestershire sauce and whip in a blender
until smooth.

Cut the baguette in thirds so you have three 6-inch loaves. Hollow out the
insides of the three loaves, leaving a thin bread border. Spread the
hollows of the baguettes all the way around with the pimiento butter. Fill
the loaves with the turkey spread, gently pressing the spread down to avoid
air pockets. Fill the entire length of the loaves.

Wrap the stuffed baguettes in foil and refrigerate for several hours to set.
Before serving time, slice the baguettes into 1/2-inch rounds. Use an
extra-sharp knife for clean, straight edges. Slice the olives and center a
slice on each baguette round. Arrange on a platter and refrigerate until
serving time. Makes 36 sandwiches.

Special hints: Baguettes may be prepared in the morning they are to be
served. Wrap in foil and refrigerate ungarnished. Slice and garnish just
before serving.

From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg. (New
Century Publishers, Inc. 1980. ISBN 0-8329-0196-2)
MC formatted by cranew@foothill.net

Turkey Salad:
Combine all ingredients and mix well. Yields about 2 1/2 cups.

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