Chorizo Turkey Kebabs
You can simplify them further by omitting the toasted bread cubes.
Trim the crusts from six 1-inch-thick slices of brioche or challah, then cut the bread into cubes; you will have scraps left over. Brush the cubes with olive oil and toast at 375 degrees for 5 minutes, until golden brown.
Meanwhile, use cooking oil spray to grease your clean hands, then use them to combine 4 ounces ground turkey, 3 tablespoons apricot or cherry or peach preserves, 1/2 cup panko, 1 tablespoon fresh thyme leaves and a pinch or two each of kosher salt and freshly ground black pepper in a bowl.
Flatten a third of the turkey mixture into a rectangle about 2 1/2 inches wide and 1 inch longer than three thin, 6-inch-long cured/cooked chorizo sausage links. Wrap the turkey mixture around the chorizo, covering the links completely and rolling like logs.
Use cooking oil spray to grease the logs, then cook them in a cast-iron skillet over medium heat for 2 to 3 minutes, browning on all sides. Let cool for 3 minutes, then trim off the rounded ends. Cut each log into 8 slices.
Thread the rounds onto toothpicks with bread cubes, arranging them on a platter. Dollop green pesto for dipping.