TURKEY SALAD
Spread it on crackers! Make it into a sandwich! This melt in your mouth appetizer will have your whole party jumping! It's great during the holidays or anytime.
Provided by Gloria Burris
Categories Salad
Time 8h20m
Yield 24
Number Of Ingredients 9
Steps:
- Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
- Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.
Nutrition Facts : Calories 40.3 calories, Carbohydrate 0.8 g, Cholesterol 11.4 mg, Fat 2.1 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 78.2 mg, Sugar 0.4 g
CRUNCHY TURKEY SALAD
Adding a refreshing salad to the spread is a snap with Brenda Moore James' recipe. "The water chestnuts, almonds, celery and chow mein noodles provide lots of crunch," she notes from her home at Livermore, California. "Topping it all is a sweet-sour dressing my family loves."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a jar with tight-fitting lid, combine the sugar, oil, vinegar, salt, garlic salt and pepper; shake well. , In a large bowl, combine the remaining ingredients. Just before serving, shake dressing and pour over salad; toss to coat.
Nutrition Facts : Calories 167 calories, Fat 8g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 198mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.
CRISPY PORK CHEEK, BELLY OR TURKEY-THIGH SALAD
Provided by Mark Bittman
Categories brunch, dinner, lunch, project, main course
Time P2D
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Sprinkle the meat liberally with salt and pepper. Refrigerate overnight, uncovered.
- When you're ready to cook, rinse the meat in cold water; if you're using the oven (see next step), heat to 300. Put the fat in a pot that will allow you to submerge the meat, or nearly so. If you're using lard or duck fat, heat it in the oven until melted; if you're using oil, warm it.
- Submerge the meat in the fat, put a piece of parchment paper directly on top and weigh the paper down with something (I used a wooden spoon) to keep it in place. Cook slowly on top of the stove or in the oven, adjusting the heat as necessary so the fat bubbles gently - not rapidly - and turning the meat once or twice if it is not completely submerged. (You may wind up cooking at a temperature as low as 250.) It's done when you can easily pierce it with a skewer, 2 hours or longer for cheek and belly, 1 hour for turkey.
- Remove the meat from the fat. Proceed or refrigerate the meat, lightly covered, for a day or two. Heat the oven to 350. (If you're using turkey, drizzle the bread with olive oil.) Place the meat skin-side up directly on top of the slice of bread (you want the meat to just cover the bread; any bread that's exposed may burn). Put on a rack set over a rimmed baking sheet and roast, checking occasionally and adjusting the heat as necessary, until the skin becomes quite crisp, as little as 45 minutes or somewhat longer. Remove.
- Meanwhile, whisk together the olive oil, vinegar, mustard, capers, salt and pepper. Taste and adjust the seasoning; the dressing should be quite sharp. Wash and dry the greens. If you're using turkey, pull out the thigh bones (they should slip out easily). With the meat still on top of the bread, chop the meat and bread into bite-size pieces (it doesn't matter if it crumbles a bit). Toss with the greens and the dressing, and serve.
CRISPY TURKEY SALAD
Make and share this Crispy Turkey Salad recipe from Food.com.
Provided by Food.com
Categories Poultry
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cracklings Turkey:.
- Remove frozen skin from plastic bag and cut it into roughly 3/4-inch pieces (about 1 1/4 cups).
- Combine the skin, 1 cup water, and 1/4 teaspoon salt in a 2- to 3-quart heavy saucepan and briskly simmer mixture, stirring occasionally (the skin tends to stick to the bottom), until water is evaporated and cracklings begin to fry in their own fat (you'll hear the sizzling), about 15 minutes.
- Reduce heat and continue to fry the cracklings slowly, stirring frequently, until deep golden and crisp, about 10 to 20 minutes longer.
- Using a slotted spoon, transfer them to paper towels to drain. Taste and season with salt, if necessary.
- NOTE: You can cook the cracklings up to 2 days heads. And reheat in a heavy skillet before adding to salad.
- For the salad:.
- In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
- In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
- Cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.).
- Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese and shredded turkey. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Top with turkey cracklings. Serve within 1 hour.
Nutrition Facts : Calories 1130.3, Fat 77.7, SaturatedFat 15.2, Cholesterol 200.4, Sodium 483.6, Carbohydrate 34.2, Fiber 5.1, Sugar 17.4, Protein 77
CRISPY TURKEY TOSTADAS
Steps:
- Shredded leftover turkey tops homemade tostadas in this Tex-Mex favorite. Making your own tostada shells from fresh corn tortillas is easier than you might think-crisp them up in the oven while you prepare the toppings. Choose either regular petite diced tomatoes or those with added jalapenos, depending on your inclination for spicy food. Serve with black beans, rice and extra salsa or hot sauce on the side.;
- Position racks in the upper and lower thirds of the oven; preheat to 375degreesF. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes. Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined. To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.
- NUTRITION INFORMATION: Per serving: 397 calories; 15 g fat (5 g sat, 7 g mono); 86 mg cholesterol; 34 g carbohydrate; 33 g protein; 8 g fiber; 621 mg sodium; 709 mg potassium. Nutrition bonus: Calcium, Magnesium, Potassium, Vitamin A & Vitamin C (20% daily value), Iron (15% dv). 2 Carbohydrate Servings Exchanges: 1 1/2 starch, 2 vegetable, 4 lean meat, 1 1/2 fat
- TIP: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
- From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris;
TURKEY SALAD SANDWICH
Steps:
- Mix chopped turkey with mayonnaise, country-style Dijon mustard, and choppedglazed pearl onions. Layer turkey salad with cranberry sauce and iceberg lettuceon white sandwich bread.
CRISPY WONTON CHICKEN SALAD
This dynamic chicken salad, starring crispy strips of fried wonton wrappers, draws inspiration from the wonton chicken salad at the soup and salad buffet chain Sweet Tomatoes, as well as the American Chinese chicken salads that pervaded chain-restaurant menus throughout the 1990s and early 2000s. In a supporting role, letting the crispy wontons shine, is the punchy dressing of peach preserves, rice vinegar, sesame oil and chili powder. The dressing's low oil content - plus the addition of mayonnaise, which helps create an emulsion - means the salad greens stay crunchy and keep for longer. For the chicken, you can use any leftover meat or tear pieces from a store-bought rotisserie bird.
Provided by Eric Kim
Categories salads and dressings, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
- Prepare the salad: Add the chicken to the dressing and toss.
- To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
- Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.
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