HOT TURKEY SALAD WITH ROSEMARY BISCUITS
Not your typical turkey salad, it's baked in a ring of yummy biscuits!
Provided by Betty Crocker Kitchens
Categories Lunch
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 425°. Mix mayonnaise and 2 tablespoons Bisquick mix in medium bowl until well blended. Stir in turkey, cheese, celery, bell pepper and onions; set aside.
- Stir remaining ingredients just until soft dough forms. Place on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 10 times. Divide dough into 24 pieces; shape into balls. Place close together (stack balls if needed) around edge of ungreased 2-quart casserole.
- Spoon turkey mixture into mound in center of biscuits. Bake uncovered 20 to 22 minutes or until biscuits are golden brown and turkey mixture is hot.
Nutrition Facts : Calories 370, Carbohydrate 31 g, Cholesterol 50 mg, Fiber 1 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 870 mg
HOT TURKEY SALAD
When you're looking for a cold salad to serve, turn here! Just combine the ingredients-eliminating the crushed potato chips-and serve chilled instead. Whether you serve it hot or cold, it's delicious.-Jane Payne, Twin Falls, Idaho
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- In a greased 2-qt. baking dish, combine the first eight ingredients. Top with potato chips. , Bake, uncovered, at 450° for 15 minutes or until bubbly.
Nutrition Facts : Calories 786 calories, Fat 66g fat (13g saturated fat), Cholesterol 111mg cholesterol, Sodium 963mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 3g fiber), Protein 36g protein.
ROSEMARY ROASTED TURKEY
This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving.
Provided by Star Pooley
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
- Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
- Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
- Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
Nutrition Facts : Calories 596.5 calories, Carbohydrate 0.8 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.1 g, SaturatedFat 8.3 g, Sodium 165.1 mg
HOT TURKEY SALAD SANDWICHES
Our family looks forward to these day-after-Christmas sandwiches featuring leftover turkey. When presented alongside coleslaw and cranberry sauce, they make another meal worth celebrating.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the celery, onion, eggs, mayonnaise, salt and pepper. Add turkey: toss to coat. Spoon into buns. Wrap each in foil. Bake at 400° for 20-25 minutes or until heated through.
Nutrition Facts :
BAKED LEFTOVER TURKEY SALAD HOT DISH OR SANDWICH FILLING
A tasty and easy way to savor the last of the turkey. You can sub any meat ie: chicken, tuna, lobster, crab etc. We do whatever I have in the pantry or what's on sale. This goes over well with any age. Also see Recipe #50087.
Provided by peachez
Categories Poultry
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350°F.
- In a medium mixing bowl combine turkey through lemon juice. Add mayonnaise to moisten, add cheese and toss lightly. Adjust the salt and black pepper - to taste. Add any options, adjusting to taste.
- Place mixture in a lightly buttered casserole dish and cover.
- Bake for 20- 25 minutes or until heated through. Serve hot over biscuits or rice.
- Or serve cold as a filling for Sterling's Seashell Sandwiches recipe (Recipe #50087).
Nutrition Facts : Calories 347.6, Fat 22.4, SaturatedFat 8.2, Cholesterol 86.7, Sodium 378.5, Carbohydrate 7, Fiber 1.6, Sugar 2.2, Protein 29.8
ROSEMARY TURKEY SALAD
Make and share this Rosemary Turkey Salad recipe from Food.com.
Provided by Sharon123
Categories Poultry
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine the mayonnaise, parsley, rosemary and pepper in a medium bowl.
- Add turkey and apple or pear, toss gently.
- Cover and chill until ready to serve.
- To serve, place lettuce leaves on individual serving plates.
- Top each with 1/2 cup alfalfa sprouts.
- Spoon half of turkey mixture onto each plate, and place lemon wedges on the side to squeeze on if desired.
- Serve immediately. Enjoy!
Nutrition Facts : Calories 360.7, Fat 15.5, SaturatedFat 3.2, Cholesterol 87.4, Sodium 295.6, Carbohydrate 23.7, Fiber 3.7, Sugar 13.2, Protein 32.6
HEIRLOOM TOMATO SALAD WITH ROSEMARY
During the summertime, farmers markets have a great selection of heirloom tomatoes for a reasonable price. This is great as a cold salad, or for a different twist, grill straight on the BBQ for a warm but fresh side dish.
Provided by aimeej.B
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl. Add small and large tomatoes, and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes. Season with salt and black pepper. Toss again before serving.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 8.3 g, Fat 14.4 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 110.4 mg, Sugar 5.4 g
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