Smoked Turkey And Bulgur Salad Recipes

TURKEY & BULGUR SALAD

Steps:

• In a small saucepan, bring broth and water to a boil. Place bulgur in a large bowl. Stir in broth mixture. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain. Stir in the turkey, cucumber, beans, onions, olives and cranberries., In a small bowl, whisk the oil, lime juice and cranberry juice concentrate. Stir into bulgur mixture. Add tomatoes and parsley; gently toss to coat. Serve at room temperature or chilled.

SMOKED TURKEY SALAD

Steps:

• Remove the skins from the Smoked Turkey Legs, pull off the meat and chop into 1/2-inch cubes.
• Place the turkey, celery, apple, pecans, vinegar, parsley, black pepper and mayonnaise in a medium-sized bowl. Stir to combine and serve.
• Place the water, kosher salt and brown sugar in an 8-quart plastic container and stir until fully dissolved. Add the ice before submerging the turkey legs in the brine. Cover and refrigerate for 4 hours or up to 12 hours.
• Set up your favorite smoker and add a handful of hardwood chunks. If you have heat control, set it to 150 to 170 degrees F and allow the wood to smoke for approximately 30 minutes.
• While the smoker is heating, drain the legs, pat them dry and arrange them on a rack. Smoke the legs on the rack for 3 hours, rotating the legs halfway through.
• Heat your oven to 350 degrees F. Make 2 pouches out of double-layered heavy-duty tin foil, adding 3 legs and 1/2 cup of chicken stock to each pouch. Braise the legs in their pouches for 1 hour, then carefully drain and reserve the jus.
• Defat the jus, remove the skins and serve the legs alongside the smoky jus.

SMOKED TURKEY WALDORF SALAD

Steps:

• In medium bowl, combine apples, celery, turkey and mayonnaise; mix well.
• Arrange lettuce on individual plates. Spoon apple mixture onto lettuce. Sprinkle with walnuts.

SMOKED TURKEY PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, combine the pasta, turkey, cheese, cucumber, red pepper and onion. , In a small bowl, whisk the sour cream, mayonnaise, milk, honey, mustard and pepper. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.

SMOKED BULGUR AND POMEGRANATE SALAD

Steps:

• Prepare the bulgur: In a large, dry heavy pan over high heat, use tongs to char the onion, celery, carrot, bay leaves and chile until completely burnt, about 6 to 8 minutes. Add 8 cups of water and the salt, and cook until reduced by half, about 25 minutes.
• Put the bulgur in a large bowl. Strain and pour the hot charred vegetable stock over the bulgur. Stir the bulgur and cover with plastic wrap until all the liquid is absorbed, about 30 minutes. (Drain the bulgur if there is any water left in the bowl.) This will yield about 8 cups bulgur. (You can use extra bulgur for a side dish, toss it into salads, like tabbouleh, or add it to soups.)
• Meanwhile, make the vinaigrette: Mix the vinegar and shallot in a small bowl and set aside for 10 minutes. Sprinkle with the salt and pepper, then slowly drizzle in the olive oil while whisking until the dressing is emulsified.
• Assemble the salad: In a large bowl, mix 6 cups of the bulgur, the pomegranate seeds, walnuts, red onion, mint and basil. Season with salt and pepper to taste. Add the vinaigrette and toss until just incorporated, but don't overmix. Taste and adjust the salt as needed.
• In a small bowl, stir together the crème fraîche, garlic, chile and dill and spread the mixture on the bottom of a serving platter. Pile the salad on top and finish with a drizzle of pomegranate molasses and a pinch more pepper.

SMOKED TURKEY JARLSBERG SALAD SUPREME

Steps:

• Mix turkey, cheese, grapes and almonds in very large (4-quart) bowl.
• Mix remaining ingredients except lettuce in medium bowl. Pour over turkey mixture; mix gently. Cover and refrigerate until serving. Serve on lettuce.

CREAMY SMOKED TURKEY AND BLUEBERRY SALAD

Steps:

• In a bowl combine the mayonnaise, yogurt, marmalade, lemon juice and pepper. Add peach slices, blueberries and turkey; toss until well coated. Serve on lettuce leaves, if desired.

KANSAS CITY SMOKED TURKEY SALAD

Steps:

• combine turkey, onion, and eggs.
• in seperate bowl, combine mayo with remaining ingred.
• add mwyo mix to turkey mix and blend wel.
• refrigerate until ready to serve.

SMOKED TURKEY LEG SALAD

Steps:

• Mix turkey, apple, and cranberries together in a large bowl.
• Combine yogurt, mayonnaise, hot pepper sauce, oil, seafood seasoning, dried minced onion, salt, and pepper in a bowl; stir until dressing is well combined.
• Toss turkey mixture with dressing. Chill until serving.

SMOKED TURKEY AND BLUE CHEESE SALAD

Steps:

• Combine first 5 ingredients in large bowl. Add enough dressing to season to taste. Season generously with pepper. Toss well and serve.
• Whisk all ingredients in small bowl to blend. Season to taste with salt.
• Makes about 1/2 cup.

SPICED TURKEY WITH BULGUR & POMEGRANATE SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together half the herbs, half the lemon zest and juice, and all the harissa with some seasoning. Rub the turkey in the marinade and leave for 5 mins (or up to 24 hrs in the fridge).
• Lay out a large sheet of foil. Put the turkey and marinade, and wine or water, on top, then cover with another layer of foil, fold and crimp the edges to seal. Transfer the parcel to a tray, then bake for 30 mins until cooked through.
• Meanwhile, make the salad. Cook the bulgur following pack instructions. Drain, then mix with the remaining herbs, lemon zest and juice, plus the tomatoes, cucumber and pomegranate seeds. Slice the turkey and serve on top of the salad with the foil parcel juices poured on top.

SMOKED TROUT & BULGUR WHEAT SALAD

Steps:

• Cook bulgur wheat according to pack instructions, and leave to cool. Make a dressing: whisk the lemon juice, garlic and olive oil together and season to taste.
• Tip the bulgur wheat into a bowl, add the tomatoes, spring onions, parsley and mint. Pour the dressing in and stir to combine. Flake the trout into chunks - discarding skin and bone. Gently fold into the salad.
• Mix the yogurt and dill together in a small bowl, adding enough water to give the consistency of pouring cream. Season to taste and serve alongside the salad to drizzle on top.

SMOKED TURKEY SALAD WITH GRAPES, COUSCOUS, AND ARUGULA

Steps:

• In a small saucepan bring water to a boil and stir in couscous. Cover pan and let couscous stand 5 minutes. Stir in cumin, parsley, and salt to taste with a fork and cool couscous mixture to room temperature.
• In a bowl toss turkey, grapes, juices, basil, and salt and pepper to taste. Arrange arugula on 4 dinner plates and divide couscous amoung them. Top couscous with turkey mixture and drizzle any liquid remaining in bowl over salads. Sprinkle salads with walnuts.

SMOKED TURKEY AND BULGUR SALAD

Steps:

• Place bulgur in a bowl, add boiling water, cover, and let soak until tender, about 30 minutes.
• Cut turkey into 3/4-inch dice; coarse chop tomatoes.
• Cut cucumber, lengthwise into quarters, then 1/2-inch slices.
• Chop onions fine.
• Drain bulgur well and place in a large bowl.
• Add turkey, tomatoes, cucumber, and onions to bulgur.
• Place dressing ingredients in a glass jar with a tight fitting lid; shake to combine.
• Pour dressing over salad and toss.
• To serve: smear hummus on plates and pile salad next to it.