Smoked Turkey Salad Recipes

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 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.

TURKEY SALAD

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.

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 SALAD WITH GRAPES, CASHEWS AND SHERRY DRESSING

Steps:

• Mix together turkey, grapes, celery, cashews, onions and parsley. Add remaining ingredients and toss well. Serve with additional cashews as garnish.
• If possible, add dressing at the last minute to keep the celery and cashews crunchy.

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.

CURRIED SMOKED TURKEY AND FRUIT SALAD

Steps:

• Combine turkey, grapes, cantaloupe, celery, green onions and raisins in large bowl. Whisk mayonnaise, yogurt, sour cream and curry powder together in small bowl. Pour mayonnaise mixture over salad and toss well. Season to taste with salt and pepper.
• Line platter with lettuce leaves. Spoon salad atop lettuce. Sprinkle almonds over salad and serve.

SMOKED TURKEY SALAD WITH RASPBERRIES

Steps:

• In a small bowl, whisk vinegar, pepper jelly and mustard until blended. Gradually whisk in oil until blended., Divide spinach among four plates; top with remaining ingredients. Serve with dressing.

SMOKED TURKEY AND BLACK BEAN SALAD

Steps:

• Wash and drain beans, and set aside.
• Wash, seed and chop whole pepper; wash, dry and chop cilantro; chop onion; wash, seed and mince jalapeño; mince garlic, and wash tomato and coarsely dice it and smoked turkey.
• Whisk together the oil, vinegar and mustard in a bowl large enough to hold all of the ingredients; stir in the beans and chopped ingredients.
• Wash and julienne the basil leaves, and stir in.
• Remove coarse stems from arugula, wash and dry and break into small pieces. Stir into salad, seasoning to taste with pepper. Mix all the ingredients well to coat with dressing. Serve with bread.

SMOKED TURKEY SALAD

Steps:

• In a large pot bring 2 quarts of water to a boil.
• Add the potatoes and cook until almost tender, about 15 minutes.
• Add the green beans and corn and cook for 3 minutes.
• Drain in a colander.
• Place the vegetables in a salad bowl.
• Add the red onion slices and turkey; toss to combine.
• In a bowl, combine the salt, pepper and balsamic vinegar.
• Whisk until the salt dissolves.
• Add the mustard and basil, whisk well.
• Slowly drizzle in the olive oil, while whisking constantly, to form an emulsion.
• Pour the dressing over the salad and stir to combine.

WILD RICE AND SMOKED TURKEY SALAD

Steps:

• Put the wild rice in a mixing bowl, let cool and add the smoked poultry.
• Prepare the avocados and sprinkle with lemon juice to prevent discoloration. Add the cubes to the mixing bowl. Add the tomatoes, onion, vinegar, olive oil, salt, pepper and parsley. Toss to blend and serve at room temperature.

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 & FETA SALAD

Steps:

• Combine ingredients.
• Refrigerate 3 hours or until chilled.

SMOKED TURKEY SALAD WITH BING CHERRIES AND HAZELNUTS

Steps:

• Mix turkey, green onions, celery, 1/3 cup mayonnaise and 2 tablespoons chopped thyme in medium bowl. Season salad with salt and pepper.
• Whisk oil, vinegar and remaining 1 tablespoon chopped thyme in small bowl to blend. Season with salt and pepper.
• Toss greens and vinaigrette in large bowl. Divide among plates. Add cherries and nuts to turkey. Place atop greens.

SMOKED TURKEY CRANBERRY SALAD

Steps:

• In a large bowl, combine the first five ingredients. Stir in turkey and celery. Divide the salad greens among four plates; top each with 3/4 cup turkey mixture and 2 tablespoons cranberries.