CHINESE TURKEY SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the turkey: In a 4 or 5-quart saucepan, combine the chicken broth, soy sauce, orange juice, garlic and ginger. Add the turkey, breast-side down, and bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until a meat thermometer inserted into the thickest part of the breast registers 165 degrees F, 45 to 50 minutes. Let the turkey cool for 20 minutes. Using 2 forks, shred the meat into 2-inch pieces.
- For the wontons: In a heavy, medium saucepan, heat the vegetable oil over medium heat until a deep-fry thermometer registers 375 degrees F. (If you don't have a thermometer, a cube of bread should brown in about 4 minutes.) Add the wontons and fry until golden, 30 to 45 seconds. Drain on paper towels. Set aside.
- For the dressing: In a medium bowl, whisk together the grapeseed oil, soy sauce, vinegar, maple syrup, orange juice, sesame seeds, 1 1/2 teaspoons salt and 1/2 teaspoon pepper until smooth. Season with additional salt and pepper, if needed.
- For the salad: In a large salad bowl, toss together the almonds, romaine, iceberg lettuce, Napa cabbage, scallions and bell pepper. Add the dressing and the shredded turkey and toss until coated. Garnish with the fried wontons and serve.
TURKEY TOSSED SALAD
I played around with my best friend's recipe for chicken salad until I had one that was perfect for Thanksgiving leftovers. This salad is light and refreshing...the perfect antidote for heavy holiday eating. Plus, it's easy to prepare. -Kristy Dills, Flintsonte, Georgia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine first seven ingredients. Drain oranges, reserving syrup, and place in bowl., In a small bowl, whisk together remaining ingredients and reserved syrup; toss with salad. Serve immediately.
Nutrition Facts : Calories 199 calories, Fat 10g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 211mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
TERIYAKI TURKEY BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 12 sliders
Number Of Ingredients 0
Steps:
- Mix 1 1/2 pounds ground turkey with 2 tablespoons teriyaki glaze; form into 3-inch patties (about 12) and season with salt and pepper. Broil on a foil-lined baking sheet, 4 minutes; brush with more glaze and broil 2 minutes. Top each with a slice of cheddar; broil 30 seconds. Place on Hawaiian slider buns with mayonnaise, Sriracha and sliced red onion and pineapple.
TERIYAKI TURKEY MEATLOAF
Make and share this Teriyaki Turkey Meatloaf recipe from Food.com.
Provided by ajellinek
Categories Poultry
Time 55m
Yield 4-6 slices, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a large bowl, mix all ingredients and put into a loaf pan. Back for 45 minutes.
Nutrition Facts : Calories 419, Fat 10, SaturatedFat 3, Cholesterol 117.5, Sodium 1003.9, Carbohydrate 39.3, Fiber 4.5, Sugar 13.3, Protein 43.8
TURKEY TERIYAKI
Add something sweet and sour to your family's Asian night! Serve turkey thighs - a saucy dinner you can fix and forget!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h20m
Yield 4
Number Of Ingredients 7
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place turkey in slow cooker. Mix teriyaki glaze, marmalade, gingerroot and garlic; spoon over turkey. Turn turkey to coat with teriyaki mixture.
- Cover and cook on low heat setting 9 to 10 hours or until juice of turkey is no longer pink when centers of thickest pieces are cut.
- About 10 minutes before serving, remove turkey from cooker; place on serving platter. Remove and discard bones; cut turkey into serving pieces.
- Mix water and cornstarch in 2-cup glass measuring cup or small microwavable bowl until smooth. Pour juices from cooker into cornstarch mixture; mix well. Microwave uncovered on High 1 to 2 minutes, stirring once halfway through cooking, until mixture boils and thickens slightly. Serve sauce with turkey.
Nutrition Facts : Calories 255, Carbohydrate 14 g, Cholesterol 140 mg, Fiber 0 g, Protein 38 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1480 mg
ROAST TERIYAKI TURKEY
Make and share this Roast Teriyaki Turkey recipe from Food.com.
Provided by Nozomarenu
Categories Whole Turkey
Time 2h30m
Yield 1 Turkey, 10-16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 500°. In a saucepan, combine the soy sauce, mirin, sake, vinegar, brown sugar and ginger. Add the cornstarch mixture and bring to a boil over high heat. Cook, stirring, until glossy and slightly thickened (about 3 minutes). Put sauce to a bowl.
- Set the turkey in a large roasting pan and scatter the onions around it. Season the turkey inside and out with salt and white pepper. In a small bowl, blend 4 tablespoons of the butter with the olive oil and brush some over the turkey.
- Roast the turkey for 30 minutes, or until golden in color. Baste with the butter mixture and add the cup of water to the roasting pan. Reduce the oven temperature to 325° and roast the turkey for 1 hour, basting twice with the remaining butter mixture; loosely cover the bird with foil if the breast browns too quickly.
- Pour half of the teriyaki sauce into a bowl; baste the turkey with it. Roast the turkey for 1 1/2 hours longer, basting with the sauce from the bowl every 30 minutes; the turkey is done when the skin is completely lacquered and a thermometer inserted in an inner thigh reads 170°. Transfer to a carving board; let rest for 45 minutes.
- Meanwhile, strain the pan juices into a bowl; skim off the fat and save the onions. Set the pan over 1 burner. Add the onions to the pan and cook over high heat, stirring, until browned, about 3 minutes. Add the pan juices, chicken stock and the left over teriyaki sauce. Bring to a boil, scraping up any browned bits from the bottom of the pan.
GRANDMA'S EASY TURKEY TACO SALAD
This is an easy recipe that my Grandmother always made. It is simple and delicious. A sprinkle of cheddar cheese is a great topping.
Provided by Jennifer Wood Anastasia
Categories Salad Taco Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat, and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Mix in taco seasoning mix as directed on package. Remove from heat.
- Combine the turkey, black beans, lettuce, tomatoes, and tortilla chips in a large bowl. Toss with salad dressing. Serve immediately, or refrigerate for an hour before serving.
Nutrition Facts : Calories 552.9 calories, Carbohydrate 48.5 g, Cholesterol 68.9 mg, Fat 32.7 g, Fiber 4 g, Protein 19.8 g, SaturatedFat 5.4 g, Sodium 1129.9 mg, Sugar 12.1 g
SHREDDED TERIYAKI CHICKEN SALAD RECIPE BY TASTY
Here's what you need: brown sugar, soy sauce, lemon juice, sesame seeds, fresh ginger, garlic, boneless, skinless chicken breast, olive oil, green leaf lettuce, mango, red bell pepper, orange bell pepper, green beans, avocado, scallion
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the teriyaki sauce: In a liquid measuring cup or medium bowl, combine the brown sugar, soy sauce, lemon juice, sesame seeds, ginger, and garlic. Whisk to combine and dissolve the sugar.
- Butterfly the chicken breasts, then place in a high-walled baking dish. Pour the teriyaki sauce over the chicken, reserving ½ cup (120 ml) of the sauce. Cover the dish with plastic wrap and marinate the chicken in the refrigerator for 20 minutes.
- Preheat the oven to 375˚F (190˚C). Line a baking sheet with foil.
- Make the dressing: While whisking, slowly drizzle the olive oil into the reserved teriyaki sauce.
- Transfer the marinated chicken breasts to the prepared baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 160˚F (70˚C). Let cool for 10 minutes.
- In a medium bowl, use 2 forks to shred the chicken. Pour ¼ cup (60 ml) dressing over the chicken and toss to coat.
- Prepare the salad: Add the lettuce to a large bowl. Top with the mango, bell peppers, green beans, avocado, and shredded chicken. Add the remaining dressing and toss well.
- Divide between serving bowls and top with the scallions.
- Enjoy!
Nutrition Facts : Calories 754 calories, Carbohydrate 63 grams, Fat 38 grams, Fiber 7 grams, Protein 43 grams, Sugar 50 grams
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