Turkey Salad Sundaes Recipes

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.

TURKEY SALAD SANDWICHES

Steps:

• In a large bowl, combine the first eight ingredients. Spoon 2/3 cup mixture on each of six bread slices. Top with remaining bread slices.

TORTONI SUNDAES

Steps:

• Combine softened vanilla ice cream with crumbled macaroons, chopped maraschino cherries and mini semisweet chocolate chips. Spoon mixture into a small, glass, mixing bowl. Cover with plastic wrap and freeze until ready to serve dessert.
• To form sundaes, scoop tortoni ice cream mixture into ice cream bowls. Drizzle with chocolate syrup or warmed hot fudge, top with remaining whole maraschino cherries and nut topping.

CRUNCHY TURKEY SALAD SANDWICHES

Steps:

• Place the turkey in a medium mixing bowl and season with salt and pepper. Add the remaining ingredients (except the bread) and combine. Serve on sandwich bread.

CHINESE TURKEY SALAD

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.

BLACK FRIDAY TURKEY SALAD

Steps:

• Stir together mayonnaise, mustard, bacon, Cheddar cheese, relish, pepperoncini, red pepper, and salt in a large bowl; add the turkey and stir to coat.

TURKEY TOSSED SALAD

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.

TURKEY SALAD

Steps:

• In a bowl, mash the egg with a fork. Add turkey, mayonnaise and relish. Cover and refrigerate until serving. Stir in pecans just before serving.

ANNIE'S TURKEY SALAD

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving.

QUICK TURKEY SALAD

Steps:

• In a small bowl, combine the turkey, grapes, celery, pecans and water chestnuts. In another small bowl, combine the dressing ingredients. Pour over turkey mixture; toss to coat. Chill until serving.

TURKEY SALAD SANDWICHES

Steps:

• In medium bowl, mix all ingredients except bread.
• Spread turkey mixture on 4 slices bread. Top with remaining bread.

TURKEY WITH TWO SALADS

Steps:

• In a large nonstick skillet with a lid, heat 1 teaspoon oil over medium-high. Add mushrooms, and season with salt and pepper. Cook, stirring occasionally, until mushrooms are browned and have released their liquid, 6 to 8 minutes. Transfer to a bowl; set aside.
• Reduce heat to medium-low. In same skillet, heat 1 teaspoon oil. Add onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Stir in couscous, 1 1/4 cups water, and 1/2 teaspoon coarse salt; bring to a boil. Reduce to a simmer, cover, and cook until couscous is tender, 8 to 10 minutes (liquid should be completely absorbed). Stir in dried cranberries.
• Meanwhile, make vinaigrette: In a large bowl, whisk together remaining 4 teaspoons oil, lime juice, and mustard; season with salt and pepper. Pour half the vinaigrette into another large bowl. To first bowl, add couscous mixture and mushrooms (along with any accumulated juice), and to the other, spinach. Toss contents of each bowl until well combined.
• Divide spinach among 4 serving plates; top with turkey slices, and serve with couscous.

HOT TURKEY SALAD SANDWICHES

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.

FESTIVE FALL TURKEY SALAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
• Place the cranberries, orange juice, orange zest, and sugar into a pan. Bring to a boil, and cook, stirring occasionally, until almost all the liquid has cooked away, about 5 minutes. Remove from the heat, and cool.
• Place cashews on prepared baking pan. Roast in preheated oven until golden brown, 10 to 12 minutes. Remove, and cool.
• Mix the turkey together in a large bowl with the celery, mayonnaise, applesauce, salt, sage, thyme, and pepper until evenly blended. Fold in the cranberry mixture. Refrigerate at least 2 hours before serving.

TURKEY SALAD SANDWICHES

Steps:

• Mix all ingredients well.
• Makes enough for about 6 sandwiches.

SONNY'S WALDORF TURKEY SALAD

Steps:

• Whisk mayonnaise, Parmesan cheese, cider vinegar, sugar, curry powder, and black pepper together in a bowl until smooth. Lightly toss turkey meat, red grapes, apple, celery, red onion, and walnuts in a salad bowl; pour dressing over salad and toss again to coat. Chill at least 1 hour (or overnight for best flavor).

TURKEY SALAD SANDWICHES

Steps:

• In one bowl combine turkey, cranberries, celery, and onions; mix well.
• In another bowl mix mayonnaise, yogurt, and lemon juice together. Sprinkle to taste with salt and ground pepper. Pour over turkey mixture and stir all together.
• Refrigerate 1/2 to 1 hour. Spoon turkey mixture on sliced croissants. Add lettuce and croissant top.

STRAWBERRY AND SNICKERDOODLE SKILLET COOKIE SUNDAES

Steps:

• Preheat the grill to 350 degrees F. Lightly butter four well-seasoned 5- to 6-inch cast iron skillets.
• In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg and vanilla until smooth.
• In another bowl, sift together the flour, cream of tartar, and baking soda. Stir the flour mix into the butter-sugar mixture until combined. Chill in the fridge for 10 to 15 minutes.
• Combine 1 tablespoon sugar and the cinnamon in a small bowl. Divide the dough into 4 and shape into balls. Roll in the cinnamon-sugar and press into 4 prepared cast iron pans.
• Cover pans with Reynolds Wrap® Heavy Duty Aluminum Foil and place on the preheated grill. Close the lid. Grill for 10 minutes and remove the foil from the cookies. Grill for another 5 minutes. Remove cookies from the grill and let cool slightly.
• Top the cookies with vanilla ice cream and fresh strawberries.