Turkey Salad With Maple Mustard Dressing 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 SPINACH SALAD WITH MAPLE DRESSING

Steps:

• In a large salad bowl, combine the first 7 ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.

TURKEY SALAD WITH MAPLE MUSTARD DRESSING

Steps:

• Place the turkey, apple, onion, pecans, and cucumber in a bowl.
• Squeeze the lemon juice over the top, and mix to combine.
• Make the dressing by whisking together the mayonnaise, yogurt, syrup, and horseradish until smooth.
• Pour the dressing over the turkey mixture, and stir to combine.
• Add salt and freshly ground black pepper to taste.

HONEY MUSTARD TURKEY SALAD SANDWICH

Steps:

• Mix dried cherries, celery, honey mustard and some salt and pepper in a medium bowl. Let sit to let flavors meld, 10 minutes. Add mayo and mix until incorporated. Adjust seasoning if necessary. Add turkey, then mix and season to taste.
• Serve on split-top buns topped with crushed BBQ potato chips and pickles on the side.

ROAST TURKEY WITH MUSTARD-MAPLE GLAZE

Steps:

• Make the glaze: Whisk the maple syrup, mustard, horseradish and chile powder in a bowl and season with salt and pepper. Cover and let sit at room temperature at least 30 minutes to allow the flavors to meld. (The glaze can be made up to 2 days in advance; store, covered, in the refrigerator. Bring to room temperature before using.)
• Prepare the turkey: Remove the turkey from the refrigerator 1 hour before roasting. Preheat the oven to 450˚ F. Season the cavity of the turkey with salt and pepper. Rub the outside of the turkey with the butter and season liberally with salt and pepper. Put 4 cups chicken stock in a medium saucepan and keep warm over low heat.
• Place the carrots, celery and onions in a large roasting pan and place a roasting rack on top. Put the turkey on the rack, place in the oven and roast until light golden brown, about 45 minutes. (Tent the turkey loosely with foil if it is browning too quickly.) Reduce the oven temperature to 350˚ F, baste with 2 cups warm stock and continue roasting, basting with 2 more cups warm stock halfway through, until an instant-read thermometer inserted into the thigh registers 155˚, about 1 hour. After the turkey reaches 155˚ F, begin basting with the maple glaze; continue roasting, basting with the glaze every 10 minutes, until an instant-read thermometer inserted into the thigh registers 165˚ F, about 20 more minutes.
• Remove the turkey from the oven and transfer to a large cutting board. Tent loosely with foil and let rest at least 45 minutes before slicing. Strain the drippings into a bowl and discard the solids. Add enough of the remaining chicken stock to make 6 cups liquid.
• Make the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown, about 8 minutes. Slowly whisk in the stock-drippings mixture, then bring to a boil and whisk until the gravy begins thickening and the flour taste has been cooked out, about 10 minutes. Add more stock until you reach the desired consistency. If desired, add a splash of white wine and cook 2 more minutes. Stir in the herbs and season with salt and pepper.
• Heat the remaining stock in a saucepan over low heat. Remove the turkey legs and wings, then remove the dark meat and shred. Remove the breasts and cut crosswise into 1-inch-thick slices. Ladle some of the warm stock on top of the turkey and serve with the gravy.

HONEY MUSTARD TURKEY SALAD

Steps:

• Mix the honey, mayo & mustard together in a large bowl.
• Stir in turkey, celery & grapes until well blended.
• Serve chilled.

HONEY-MUSTARD TURKEY SALAD

Steps:

• For dressing, in a jar with a tight-fitting lid, combine the oil, honey, vinegar, 2 teaspoons mustard, garlic and 1/4 teaspoon salt; shake well. Set aside., Place 3 tablespoons flour in a shallow bowl. In a second bowl, combine the egg whites, water and remaining mustard. In a third bowl, combine the pecans and remaining salt and flour. Coat turkey with flour; dip into mustard mixture, then coat with pecan mixture. , In a large skillet over medium heat, cook turkey in butter in batches for 2-3 minutes on each side or until no longer pink. Keep warm., In a large bowl, combine the greens, apples, onion and croutons. Shake dressing and pour over salad; toss to coat. Divide among salad bowls. Cut turkey into thin slices; arrange over salads. Sprinkle with blue cheese.

FALL SALAD WITH MAPLE-BALSAMIC DRESSING

Steps:

• Combine spinach, apple, Cheddar cheese, cranberries, and pecans in a large salad bowl. Toss well.
• Combine balsamic vinegar, maple syrup, and mustard in the bowl of an electric blender. Blend on medium speed until mixed well. While the blender is running, add olive oil in a steady stream. Blend until oil and vinegar are no longer separated. Add salt and pepper to taste and emulsify until creamy. Drizzle over salad and serve immediately.

ROAST TURKEY WITH MAPLE-MUSTARD GLAZE AND PAN GRAVY

Steps:

• Turkey: In a saucepan, combine turkey neck and giblets with half each of onion, carrots, and celery; bay leaf; and 6 cups water. Season with salt and pepper; bring to a boil, then reduce heat to low and simmer 1 hour. Strain through a mesh sieve into a bowl (you should have at least 4 cups stock). If desired, pull meat from neck and chop giblets into bite-size pieces; reserve for gravy.
• Meanwhile, preheat oven to 425 degrees. Combine 2 tablespoons salt and 3/4 teaspoon pepper. Season both cavities of turkey with half of salt-pepper mixture. Stuff large cavity with half of orange, half of garlic, and thyme sprigs. Tie legs together with kitchen twine. Stuff neck cavity with remaining orange half. Rub butter evenly all over skin, then season with remaining salt-pepper mixture. Place remaining onion, carrot, celery, and garlic in a roasting pan in a single layer. Top with a roasting rack. Transfer turkey to rack. Pour 1 cup stock into pan.
• Roast turkey 1 hour, adding water or more stock to pan, 1/4 cup at a time, if bottom becomes dry and begins to blacken. Meanwhile, boil maple syrup in a saucepan until reduced by half, about 10 minutes. Remove from heat; stir in mustard and thyme leaves.
• Reduce oven temperature to 350 degrees; continue roasting turkey until a thermometer inserted into thickest part of thigh (near but not touching bone) registers 150 degrees, 30 to 35 minutes. Brush with maple-syrup mixture (if it has begun to solidify, rewarm over low heat first) and continue roasting, basting every 15 minutes with more maple-syrup mixture, until thermometer registers 165 degrees, 35 to 45 minutes more, depending on bird size. (Reserve any extra syrup mixture for gravy.) Transfer turkey to a carving board or platter; let stand at least 20 minutes.
• Gravy: Meanwhile, remove rack, onion, carrots, celery, and garlic from roasting pan; discard vegetables. Place pan across two burners; bring to a simmer over medium-high heat. Add wine; boil until mostly evaporated, about 1 minute. Add 2 1/2 cups stock to pan; return to a boil. Whisk remaining 1/2 cup stock into flour. Slowly add flour mixture to pan, whisking constantly; continue boiling until thickened slightly, 2 to 3 minutes. Whisk in any remaining maple-syrup mixture. Season with salt and pepper. Strain gravy through a mesh sieve into a bowl. Stir in reserved neck meat and giblets, if desired. Carve turkey; serve with gravy.