Turkey Salad Recipes

THE BEST LEFTOVER TURKEY SALAD

Steps:

• In a large bowl, combine the chopped turkey, mayonnaise, mustard, lemon juice, sugar, celery, scallions and dill, stirring until well combined.
• Taste and season the turkey salad with salt and pepper. Serve immediately or refrigerate, covered, until ready to serve.

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.

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.

TURKEY SALAD RECIPE

Steps:

• Stir together mayonnaise, sour cream, parsley, vinegar, mustard, salt, and pepper in a bowl. Fold in celery and shallot until well combined.
• Fold together turkey and mayonnaise mixture in a large bowl until fully coated. Store in an airtight container in refrigerator up to 4 days.

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

Steps:

• In a large bowl mix all ingredients together and serve.

TURKEY SALAD SANDWICHES

Steps:

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

CHICKEN OR TURKEY SALAD

Steps:

• Combine chicken and celery in bowl.
• Mix salad dressing (I used Miracle Whip), salt, poultry seasoning, onion salt and pepper.
• Pour over chicken and celery; toss.
• Cover; chill at least 2 hours.
• For variation, fold in one of the following: 1 cup chilled fruit (mandarin orange segments, chopped apple, seedless green grapes or pineapple tidbits) or: 1/4 cup chopped sweet pickle or: 4 slices bacon, crsply fried and crumbled or: 1/3 cup chopped nuts.