Aleas Curried Turkey Salad Food

CURRIED TURKEY SALAD

Steps:

• Combine mayonnaise and chutney in a small bowl, adding curry powder to your taste. Stir in a little cream to moisten. In a larger bowl, combine celery, chopped dried cranberries, green onion, pecans, if using, and turkey.
• Chill for one hout to let flavors meld.

ALEA'S CURRIED TURKEY SALAD

Steps:

• Place cubed sweet potatoes or yams in a double boiler and steam for 8 minutes or until just fork tender. Be careful not to over cook.
• In a large bowl, combine turkey, rice, yams, apple, celery, onions, cranberries, and pecans.
• In a small bowl, mix together yogurt, honey, curry and ginger.
• Pour dressing over the salad and stir until thoroughly combined. Refrigerate for at least 2 hours.
• Serve on a bed of greens. Makes 6 servings.

CURRIED TURKEY SALAD WITH CASHEWS

Steps:

• Preheat oven to 375°F
• Place turkey in baking pan.
• Brush turkey with oil.
• Sprinkle with salt and pepper.
• Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour.
• Cool.
• Remove skin and bones.
• Cut meat into 1/2-inch cubes.
• Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl.
• Add turkey, onions, celery and raisins; toss to coat.
• Season with salt and pepper.
• (Can be made 1 day ahead. Cover; chill.)
• Mix cashews into salad.

INDIAN CURRIED TURKEY SALAD

Steps:

• Whisk mayonnaise, sour cream, mango chutney, curry powder, salt and pepper together in large mixing bowl.
• Add remaining ingredients and stir to combine.
• Serve salad at room temperature.

CURRIED TURKEY SALAD

Steps:

• Mix all ingredients into one large bowl. Taste and adjust seasoning if necessary.