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.
CHINESE TURKEY SALAD
Provided by Aida Mollenkamp
Categories main-dish
Time 11m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a large bowl, whisk together soy sauce, honey, vinegar, and ginger until honey is dissolved. Whisking constantly, add oils in a slow stream until completely incorporated. Taste and adjust flavor, as desired.
- Add turkey, toss to thoroughly coat, and let sit 5 minutes. Add remaining ingredients and toss again to combine. Serve.
Nutrition Facts : Calories 437 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 80 milligrams, Sodium 523 milligrams, Carbohydrate 36 grams, Fiber 10 grams, Protein 42 grams, Sugar 10 grams
TURKEY SALAD
Steps:
- In a large bowl mix all ingredients together and serve.
ASIAN-STYLE WILD RICE AND CHICKEN OR TURKEY SALAD
Plan ahead the salad needs to chill for about 2 hours before serving. This will serve 3-4 people but can easily be doubled
Provided by Kittencalrecipezazz
Categories Chicken
Time 3h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the dressing; whisk all ingredients together until the sugar is completey dissolved; let stand at room temperature for 45 minutes to blend flavors (or chill overnight) before using.
- For the salad; Place the cooked wild rice, cooked chicken or turkey, water chestnuts, chopped onion, celery and snow peas in a large glass salad bowl; toss to combine.
- Pour the dressing over; toss to combine well and chill for about 2 hours.
- Just before serving, toss again and season with salt and black pepper.
- Sprinkle with crispy noodles and green onions.
- Delicious!
Nutrition Facts : Calories 497.3, Fat 32.3, SaturatedFat 5, Cholesterol 52.5, Sodium 876.2, Carbohydrate 29.9, Fiber 3.1, Sugar 6.4, Protein 23.4
ASIAN TURKEY SALAD
Make and share this Asian Turkey Salad recipe from Food.com.
Provided by chia2160
Categories Poultry
Time 10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make dressing put ingredients in a blender, process until smooth.
- Put all salad ingredients in a large bowl, toss with dressing serve.
CANTONESE-STYLE TURKEY
In this vaguely Cantonese turkey, the bird is roasted beneath a rich glaze of fermented soybean paste, garlic, ginger, soy sauce and alliums galore, then served with roasted potatoes basted in the sauce and drippings of the bird. It came to The Times from Dr. Carolyn Ling, a physician in Carmel, Ind., whose grandfather came to the United States in the late 19th century from southern China and set up an import-export firm in Manhattan. There were other investments as well. Her grandfather, Dr. Ling told me, had "interests in restaurants." Those interests played a big role in the Ling family's early Thanksgiving feasts: They ate takeout. Dr. Ling's father, a doctor who fought at Anzio in Italy in 1944 and earned a Bronze Star, loved those meals. When Dr. Ling was young, she said, her father urged her mother, a passionate home cook and reader of Gourmet, to emulate them in her holiday cooking at home in Forest Hills, Queens. The result is remarkably easy to prepare, phenomenally juicy, and rich, Dr. Ling said, "with the umami of soy and turkey fat."
Provided by Sam Sifton
Categories dinner, poultry, main course
Time 6h
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Remove turkey from refrigerator and pat dry with paper towels. Place on a rack in a roasting pan and allow turkey to come to room temperature while you prepare the sauce.
- Swirl 3 tablespoons oil into a wok or large Dutch oven and set over medium-high heat until it begins to shimmer. Add garlic and ginger and cook, stirring, until golden, about 3 minutes. Add scallions, leeks and celery and cook, stirring often, until vegetables soften and cook down, 10 to 12 minutes.
- Add soybean sauce, orange peel, sugar, rice wine or sherry, white pepper, soy sauce and oyster sauce to the vegetable mixture, along with 2 cups water. Turn heat to high and bring to a boil, then lower the heat and allow mixture to simmer and thicken, 30 minutes. Remove from heat and let cool 20 minutes.
- Heat oven to 450 degrees. Spoon 1 cup of the sauce over turkey and spoon 2 tablespoons into its cavity. Tuck the tips of the wings under the bird and truss its legs together with kitchen string. Pour remaining sauce and 2 cups water into roasting pan and transfer to oven. Roast turkey, uncovered, for 30 minutes.
- Reduce oven to 325 degrees. Baste turkey with pan juices, and tent it with foil. Continue roasting another 1 1/2 to 2 1/2 hours, basting every 30 minutes with pan juices, until a thermometer inserted into the thigh registers 165 degrees. If pan starts to look dry, add hot water or turkey or chicken stock, if you have any, 1 cup at a time.
- Transfer turkey to a cutting board or platter and let rest at least 30 minutes before carving. Pour pan drippings into a small pot, adding enough warm water or stock to equal 1 cup, and keep warm on the stove.
- Increase oven temperature to 450 degrees. Grease a large sheet pan with 1 tablespoon oil, and arrange halved potatoes on the pan, cut side down. Season with salt and black pepper, and slide potatoes into the oven. Cook, undisturbed, until potatoes are tender and cut sides are nicely browned and crisped, 30 to 35 minutes.
- Remove pan from the oven, drizzle reserved drippings all over potatoes, toss and return to the oven to finish cooking, 5 minutes longer. Serve potatoes with turkey.
Nutrition Facts : @context http, Calories 829, UnsaturatedFat 19 grams, Carbohydrate 38 grams, Fat 30 grams, Fiber 5 grams, Protein 96 grams, SaturatedFat 7 grams, Sodium 1934 milligrams, Sugar 4 grams, TransFat 0 grams
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