Crispy Turkey Salad Food

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.

SECRET INGREDIENT 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 in a sandwich with lettuce and tomatoes or on lettuce leaves, if desired, or refrigerate, covered, until ready to serve.

TURKEY WALDORF SALAD

Steps:

• In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined. Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely. Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.
• To serve, spread the celery root evenly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately.

CRISPY CHILLI TURKEY NOODLES

Steps:

• Heat 1 tbsp oil in a large non-stick frying pan over a high heat. Once hot, add the turkey mince to the pan and fry for 10-12 mins until golden brown and crispy, breaking up the meat with a wooden spoon as you go. Add the ginger and garlic to the pan and cook for 1 min. Stir in the honey, soy and chilli sauce and cook for 2 mins.
• Meanwhile, bring a large pan of water to the boil, add the noodles and cook following pack instructions. Drain and toss the noodles with the remaining 1 tbsp oil and all the lime juice, then divide between bowls. Top with the crispy turkey mince, carrot, onion and coriander. Serve with extra lime wedges for squeezing over, if you like.

CRISPY PORK CHEEK, BELLY OR TURKEY-THIGH SALAD

Steps:

• Sprinkle the meat liberally with salt and pepper. Refrigerate overnight, uncovered.
• When you're ready to cook, rinse the meat in cold water; if you're using the oven (see next step), heat to 300. Put the fat in a pot that will allow you to submerge the meat, or nearly so. If you're using lard or duck fat, heat it in the oven until melted; if you're using oil, warm it.
• Submerge the meat in the fat, put a piece of parchment paper directly on top and weigh the paper down with something (I used a wooden spoon) to keep it in place. Cook slowly on top of the stove or in the oven, adjusting the heat as necessary so the fat bubbles gently - not rapidly - and turning the meat once or twice if it is not completely submerged. (You may wind up cooking at a temperature as low as 250.) It's done when you can easily pierce it with a skewer, 2 hours or longer for cheek and belly, 1 hour for turkey.
• Remove the meat from the fat. Proceed or refrigerate the meat, lightly covered, for a day or two. Heat the oven to 350. (If you're using turkey, drizzle the bread with olive oil.) Place the meat skin-side up directly on top of the slice of bread (you want the meat to just cover the bread; any bread that's exposed may burn). Put on a rack set over a rimmed baking sheet and roast, checking occasionally and adjusting the heat as necessary, until the skin becomes quite crisp, as little as 45 minutes or somewhat longer. Remove.
• Meanwhile, whisk together the olive oil, vinegar, mustard, capers, salt and pepper. Taste and adjust the seasoning; the dressing should be quite sharp. Wash and dry the greens. If you're using turkey, pull out the thigh bones (they should slip out easily). With the meat still on top of the bread, chop the meat and bread into bite-size pieces (it doesn't matter if it crumbles a bit). Toss with the greens and the dressing, and serve.

CRISPY TURKEY SALAD

Steps:

• Cracklings Turkey:.
• Remove frozen skin from plastic bag and cut it into roughly 3/4-inch pieces (about 1 1/4 cups).
• Combine the skin, 1 cup water, and 1/4 teaspoon salt in a 2- to 3-quart heavy saucepan and briskly simmer mixture, stirring occasionally (the skin tends to stick to the bottom), until water is evaporated and cracklings begin to fry in their own fat (you'll hear the sizzling), about 15 minutes.
• Reduce heat and continue to fry the cracklings slowly, stirring frequently, until deep golden and crisp, about 10 to 20 minutes longer.
• Using a slotted spoon, transfer them to paper towels to drain. Taste and season with salt, if necessary.
• NOTE: You can cook the cracklings up to 2 days heads. And reheat in a heavy skillet before adding to salad.
• For the salad:.
• In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
• In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
• Cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.).
• Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese and shredded turkey. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Top with turkey cracklings. Serve within 1 hour.