Harvest Turkey Cranberry And Brown Rice Salad Food

TURKEY BREAST WITH CRANBERRY BROWN RICE

Steps:

• Preheat oven to 350°. Mix first seven ingredients and 1/4 teaspoon poultry seasoning., Place turkey in a greased foil-lined 13x9-in. baking pan; rub with salt, pepper and remaining poultry seasoning. Spread with cranberry mixture. Roast until a thermometer reads 165°, 45-55 minutes, drizzling with orange juice halfway., Meanwhile, in a saucepan, combine first six rice ingredients; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 40-45 minutes. Stir in remaining ingredients., Remove turkey from oven; tent with foil. Let stand 10 minutes before slicing. Serve with rice.

HARVEST RICE DISH

Steps:

• Place almonds on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
• Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed.
• In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized.
• Stir cranberries and mushrooms into the skillet. Cover, and cook 10 minutes or until berries start to swell. Stir in almonds and orange zest, then fold the mixture into the cooked rice. Salt and pepper to taste.

HARVEST TURKEY SALAD

Steps:

• Mix mayo and orange juice until blended.
• Combine remaining ingredients in large bowl. Add mayo mixture; mix lightly.
• Refrigerate 30 min.

CRANBERRY AND TURKEY SALAD

Steps:

• Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.

QUINOA AND WILD RICE SALAD WITH GINGER SESAME DRESSING

Steps:

• Toss together all of the salad ingredients.
• Whisk together the dressing ingredients. Toss with the salad ingredients, and serve - if desired, over a bed of lettuce or radicchio leaves.

CRANBERRY TURKEY SALAD RECIPE

Steps:

• In a bowl, place in shredded turkey.
• Add your onion, celery, and mayonnaise.
• Mix to combine then fold in dried cranberries and pecans.
• Place in an airtight container until you are ready to eat.
• Serve on 8 slices whole wheat bread

TURKEY, CRANBERRY AND BRIE BONBONS

Steps:

• Sprinkle turky/chicken with salt/pepper, praprika and brown in frying pan to seal in juices.
• set aside.
• take puff pastry and on bottom edge, leaving 1cm, place turkey, top with cranberry sauce and brie.
• carefully roll to enclose filling, then twist the ends into bonbon shapes.
• brush with beaten egg.
• Carefully move to a baking paper lined baking tray.
• Bake in oven according to the direction given on you pack of puff pastry, until puffed and golden.
• Serve with parsley and a cherry on the top.
• You could also try placing stoned whole cherries in your bonbons with the rest of the filling. It works out wonderfully!

HARVEST TURKEY, CRANBERRY AND BROWN RICE SALAD

Steps:

• TO PREPARE DRESSING Place orange juice, vinegar and tarragon in small, heavy saucepan over medium-high heat. Cook, watching carefully, until mixture is reduced to half, about 6 tablespoons.
• Pour into bowl. Whisk in garlic, salt, pepper and oil until blended. Set aside.
• TO PREPARE SALAD Melt butter in heavy medium-size saucepan over medium heat. Add rice; stir until all grains are coated well.
• Add stock and bring to a boil. Reduce to a simmer and cook, covered, until tender, 30 to 40 minutes.
• Remove from heat; let cool. Toss rice with dressing.
• Add turkey, cranberries, pecans, green onions, grapes, 1 tablespoon fresh or 1 teaspoon dried tarragon and orange zest. Taste and season salad with salt, pepper and additional tarragon, if desired.
• (Salad can be prepared 1 to 2 days ahead, covered and refrigerated. Bring to room temperature 30 minutes before serving.)
• TO SERVE Arrange border of lettuce leaves on serving plate if you wish. Mound salad on top. Garnish with chopped tarragon and border of orange slices, if desired.
• Note: Texmati rice, a long-grain American basmati rice, works well in this recipe. Cook it as you would the brown rice, 20 to 25 minutes, and then remove from heat and keep covered 10 minutes.

HARVEST TURKEY BREAD SALAD

Steps:

• Place bread cubes in an ungreased 15x10x1-in. baking pan. Bake at 250° for 12-15 minutes or until lightly browned. Set aside. Increase heat to 400°., In a large bowl, combine the cranberry sauce, 2 tablespoons oil, 2 tablespoons vinegar and 1 teaspoon salt. Add sweet potato and onion; toss to coat. Place in a foil-lined 15x10x1-in. baking pan. Bake for 30-40 minutes or until tender, stirring once., In a small bowl, combine thyme and pepper with the remaining oil, vinegar and salt. In a large bowl, combine the bread cubes, roasted vegetables, turkey and parsley. Drizzle with dressing and toss to coat. Sprinkle with cranberries and pecans.