HOT TURKEY SALAD
When you're looking for a cold salad to serve, turn here! Just combine the ingredients-eliminating the crushed potato chips-and serve chilled instead. Whether you serve it hot or cold, it's delicious.-Jane Payne, Twin Falls, Idaho
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- In a greased 2-qt. baking dish, combine the first eight ingredients. Top with potato chips. , Bake, uncovered, at 450° for 15 minutes or until bubbly.
Nutrition Facts : Calories 786 calories, Fat 66g fat (13g saturated fat), Cholesterol 111mg cholesterol, Sodium 963mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 3g fiber), Protein 36g protein.
DINER-STYLE HOT TURKEY SANDWICHES
For another great meal idea, reserve the leftover turkey and gravy to use in Rachael's Turkey Club Enchilada Casserole.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 325 degrees F.
- For the turkey breasts:
- Arrange a wire rack over a baking sheet. Combine the butter with the herbs. Loosen the skin on the turkey breasts and place the butter between the skin and breast meat, working out to the edges evenly. Place a bay leaf between the skin and meat. Spray the skin with olive oil, and sprinkle liberally with salt and pepper. Roast to 165 degrees internal temperature, about 1 hour. Remove and cover loosely with foil to cool back to room temp, reserving the drippings for the gravy. Then cover and store for a make-ahead meal, as well as another night's meal, such as the Turkey Club Enchilada Casserole.
- For the stuffing:
- Melt 6 tablespoons butter in large skillet over medium heat. Grease a casserole dish with 1 tablespoon of remaining butter, and reserve the rest to dot the top of the stuffing once it is in its casserole dish. To the melted butter, add the herbs, celery, apples, onions, bay leaf and some salt and pepper. Cook to tender, 15 to 20 minutes, stirring occasionally. Add the stuffing cubes and moisten with the stock until damp, but not wet. Fill the casserole dish and dot the top with butter. Cover and refrigerate to store.
- For the gravy:
- Melt the butter in a large skillet and season liberally with black pepper. Whisk in the flour until light golden in color. Then whisk in the stock and Worcestershire and simmer at low boil to thicken. Add any pan drippings from the roasted turkey breasts. Once the gravy lightly coats the back of a spoon, add a ladle of it to the egg yolk while beating with fork. Then add the yolk back to gravy to gloss it up, stir in. Add the mustard, if using. Add salt to taste. Cool and store.
- To serve:
- Preheat the oven to 375 degrees F. Place the rack in center of oven.
- Bring the stuffing to room temp, then bake until crispy on top and hot through.
- Reheat the gravy over medium heat, partially covered and stirring occasionally.
- While the stuffing is in the oven and the gravy is reheating, heat up an additional couple cups of plain stock in a high-sided skillet. Thinly slice 1 turkey breast, removing the bay leaf when you get to it.
- For each sandwich, very lightly toast a slice of bread and place on a dinner plate. Top the bread with a scoop of stuffing (I use an ice cream scoop). Set a few slices of turkey into broth to heat through. Arrange the turkey slices over the mound of stuffing. Liberally ladle the gravy over the top of the sandwich and garnish with chopped parsley. Save any leftover gravy for another meal, such as the Turkey Club Enchilada Casserole later in the week.
HOT TURKEY SALAD WITH SAGE BISCUITS
Sage-flavored biscuits (think of yummy stuffing) top a hearty bubbly hot turkey casserole.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Mix mayonnaise and 2 tablespoons Bisquick mix in medium bowl until well blended. Stir in turkey, cheese, celery and onions, set aside.
- Mix 2 1/4 cups Bisquick mix, the milk and sage just until soft dough forms. Place on surface generously sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Knead gently 10 times. Roll 1/2 inch thick. Cut with 1 1/2-inch round cutter dipped in Bisquick mix. Place close together around edges of ungreased square pan, 9x9x2 inches.
- Spoon turkey mixture into mound in center of biscuits. Bake uncovered 18 to 20 minutes or until biscuits are golden brown and salad is hot.
Nutrition Facts : Calories 555, Carbohydrate 47 g, Cholesterol 80 mg, Fiber 1 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1230 mg
TURKEY SALAD
Spread it on crackers! Make it into a sandwich! This melt in your mouth appetizer will have your whole party jumping! It's great during the holidays or anytime.
Provided by Gloria Burris
Categories Salad
Time 8h20m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 40.3 calories, Carbohydrate 0.8 g, Cholesterol 11.4 mg, Fat 2.1 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 78.2 mg, Sugar 0.4 g
HOT TURKEY SALAD WITH ROSEMARY BISCUITS
Not your typical turkey salad, it's baked in a ring of yummy biscuits!
Provided by Betty Crocker Kitchens
Categories Lunch
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 425°. Mix mayonnaise and 2 tablespoons Bisquick mix in medium bowl until well blended. Stir in turkey, cheese, celery, bell pepper and onions; set aside.
- Stir remaining ingredients just until soft dough forms. Place on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 10 times. Divide dough into 24 pieces; shape into balls. Place close together (stack balls if needed) around edge of ungreased 2-quart casserole.
- Spoon turkey mixture into mound in center of biscuits. Bake uncovered 20 to 22 minutes or until biscuits are golden brown and turkey mixture is hot.
Nutrition Facts : Calories 370, Carbohydrate 31 g, Cholesterol 50 mg, Fiber 1 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 870 mg
F.W. WOOLWORTH'S HOT TURKEY SALAD
For those not old enough to remember Woolworth's store, you should try the recipe. For those of us that are old enough, All of the F.W. Woolworth's recipes that I have found, will be a blast from the past. I'll be posting more, along with others from various "gone but not forgotten" restaurants, department store lunch counters, cafeterias and more. Enjoy making them and reviewing each one. Collection by Gloria Pitzer.
Provided by Max Thames
Categories < 30 Mins
Time 30m
Yield 4 individual or 1 9 inch., 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- mix all ingredients together EXCEPT potato chips.
- Heap mixture into 4 individual baking dishes or 1 deep nine inch pie plate.
- Sprinkle with 1 cup crushed potato chips.
- Bake 15 minutes or until light brown.
Nutrition Facts : Calories 368.2, Fat 30.8, SaturatedFat 4.9, Cholesterol 43.8, Sodium 664.9, Carbohydrate 14.5, Fiber 1.6, Sugar 4.2, Protein 10.9
HOT TURKEY SALAD
This recipe is similar to the Hot Chicken Salad but not QUITE the same. I love the chow mein noodles in it.
Provided by Sherrybeth
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Blend soup, milk and water.
- Add the almonds and mix well.
- Add the remaining ingredients EXCEPT the noodles.
- Pour into 9 x 11 inch pan which has been lightly greased.
- Sprinkle with chow mein noodles.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 614, Fat 39.5, SaturatedFat 7.3, Cholesterol 196.2, Sodium 565.9, Carbohydrate 27.2, Fiber 3.7, Sugar 4.5, Protein 39.5
TURKEY SALAD
Steps:
- In a large bowl mix all ingredients together and serve.
HOT TURKEY SALAD SANDWICHES
Our family looks forward to these day-after-Christmas sandwiches featuring leftover turkey. When presented alongside coleslaw and cranberry sauce, they make another meal worth celebrating.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the celery, onion, eggs, mayonnaise, salt and pepper. Add turkey: toss to coat. Spoon into buns. Wrap each in foil. Bake at 400° for 20-25 minutes or until heated through.
Nutrition Facts :
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