Turkey Salad With Pistachios Food

THE BEST 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 or refrigerate, covered, until ready to serve.

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.

CRUNCHY TURKEY SALAD SANDWICHES

Steps:

• Place the turkey in a medium mixing bowl and season with salt and pepper. Add the remaining ingredients (except the bread) and combine. Serve on sandwich bread.

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.

TURKEY WITH PISTACHIO STUFFING

Steps:

• In a large skillet using medium heat melt the butter and add the Pistachio's until they start turning brown. Remove and put in a small bowl. Add the remaining butter,leek,cinnamon and cloves. Cook until the leek is soft.
• Now add the cooked rice, stock,tomato,miny,allspice,oregano,cumin, garlic power,salt and pepper. Cook on low for 10 minutes stirring all the time. Stir in the pastachio's and let set for 15 minutes.
• Preheat grill at 325. Wash the turkey under cold water inside and out. Pat dry and set on a roasting rack inside a roasting pan. Fill the cavity with the stuffing. Use a skewer to close the cavity.
• Baste the top and side with the butter ans season with salt and pepper. Pour 2 cups of water in the bottom of the roasting pan.Place the turkey in the grill basting occasionally. Roast until the breast reads 165 degrees, about 3 1/2 to 3 hours 45 minutes. Remove the turkey from the grill, covering it with aluminum foil and let it rest for 15 minutes.

TURKEY SALAD

Steps:

• In a bowl, mash the egg with a fork. Add turkey, mayonnaise and relish. Cover and refrigerate until serving. Stir in pecans just before serving.

CHICKEN OR TURKEY SALAD

Steps:

• Combine chicken and celery in bowl.
• Mix salad dressing (I used Miracle Whip), salt, poultry seasoning, onion salt and pepper.
• Pour over chicken and celery; toss.
• Cover; chill at least 2 hours.
• For variation, fold in one of the following: 1 cup chilled fruit (mandarin orange segments, chopped apple, seedless green grapes or pineapple tidbits) or: 1/4 cup chopped sweet pickle or: 4 slices bacon, crsply fried and crumbled or: 1/3 cup chopped nuts.

PISTACHIO MALLOW SALAD

Steps:

• In a large bowl, combine whipped topping, pudding mix and food coloring if desired. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, top with additional whipped topping if desired, sprinkle with nuts.

SPRING SALAD WITH DRIED CRANBERRIES, PISTACHIOS AND OLIVES

Steps:

• Combine honey, cider vinegar, lemon juice, cumin, salt and pepper until smooth.
• Add oils and stir until completely emulsified.
• Finely chop olives.
• Cut avocado and tomatoes into small cubes, add to the dressing, then add shredded lettuce (or whatever green you use).
• Add chopped olives, pistachios and cranberries and mix well.
• Serve and enjoy!

ANNIE'S TURKEY SALAD

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving.