Turkey Salad With Worcestershire Chutney Vinaigrette Food

CRANBERRY-CHUTNEY TURKEY SALAD

Steps:

• In a large bowl, combine the turkey, cranberries, pecans, onion and green pepper. , In a small bowl, combine the mayonnaise, sour cream, lemon juice, ginger and cayenne. , Pour over turkey mixture; stir gently to coat. Cover and refrigerate until serving. Serve in a lettuce-lined bowl.

CRANBERRY AND TURKEY SALAD

Steps:

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

TURKEY CLUB SALAD WITH TURKEY WING VINAIGRETTE

Steps:

• Pound the turkey slices between 2 sheets of waxed paper until thin. Beat the egg lightly with 1 tablespoon water. Combine the breadcrumbs with the parsley, flour and salt. Dip the turkey in the egg, and then coat with breadcrumbs. Chill for 1 hour.
• Saute the turkey scaloppini in the olive oil until golden brown and cooked through, about 3 minutes on each side. Arrange on 4 individual plates.
• In a large skillet over medium-high heat, cook the turkey bacon until crisp, 3 to 4 minutes. Remove the turkey bacon from the skillet and place 2 pieces on top of each turkey scaloppini. Alternate the tomato, avocado and garden greens on top of the turkey bacon and scaloppini. Drizzle the salad with Turkey Wing Vinaigrette.
• In a large skillet over medium heat, add the olive oil and turkey wings. Cook the wings until caramelized, stirring occasionally, about 12 minutes. Add the garlic, shallots, thyme and bay leaf. Cook until the shallots are translucent about 5 minutes. Deglaze with 3 tablespoons vinegar and cook down until almost evaporated. Add the chicken stock and reduce to 1/4 cup, about 20 minutes.
• Strain the liquid through a fine sieve into a small mixing bowl. Whisk in the hazelnut oil and remaining 1 tablespoon vinegar. Add the parsley and season with salt and pepper. Set aside, keeping warm.

TURKEY SALAD WITH WORCESTERSHIRE-CHUTNEY VINAIGRETTE

Steps:

• Puree chutney, peanut oil, Worcestershire sauce and vinegar in blender until smooth. (Dressing can be prepared 2 days ahead. Cover and refrigerate.)
• Combine spinach, turkey, cheese and pine nuts in large bowl. Pour enough dressing over to coat salad. Toss to blend. Season salad to taste with salt and pepper. Serve, passing remaining dressing separately.

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.

CURRIED TURKEY SALAD WITH CASHEWS

Steps:

• Preheat oven to 375°F
• Place turkey in baking pan.
• Brush turkey with oil.
• Sprinkle with salt and pepper.
• Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour.
• Cool.
• Remove skin and bones.
• Cut meat into 1/2-inch cubes.
• Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl.
• Add turkey, onions, celery and raisins; toss to coat.
• Season with salt and pepper.
• (Can be made 1 day ahead. Cover; chill.)
• Mix cashews into salad.

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.