Turkey Waldorf Bites Food

TURKEY WALDORF BITES

Steps:

• Heat oven to 375°F. Spread pecans in ungreased shallow pan. Bake uncovered 5 to 8 minutes, stirring occasionally, until light brown.
• On ungreased cookie sheet, place phyllo shells. Bake 8 to 10 minutes or until golden brown.
• Meanwhile, in medium bowl, mix mayonnaise, orange juice, chopped tarragon, salt and pepper. Stir in turkey, apple, onion, celery, cranberries and toasted pecans. Divide mixture evenly among shells. Garnish with additional tarragon.

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 WALDORF SALAD

Steps:

• Combine the mayonnaise and lemon juice in a medium bowl. Add the celery salt and season with salt and pepper.
• Stir in the turkey, apples, celery and celery leaves, grapes and walnuts.
• Divide the Bibb lettuce among 4 plates. Spoon the salad mixture into the Bibb lettuce cups and garnish with the cilantro leaves and chiles.

SMOKED TURKEY WALDORF SALAD

Steps:

• In medium bowl, combine apples, celery, turkey and mayonnaise; mix well.
• Arrange lettuce on individual plates. Spoon apple mixture onto lettuce. Sprinkle with walnuts.

TURKEY WALDORF BITES

Steps:

• Special equipment: forty 4-inch skewers or decorative toothpicks
• Preheat the oven to 375 degrees F.
• Spray a 10-by-5-inch loaf pan with nonstick cooking spray. Cut a piece of parchment paper to line the bottom and the two long sides of the pan, leaving 2 inches of overhang on either side.
• In a large bowl, mix together the breadcrumbs, Parmesan, milk, eggs and mustard. Set aside to soak for 5 minutes. Add the peppers, shallots, turkey, basil and salt, and mix well with your hands until fully combined. Press the meatloaf mixture into the prepared loaf pan and smooth the top.
• Bake until the meatloaf reaches an internal temperature of 160 degrees F, about 30 minutes. Let cool in the pan for 5 minutes, then run a knife along the two parchment-free sides of the pan to release the loaf. Using the paper as handles, lift the meatloaf from the pan to a cooling rack and let cool to room temperature.
• When cool, place the meatloaf back in the pan and fold the parchment over the top to cover. Place a weight or heavy object on top of the loaf to press, and then place the whole thing in the refrigerator to chill completely, at least 4 hours or up to overnight.
• To serve, unmold the meatloaf and cut it into 1-inch squares. Using 4-inch skewers or decorative toothpicks, skewer a grape, a piece each of celery and apple, and, lastly, a cube of meatloaf to use as a base. Stand the skewers upright on the meatloaf.
• Serve cold or at room temperature.

CRISPY TURKEY BITES

Steps:

• For the dipping sauce: Puree the cranberry sauce, mayonnaise and orange zest in the bowl of a food processor until evenly combined. Refrigerate until ready to use.
• For the bites: Heat 3 inches of vegetable oil in a medium saucepan over medium heat to 350 degrees F on a deep-fry thermometer. Put the stuffing, turkey, Parmesan, rosemary and 1 egg in a medium bowl and mix well until the mixture is evenly moistened. Place the flour, remaining 2 eggs and the panko in 3 separate shallow bowls. Beat the eggs to break apart until 1 cohesive color.
• Shape 1 tablespoon of the turkey mixture into a ball. Press a piece of smoked mozzarella into the middle of the ball and reshape the mixture around the cheese. Bread the ball by rolling it first in the flour to coat, then the egg and lastly the panko. Repeat with the remaining turkey mixture and breading ingredients. Fry 4 to 5 or the balls at a time until deep golden brown and hot all the way through, 2 to 3 minutes. Remove to a paper-towel lined plate and sprinkle with a pinch of salt. Serve hot alongside the dipping sauce.

TURKEY WALDORF SANDWICH

Steps:

• In medium bowl, combine turkey, celery, apple, walnuts, mayonnaise,
• yogurt, nutmeg and cinnamon.
• Cover and refrigerate at least 1 hour or overnight to allow flavors to blend. (Turkey mixture will keep in the refrigerator up to 4 days.)
• To serve, arrange a lettuce leaf on a bread slice. Spoon 3/4 cup turkey mixture over lettuce leaf and top with other bread slice. Repeat with remaining ingredients.

TURKEY WALDORF SANDWICH

Steps:

• Combine mayonnaise, celery, walnuts and lemon juice.
• Toast bread.
• Layer lettuce, turkey, apple slices and mayonnaise.

TURKEY WALDORF SALAD

Steps:

• In a bowl or measuring cup, whisk together mayonnaise, yogurt, curry powder, cumin, honey, lemon juice, salt and oil.
• In a large salad bowl combine turkey, apples, celery, raisins, walnuts and radicchio or endive. Add dressing, toss together, and serve.