Wipe turkey with damp paper towels.
Mix turkey, salad dressing, tomatoes with green chile
Whisk together soy sauce, vinegar, sesame oil, sugar and red pepper in large bowl.
Cook carrots according to package directions.
Using a slotted spoon, remove to bowl with dressing. Return carrot cooking water to boiling.
Add peas.
Return to boiling over medium heat; cook, covered, 4 minutes or until tender.
Drain.
Add with turkey and water chestnuts to carrots. Let stand 30 minutes.
Meanwhile, prepare noodles according to package directions.
Top noodles with turkey salad.
In a large bowl, combine the turkey, radishes, carrots, zucchini and onion.
In a small bowl, whisk together the yogurt, mustard, soy sauce and sugar. Pour dressing over turkey mixture and toss to coat.
Divide shredded lettuce among 6 plates, spoon on turkey salad and sprinkle with sesame seeds.
Combine the turkey, celery, green pepper and onion in a bowl. Set aside.
In another bowl, combine mayonnaise, whipped cream, bouillon granules, salt and pepper.
Mix well.
Fold into turkey-vegetable mixture.
Refrigerate until serving time.
Mound turkey salad on crisp lettuce and circle with desired garnishes. Serves 6 to 8.
Mix turkey, salad oil, orange juice, vinegar and salt.
Let stand overnight.
acaroni; stir.
Add cooked turkey cubes to mushroom/pasta mixture
ke everything out of the turkey. There will be a giblet
Cracklings Turkey:
Remove frozen skin from
Whisk mayonnaise, Parmesan cheese, cider vinegar, sugar, curry powder, and black pepper together in a bowl until smooth. Lightly toss turkey meat, red grapes, apple, celery, red onion, and walnuts in a salad bowl; pour dressing over salad and toss again to coat. Chill at least 1 hour (or overnight for best flavor).
Cook shells and drain.
Chop vegetables and mix with turkey and noodles.
Combine Miracle Whip and mustard.
Fold into salad. Garnish with olives and egg slices.
Best when prepared the day before.
Heat oven to 350\u00b0F.
In a medium mixing bowl combine turkey through lemon juice. Add mayonnaise to moisten, add cheese and toss lightly. Adjust the salt and black pepper - to taste. Add any options, adjusting to taste.
Place mixture in a lightly buttered casserole dish and cover.
Bake for 20- 25 minutes or until heated through. Serve hot over biscuits or rice.
Or serve cold as a filling for Sterling's Seashell Sandwiches recipe (Recipe #50087).
4 cups.
*NOTE: The recipe for the caramelized nuts will
Heat 1/2 tbsp of the oil in a large nonstick skillet on medium heat. Cook turkey for 5-6 mins, turning, until browned and cooked through. Season.
Whisk balsamic vinegar and remaining oil in a small bowl; season. Toss lettuce, tomatoes, avocado and dressing in a large bowl. Divide salad among serving plates. Top with turkey.
Heat a large deep saute pan over medium heat, add olive oil, ground turkey, onions, garlic, salt and black pepper to taste.
Cook until turkey is brown, breaking up with a wooden spoon.
Add remaining ingredients, bring to a boil, reduce to simmer and cover. Cook stirring occasionally for 20 minutes.
Serve on toasted hamburger rolls, with my macaroni salad recipe # 504233 on the side.
Cook unpeeled potatoes in boiling salted water for 35 to 40 minutes.
Drain, peel and cut into chunks.
Brown bacon and crumble.
Cut turkey into 1/2-inch cubes and tomatoes into wedges. Slice scallions.
Combine all ingredients with 1 1/4 teaspoons salt and 1/4 teaspoon pepper.
Refrigerate if necessary, but for best flavor bring to room temperature before serving.
tir in lightly.
This salad is best served warm.
- See
eat. Add ground turkey and fully cook. Stir turkey into the pot
Combine turkey, onions, chestnuts, rice and raisins in a large bowl.
Prepare a sauce using remaining ingredients, except peanuts.
Fold sauce into turkey mixture. Cover with plastic wrap and refrigerate at least 3 to 4 hours or overnight to blend flavors.
Serve on curly leaf lettuce and garnish with peanuts.
Into one large bowl - Cut turkey and apples into medium size cubes, slice grapes in half. Add golden currents or raisons and nuts to mixture.
In smaller bowl mix the mayonaise, honey and curry powder, plus which of the next spices you want.
Add to salad and mix well - refrigerate at least 1 hour to allow spices to blend well.
Can be made 1 day ahead if you wait to add the apples and nuts, (they get soggy)