In a large bowl, stir together soup and mayonnaise until smooth.
Fold in turkey, celery, red pepper, onions, parsley and pepper.
Serve mixture on leaf lettuce.
Cover and refrigerate any remaining salad mixture.
Makes 5 cups or 8 servings.
In large bowl, stir together soup and mayonnaise until smooth. Fold in turkey, celery, red pepper, onions, parsley and pepper. Serve on leaf lettuce.
In a large bowl, stir together soup and mayo until smooth. Fold in turkey, celery, red pepper, onions, parsley and pepper. Cover and refrigerate.
Makes 5 cups.
In medium bowl, mix soup and mayonnaise until smooth.
Fold in chopped turkey, celery, onions, red peppers, parsley, and pepper.
Serve mixture on leaf of lettuce.
Refrigerate left-overs.
Wipe turkey with damp paper towels.
In a large bowl, stir together soup and mayonnaise until smooth.
Chop turkey, celery, red peppers and onions; fold into soup mixture.
Add black pepper.
Serve mixture on leaf lettuce. Cover and save any remaining mixture in refrigerator.
Makes about 5 cups or 8 servings.
In large bowl stir together soup and mayonnaise until smooth. Fold in turkey, celery, red pepper, onions, parsley and pepper. Cover and refrigerate. Makes about 5 cups.
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.
Brown turkey with taco seasonings following package directions.
Add kidney beans and cook until beans are heated.
Remove from heat, and drain liquid, let cool to room temperature.
Toss in large bowl with remaining ingredients, adding chips last.
Mix dressing ingredients well.
Serve with salad.
Heat a large skillet over medium-high heat, and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Mix in taco seasoning mix as directed on package. Remove from heat.
Combine the turkey, black beans, lettuce, tomatoes, and tortilla chips in a large bowl. Toss with salad dressing. Serve immediately, or refrigerate for an hour before serving.
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.
In a large bowl combine pasta, vegetables and turkey.
In food processor or blender puree remaining ingredients; pour over pasta mixture.
Toss to coat thoroughly.
Serves 4.
Mix turkey, celery, mayonnaise, lemon juice, parsley, thyme, salt,and pepper. Adjust amount of mayo according to how wet you like your chicken salad.
Pile onto your preferred bread with greens and tomatoes.
PLACE ground turkey into large bowl. ADD one tablespoon flour. CRACK one egg into a measuring cup. ADD spices and vegetable oil to egg. BEAT egg mixture thoroughly. POUR mixture over over turkey. PLACE kitchen gloves over your hands if desired for next step. COMBINE mixture using hands until thoroughly blended. BROWN sausage in skillet, or cook according to recipe directions. BROWN sausage in skillet, or cook according to recipe directions. SERVE and enjoy.
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)
Heat oven to 375\u00b0.
Mix dressing, flour, bouillon and pepper in saucepan; gradually add milk.
Cook, stirring frequently, over medium-low heat until thickened.
Add turkey and vegetables.
Cook until thoroughly heated.
Spoon into 8-inch square baking pan. Unroll dough and place over turkey mixture to cover.
Bake 15 to 20 minutes or until golden brown.
Makes 4 servings.