I have a Butterball fully-cooked smoked turkey. I have never made one of these...
- Thread starter dawn_mo
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Rec: Turkey Salad with Worcestershire-Chutney Vinaigrette...DH smoked a turkey breast a few times &
This recipe was a favorite. I'm not the reviewer from Sarasota, however, lol. Haven't used the smoker since we left Texas.
TURKEY SALAD WITH WORCESTERSHIRE-CHUTNEY VINAIGRETTE
A delicious salad that can be partnered with some crusty bread to make a light main course. The recipe yields a generous amount of vinaigrette; if you have some left over, try tossing it with oriental noodles, dipping fried wontons into it or brushing some onto chicken breasts right before grilling them.
1 cup Major Grey's mango chutney
1/2 cup peanut oil
1/4 cup Worcestershire sauce
1/4 cup malt vinegar
1 1/2 10-ounce packages ready-to-use spinach, stems trimmed, leaves torn
into bite-size pieces
1 12-ounce piece smoked turkey breast or 2 1/2 cups cooked turkey, cut into 1/2-inch cubes
1 1/3 cups crumbled Stilton cheese (about 5 1/2 ounces)
1 cup pine nuts, toasted
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.
Serves 4.
Bon Appétit
July 1995
http://www.epicurious.com/recipes/recipe_views/printer_friendly/644
This recipe was a favorite. I'm not the reviewer from Sarasota, however, lol. Haven't used the smoker since we left Texas.
TURKEY SALAD WITH WORCESTERSHIRE-CHUTNEY VINAIGRETTE
A delicious salad that can be partnered with some crusty bread to make a light main course. The recipe yields a generous amount of vinaigrette; if you have some left over, try tossing it with oriental noodles, dipping fried wontons into it or brushing some onto chicken breasts right before grilling them.
1 cup Major Grey's mango chutney
1/2 cup peanut oil
1/4 cup Worcestershire sauce
1/4 cup malt vinegar
1 1/2 10-ounce packages ready-to-use spinach, stems trimmed, leaves torn
into bite-size pieces
1 12-ounce piece smoked turkey breast or 2 1/2 cups cooked turkey, cut into 1/2-inch cubes
1 1/3 cups crumbled Stilton cheese (about 5 1/2 ounces)
1 cup pine nuts, toasted
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.
Serves 4.
Bon Appétit
July 1995
http://www.epicurious.com/recipes/recipe_views/printer_friendly/644
Rec: Lentil Salad with Smoked Turkey...another from the collection. If I remember correctly, you
use lentils, so thought you might like to have a look at it. I can't remember making it.
Lentil Salad with Smoked Turkey
1 cup lentils, rinsed and picked over
2 cups chicken stock or broth or water
1/4 cup fresh tarragon or 1 tsp dried tarragon
11 oz smoked turkey breast, cut in 1/2-inch cubes (2 cups)
1/4 cup red onion, minced
1/2 cup celery, minced
2 Tbs fresh parsley, minced
1/4 cup mayonnaise
1/4 cup plain yogurt
2 tsp Dijon mustard
1Tb freshly squeezed lemon juice
1 clove garlic, peeled and minced
salt and pepper to taste
Put lentils and chicken stock in a medium saucepan over medium-high heat;
bring to a boil. Reduce the heat and cook at a slow boil until the lentils
are softened but still firm to the bite, 15 to 20 minutes. Drain the
lentils, transfer to a large bowl, and cool to room temperature.
Mince tarragon leaves and add them, with the turkey breast, red onion,
celery and parsley to the cooked lentils. Mix gently.
Whisk the remaining ingredients together in a small bowl; add to the lentil
mixture. Mix gently but thoroughly. If desired, chill before serving.
Serves 6
From Li Ochs/Eureka Farm/WA
use lentils, so thought you might like to have a look at it. I can't remember making it.
Lentil Salad with Smoked Turkey
1 cup lentils, rinsed and picked over
2 cups chicken stock or broth or water
1/4 cup fresh tarragon or 1 tsp dried tarragon
11 oz smoked turkey breast, cut in 1/2-inch cubes (2 cups)
1/4 cup red onion, minced
1/2 cup celery, minced
2 Tbs fresh parsley, minced
1/4 cup mayonnaise
1/4 cup plain yogurt
2 tsp Dijon mustard
1Tb freshly squeezed lemon juice
1 clove garlic, peeled and minced
salt and pepper to taste
Put lentils and chicken stock in a medium saucepan over medium-high heat;
bring to a boil. Reduce the heat and cook at a slow boil until the lentils
are softened but still firm to the bite, 15 to 20 minutes. Drain the
lentils, transfer to a large bowl, and cool to room temperature.
Mince tarragon leaves and add them, with the turkey breast, red onion,
celery and parsley to the cooked lentils. Mix gently.
Whisk the remaining ingredients together in a small bowl; add to the lentil
mixture. Mix gently but thoroughly. If desired, chill before serving.
Serves 6
From Li Ochs/Eureka Farm/WA
dawn_mo
Well-known member
These both sound great, thanks! When I was in San Diego, I
bought a 25lb bag of green lentils. The bag has now taken on an entity and a name, Lenny, of course. I do not know what I was thinking. I have given away at least half of them to friends and family. So I am always looking for new ways to use lentils. Thanks for posting these.
bought a 25lb bag of green lentils. The bag has now taken on an entity and a name, Lenny, of course. I do not know what I was thinking. I have given away at least half of them to friends and family. So I am always looking for new ways to use lentils. Thanks for posting these.