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Best Turkey Salad Recipes

Best Turkey Salad Recipes


Turkey Salad Shopping Tips

Thanksgiving is not the only time to consume turkey. Now readily available year-round, be sure to take advantage of this chicken substitute.

Turkey Salad Cooking Tips

For juicy meat, be sure to brine the turkey.

Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, and primitivo.


Chopped Turkey Salad | Recipe

A fun alternative to chicken salad, this turkey salad is full of shredded turkey, cranberries, walnuts, and goat cheese! Perfect for entertaining, and using up Thanksgiving turkey leftovers! Serve on a sandwich or with crackers.

Funny thing about my family: We take food pretty seriously. So much so that if I happen to luck out on Thanksgiving, my mom and husband will feel the need to rival one another’s poultry skills, and two birds will be served on the big day. And, yes. That really happens.

IF we are lucky, after Thanksgiving Day, we will be left with a heaping pile of turkey meat. And, while I love to reach into the fridge and pick out a nibble or two of cold turkey, or make myself a next-day, leftovers hodgepodge plate, sometimes there’s just more than enough turkey to go around. And, I can only eat the exact same dish for so many days in a row, regardless of how delicious it is.

Lucky for me, I’ve got a few recipes under my belt to dress up the dueling bird leftovers. One of them being this chopped turkey salad. It starts with a sauce infused with creamy goat cheese, herbs, and vibrant lemon. Shallots and celery make for a refreshing crunchy texture. The walnuts bring in an additional savory note and the dried cranberries add just the right amount of sweetness. It’s guaranteed to take to take your turkey leftovers to a whole ‘nother level. Please, enjoy.


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Recipe Summary

  • 4 slices (4 ounces) bacon
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • Coarse salt and freshly ground pepper
  • 1 large head romaine lettuce, shredded
  • 8 ounces (2 cups) roasted turkey breast, cut into 3/4-inch dice
  • 1 ripe avocado, pitted, peeled, and thinly sliced
  • 3 ounces (3/4 cup) blue cheese, crumbled
  • 2 hard-cooked eggs, cut into wedges
  • 2 plum tomatoes, cut into 1/2-inch dice

In a medium skillet, cook bacon over medium heat until crisp, 3 to 5 minutes. The bacon may also be cooked in a 425-degree oven on a rack over a rimmed baking sheet until crisp, about 15 minutes. Transfer to a paper towel-lined plate to drain. Let cool, then cut into 1/2-inch pieces, and set aside.

In a large bowl, whisk together vinegar, mustard, salt, and pepper. While continuing to whisk, drizzle in olive oil until thickened. Add lettuce, and toss to coat. Place on a large serving platter. Arrange remaining ingredients on lettuce as desired, and season with salt and pepper. Serve immediately.


Orange, sage, and olive oil are all you need for this seamless Thanksgiving turkey. Spatchcocking it before roasting ensures that all parts of the bird will cook evenly at the same rate—and in just 1 1/2 hours.

If you're worried you won't have enough meat for next-day sandwiches or you simply don't want to bother with a giant turkey, the bone-in breast is your ticket. With no basting or babysitting, it's the path of least resistance to juicy, flavorful meat, impressive enough to earn applause but foolproof enough to supplement a whole bird. The breast goes into the oven at a relatively high temperature to take on some color, then finishes low and slow for extreme juiciness.


Kale and Cheese Salad With Lemon Dressing

Kale is abundant in fall, and this salad with grated cheese and zesty lemon juice makes the most of the fresh, crispy greens. Slicing the leaves thinly gives your salad the best texture. You can also go a bit heavy on the dressing as kale will soak up moisture without getting soggy. If you find raw kale texture too hard, try using baby kale, taking the stems out and slicing it as thinly as possible.

Use Pecorino, Parmesan or Grana Padano as your cheese, and skip the walnut oil, replacing it with olive oil, if there are any nut allergies. Prep and serve in 20 minutes.


  1. Preheat the oven to 400°F. Toss the bread cubes with the olive oil, place on a baking sheet, and bake for about 10 minutes, until golden brown and crispy.
  2. Combine the croutons with the bacon, tomato, cucumber, turkey, and romaine in a large salad bowl.
  3. Toss with just enough dressing to lightly coat the leaves.
  4. Divide among four plates.

Eat This Tip

Most bottled ranch is an abomination, little more than an amalgamation of low-grade oils and powdered eggs. You might as well be pouring mayonnaise on your salad. This version, spiked with yogurt and fresh herbs, isn't just considerably healthier, it's also about twice as addictive (which can be a good thing and a bad thing).

  • 1⁄2 cup Greek-style yogurt
  • 1⁄2 cup olive oil mayonnaise
  • 1⁄4 cup chopped fresh parsley
  • 2 Tbsp chopped scallions or chives
  • 1⁄2 tsp garlic salt
  • Black pepper to taste

Place all ingredients in a food processor, and pulse until thoroughly blended. It'll keep for 1 week covered in the refrigerator. Add it to this turkey BLT salad for a healthified home version of ranch dressing. You can also dip fresh veggies into it, too!


Cranberry Chicken Salad- HEB Copycat Recipe…

I hope you all had a wonderful Christmas!! We have had such a fantastic last few days with friends and family and we are so looking forward to relaxing the rest of the week.

I thought that I would share one of my favorite recipes today that is perfect to make with leftover turkey. This recipe is a copycat recipe that I knocked off from the HEB cranberry turkey salad that they sell pre-made in the stores. If you have ever had the HEB cranberry turkey salad, you know how amazing it is. If you have never tasted it before, let me tell you, it is seriously out of this world!! You can make this recipe with either turkey or chicken and either way, it’s really delicious.

By the way, I like to serve the salad on large croissants and I have also found that Craisin’s really give the best cranberry flavor.

Cranberry Chicken/ Turkey Salad

Serves Four

3 Cups of Shredded/Diced Chicken or Turkey Meat
1/2 Cup of Mayonnaise
1/2 Cup of Sour Cream
1/4 Cup finely chopped white onions (optional)
3/4 Cup of Craisin’s (or dried cranberries) softened and diced.
1 teaspoon Sugar
1 teaspoon Dried Parsley
1 teaspoon Dried Dill
1/2 teaspoon Garlic Salt

Boil 2 Cups of water in microwave. Remove water from microwave and add the Craisin’s or dried cranberries to sit in water for 10 minutes to soften. After 10 minutes, drain water and dice the cranberries (cut in half is ideal).

In a large boil, mix the chicken/turkey with the mayonnaise, sour cream and onions. Add the softened and diced cranberries, sugar and seasonings. Mix with the backside of a fork to mash the cranberries into the mix. The more you mash the cranberries, the more cranberry flavoring is infused into the mix.

Cover and chill for at least two hours before serving. Mix again right before serving.

I hope you all enjoy the rest of the week and I’ll be back on Friday with Friday Favorites.


Best Wild Turkey Recipes

I have more than just wild turkey recipes, check out more links at the end of the page.

Before I give you my favorite recipes , I want to briefly explain to you the basics on prepping a wild turkey.

After you or your significant other bags the turkey, it needs to be washed well after drawing and skinning the bird. Do you want to roast it, deep fry or grill it?

HOW TO EASILY PLUCK A WILD TURKEY

For those of you that wish to try some of my wild turkey recipes and if you want to pluck your turkey I have some simple steps for doing so.

To loosen the feathers - heat a large pan of water until it is very hot and dunk the turkey in the water many times (I do it 15 times or so). If they are still hard to pull, repeat this process again. Pluck the bird just down to the legs and wings - because you will be removing them in the next step.

A lot of hunters just keep skinless, boneless breast meat too.

Using a game shears you now can remove the head, wings and feet. Grab the entrails and pull them out. Place the turkey in a kitchen sink filled with very cold water to cool down the meat.

Wild Turkey Recipes


TURKEY MARINADE RECIPES

Sometimes I like to use Italian Dressing to marinate turkey, chicken, and steak, so here is a homemade dry mix you can make ahead and add oil and vinegar when ready to use. Great way to save money.

1-1/2 tsp 1 tsp homemade garlic powder
1 TBS onion powder
2 TBS oregano
1 TBS dried parsley
1 tsp dried basil
1 TBS white sugar
1 TBS kosher salt
1 tsp freshly ground black pepper
1/2 tsp dried celery leaves or flakes

Mix ingredients together and store in a tightly closed container in a cool and dry place.

To make dressing:
1/4 cup vinegar
1/2 cup canola oil
2 TBS water
2 TBS Italian Dressing Mix (above)

Shake well and chill the night before you use it.

2 cups Homemade Italian Dressing (see above recipe)
1/2 cup cayenne pepper
1/2 cup freshly ground black pepper
2 TBS garlic powder
1 TBS onion powder

Whisk the above ingredients together. Place this marinade under the turkey skin, in the cavity and all over the entire bird. Inject the marinade into the turkey breast and legs.

Place the turkey in a NON SCENTED garbage bag and marinate the turkey in the refrigerator overnight. When you are ready to make one of my wild turkey recipes, remove from the bag and you are ready to go.

I make this wild turkey recipe in the winter usually during the holidays, and I'll tell you why. I use leftover dressing for dumplings in this soup. It's delicious and so comforting.

I serve it with warm buttered homemade bread , and a crisp garden salad with my homemade salad dressing .


HOMEMADE WILD TURKEY SOUP RECIPE

wild turkey breast or leg quarters
3 celery ribs, sliced
3 carrots, peeled and thinly sliced
3/4 tsp garlic powder
3/4 tsp onion powder
1/4 cup fresh onion, grated (use cheese grater)


1 TBS dried parsley
1 TBS Better Than Bouillon Turkey or Chicken Base

5 to 6 cups leftover stuffing

Combine chicken, celery, carrots, garlic powder, onion powder, grated onion, parsley, Better Than Bouillon turkey base, salt and pepper in a dutch oven fill almost to the top with water. Bring to a boil reduce heat, cover and simmer for 1-1/2 to 2 hours or until turkey is done and can easily be removed from the bone.

Remove turkey breast or leg quarters only and let stand until cool enough to handle. Pick the meat off the bone and place back into the stock pot.

Mix the stuffing with 4 egg whites and roll into small balls. Fry them in a skillet with 2 tablespoons of butter - until browned on all sides.

Drop the dumplings into the soup to heat through a few minutes before serving. Best served with crusty bread and butter.


Fruit-Focused Thanksgiving Salad Recipes

I adore fall veggies like squash, Brussels sprouts, and beets, but so many delicious fruits are in season now too! Show them off in these sweet and savory Thanksgiving salad recipes.

Citrus Salad with Fennel and Avocado
Roasted fennel and bitter radicchio add complexity to this gorgeous mix of fresh herbs, avocado, and citrus fruits.

Pear Salad with Balsamic and Walnuts
This simple salad is a fresh, easy way to round out any Thanksgiving menu. I love the way the salty pecorino cheese contrasts with the sweet pears and dried cranberries.

Citrus Cabbage Salad
This crunchy, colorful salad gets better as it sits, so it’s a perfect make-ahead Thanksgiving side dish. Toss the crisp veggies with the dressing up to a day in advance, and add the clementines, avocado, herbs, and seeds at the last minute.

Kohlrabi Slaw
Apples add sweetness to this crisp, refreshing autumn slaw. It takes minutes to assemble, so it’s easy to toss together right before you eat.


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