Hot Turkey or Chicken Salad
This Southern dish is baked just enough to melt the cheese yet the salad
stays crisp. A very unusual salad and something new to try with those leftovers.
2 cups of cooked turkey or chicken, diced
1 cup celery, chopped
1/2 cup blanched, slivered almonds
1/3 cup green pepper, diced
2 Tbsp grated onion
1 tsp salt
1 can water chestnuts, diced
2 Tbsp lemon juice
1 Tbsp pimento, chopped
1/2 to 1 cup mayonnaise
4 slices Swiss or Cheddar cheese
1/2 to 1 cup bread crumbs
1/4 cup melted butter
Combine all but last 3 ingredients. Place in a 9 x 14 inch
baking dish, top with cheese. Cover with buttered crumbs.
Bake, uncovered at 450 for 10 to 15 minutes or until golden
Annie's Turkey Salad - Submitted by: Ann Sizemore
"This recipe can be made with leftover turkey, or a turkey breast. It is my great-grandmother's recipe. The cook time will not include the baking of the turkey, just making the salad. Keeping the salad somewhat chunky is part of what makes it good. No food processors, please. I serve this on a bed of red leaf lettuce and garnish with red and green seedless grapes and pecan halves. Cubed jellied cranberry sauce is very good with it, so I place that on the plate around the salad. Serve with assorted crackers or breads." Original recipe yield: 10 servings.
6 cups cooked turkey meat
1 (16 ounce) jar sweet pickles, chopped
1 1/2 (10 ounce) jars mustard-mayonnaise blend
3/4 cup mayonnaise
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving.
Turkey a la King - Submitted by: Karin
"Turkey, peas and mushrooms in a creamy sauce to serve over puff-pastry boats, biscuits, toast or rice." Original recipe yield: 4 servings.
2 tablespoons butter
3 fresh mushrooms, sliced
1 tablespoon all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1 cup chopped cooked turkey
1/3 cup frozen peas, thawed
salt and pepper to taste
In a large skillet over medium low heat, cook butter until golden brown. Saute mushrooms until tender. Stir in flour until smooth. Slowly whisk in chicken broth, and cook until slightly thickened. Stir in cream, turkey and peas. Reduce heat to low, and cook until thickened. Season with salt and pepper.
And here are Six fast, simple and delicious suggestions for revitalizing cooked turkey:
Turkey Bruschetta Melt
Brush slices of Italian bread with olive oil. Top with minced garlic and toast in the oven. Spoon on a combination of turkey, shredded mozzarella cheese and chopped fresh basil. Broil until cheese melts
Hot And Spicy Turkey Chili
Combine sautéed green pepper and onion with turkey, canned tomatoes, canned red kidney beans and a touch of crushed red pepper. Top with corn chips.
Turkey Grape Salad
Combine turkey with halved green grapes, toasted sliced almonds, sliced green onions, orange zest and light mayonnaise.
Turkey Stir Fry
Stir turkey into stir-fried broccoli florets and red bell pepper strips. Add minced garlic, fresh ginger, soy sauce and a sprinkle of sesame oil.
Turkey And Spinach Tetrazzini
Combine turkey with cooked spaghetti, chopped sun dried tomatoes, a thawed package of frozen creamed spinach, minced garlic, and Parmesan cheese. Bake until heated through
Breaded Turkey Italian Style
Dip turkey slices in beaten egg, coat with fine bread crumbs and brown in melted butter.
Transfer to baking dish and top with spaghetti sauce, shredded mozzarella cheese, chopped mushrooms and green pepper. Bake until cheese melts.
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