Turkey salad? My bf cooked a huge turkey for Thanksgiving?!
We actually had our Thanksgiving yesterday because that was when we could get all our friends together at once!. Most people preferred the white meat but I still have a lot of that and dark meat left!. I need to do something with it!. I was thinking I could just chop up the rest and add mayo and celery!. The same way I make chicken salad!. Does anyone have any better ideas than this!? Www@FoodAQ@Com
Answers:
A Salad with Minced Turkey breast, Spinach, Olives, Bell peppers, Tomatoes, Onions, Steamed Asparagus, Hard Boiled Eggs & Olive Oil! Www@FoodAQ@Com
you could make lots of different things: turkey tetrazzini, turkey enchiladas, turkey tacos, turkey nachos , turkey pot pie, turkey ala king, (really anything that you would use chicken in)!. If the turkey was that big and you have lots of leftovers, I would definitely freeze some in smaller portion bags so when you have a busy day, you can just thaw out some of the turkey and make any of the above in no time at all! Have fun with it!!Www@FoodAQ@Com
Open faced turkey sandwiches with leftover mashed potatoes and gravy!.
Cold turkey sandwiches!.
Make pot pies!.
Chop up the dark meat and add to gravy and pour over cooked waffles!.
Make TV dinners from the leftovers and freeze them!.
Freeze the turkey for another meal and another time!.
Your turkey salad sounds good too!.
Www@FoodAQ@Com
Cold turkey sandwiches!.
Make pot pies!.
Chop up the dark meat and add to gravy and pour over cooked waffles!.
Make TV dinners from the leftovers and freeze them!.
Freeze the turkey for another meal and another time!.
Your turkey salad sounds good too!.
Www@FoodAQ@Com
Make sure you add onion and garlic!.
Soup is the most efficient method of extracting nutrition from the leftovers and it allows you to dispose of the veggie platter and mashed potatoes at the same time!.Www@FoodAQ@Com
Soup is the most efficient method of extracting nutrition from the leftovers and it allows you to dispose of the veggie platter and mashed potatoes at the same time!.Www@FoodAQ@Com
Kelly A, you seem to be abreast of the situation no pun intended!. Just remember the rest of the carcass you can boil down and make stock for further recipe's and soups, and with winter on us, noodle soup for those sniffles always go down good!.
ChrisWww@FoodAQ@Com
ChrisWww@FoodAQ@Com
Turkey rice soup or turkey veggie soup or turkey noodle soup or chicken salad or hot turkey sandwich or a cold turkey sandwich or could make a pot pie or a salad adding turkey to it to get your protein!.Www@FoodAQ@Com
Turkey salad is what i made with our leftover turkey, my friend said she made turkey pot pie, and another made turkey flautas(turkey with corn tortillas and deep fried for 2-3 minutes!.)
Www@FoodAQ@Com
Www@FoodAQ@Com
good, it is also healthy,Www@FoodAQ@Com
Turkey soupWww@FoodAQ@Com
actually that sounds yummy!.!.!.can i have some!?
Www@FoodAQ@Com
Www@FoodAQ@Com
Make some more exotic chicken (ok, turkey) salads, the kind you eat w/ a fork!. YUMMY!
Bridesmaids' Luncheon Chicken Salad
1? cups Hellman's Mayo
3/4 cup Major Grey's Chutney (if chunky, chop up)
1 tsp!. curry powder
2 tsp!. grated lime zest
? cup fresh lime juice
? tsp!. salt
In large bowl, combine above ingredients and mix well!.
4 cups white meat chicken, cooked and cut into small pieces
3 (8 oz!.) cans chunk pineapple, drained
2 cups diagonally-sliced celery
1 cup thinly sliced green onions, tops and bottoms
? cup sliced, blanched almonds, toasted
1!. Gently fold remaining ingredients into mayo mixture!.
2!. Chill at least 4-6 hours; can be made the night before!. Toss before serving, being sue to get all the way to the bottom!.
3!. Serve on crisp, chilled salad greens!.
Serves 8-10!.
--recipe by Chet Beckwith
-----------------------------
Exotic Chicken Salad
1 cup mayo
1? tsp!. curry powder
1 Tbsp!. soy sauce
1 Tbsp!. lemon juice (I have used lime, too)
Optional: ? cup Major Grey’s Chutney
4 cups chopped cooked chicken meat
1 (5 oz!.) can sliced water chestnuts
1 cup finely chopped celery (about 2 stalks)
1 pound fresh seedless grapes, halved
1 cup toasted slivered almonds
1 (16 oz!.) can pineapple chunks, drained
Mix first 4 ingredients together in large bowl w/ tight-fitting lid!. Mix in chutney at this time, if so desired!. Add remaining ingredients and toss gently!. Refrigerate!. Serves 8-10!.
--“River Road Recipes 2” cookbook
------------------------
Chicken Salad Contessa
2 split chicken breasts, bone in, skin on (1? lbs)
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup pecan halves
1/2 cup walnuts halves
1/2 cup good mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh tarragon leaves, divided
1 cup green grapes, cut in 1/2
Lettuce leaves, for serving
Preheat the oven to 350oF!. Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil!. Sprinkle generously with salt and pepper!. Roast for 35 to 40 minutes, until the chicken is cooked through!. Set aside until cool!.
When the chicken is cool, remove meat from the bones and discard the skin and bones!. Cut the chicken into a 3/4-inch dice!.
Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden!. Set aside to cool!.
For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper!. Fold in half the chopped tarragon leaves!.
Place the diced chicken in a bowl, add the pecans, walnuts and grapes!. Pour the dressing over the chicken and toss well!. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves!.
--Ina Garten
Www@FoodAQ@Com
Bridesmaids' Luncheon Chicken Salad
1? cups Hellman's Mayo
3/4 cup Major Grey's Chutney (if chunky, chop up)
1 tsp!. curry powder
2 tsp!. grated lime zest
? cup fresh lime juice
? tsp!. salt
In large bowl, combine above ingredients and mix well!.
4 cups white meat chicken, cooked and cut into small pieces
3 (8 oz!.) cans chunk pineapple, drained
2 cups diagonally-sliced celery
1 cup thinly sliced green onions, tops and bottoms
? cup sliced, blanched almonds, toasted
1!. Gently fold remaining ingredients into mayo mixture!.
2!. Chill at least 4-6 hours; can be made the night before!. Toss before serving, being sue to get all the way to the bottom!.
3!. Serve on crisp, chilled salad greens!.
Serves 8-10!.
--recipe by Chet Beckwith
-----------------------------
Exotic Chicken Salad
1 cup mayo
1? tsp!. curry powder
1 Tbsp!. soy sauce
1 Tbsp!. lemon juice (I have used lime, too)
Optional: ? cup Major Grey’s Chutney
4 cups chopped cooked chicken meat
1 (5 oz!.) can sliced water chestnuts
1 cup finely chopped celery (about 2 stalks)
1 pound fresh seedless grapes, halved
1 cup toasted slivered almonds
1 (16 oz!.) can pineapple chunks, drained
Mix first 4 ingredients together in large bowl w/ tight-fitting lid!. Mix in chutney at this time, if so desired!. Add remaining ingredients and toss gently!. Refrigerate!. Serves 8-10!.
--“River Road Recipes 2” cookbook
------------------------
Chicken Salad Contessa
2 split chicken breasts, bone in, skin on (1? lbs)
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup pecan halves
1/2 cup walnuts halves
1/2 cup good mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh tarragon leaves, divided
1 cup green grapes, cut in 1/2
Lettuce leaves, for serving
Preheat the oven to 350oF!. Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil!. Sprinkle generously with salt and pepper!. Roast for 35 to 40 minutes, until the chicken is cooked through!. Set aside until cool!.
When the chicken is cool, remove meat from the bones and discard the skin and bones!. Cut the chicken into a 3/4-inch dice!.
Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden!. Set aside to cool!.
For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper!. Fold in half the chopped tarragon leaves!.
Place the diced chicken in a bowl, add the pecans, walnuts and grapes!. Pour the dressing over the chicken and toss well!. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves!.
--Ina Garten
Www@FoodAQ@Com