Aftertheholidaysturkeysalad Recipes

Steps:

• Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
• Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.

Steps:

• In a bowl, mix the turkey, pineapple, celery, onion, peanuts, and grapes. In a separate bowl, mix the mayonnaise, chutney, lime juice, curry powder, and salt. Gently toss the mayonnaise mixture with the turkey mixture to coat. Refrigerate 20 minutes or until chilled, and serve on plates lined with lettuce.

Steps:

• The day before serving, preheat the oven to 350 degrees F.
• Put the thyme and rosemary on the bottom of a baking sheet. Put the turkey pieces on top, dot with the cubed butter, drizzle with the olive oil and sprinkle with the salt and pepper. Roast, basting from time to time and checking for doneness every 15 minutes after 1 hour of cooking, until the meat reaches 165 degrees F, about 1 1/2 hours. Let rest, covered in foil, for 45 minutes.
• Carve the breasts and thighs into slices (keep the legs whole), then arrange on a fresh baking sheet. Cover and refrigerate.
• On the day of serving: let the turkey come to room temperature. Preheat the oven to 350 degrees F.
• Drizzle the chicken broth over the turkey, cover again with foil and roast until it registers 165 degrees F, about 1 hour.

Steps:

• Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 quart broth. Remove turkey from bones and cut into bite-size pieces; set aside.
• In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 quart of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

Steps:

• In a large bowl, combine the turkey, celery, onions, pecans and red pepper. Combine the mayonnaise, lemon juice, dill, salt and pepper; stir into the turkey mixture. Refrigerate until serving. Serve on lettuce if desired.