TURKEY AND RICE SALAD
Stuffed tomato cups are a clever way to use up leftover turkey.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Cook rice as directed on box. Refrigerate 10 minutes to cool.
- Meanwhile, cut thin slices from tops of tomatoes. Gently squeeze out and discard seeds. Using teaspoon, remove pulp from tomatoes, leaving 1/4-inch shell. Drain upside down on paper towels. Refrigerate until serving time.
- In medium bowl, mix rice, turkey, celery, bell pepper and onions. In small bowl, mix dressing ingredients. Pour dressing over salad; stir gently to coat. Cover; refrigerate until thoroughly chilled, at least 45 minutes.
- Just before serving, spoon salad into tomato shells. If desired, garnish with additional chopped green onions.
Nutrition Facts : Calories 240, Carbohydrate 18 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 7 g, TransFat 0 g
TURKEY-BASMATI RICE SALAD
For this salad, the emphasis is on the curried rice, with pops of fresh crunchy textures from the vegetables and herbs, with turkey cutlets for added protein. Mango chutney and lime are perfect partners for a sweet, refreshing dressing to bring everything together. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons vegetable oil in a medium saucepan over medium-high heat. Stir in the rice and 1 teaspoon curry powder, then add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil, then cover and reduce the heat to low. Cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork and transfer to a large bowl. Let cool to room temperature, stirring occasionally.
- Meanwhile, whisk the lime juice, mango chutney, 3 tablespoons vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Season the turkey with salt, pepper and the remaining 1 1/2 teaspoons curry powder on both sides. Toss with 1 tablespoon of the chutney dressing. Let marinate 10 minutes.
- Heat 1/2 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half the turkey; cook until golden, 1 1/2 to 2 minutes per side. Add the remaining 1/2 tablespoon vegetable oil to the skillet and cook the remaining turkey. Chop the turkey into bite-size pieces.
- Toss the rice with the remaining chutney dressing, the cucumbers, shallot, kale, pomegranate seeds and mint. Season with salt and pepper. Divide the rice salad among bowls and top with the turkey. Serve with more mango chutney.
Nutrition Facts : Calories 470, Fat 18 grams, SaturatedFat 2 grams, Cholesterol 72 milligrams, Sodium 607 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 33 grams, Sugar 5 grams
RICE NOODLE & TURKEY SALAD WITH LIME-CHILLI DRESSING
Lean turkey mince is low in fat - serve with noodles, vegetables, herbs and a Vietnamese-style vinaigrette for a low-calorie lunch
Provided by Jennifer Joyce
Categories Lunch, Main course
Time 30m
Number Of Ingredients 12
Steps:
- Pour boiling water over the noodles and allow to sit for 5 mins. Drain, rinse under cold water and put in a large bowl, along with the chilli, carrots, onion and herbs.
- To make the lime-chilli dressing, mix all the ingredients together in a small bowl or a screw-top jar.
- Heat a non-stick frying pan or wok over a high heat until extremely hot. Lightly coat with oil and fry the turkey until nicely browned, breaking into chunks as you go. Add the noodle mixture, pour the dressing over the salad and mix well.
Nutrition Facts : Calories 298 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 1.8 milligram of sodium
TURKEY SALAD
Spread it on crackers! Make it into a sandwich! This melt in your mouth appetizer will have your whole party jumping! It's great during the holidays or anytime.
Provided by Gloria Burris
Categories Salad
Time 8h20m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 40.3 calories, Carbohydrate 0.8 g, Cholesterol 11.4 mg, Fat 2.1 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 78.2 mg, Sugar 0.4 g
TURKEY RICE
What ultimately sets a great holiday leftover dish apart from the rest? The answer: lots of flavor, not a lot of ingredients, and the ability to stand on its own rather than remind us of the meal it came from. This turkey rice, which is in fact a little more turkey than rice, checks all the boxes, and a fresh, 3-ingredient salsa adds the bright finishing touch.
Provided by Chef John
Categories Meat and Poultry Recipes Turkey Legs
Time 1h45m
Yield 4
Number Of Ingredients 12
Steps:
- Combine leftover turkey leg, thigh, and breast meat in a stockpot over high heat; add chicken broth and onion. Bring to a boil, reduce heat to medium-low, and cover. Simmer, flipping turkey pieces over halfway, until meat falls off the bone, about 1 hour.
- Transfer turkey pieces to a bowl and let cool until safe to handle.
- Meanwhile, bring broth to a boil and stir in rice. Season with black pepper, cayenne, and salt. Reduce heat to medium and let rice simmer until it starts to plump up, about 10 minutes.
- Pick turkey meat off the bone and chop into small pieces. Stir into the rice, adding more broth as needed. Cook over medium-low heat until rice reaches desired tenderness, 10 to 15 minutes.
- Smash green onions, red pepper, and cilantro together for the salsa. Taste and season turkey rice as desired, then scoop into serving bowls and top with salsa.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 33.6 g, Cholesterol 129.4 mg, Fat 11.2 g, Fiber 1.3 g, Protein 47.8 g, SaturatedFat 3.3 g, Sodium 2539.2 mg, Sugar 2.8 g
TURKEY, WILD RICE AND CRANBERRY SALAD
This is something great to do with that leftover turkey. My friend Gail makes this with fresh cooked turkey.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Bring 3 cups water, wild rice and 1/2 tsp salt to boil in heavy medium saucepan.
- Cover and cook over medium-low heat until rice is tender and water is absorbed, about 55 minutes.
- Cool rice completely.
- Set aside.
- Combine cranberries and remaining 1 tbsp water in heavy small saucepan.
- Cook over medium-low heat until cranberries just begin to soften, stirring constantly, about 2 minutes.
- Add sugar and cook over high heat until sugar is dissolved and cranberries are tender, about 5 minutes.
- Transfer to plate and refrigerate until chilled.
- Steam carrots until crisp-tender, about 4 minutes.
- Rinse carrot with cold water to cool.
- Whisk olive oil, lemon juice and garlic to blend in small bowl.
- Season dressing with salt and pepper.
- Combine rice, carrot, turkey, celery, parsley, onion and raisins in large bowl.
- Pour dressing over.
- Add cranberries and toss thoroughly.
- (Can be prepared 8 hours ahead. Cover and refrigerate.) Line 6 plates with lettuce leaves.
- Divide salad among plates and serve.
TURKEY AND RICE SALAD WITH CHOPPED WALNUTS
Make and share this Turkey and Rice Salad With Chopped Walnuts recipe from Food.com.
Provided by Chef at Heart
Categories Brown Rice
Time 1h
Yield 6 main, 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all salad ingredients except the lettuce leaves, yogurt, mayonnaise, lemon rind, and curry powder.
- Whisk together the yogurt, mayonnaise ( I use miracle whip for the extra tang but its not necessary), lemon rind and curry powder.
- Refrigerate ingredients in one container container, except dressing in another for flavours in dressing to blend. Also keep lettuce aside until just before assembling.
- Add lettuce, mix with other ingredients, and then toss with dressing.
- Serve on individual plates for main course, or in a serving bowl as a side.
- Prep time includes refrigeration time.
Nutrition Facts : Calories 484.4, Fat 12.8, SaturatedFat 2, Cholesterol 7.8, Sodium 195.7, Carbohydrate 83, Fiber 4.6, Sugar 8.7, Protein 9.8
WILD RICE AND SMOKED TURKEY SALAD
Provided by Craig Claiborne And Pierre Franey
Categories salads and dressings
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Put the wild rice in a mixing bowl, let cool and add the smoked poultry.
- Prepare the avocados and sprinkle with lemon juice to prevent discoloration. Add the cubes to the mixing bowl. Add the tomatoes, onion, vinegar, olive oil, salt, pepper and parsley. Toss to blend and serve at room temperature.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 417 milligrams, Sugar 1 gram, TransFat 0 grams
TURKEY AND WILD RICE SALAD
I often make a wild rice salad for Thanksgiving; with leftover turkey, it lasts for several days afterward. It's one of my favorite post-Thanksgiving meals. If you have other vegetables on hand, add them to the salad, too.
Provided by Martha Rose Shulman
Categories dinner, salads and dressings
Time 1h
Yield Serves four
Number Of Ingredients 16
Steps:
- In a medium saucepan, bring 3 1/2 cups of the stock or water to boil. Add salt to taste and the wild rice. When the water returns to a boil, reduce the heat, cover and simmer 40 to 45 minutes until the rice is tender and has begun to splay. Taste the rice to make sure it's tender; if so, drain and transfer to a large bowl. Add the remaining salad ingredients, except the pomegranate seeds.
- While the rice is cooking, make the dressing. Whisk together the lemon juice, vinegar, salt to taste, mustard and garlic. Whisk in the oils, taste and adjust seasonings. Toss with the warm rice and the remaining salad ingredients. Arrange the pomegranate seeds on top, and serve.
Nutrition Facts : @context http, Calories 622, UnsaturatedFat 24 grams, Carbohydrate 35 grams, Fat 32 grams, Fiber 5 grams, Protein 49 grams, SaturatedFat 5 grams, Sodium 736 milligrams, Sugar 2 grams, TransFat 0 grams
WILD RICE TURKEY SALAD
I tasted a wonderful wild rice and chicken salad at a restaurant during a stay at our cabin, so I developed this recipe using turkey when I returned home.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-7 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the rice, turkey, onions, celery and water chestnuts. Combine the mayonnaise, sour cream, salt, pepper and dill; pour over salad and gently stir to coat. Cover and refrigerate for at least 2 hours., Coarsely chop 3/4 cup cashews. Just before serving, stir the grapes and chopped cashews into salad. Garnish with remaining cashews.
Nutrition Facts : Calories 544 calories, Fat 35g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 661mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 26g protein.
More about "turkey and rice salad recipes"
FESTIVE TURKEY RICE SALAD | AMERICAN HEART ASSOCIATION
From heart.org
Servings 6Calories 203 per serving
TURKEY RICE AND ROMAINE SALAD RECIPE - PILLSBURY.COM
From pillsbury.com
TURKEY AND RICE SALAD - MEALPLANME.COM
From mealplanme.com
BEST TURKEY WILD RICE SALAD RECIPE: OPTIMAL RESOLUTION LIST
From recipeschoice.com
BLUE CHEESE, TURKEY, AND RICE SALAD RECIPE | MYRECIPES
From myrecipes.com
TURKEY RICE SALAD – LIGHT AND DELICIOUS EVENING MEAL
From thesouthafrican.com
MEXICAN TURKEY RICE SALAD | CANADIAN TURKEY
From canadianturkey.ca
TURKEY, CRANBERRY, AND WILD RICE SALAD - THE SCRAMBLE
From thescramble.com
CURRIED TURKEY AND RICE SALAD | NATIONAL MUSTARD MUSEUM
From mustardmuseum.com
TURKEY AND RICE SALAD - GLUTEN FREE RECIPES
From fooddiez.com
TURKEY WILD RICE SALAD RECIPE | EATINGWELL
From eatingwell.com
KALE, TURKEY AND BROWN RICE SALAD WITH CRANBERRY DRESSING
From minuterice.com
SMOKED TURKEY RICE SALAD | CANADIAN LIVING
From canadianliving.com
EASY GROUND TURKEY RECIPES - BUDGET BYTES
From budgetbytes.com
WILD-RICE SALAD WITH SMOKED TURKEY AND DRIED CRANBERRIES - FOOD …
From foodandwine.com
TURKEY AND WILD RICE SALAD | RECIPES | PBS FOOD
From pbs.org
TURKEY RICE SALAD INCLUDES CRANBERRIES, APPLES, PECANS AND FETA ...
From ottawacitizen.com
SUNBURST TURKEY AND RICE SALAD - DRESSINGS & SAUCES
From dressings-sauces.org
FESTIVE TURKEY RICE SALAD | GO RED FOR WOMEN
From goredforwomen.org
TURKEY AND CRANBERRY RICE SALAD - HEART FOUNDATION
From heartfoundation.org.au
TURKEY AND FRUIT RICE SALAD RECIPE | EAT SMARTER USA
From eatsmarter.com
TURKEY AND RICE SALAD - COOKEATSHARE
From cookeatshare.com
FESTIVE TURKEY RICE SALAD | AMERICAN HEART ASSOCIATION …
From recipes.heart.org
SMOKED TURKEY RICE SALAD | CANADIAN LIVING
From canadianliving.com
CURRIED TURKEY AND RICE SALAD :: THE TURKEY SHOPPE
From turkeyshoppe.com
TURKEY AND RICE SALAD - COMMUNITY CANCER CENTER
From communitycancercenter.org
TURKEY RICE SALAD RECIPE
From crecipe.com
WARM MEXICAN STYLE RICE SALAD WITH LEFTOVER TURKEY
From easypeasyfoodie.com
TURKEY AND RICE SALAD RECIPE RECIPE
From crecipe.com
WALNUT, TURKEY & RICE SALAD - GUIDING STARS
From guidingstars.com
TURKEY AND WILD RICE SALAD RECIPE | MYRECIPES
From myrecipes.com
WARM TURKEY AND RICE SALAD | MILDMAY TOWN CRIER
From mildmaycrier.com
TURKEY AND RICE SALAD - COMMUNITY CANCER CENTER
From communitycancercenter.org
TURKEY WILD RICE SALAD WITH TARRAGON AND GRAPES - BACONFATTE.COM
From baconfatte.com
TURKEY AND RICE SALAD RECIPE - NATIONAL TURKEY FEDERATION
From eatturkey.org
AVOCADO, TURKEY & RICE SALAD | JENNIE-O® RECIPES
From jennieo.com
SESAME TURKEY RICE SALAD - THINK RICE
From riceinfo.com
You'll also love