Hot Turkey Salad
Instructions. Place the turkey in a large bowl. Add the celery, red onion and parsley to the bowl. In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, mustard, sugar, salt and pepper. Pour the dressing over the turkey mixture. Toss gently to coat, then serve.
Hot Turkey Salad
Instructions. Preheat the oven to 350 degrees F. Combine the turkey, celery, almonds, onion, lemon juice, and mayonnaise. Toss lightly to mix and pile into a 1-1/2-quart casserole dish. Sprinkle with the cheese and chips. Bake for 20 minutes.
The Heart of the Home...a "recipe" for Connecting with Family and
This recipe is no different. Ready in minutes with a few quick additions, that leftover turkey will be good as new. Full instructions are below, but here's a brief recap before you get started: Step 1. Stir together mayonnaise, sour cream, parsley, vinegar, mustard, salt, and pepper. Fold in celery and shallot.
Classic Turkey Salad Recipe
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a medium bowl, combine turkey, celery, water chestnuts, mayonnaise, onion, lemon juice, 1 cup Cheddar cheese, and 1/2 cup mozzarella cheese; mix well.
Leftover Turkey Salad (Dairy Free, Gluten Free) Simply Whisked
Ingredients. 4 cups cubed cooked turkey; 2 cups diced celery; 1 cup slivered almonds, toasted; 1 teaspoon salt; 1/2 teaspoon dried thyme; 1/4 teaspoon pepper
Hot Turkey Salad Recipe Allrecipes
Instructions. In a medium bowl, combine turkey (or chicken), cranberries, apples, celery, and pecans, stirring gently to combine. In a small bowl, whisk together Greek yogurt, mayonnaise, milk, vinegar, salt, thyme, honey, and mustard. Pour dressing over chicken mixture and gently stir to combine evenly.
Healthy Recipes Turkey Salad Recipe
Place cooked turkey meat, celery, green onions, and red bell pepper in a blender or food processor. Pulse until finely chopped. Transfer turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar, and salt until well combined. Cover and refrigerate, 8 hours to overnight, before serving.
Hot Turkey Salad Recipe Allrecipes
Classic Turkey Salad. 4 cups cooked turkey dark or light meat, diced or shredded. ½ cup mayonnaise. 2 tablespoons dijon mustard. 2 stalks about 1 cup celery, chopped. 2 tablespoons fresh dill chopped. 1 tablespoon fresh parsley chopped. Salt to taste. Pepper to taste.
Turkey Salad My Kitchen Craze
In a large bowl, add the shredded turkey, celery, cranberries, pecans, and green onions. Mix until combined. In a small bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, thyme leaves, sea salt, and black pepper. Pour the dressing over the salad and mix together until combined.
Turkey Salad Recipe
Directions. Step 1 In a medium bowl, combine turkey, celery, shallots, and dill. Add mayonnaise, vinegar, and celery salt; season with pepper. Stir until turkey is coated. Step 2 Make Ahead: Salad.
Turkey Salad Recipe The Ultimate Way to Rescue Boring, Leftover Turkey
Mix mayonnaise and 2 tablespoons Bisquick mix in medium bowl until well blended. Stir in turkey, cheese, celery and onions, set aside. 2. Mix 2 1/4 cups Bisquick mix, the milk and sage just until soft dough forms. Place on surface generously sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Knead gently 10 times.
Hot Turkey Salad Recipe Allrecipes
Pour in three times as much extra virgin olive oil. Add the soy sauce and sesame oil. Peel and coarsely grate the ginger, then squeeze all the juice into the bowl, discarding the pulp. Give the dressing a good stir, and have a taste - if you want a little more salt, add a splash more soy.
Turkey Salad Recipe The Ultimate Way to Rescue Boring, Leftover Turkey
Instructions. In a large bowl, combine the chopped turkey, mayonnaise, mustard, lemon juice, sugar, celery, scallions and dill, stirring until well combined. Taste and season the turkey salad with salt and pepper. Serve immediately or refrigerate, covered, until ready to serve.
Turkey Salad Recipe
Instructions. Place the turkey in the food processor and pulse a few times to roughly chop. Continue pulsing for 30 seconds until the chicken is finely chopped. *If you turn on the food processor, the turkey will turn into a paste. Combine the lemon juice, mayonnaise, salt, pepper, and creole seasoning in a large bowl.
Hot Turkey Salad KNEP Kentucky Nutrition Education Program
Instructions. In a medium bowl, combine the turkey, mayonnaise, mustard, cranberries, pecans, celery, and green onions in a bowl. Stir to combine and season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving. Serve as a sandwich or over salad.
Turkey Salad with Grapes Sweet and Savory Meals
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 eggs, turkey, pickles, mustard-mayonnaise blend, and mayonnaise. Chill in the refrigerator for about 3 hours before serving.
