Cranberry Chutney Turkey Salad Recipes

TURKEY SALAD RECIPE WITH CRANBERRIES

Steps:

• Add all ingredients to a large bowl and mix thoroughly. Refrigerate or serve right away. Can be made up to 3 days ahead of using. Can be stored up to 3 days after making.
• Serve over a bed of lettuce, on bread or crackers, or by itself.

ZESTY TURKEY CRANBERRY SALAD

Steps:

• In a large bowl combine all the salad ingredients. In another bowl combine the dressing ingredients and stir thoroughly.
• Add the dressing along with some seasoning into the salad bowl. Stir until thoroughly mixed in then taste the mixture and adjust the seasoning if required.
• Refrigerate your cranberry turkey salad for 30 minutes, if possible, before serving.

CRANBERRY-APPLE CHUTNEY

Steps:

• In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Carefully stir in all remaining ingredients except walnuts; return to a boil. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally., Serve warm or cold. Stir in walnuts before serving.

CRANBERRY AND TURKEY SALAD

Steps:

• Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.

TURKEY BRAISED WITH CRANBERRIES

Steps:

• Combine tablespoon of butter with oil in deep skillet or casserole large enough for turkey legs to fit comfortably. Turn heat to medium high; after a minute add garlic and thyme. Cook for a minute, add turkey legs. Brown on both sides (they will brown unevenly, because of their shape), sprinkling with salt and pepper, and stirring garlic so it does not burn. Remove turkey.
• Add onion, mushrooms, sugar, pinch of salt, and some pepper, and cook; stir occasionally, and adjust heat so vegetables do not burn. When very soft, add 1 cup liquid, half the zest, and cranberries. Bring to boil, return turkey to pan; cover and adjust the heat for a steady simmer.
• Cook about 2 hours, checking every 30 minutes and adding more liquid if necessary, until meat is very tender. Taste sauce, and add more salt, pepper, and sugar if necessary. Remove meat; if sauce is soupy, raise heat and reduce a little; stir in remaining butter. Carve meat as neatly as you can; serve on a bed of sauce, garnish with remaining orange zest.

CRANBERRY CHUTNEY I

Steps:

• In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
• Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.