Gingery Apricot Turkey Salad Recipes

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TURKEY APRICOT SALAD SANDWICHES RECIPE - (4.5/5)



Turkey Apricot Salad Sandwiches Recipe - (4.5/5) image

Provided by cecelia26_

Number Of Ingredients 12

3 cups cooked turkey, finely chopped
1/2 cup diced celery
1 tablespoon finely minced onion
1/2 cup chopped dried apricots
1/2 teaspoon Spice Islands® Parsley
1/2 cup mayonnaise
1/2 container low fat sour cream
1/4 teaspoon ground ginger
1/8 teaspoon ground white pepper
1/4 teaspoon salt
8 each sandwich thins
Lettuce and red onion slices, optional

Steps:

  • Combine celery, onion, apricots and parsley flakes in a large bowl; set aside. Stir remaining ingredients in a small bowl until thoroughly mixed. Add turkey to celery mixture; mix in mayonnaise/sour cream mixture and chill at least two hours before serving. Divide turkey salad evenly between eight sandwich thins. Top with lettuce leaves and red onion, if desired.

GINGERY-APRICOT TURKEY SALAD



Gingery-Apricot Turkey Salad image

A good way to use up Thanksgiving leftovers, this salad is a slightly different take on a Waldorf chicken salad.

Provided by LINDA W

Categories     Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 11

2 cups diced, cooked turkey
1 Granny Smith apple - peeled, cored and diced
1 cup diced celery
½ cup chopped cashews
¼ cup dried apricots, finely chopped
½ cup low-fat mayonnaise
¼ cup low-fat sour cream
2 tablespoons apricot preserves
⅛ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground black pepper

Steps:

  • In a large bowl, toss together the turkey, apple, celery, apricot and cashew pieces. Set aside.
  • In a small bowl, whisk together the mayonnaise, sour cream, apricot preserves, nutmeg, ginger and pepper. Spoon over the salad mixture and fold dressing in until well-blended. Serve over a bed of lettuce in a tortilla wrap or pita pocket.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 23.1 g, Cholesterol 63.3 mg, Fat 16.7 g, Fiber 2.3 g, Protein 23.4 g, SaturatedFat 4.7 g, Sodium 192.6 mg, Sugar 13.6 g

APRICOT-GLAZED TURKEY WITH ROASTED ONION AND SHALLOT GRAVY



Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy image

Categories     Ginger     Herb     Onion     turkey     Roast     Thanksgiving     Apricot     Bon Appétit

Yield Serves 16

Number Of Ingredients 22

Apricot Glaze
1 cup apricot nectar
1 cup apricot preserves
2 tablespoons minced peeled fresh ginger
1 tablespoon honey
Herb Butter
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 tablespoons chopped fresh thyme or 1 tablespoon dried
3 tablespoons chopped fresh sage or 1 tablespoon dried rubbed sage
1 1/2 teaspoons salt
1 teaspoon ground black pepper
Onion Mixture
2 tablespoons (1/4 stick) unsalted butter
3 large onions (about 2 pounds), thinly sliced
6 ounces shallots (about 6 large), thinly sliced
Turkey
1 21- to 22-pound turkey
1 14 1/2-ounce can (or more) low-salt chicken broth
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1/2 teaspoon chopped fresh sage or 1/4 teaspoon dried
Gravy
1 14 1/2-ounce can (about) low-salt chicken broth

Steps:

  • For Glaze:
  • Combine all ingredients in heavy small saucepan and bring to boil. Reduce heat to medium-low and simmer until thickened and reduced to 1 1/4 cups, about 15 minutes.
  • For Herb Butter:
  • Blend all ingredients in small bowl. Set aside.
  • For Onion Mixture:
  • Melt butter in heavy large skillet over medium heat. Add onions and shallots and sauté until very soft and light brown, about 20 minutes. (Glaze, herb butter and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before continuing.)
  • For Turkey:
  • Position rack in lowest third of oven and preheat to 400° F. Pat turkey dry with paper towels. Season turkey cavity with salt and pepper. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush butter over outside of turkey. Tie legs together loosely to hold shape of turkey. Roast turkey 30 minutes. Reduce oven temperature to 325° F. Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with heavy-duty foil; roast 45 minutes longer. Add onion mixture, 1 can broth, thyme and sage to pan. Roast 15 minutes. Bring glaze to simmer. Brush 1/2 cup glaze over turkey. Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180° F. or until juices run clear when thickest part of thigh is pierced with skewer, brushing occasionally with glaze and adding more broth to pan if liquid evaporates, about 40 minutes longer for unstuffed turkey (about 1 hour 10 minutes longer for stuffed turkey). Place turkey on platter, tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.
  • For Gravy:
  • Pour contents of roasting pan into strainer set over large bowl. Spoon fat from pan juices in bowl. Transfer onion mixture in strainer to blender. Add 1 cup pan juices to blender and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to heavy large saucepan and bring to boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.
  • Serve turkey with gravy.

GINGERY-APRICOT TURKEY SALAD



Gingery-Apricot Turkey Salad image

A good way to use up Thanksgiving leftovers, this salad is a slightly different take on a Waldorf chicken salad.

Provided by LINDA W

Categories     Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 11

2 cups diced, cooked turkey
1 Granny Smith apple - peeled, cored and diced
1 cup diced celery
½ cup chopped cashews
¼ cup dried apricots, finely chopped
½ cup low-fat mayonnaise
¼ cup low-fat sour cream
2 tablespoons apricot preserves
⅛ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground black pepper

Steps:

  • In a large bowl, toss together the turkey, apple, celery, apricot and cashew pieces. Set aside.
  • In a small bowl, whisk together the mayonnaise, sour cream, apricot preserves, nutmeg, ginger and pepper. Spoon over the salad mixture and fold dressing in until well-blended. Serve over a bed of lettuce in a tortilla wrap or pita pocket.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 23.1 g, Cholesterol 63.3 mg, Fat 16.7 g, Fiber 2.3 g, Protein 23.4 g, SaturatedFat 4.7 g, Sodium 192.6 mg, Sugar 13.6 g

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