Smoked Turkey Salad With Goat Cheese And Walnuts Recipes

SMOKED TURKEY SALAD

Steps:

• Remove the skins from the Smoked Turkey Legs, pull off the meat and chop into 1/2-inch cubes.
• Place the turkey, celery, apple, pecans, vinegar, parsley, black pepper and mayonnaise in a medium-sized bowl. Stir to combine and serve.
• Place the water, kosher salt and brown sugar in an 8-quart plastic container and stir until fully dissolved. Add the ice before submerging the turkey legs in the brine. Cover and refrigerate for 4 hours or up to 12 hours.
• Set up your favorite smoker and add a handful of hardwood chunks. If you have heat control, set it to 150 to 170 degrees F and allow the wood to smoke for approximately 30 minutes.
• While the smoker is heating, drain the legs, pat them dry and arrange them on a rack. Smoke the legs on the rack for 3 hours, rotating the legs halfway through.
• Heat your oven to 350 degrees F. Make 2 pouches out of double-layered heavy-duty tin foil, adding 3 legs and 1/2 cup of chicken stock to each pouch. Braise the legs in their pouches for 1 hour, then carefully drain and reserve the jus.
• Defat the jus, remove the skins and serve the legs alongside the smoky jus.

SONNY'S WALDORF TURKEY SALAD

Steps:

• Whisk mayonnaise, Parmesan cheese, cider vinegar, sugar, curry powder, and black pepper together in a bowl until smooth. Lightly toss turkey meat, red grapes, apple, celery, red onion, and walnuts in a salad bowl; pour dressing over salad and toss again to coat. Chill at least 1 hour (or overnight for best flavor).

SPINACH SALAD WITH GOAT CHEESE AND WALNUTS

Steps:

• In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
• Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
• Serve immediately topped with goat cheese and walnuts.

SMOKED TURKEY SALAD WITH GRAPES, CASHEWS AND SHERRY DRESSING

Steps:

• Mix together turkey, grapes, celery, cashews, onions and parsley. Add remaining ingredients and toss well. Serve with additional cashews as garnish.
• If possible, add dressing at the last minute to keep the celery and cashews crunchy.

SMOKED TURKEY JARLSBERG SALAD SUPREME

Steps:

• Mix turkey, cheese, grapes and almonds in very large (4-quart) bowl.
• Mix remaining ingredients except lettuce in medium bowl. Pour over turkey mixture; mix gently. Cover and refrigerate until serving. Serve on lettuce.

SMOKED TURKEY WALDORF SALAD

Steps:

• In medium bowl, combine apples, celery, turkey and mayonnaise; mix well.
• Arrange lettuce on individual plates. Spoon apple mixture onto lettuce. Sprinkle with walnuts.

CREAMY SMOKED TURKEY AND BLUEBERRY SALAD

Steps:

• In a bowl combine the mayonnaise, yogurt, marmalade, lemon juice and pepper. Add peach slices, blueberries and turkey; toss until well coated. Serve on lettuce leaves, if desired.