Southwest Turkey Rice Salad Recipes

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TURKEY SALAD



Turkey Salad image

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

¾ pound cooked turkey meat
2 stalks celery
2 green onions
½ red bell pepper
3 tablespoons mayonnaise
2 tablespoons prepared Dijon-style mustard
1 tablespoon cider vinegar
1 teaspoon white sugar
¼ teaspoon salt

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

SOUTHWEST TURKEY, RICE AND BEAN STIR FRY



Southwest Turkey, Rice and Bean Stir Fry image

Easy quick and so much better than take out. I do make my own taco seasoning, but you can easily use just a package seasoning which makes this even easier. Sour cream makes this dish creamy and garnish with your favorites. Cheese, avocado, chopped olives or tomatoes, any of your favorites. This is a hearty, filling, satisfying dish.

Provided by SarasotaCook

Categories     One Dish Meal

Time 20m

Yield 8 , 8 serving(s)

Number Of Ingredients 21

4 cups cooked rice
2 lbs ground turkey
1 large onion
1 green pepper, fine chopped
1 red pepper, fine chopped
1 (15 ounce) can mexicorn, NOT drained
1 (15 ounce) can dark red kidney beans, drained
1 (15 ounce) can light red kidney beans, drained
4 scallions, white and green parts chopped fine
1 cup sour cream
2 (3 1/2 ounce) packages taco seasoning (my package was actually 1.7 oz each, I used 2)
1/4-1/2 cup water
1 teaspoon garlic, minced
1 teaspoon fresh cilantro, fine chopped (parsley is fine)
1 tablespoon olive oil
salt
pepper
black olives, chopped
avocado, chopped
tomatoes, chopped
cheese

Steps:

  • Rice -- Cook the rice according to the package directions (You can use any rice you want), I often use a boil in bag for convenience. I have also made this with leftover Chinese rice too.
  • Turkey -- As the rice cooks, brown the turkey in a medium size pan. I love non stick for this dish. Add the olive oil to the non stick pan on medium to medium high heat and brown the turkey, breaking it up as it cooks. Cook until it is no longer pink. Remove the turkey to a plate lined with a paper towel to absorb any extra oil. Set this to the side. Keep any drippings in the pan to saute the vegetables.
  • Vegetables -- Keep the heat on medium high heat and add the red pepper, green pepper, onion, and garlic and saute until the peppers become soft. It should take around 3-4 minutes.
  • Beans and Seasoning -- Add the taco seasoning and water (start with 1/4 cup water, you can always add more) to the vegetables and stir well to combine. Add the beans and corn and mix well.
  • Turkey -- Add the turkey back in along with the scallions, cilantro and the cooked rice.
  • Finish -- Reduce the heat to medium low. Remove the pan to the side and add the sour cream and stir inches Return to the heat just to warm up. It will only take a minute.
  • Serve -- Garnish with grated cheese, avocado, black olives, tomatoes or anything you want. A few nacho chips are also great served with this.

Nutrition Facts : Calories 559, Fat 18.2, SaturatedFat 6.7, Cholesterol 102.3, Sodium 311.3, Carbohydrate 65.9, Fiber 9.2, Sugar 2.4, Protein 34

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