Touchdown Turkey Salad Recipes

THE BEST LEFTOVER TURKEY SALAD

Steps:

• 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.

PETERSONS TOUCHDOWN TURKEY ROULADE

Steps:

• Pound the turkey breasts flat using a meat mallet.
• Mix the cream cheese, lemon juice, onion powder, garlic, rosemary, salt and pepper together in a medium bowl.
• Spread the cream cheese mixture equally on the inside of each turkey breast, roll up, wrap them with bacon slices and tie with butcher's twine.
• Preheat a grill to 450 degrees F.
• Cook on indirect grill heat for 20 minutes. Cook on direct heat, turning frequently, until the internal temperature of the turkey registers 165 degrees F on an instant-read thermometer, about 25 minutes.
• Remove the turkey roulades from the grill to a cutting board and let cool for 10 minutes. Remove the twine, and slice into 1-inch rounds. Secure with toothpicks, arrange them on a serving platter and serve.

TOUCHDOWN TURKEY CHILI

Steps:

• Heat oil in a heavy, large pot over medium heat. Add yellow onions and garlic and cook, stirring, until soft but not brown, about 10 minutes.
• Add turkey and brown it, breaking it apart with a fork as you go.
• Add tomatoes, beer, chili powder, cumin, salt and pepper and simmer for 30 minutes.
• Add beans and simmer for about 15 minutes more to blend flavors. Serve chili immediately, or make a day ahead and reheat. Garnish with green onions, cheese and sour cream, if you like.