Sunday, February 13, 2011

Posting Behind the Bird: Turkey Salad

Going to post regarding the turkey salad recipe in this episode later today. We had a roasted turkey breast last night so I thought this would be a good way to use some of it up.

I couldn't actually find the recipe on the food network website but this is the episode when the crew was "snowed in" and had to do what they could during that time. Here is the link to utube for the episode.

Here's the recipe:
1 lb Roasted Turkey meat
1/2 c mayonnaise
1/2 small lemon freshly squeezed
2 stalks celery, thinly sliced
1/2 small red onion, finely chopped
1/2 c pecans, toasted and roughly chopped
1/4 c dried cranberries, roughly chopped
2 TBSP fresh sage, chiffonade
1/4 tsp kosher salt
black pepper, to taste

Combine everything in a large airtight container. Refrigerate for 1 hour before serving. Store in the fridge for 3 days.

I normally don't like fruit mixed with my meat. But this was great. I think the fresh sage really added a lot to this salad.

It is on page 163 if you have the book.

No comments: