MCCALL'S COOKING SCHOOL DELUXE TURKEY SALAD
Turkey salad with pineapple, almonds and radish roses. Yum.... Very special and a taste treat. This recipe makes a lot so it's perfect for a summer gathering. And much of the work can be done ahead -- another plus! Posted for those with McCall's cooking school nostalgia! By the way, this way of cooking turkey breast, as described in step 1, makes delicious moist meat to use in a variety of recipes.
Provided by Lorraine of AZ
Categories Poultry
Time 5h
Yield 12 serving(s)
Number Of Ingredients 25
Steps:
- Wipe turkey with damp paper towels.
- In an 8-quart kettle, combine broth, water, onions (each stuck with 4 whole cloves), celery, carrots, salt, peppercorns and bay leaf. Bring to a boil and add turkey breast. Bring back to boiling; reduce heat and simmer gently, covered, for about 2-1/2 hours or until turkey is tender. Remove from heat. Let stand, frequently spooning broth over turkey for 1-1/2 hours, or until cool enough to handle. Or you may refrigerate overnight, covered. Lift out turkey. Reserve broth for another use.
- Remove the skin from the turkey breast. With a sharp knife, remove the breast meat in slices 1/2-inch thick. To make the dressing, in a large bowl combine oil, lemon juice, onion juice, tarragon, scallions, parsley, salt and pepper; stir to blend. Slice celery thinly on the diagonal to measure 4 cups; chill.
- Cut sliced turkey into 1/2 to 3/4-inch pieces -- you should have about 8 cups. Add to dressing in large bowl. Toss lightly to coat well. Refrigerate, covered, until serving time, at least 1 hour or longer.
- Make radish roses and refrigerate in ice water to open "petals" -- at least an hour.
- Toss turkey salad with mayonnaise and light cream; chill. Add drained pineapple and mix well.
- To serve: Spoon salad on a chilled platter lined with lettuce leaves. Garnish with watercress, radish roses and toasted almonds. (To toast almonds, in shallow pan bake at 350 degrees for 10 minutes or until golden.).
Nutrition Facts : Calories 703, Fat 39.3, SaturatedFat 8.5, Cholesterol 164.7, Sodium 1356.8, Carbohydrate 32.7, Fiber 3, Sugar 19.2, Protein 55.2
TURKEY SALAD WITH FRIED SHALLOTS AND HERBS
This recipe is adapted from Naomi Duguid's chicken salad in "Burma: Rivers of Flavor." It incorporates shallots two ways, raw and fried, as well as the deeply savory oil used to fry them. Bright with lime juice, the raw heat of a green chile and plenty of fresh herbs, it's excellent plain, or with some chopped cucumber and lettuce beneath it, for crunch. As Ms. Duguid points out in the book, it's a dressing that can be applied to refresh all manner of leftovers, from the roasted turkey you're left with the day after Thanksgiving, to the roasted vegetables.
Provided by Tejal Rao
Categories dinner, lunch, salads and dressings, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Divide the sliced shallots: Soak 1/3 cup of the shallots in cold water for about 10 minutes; drain through a mesh sieve and set aside. Heat the peanut oil and fry the remaining 2/3 cup shallots, mixing occasionally, until golden brown. Drain through the sieve, reserving both shallots and oil. (Do not press on the shallots as they drain. They will clump together.)
- In a mixing bowl, toss together raw shallots and turkey meat. Add lime juice, salt, jalapeño and 2 teaspoons reserved oil from frying shallots, and mix well. Set aside to marinate for 10 minutes. Add 1 to 2 tablespoons of fried shallots, along with the herbs, and mix well. Taste and adjust with salt and lime juice as needed. Serve with any remaining shallots and shallot oil on the side.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 16 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 370 milligrams, Sugar 5 grams, TransFat 0 grams
TACO SALAD BOWL MCCALL'S COOKING SCHOOL
I used sausage in place of the beef or turkey, and I added some refried beans too. This is delicious and easy. Recipe courtesy of McCall's Cooking School.
Provided by AmyZoe
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a medium-sized skillet, place ground chuck and minced garlic.
- Heat over medium-high heat, stirring frequently with a wooden spoon and breaking up large chunks of meat, until meat is browned.
- Transfer meat and garlic to a colander and drain off and discard fat.
- Return skillet to heat.
- Add chopped green chilies, undrained whole peeled tomatoes, chili powder, salt, and pepper to meat and garlic in skillet.
- Mix well with a wooden spoon and cook over low heat uncovered for about 30 minutes or until most of moisture has evaporated from the meat mixture.
- While meat mixture is cooking, break apart and wash and dry lettuce, using a lettuce spinner. Tear into bite-sized pieces. You should have about 2 quarts or 8 cups of lettuce greens. Set aside. Refrigerate if not using right away.
- Shred cheddar cheese and set aside.
- Cut out and discard core of tomato. Chop tomato coarsely.
- Wash scallions and trim off and discard root ends.
- Chop or slice enough scallions to yield about 1 cup.
- Remove meat mixture from heat and cover to keep warm and set aside.
- Just before serving, place lettuce in a large chilled bowl and arrange tortilla chips around outer edge.
- Top lettuce with meat mixture and sprinkle cheese, scallions, chopped tomato, and sliced olives around meat mixture.
- Top with a dollop of sour cream garnished with scallions and hot red peppers.
- Toss just before serving.
Nutrition Facts : Calories 337.4, Fat 20.1, SaturatedFat 7.5, Cholesterol 54, Sodium 618.3, Carbohydrate 23.9, Fiber 3.8, Sugar 4.3, Protein 17.4
MCCALL'S COOKING SCHOOL TURKEY TETRAZZINI
This is my absolute favorite of all the Cooking School recipes! It's an especially tasty was of using up your leftover holiday bird or is worth cooking up a breast for. (See *recipe#132827* for directions.) Cooked chicken meat can be used, but turkey gives an even richer flavor. This dish is fit for company but is also good for OAMC as it freezes well.
Provided by Lorraine of AZ
Categories Poultry
Time 2h
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- First make the sauce: Melt butter in a large saucepan. Remove from heat and stir in flour, salt and nutmeg until smooth. Gradually add milk and stock or broth; bring to boiling, stirring constantly; boil 2 minutes or until slightly thickened.
- Using a wire whisk beat the egg yolks in a small bowl with the cream. Beat in a little of the hot mixture. Pour back into saucepan; cook over low heat, stirring constantly, until sauce is hot -- do not boil. Remove from heat. Stir in the sherry.
- Meanwhile, in a large stockpot, bring 6 quarts of water to boiling; add 2 tablespoons salt and the spaghetti; cook as label directs; drain in colander. Return spaghetti to kettle. Add 2 cups sauce; toss lightly until spaghetti and sauce are well combined.
- Combine turkey and mushrooms in a large bowl. Add 2 cups of sauce to this mixture and mix well.
- Divide the spaghetti in half and place in two 12 x 8 x82-inch baking dishes, arranging around the edges. Spoon half of the turkey mixture into the center of each dish. Reserve rest of sauce for later use. Sprinkle cheese over spaghetti in each dish. Cover with foil; refrigerate 1 hour or overnight.
- About 1 hour before serrving, preheat oven to 350 degrees. Bake, covered 45 minutes. reheat sauce; spoon over spaghetti in each dish.
- Note: The above preparation makes a company-attractive casserole. However I usually prefer to combine all the sauce with the spaghetti, turkey and mushrooms in step 3.
- Another note: To freeze: Line one of the baking dishes with foil; assemble casserole as directed. Fold foil over to seal; freeze right in the dish. When frozen, lift out foil; remove dish from freezer. To serve: Unwrap, return to casserole dish and let stand 1 hour to thaw. Bake, covered for 1 hour at 350 degrees or until bubbly.
- One more note; To make turkey stock: Break up carcass. Place in a stock pot with 3 cups water, 3 parsley sprigs, 2 carrots (pared and halved) 3 celery tops, 2 onions (halved), 2 teaspoons salt, 10 black peppercorns, 1 bay leaf. Bring to boiling; rduce heat; simmer, covered 2 hours. Strain. Boil gently, uncovered, to reduce stock to 2 cups. This may be done ahead.
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