Smoked Turkey And Blue Cheese Salad Recipes

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.

Steps:

• Cook the sugar and pecans in a small skillet over medium, 5 to 7 minutes or until the sugar has caramelized. Spread the pecans in a single layer on lightly greased wax paper on a large baking sheet. Let them cool completely and then chop into 1/2-inch pieces.
• Whisk together the olive oil, vinegar, Dijon, garlic, salt, sugar, and pepper in a small bowl.
• Layer the lettuce, pears, cheese, avocado, and green onions on a large serving platter. Drizzle with the desired amount of dressing, and top with the pecans.

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add onions and sauté until soft and lightly browned, breaking up onion rings, about 8 minutes. Remove from heat; stir in vinegar and season to taste with salt and pepper.
• Chop enough arugula to measure 1 cup; place in medium bowl. Mix in mayonnaise. Season with salt and pepper. Spread about 11/2 tablespoons arugula mayonnaise over each cut side of bread. Divide turkey slices among 4 bread slices. Top with crumbled blue cheese, dividing equally. Top with red onions, then whole arugula leaves and bread.

Steps:

• Place the bacon in a medium skillet over medium heat. Cook until brown and crispy, about 8 minutes. Remove the bacon from the pan, drain on paper towels, and reserve.
• In a food processor, fitted with a metal blade, combine the egg, mustard, vinegar, and garlic. Puree until smooth. With the machine running, slowly add the olive oil until all the oil is incorporated and the mixture is thick. With the machine running add 4 ounces of the blue cheese and the buttermilk. Season the dressing with salt, pepper, and pepper sauce.
• In a mixing bowl, toss the spinach and red onions with as much dressing, as desired. Season the salad with salt and pepper. Mound the greens in the center of each plate. Crumble the salmon over the greens. Sprinkle each salad with the reserved crispy bacon, and remaining blue cheese. Garnish with the quartered eggs and serve immediately.
• In a small bowl combine the salt, paprika, garlic powder, onion powder, black pepper, and cayenne. Season the salmon on all sides with the spice mixture. Wrap the entire seasoned fillet with plastic wrap and refrigerate for 2 hours or up to 8 hours.
• Prepare a stovetop smoker according to the manufacturer's directions.
• Unwrap the salmon and place skin side down on the rack in the smoker. Place the smoker over medium heat (or as directed by the manufacturer), cover, and cook until the salmon is firm and flakes easily, 20 to 30 minutes. Remove the salmon from the smoker and cool.

Steps:

• Combine first 5 ingredients in large bowl. Add enough dressing to season to taste. Season generously with pepper. Toss well and serve.
• Whisk all ingredients in small bowl to blend. Season to taste with salt.
• Makes about 1/2 cup.

Steps:

• Whisk the mustard, vinegar, 1/2 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
• Toss the salad greens with the fennel in a large bowl. Add the smoked turkey along with the goat cheese, and walnuts to the salad. Season with salt and pepper and toss with the dressing. Divide the salad among 2 plates and serve.

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.

Steps:

• In a blender, purée oil, vinegar, honey, onion, and tabasco. Season dressing to taste with salt and pepper. Rinse and dry greens in salad spinner. Greens have to be as dry as possible for dressing to adhere. In a large bowl, combine greens and endive and toss with enough dressing to coat. Add remaining ingredients and drizzle with more dressing. Toss gently. May be made up to 4 hours ahead.

Steps:

• Combine cream cheese and mayonnaise in processor; blend until smooth. Add turkey and process, using on/off turns, until coarse paste forms. Transfer mixture to medium bowl. Mix in 1/2 cup pecans and 4 tablespoons parsley. Season to taste with salt and pepper. Spoon into small serving bowl. Sprinkle top with remaining 2 tablespoons pecans and 2 tablespoons parsley. (Can be prepared 3 days ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)

Steps:

• Combine first 5 ingredients in a large bowl, and stir with a whisk. Add turkey, grapes, celery, and pears, tossing well to coat. Arrange 1 cup greens on each of 4 plates; divide grape mixture evenly over greens. Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons walnuts.

Steps:

• Prepare barbecue (medium-high heat) or preheat griddle pan over medium-high heat. Brush onion with olive oil. Grill until brown, about 2 minutes per side. Season with salt and pepper; cool.
• Mix cheese, sour cream, and thyme in small bowl to blend. Season generously with pepper. Spread cheese mixture over 4 bread slices. Top cheese with grilled onions, radicchio, then turkey. Spread mustard on remaining 4 bread slices; place atop turkey. Press sandwiches lightly to compact. Cut sandwiches in half; wrap each tightly in plastic wrap. Refrigerate at least 2 hours and up to 1 day.

Steps:

• Combine first 6 ingredients in a large bowl. Add dressing to taste. Season with freshly ground pepper. Toss well. Serve with crusty French bread and butter.