Mccall's Cooking School Deluxe Turkey Salad |
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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 12 |
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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. 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. Ingredients:
6 lbs turkey breast |
2 (10 3/4 ounce) cans condensed chicken broth, undiluted |
2 cups water |
2 onions |
8 whole cloves |
1 stalk celery & leaves, cut up |
4 medium carrots, pared |
2 teaspoons salt |
10 whole black peppercorns |
1 bay leaf |
1 bunch radish |
2 cups mayonnaise |
1/2 cup light cream |
6 stalks celery |
2 (20 ounce) cans pineapple chunks in juice, drained |
crisp lettuce or watercress |
1/2 cup blanched whole almond |
1/4 cup salad oil or 1/4 cup olive oil |
1/2 cup lemon juice |
1 tablespoon onion juice |
2 1/2 tablespoons chopped fresh tarragon (or 2-1/2 teaspoons dried) |
3/4 cup chopped scallion |
1/4 cup chopped parsley |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Wipe turkey with damp paper towels.
2. 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.
3. 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.
4. 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.
5. Make radish roses and refrigerate in ice water to open petals - at least an hour.
6. Toss turkey salad with mayonnaise and light cream; chill. Add drained pineapple and mix well.
7. 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.).
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