Three Turkey Salads that Your Family Will Not Mind Eating

It will soon be that time of year where we try to get creative with all that leftover turkey. Turkey salad hot or cold can be served to last minute guest or frozen to put in school or work lunches after the New Year.

Oriental Hot Turkey Salad

1 pound of cooked Turkey (white and dark meat)

2 tablespoons of margarine

1 minced garlic clove

2 shredded carrots

1 small can of mushroom pieces

1 8 oz can of pineapple chunks

½ cup Apple Vinegar

4 Tablespoons of Soy Sauce

4 Tablespoons of Brown Sugar

½ Teaspoon of Ground Black Pepper

Cut you turkey into strips or shred and set it aside. Melt your margarine in a skillet on medium heat. Add your garlic, carrots, and mushroom and cook for five minutes stirring constantly. Drain your pineapple and put aside the juice. Mix your vinegar, soy, small amount of water, and pineapple juice until you have about a 1 ¾ cup of liquid. Add the liquid, sugar, and pepper to the skillet and bring it to a low boil. Stir in 1 ½ cup of instant brown rice, pineapple chunks, and turkey. Stir for about three minutes and remove from heat. Let the skillet stand covered for about 5 minutes and then fluff the rice with a fork. Makes about 4 servings.

Hot Turkey Salad

4 Cups of Turkey

¾ Cup of Miracle Whip

2 Cups of Lemon Juice

2 Cups of Chopped Celery

4 Sliced Hard Boiled Eggs

¾ C up of Cream of Mushroom Soup

1 ½ Cup of Crushed Potato Chips

1 Cup of Shredded Cheddar Cheese

2/3 Cup of Crushed Walnuts

Combine all the ingredients in a large bowel except for the cheese, chips, and nuts that you will use as the topping. Use a rectangle casserole dish and let the mixed ingredients sit and thicken together about two hours in the refrigerator. Mix you topping of cheese, chips, and nuts in a small bowl and refrigerate until ready to use. Place the topping over the casserole just before you bake it at 400 degrees Fahrenheit for about 25 minutes. Let cool 10 minutes before serving. Serves about 8.

Cranberry Pineapple Turkey Salad

3 cups of cubed or shredded cooked turkey

1 12 oz bag of frozen cranberries (thawed)

1 20 oz can crushed pineapple

1 cup sugar

½ cup of raisins

½ cup of crushed almonds

I
n a large saucepan on a low medium heat mix your cranberries, pineapple with juice, sugar and simmer until you have created syrup. Cook until all your cranberries pop open. Stir in your raisins and crushed almonds. Place mixture in large serving bowl and add your cold turkey. Mix gently and refrigerate until ready to serve. Makes about 8 cold servings.