Best 3 Turkey Salad On Wheat Bread Recipes
Craving a delightful and nutritious meal? Look no further than our turkey salad on wheat bread! This classic sandwich is a symphony of flavors and textures, featuring tender turkey, crisp vegetables, and a creamy, tangy dressing, all nestled between two slices of hearty wheat bread. Not only is it a culinary delight, but it's also packed with protein, fiber, and essential vitamins and minerals, making it a guilt-free indulgence. Whether you're seeking a quick and easy lunch option, a light dinner recipe, or a satisfying snack, our turkey salad on wheat bread is sure to hit the spot. Embark on a culinary journey with us as we unveil the secrets behind this beloved dish, with step-by-step instructions and variations to suit every palate.
**Recipes featured in the article:**
1. **Classic Turkey Salad**: This recipe forms the foundation of our turkey salad journey, featuring cooked turkey, mayonnaise, celery, red onion, and a touch of Dijon mustard. It's a timeless combination that showcases the natural flavors of each ingredient.
2. **Avocado Turkey Salad**: For those seeking a creamy and flavorful twist, the avocado turkey salad is a must-try. We incorporate ripe avocado into the classic recipe, adding a velvety texture and a boost of healthy fats.
3. **Greek Turkey Salad**: Inspired by the vibrant flavors of Greek cuisine, this recipe infuses the turkey salad with a medley of Mediterranean ingredients. Expect to find crumbled feta cheese, Kalamata olives, sun-dried tomatoes, and a zesty lemon-herb dressing.
4. **Bacon Turkey Salad**: If you're a fan of smoky and savory flavors, the bacon turkey salad is calling your name. Crispy bacon pieces add an irresistible crunch and a delightful smokiness that elevates the overall experience.
5. **Apple Turkey Salad**: For a sweet and tangy twist, the apple turkey salad combines chopped apples, dried cranberries, and a hint of cinnamon. It's a delightful combination that offers a refreshing contrast to the savory turkey and creamy dressing.
With these diverse recipes, you'll have a turkey salad repertoire that caters to every craving and dietary preference. From classic to contemporary, there's a turkey salad variation waiting to tantalize your taste buds. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together!
TURKEY BREAD
This edible Thanksgiving centerpiece-a turkey made with a simple sweet dough-might be more impressive than the bird itself. Your guests will gobble it up. (We had to say it!)
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat the milk in a small saucepan until it just begins to simmer, then remove from the heat and let cool to 115 degrees F. Stir in the yeast and let stand until the mixture is foamy, about 10 minutes.
- Pour the yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add the sugar, butter and 2 of the eggs and stir until smooth. Add the flour and salt and mix on medium-low speed until the dough comes together. Increase the speed to medium high and knead until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly greased large bowl, cover with plastic wrap and let stand until the dough doubles in size, about 1 hour.
- Preheat the oven to 350 degrees F and line the back of a baking sheet with parchment. Whisk together the heavy cream and remaining egg for an egg wash.
- Turn the dough out onto a lightly floured work surface. Roll the dough into an 11-inch circle.
- For the neck and head: Using shears, cut a 6-inch slit from the top of the circle down the left side of the circle, 1 inch in from the side. Pinch in 4 inches from the top of the dough strip. The top of the strip will be the turkey head and the bottom will be the neck. Fold the head over the top of the neck. Adjust and refine the neck and head shapes by slightly thinning the neck and pressing the head into a rounder, flatter shape, pulling the tip of the dough out to create a pointed beak.
- For the wings, wattle and feet: Trim off a 7-by-2-inch strip of dough from the bottom right edge of the dough curve. Cut the strip into 6 long triangles. Form 4 of them into long teardrop shapes for the wings and wattle. Make feet from the 2 remaining triangles by cutting 2 short slits on the short ends of the triangles. Pinch and slightly stretch the 3 dough strips on each triangle to make toes. Set the feet, wings and wattle aside.
- For the tail feathers: Working along the top two-thirds of the dough circle, use kitchen shears to snip 1-inch-wide strips of dough down toward the middle of the circle (sort of like rays of the sun). Make 2 shallow snips into each strip so that they form spikes; the spikes should point outward to the edge of the circle. Pinch the ends of each feather to a point.
- For the coloring: Brush the turkey head, neck and body--but not the tail feathers--with the egg wash. Divide the remaining egg wash among three bowls and color them red, orange, and yellow with food coloring.
- Brush 2 of the reserved teardrop shapes with the red egg wash. Tuck the narrow end of 1 red teardrop under the turkey head for the wattle (it will sit on the neck). Put aside the second red teardrop.
- Brush the 2 remaining teardrops orange and yellow. Arrange the orange, yellow and remaining red teardrops in a fan to make a wing. Place the wing on the turkey near the base of the neck.
- Brush the 2 feet with the yellow egg wash and tuck them under the body at the bottom of the circle. Brush the tip of the turkey's beak with the yellow egg wash. Brush the tips of the turkey tail feathers with yellow egg wash. Brush the center of the feathers with the orange wash. And brush the base of the feathers with the red wash, making sure the lines are in an arc.
- Bake until the bread is slightly golden brown and cooked through, 15 to 20 minutes. While the bread is still warm, press the chocolate chips into the face of the turkey to make eyes. Let the bread cool for 10 minutes on the baking sheet then transfer to a serving platter. Serve warm with butter.
TURKEY & BULGUR SALAD
Cranberry juice concentrate gives this wonderful luncheon salad a burst of flavor. Carole likes to line a serving platter with lettuce leaves and mound the salad in the center for a pretty presentation. Carole Resnick - Cleveland, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring broth and water to a boil. Place bulgur in a large bowl. Stir in broth mixture. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain. Stir in the turkey, cucumber, beans, onions, olives and cranberries., In a small bowl, whisk the oil, lime juice and cranberry juice concentrate. Stir into bulgur mixture. Add tomatoes and parsley; gently toss to coat. Serve at room temperature or chilled.
Nutrition Facts : Calories 302 calories, Fat 11g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 283mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges
SONNY'S WALDORF TURKEY SALAD
Wondering what to do with that left-over turkey? This salad will make turkey into something really exotic, with a fruity, nutty and hint-of-spicy flavor that you will want to enjoy year-round. With so many different variations, this salad has something for everyone! Serve salad on top of salad greens or in a pita shell.
Provided by SKYBLUE1963
Categories Salad Waldorf Salad Recipes
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk mayonnaise, Parmesan cheese, cider vinegar, sugar, curry powder, and black pepper together in a bowl until smooth. Lightly toss turkey meat, red grapes, apple, celery, red onion, and walnuts in a salad bowl; pour dressing over salad and toss again to coat. Chill at least 1 hour (or overnight for best flavor).
Nutrition Facts : Calories 334.2 calories, Carbohydrate 14 g, Cholesterol 44.6 mg, Fat 24.2 g, Fiber 2 g, Protein 16.8 g, SaturatedFat 4.1 g, Sodium 185 mg, Sugar 10.2 g
Tips:
- Cook the turkey breast ahead of time. This will save you time when assembling the salad. You can cook the turkey breast in the oven, in a skillet, or in a slow cooker.
- Shred the turkey breast finely. This will help the salad to be more cohesive and easier to eat.
- Use high-quality mayonnaise. The mayonnaise is one of the main ingredients in the salad, so it's important to use a good one. Look for a mayonnaise that is made with fresh, simple ingredients.
- Add some crunch to the salad. This can be done by adding chopped celery, carrots, or apples. You can also add some toasted nuts or seeds.
- Season the salad to taste. Add salt, pepper, and any other herbs or spices that you like.
- Serve the salad on a bed of lettuce or greens. This will help to add some freshness and volume to the salad.
Conclusion:
Turkey salad is a delicious and easy-to-make dish that is perfect for lunch or dinner. It is also a great way to use up leftover turkey. With a few simple ingredients, you can create a tasty and satisfying salad that everyone will enjoy.
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