Curried Turkey Salad

March 30, 2008

Light and crunchy and fun … plus this spicy salad makes fabulous leftovers! SAM

2 quarts coarsely chopped cooked white-meat turkey
1 (20-ounce) can water chestnuts, drained and diced
2 pounds seedless green grapes, halved
2 cups chopped celery
2 cups slivered almonds, toasted and divided
3 cups mayonnaise
1 tablespoon sweet curry powder
2 tablespoons soy sauce

In a large bowl, combine the turkey, water chestnuts, grapes, celery, and 1 1/2 cup almonds. In another bowl, combine the mayonnaise, curry, and soy sauce. Add the mayonnaise mixture to the turkey mixture and chill for several hours. Garnish with the remaining almonds.
Makes 18 servings.

Adapted from Emily’s cookbook All-American Comfort Food.

Turkey-Mushroom Lasagna

November 23, 2007


Half the fun of holiday dinners is the leftovers. Turn all that extra turkey into a great, very non-traditional lasagna. If you’re lucky, you’ll have some left over for lunch next day. SAM

2 tablespoons olive oil, divided
1 medium onion, thinly sliced
2 cloves garlic, pressed
1 pound mushrooms, brushed and thinly sliced
1/4 cup dry sherry
3/4 pound shredded turkey
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Sea salt and freshly ground white pepper to taste
8 ounces ricotta cheese
1/4 cup yogurt cheese
1/4 cup plus 2 tablespoons grated Romano cheese, divided
6 ounces no-boil lasagna (six 7-inch squares)
4 ounces grated mozzarella cheese
3/4 cup turkey or vegetable stock

Preheat the oven to 375 degrees F. Lightly grease an 8 by 8-inch baking dish. In a chef’s pan or Dutch oven over medium-low heat, sweat the onion in 1 tablespoon oil, about 30 minutes. Add the garlic, mushrooms and sherry, raise the heat to medium-high, and sauté, uncovered, until liquid is reduced. Add the turkey, oregano, thyme, salt, and pepper, and remove from the heat. In a mixing bowl, combine the ricotta cheese, yogurt cheese, and Romano cheese.

Starting with noodles, build 4 layers of noodles, ricotta mixture, mushroom-turkey mixture, and mozzarella, ending with mozzarella. Pour the stock around the edges. Tear off a length of tin foil 8 inches longer than the dish and make a 1-inch crease side-to-side across the center. Cover the lasagna tightly, pulling the crease apart to create a tent. Bake for 45 minutes. Remove the foil and bake an additional 10 minutes or until browned.
Makes 4 servings.