Leftover Turkey Winter Squash Salad With Mustard Vinagrett Recipes

THE BEST LEFTOVER TURKEY SALAD

Steps:

• In a large bowl, combine the chopped turkey, mayonnaise, mustard, lemon juice, sugar, celery, scallions and dill, stirring until well combined.
• Taste and season the turkey salad with salt and pepper. Serve immediately or refrigerate, covered, until ready to serve.

PINEAPPLE SOUFFLE

Steps:

• Preheat oven to 350 degrees
• melt the stick of butter in the microwave or saucepan over the stove.
• combine the first four ingredients and stir.
• tear the slices of bread to make bite size pieces and stir in with the rest of the ingredients.
• then place in the oven for 45 min or until there is a tint of golden brown.

HERB ROASTED WINTER SQUASH

Steps:

• Preheat oven to 375°F.
• Place squash and onions in a mixing bowl and coat with olive oil and herbs.
• Spray a cookie sheet with cooking spray and spread the squash on the pan in a single layer.
• Roast in the oven for 20-25 minutes or until pieces are tender and slightly caramelized.

MASALA WINTER SQUASH

Steps:

• Place onions and garlic into food processor bowl and grind until it is turns into a paste.
• Add oil to a saucepan or skillet over medium heat. Add garlic-onion paste, salt, pepper and curry and sauté for 5 to 10 minutes. Stir occasionally and allow the onions to brown.
• Add drained tomatoes, chili and squash to the skillet. Stir in in ¼ cup of water or reserved liquid from canned tomatoes if using. Cover and adjust heat so that you achieve a low simmer. Stir occasionally, adding more liquid as needed. Squash should be tender and ready to serve in 20 minutes. Season with salt and pepper to taste.
• Serve with lime wedges.

LEFTOVER TURKEY & WINTER SQUASH SALAD WITH MUSTARD VINAGRETT

Steps:

• To cook the squash, place cubes in one layer in a nonstick pan that has a tightfitting lid. Add 1 tablespoons olive oil and 1 tablespoons water, a pinch of salt and a grinding of pepper. Cover pan and place over medium-high heat. When you hear sizzling, give the pan a shake and continue cooking, shaking occasionally and also peeking in and stirring the squash every few minutes, for 10 to 15 minutes, until squash is tender and browned (not every surface has to be evenly browned). If the pan starts to scorch, add a little water. Set cooked squash aside.
• To make the vinaigrette, combine mustard, vinegar, a pinch of salt and a grinding of pepper in a screw-top jar. Shake to combine, then add 2 Tbsps. olive oil and shake to thoroughly integrate. Finally, add remaining 2 Tbsps. of oil and shake. Set aside.
• To assemble salad, place greens in a large bowl and dress with a few spoonfuls of the vinaigrette. Place dressed greens on a large platter or divide among individual plates. In the same bowl with more of the vinaigrette, lightly dress the turkey and arrange it prettily on top of the greens. Now scatter the squash about, and, finally, sprinkle on the pecans and the pomegranate seeds.