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
SMOKED TURKEY SALAD
Provided by Alton Brown
Time 8h15m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Remove the skins from the Smoked Turkey Legs, pull off the meat and chop into 1/2-inch cubes.
- Place the turkey, celery, apple, pecans, vinegar, parsley, black pepper and mayonnaise in a medium-sized bowl. Stir to combine and serve.
- Place the water, kosher salt and brown sugar in an 8-quart plastic container and stir until fully dissolved. Add the ice before submerging the turkey legs in the brine. Cover and refrigerate for 4 hours or up to 12 hours.
- Set up your favorite smoker and add a handful of hardwood chunks. If you have heat control, set it to 150 to 170 degrees F and allow the wood to smoke for approximately 30 minutes.
- While the smoker is heating, drain the legs, pat them dry and arrange them on a rack. Smoke the legs on the rack for 3 hours, rotating the legs halfway through.
- Heat your oven to 350 degrees F. Make 2 pouches out of double-layered heavy-duty tin foil, adding 3 legs and 1/2 cup of chicken stock to each pouch. Braise the legs in their pouches for 1 hour, then carefully drain and reserve the jus.
- Defat the jus, remove the skins and serve the legs alongside the smoky jus.
SMOKED BULGUR AND POMEGRANATE SALAD
This colorful and flavorful mountain of bulgur, flecked with pomegranates, walnuts and herbs, is typical of the out-of-the box thinking of the chef Ori Menashe. He learned how to char vegetables in a heavy pan from chefs from Mexico City, who did a pop-up at his Los Angeles restaurant Bestia before it opened and showed him their technique for adding a smoky flavor to rice. (Libyan and Egyptian cooks also have started stews this way for centuries.) Just be careful about the hot pepper as it chars; it might make you cough, so keep the window open for the 6 minutes it takes to do this. This recipe yields 8 cups of cooked bulgur, but you only need 6 cups for the salad. Use those leftover 2 cups in other salads or add them to soups for heft and texture.
Provided by Joan Nathan
Categories dinner, lunch, grains and rice, salads and dressings, appetizer, side dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Prepare the bulgur: In a large, dry heavy pan over high heat, use tongs to char the onion, celery, carrot, bay leaves and chile until completely burnt, about 6 to 8 minutes. Add 8 cups of water and the salt, and cook until reduced by half, about 25 minutes.
- Put the bulgur in a large bowl. Strain and pour the hot charred vegetable stock over the bulgur. Stir the bulgur and cover with plastic wrap until all the liquid is absorbed, about 30 minutes. (Drain the bulgur if there is any water left in the bowl.) This will yield about 8 cups bulgur. (You can use extra bulgur for a side dish, toss it into salads, like tabbouleh, or add it to soups.)
- Meanwhile, make the vinaigrette: Mix the vinegar and shallot in a small bowl and set aside for 10 minutes. Sprinkle with the salt and pepper, then slowly drizzle in the olive oil while whisking until the dressing is emulsified.
- Assemble the salad: In a large bowl, mix 6 cups of the bulgur, the pomegranate seeds, walnuts, red onion, mint and basil. Season with salt and pepper to taste. Add the vinaigrette and toss until just incorporated, but don't overmix. Taste and adjust the salt as needed.
- In a small bowl, stir together the crème fraîche, garlic, chile and dill and spread the mixture on the bottom of a serving platter. Pile the salad on top and finish with a drizzle of pomegranate molasses and a pinch more pepper.
SMOKED TURKEY AND APPLE SALAD
An eye-catching dish, this refreshing salad is a great main course for a summer lunch or light dinner. The dressing's Dijon flavor goes nicely with the turkey, and the apples add crunch. -Carolyn Johns, Lacey, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Whisk together first four ingredients. , Place watercress on a platter; top with carrot, tomatoes, turkey and apples. Drizzle with dressing; top with walnuts. Serve immediately.
Nutrition Facts :
SMOKED TROUT & BULGUR WHEAT SALAD
A no-cook supper salad - serve with a mixed meze plate so guests can help themselves
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Snack, Supper
Time 10m
Number Of Ingredients 11
Steps:
- Cook bulgur wheat according to pack instructions, and leave to cool. Make a dressing: whisk the lemon juice, garlic and olive oil together and season to taste.
- Tip the bulgur wheat into a bowl, add the tomatoes, spring onions, parsley and mint. Pour the dressing in and stir to combine. Flake the trout into chunks - discarding skin and bone. Gently fold into the salad.
- Mix the yogurt and dill together in a small bowl, adding enough water to give the consistency of pouring cream. Season to taste and serve alongside the salad to drizzle on top.
Nutrition Facts : Calories 347 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.09 milligram of sodium
SMOKED TURKEY AND BULGUR SALAD
This is a great way to incorporate bulgur into your diet. Bulgur is becoming increasingly poplular in the US as a substitute for rice, since it is a whole grain. I usually get a bag of it at a Turkish store, but recently have seen it in my regular grocery store! In may area it costs LESS than rice.
Provided by threeovens
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place bulgur in a bowl, add boiling water, cover, and let soak until tender, about 30 minutes.
- Cut turkey into 3/4-inch dice; coarse chop tomatoes.
- Cut cucumber, lengthwise into quarters, then 1/2-inch slices.
- Chop onions fine.
- Drain bulgur well and place in a large bowl.
- Add turkey, tomatoes, cucumber, and onions to bulgur.
- Place dressing ingredients in a glass jar with a tight fitting lid; shake to combine.
- Pour dressing over salad and toss.
- To serve: smear hummus on plates and pile salad next to it.
Nutrition Facts : Calories 302.2, Fat 9.6, SaturatedFat 1.6, Cholesterol 35.7, Sodium 928.7, Carbohydrate 37.2, Fiber 7.9, Sugar 3.1, Protein 21.1
SPICED TURKEY WITH BULGUR & POMEGRANATE SALAD
This North African style salad uses turkey baked in a parcel to retain all the delicious juices
Provided by Lucy Netherton
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix together half the herbs, half the lemon zest and juice, and all the harissa with some seasoning. Rub the turkey in the marinade and leave for 5 mins (or up to 24 hrs in the fridge).
- Lay out a large sheet of foil. Put the turkey and marinade, and wine or water, on top, then cover with another layer of foil, fold and crimp the edges to seal. Transfer the parcel to a tray, then bake for 30 mins until cooked through.
- Meanwhile, make the salad. Cook the bulgur following pack instructions. Drain, then mix with the remaining herbs, lemon zest and juice, plus the tomatoes, cucumber and pomegranate seeds. Slice the turkey and serve on top of the salad with the foil parcel juices poured on top.
Nutrition Facts : Calories 304 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium
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- Remove the skins from the smoked turkey legs, pull off the meat and chop into 1/2-inch cubes. Transfer to a medium bowl.
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- Whisk oil, lemon juice, pomegranate molasses, tomato paste, Aleppo-style pepper, and biber salçasi in a small bowl to combine; season dressing with salt and black pepper.
- Cook bulgur according to package directions. Let cool until just warm. Transfer to a medium bowl and mix in dressing.
- Meanwhile, toast walnuts in a dry small skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a cutting board. Let cool slightly, then finely chop.
- Add walnuts, tomatoes, cucumber, scallions, parsley, mint, and pomegranate seeds to bulgur and toss well; season with salt and pepper.
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