© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2-1/2 lbs TURKEY BREAST
1-1/2 c red wine vinegar
Salt As needed
Freshly ground white pepper As needed
1-1/2 c mayonnaise
1 c heavy whipping cream
1 lb celery, diced fine
1-1/2 lbs red seedless grapes
1 lb walnuts, chopped
1 lb cream cheese, softened
16 Slices date nut bread
1-1/2 lbs mixed greens, washed, dried and well chilled
TURKEY PREPARATION
Carve turkey meat from bone; remove skin. Cut turkey into 3/4-inch cubes.
Cook turkey until meat thermometer registers an internal temperature of 165 degrees F.
Mix together red wine vinegar and seasonings. Toss turkey with seasoned red wine. Drain excess liquid.
COMBINE SALAD
Prepare creamy dressing by mixing mayonnaise and cream together. Stir in turkey, celery, grapes and walnuts. Cover, chill and hold for service.
SANDWICH GARNISH
Spread cream cheese on 8 slices of bread. Top with remaining 8 slices. Cut each sandwich into equal sections.
Plating and Service
Place mixed greens in a shallow pasta bowl and arrange turkey salad in center of greens.
Garnish with sandwich strips.
1610 Total Calories
1100 Calories from Fat
122 g Total Fat
188 % Daily Total Fat
31 g Saturated Fat
155 % Daily Saturated Fat
245 g Cholesterol
82 % Daily Cholesterol
740 mg Sodium
31 % Daily Sodium
90 g Total Carbohydrates
30 % Daily Total Carbohydrates
9 g Dietary Fiber
36 % Daily Dietary Fiber
50 g Sugars
49 g Protein
80 % Daily Protein
45 % Daily Vitamin C
35 % Daily Calcium
40 % Daily Iron