Roasted Turkey Salad with Hazelnuts




2 Stalks celery, coarsely chopped

1 Medium onion, coarsely chopped

2 bay leaves, broken

1/2 tsp salt

1 tbsp vegetable oil

1 tsp dried thyme

1 c hazelnuts

1 Small red onion, finely chopped

4 Stalks celery, coarsely chopped

1/4 c fresh parsley, finely chopped

1 tbsp dried tarragon

Salt and freshly ground black pepper To taste

1 c light mayonnaise




Preheat oven to 350 degrees F. Place turkey in a small oven pan. Add 1/2 inch water.

Add celery, onion, bay leaves and salt to the pan.

Brush turkey with vegetable oil and thyme.

Cover pan with foil and bake for 2 hours or until the internal temperature reaches at least 165 degrees F. Discard vegetables and bay leaves.

Cool the breast and chop into bite sized pieces.


Preheat oven to 350 degrees F. Place hazelnuts on cookie sheet and toast in oven for 15 minutes. Wrap nuts in a clean kitchen towel and allow them to steam for 1 minute. Put nuts in a fresh towel to remove skins and let the nuts cool. Chop nuts coarsely.

Mix chopped turkey breast, hazelnuts, red onion, celery, parsley, tarragon, salt, pepper and mayonnaise together in a large bowl. Stir well to combine.

Serve immediately or cover and chill for 1 hour.


Nutrition Facts

540 Total Calories

39 g Total Fat

6 g Saturated Fat

110 g Cholesterol

770 mg Sodium

763 mg Potassium

11 g Total Carbohydrates

3 g Dietary Fiber

3 g Sugars

38 g Protein

8 % Daily Protein

15 % Daily Vitamin C

8 % Daily Calcium

20 % Daily Iron