Turkey and Pineapple Salad




1/2 c rough chop celery with leaves

1/4 c rough chop onions

6 to 7 Whole leaves pineapple sage

1/2 tsp salt

4 whole peppercorns

3/4 c dry white wine

As needed cold water

1/3 c mayonnaise

1/3 c sour cream

2 tbsp chopped fresh chives

2 tbsp chopped fresh parsley

1 (15-1/4-oz) can pineapple chunks, well drained

1 tbsp chopped pineapple sage

1/3 c coarsely chopped pecans

1/3 c chopped dried cranberries

1 Stalk celery, peeled and finely chopped

To taste kosher salt and freshly ground black pepper

As needed whole leaves pineapple sage


Poach Turkey

Place tenderloin in a large, heavy skillet. Add celery, onion, pineapple sage, salt, pepper and wine. Add water to just cover the tenderloin.

Cover skillet. Over low heat, simmer mixture 30-35 minutes or until tenderloin reaches an internal temperature of 165 degrees F. Remove tenderloin from liquid and chill before slicing.

NOTE: Turkey tenderloins may be poached, covered and stored in the refrigerator for up to 2 days.

Herbed Dressing

In a small bowl, mix ingredients together. Cover and chill.

Salad Assembly

Chop chilled tenderloin into small chunks. Add pineapple, pineapple sage, pecans, cranberries and celery. Toss well.

Fold chilled dressing into salad. Add salt and pepper to taste.

Cover and chill, at least for 1 hour.

Garnish with additional pineapple sage.