© 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
6-1/2 lbs red skinned new potatoes, scrubbed and cut in qters
1/2 c olive oil
2 tsp salt
4 tsp black pepper, coarsely ground
2 lbs TURKEY BACON, diced
1/2 c Dijon mustard
1-1/3 c red wine vinegar
1 c olive oil
1 c fresh parsley, chopped
2 c sweet red onion, chopped fine
4 lbs PULLED TURKEY, 3/4-inch dice
40 Leaves leaf lettuce, washed and dried
100 Slices tomato
40 Sprigs watercress sprigs
Preheat oven to 400 degrees F. Toss potatoes with 1/2 cup oil, salt and pepper. Spread in a single layer on a foil-lined sheet pan and roast until browned and tender, about 1 hour. Stir once during cooking.
Saute bacon until crisp and drain on paper towels. Break into pieces and set aside. Discard fat.
In a bowl, whisk vinegar into mustard thoroughly. Whisking constantly, add oil in a steady stream. Stir in parsley and onion.
When potatoes are done, remove them from the oven, transfer to a bowl and pour dressing over the cooked potatoes. Let stand until potatoes have cooled slightly.
Meanwhile, heat turkey covered in a steamer. Add to potatoes along with bacon pieces. Toss together.
Serve immediately on plates lined with 2 lettuce leaves and a ring of tomato slices. Garnish with 2 watercress sprigs.
Total Calories 550
Calories from Fat 270
Total Fat 30 g
% Daily Total Fat 46
Saturated Fat 7 g
% Daily Saturated Fat 35
Cholesterol 130 g
% Daily Cholesterol 43
Sodium 1020 mg
% Daily Sodium 43
Total Carbohydrates 31 g
% Daily Total Carbohydrates 10
Dietary Fiber 4 g
% Daily Dietary Fiber 16
Sugars 5 g
Protein 38 g
% Daily Protein 45
% Daily Vitamin C 80
% Daily Calcium 10
% Daily Iron 25