Best Turkey Salad Sundaes Recipes

TURKEY SALAD SANDWICHES

Turkey Salad Sandwiches image

Writes Merrijane Rice from Bountiful, Utah, "Inspired by a delicious turkey salad sandwich at a local deli, I developed my own version to suit my family's tastes. Serve this on croissants for an elegant luncheon or on hearty whole-grain bread for a filling meal. Pre-cooked bacon and canned-or leftover-turkey make it a snap to prepare!"

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

10 ounces deli turkey, cubed
2 cups torn romaine
6 bacon strips, cooked and crumbled
1/2 cup shredded Swiss cheese
1/2 cup mayonnaise
1/3 cup frozen peas, thawed
2 green onions, thinly sliced
1/4 teaspoon pepper
12 slices whole wheat bread

Steps:

In a large bowl, combine the first eight ingredients. Spoon 2/3 cup mixture on each of six bread slices. Top with remaining bread slices.

Nutrition Facts : Calories 398 calories, Fat 22g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 1039mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 5g fiber), Protein 22g protein.

TURKEY SALAD

Turkey Salad image

Spread it on crackers! Make it into a sandwich! This melt in your mouth appetizer will have your whole party jumping! It's great during the holidays or anytime.

Provided by Gloria Burris

Categories Salad

Time 8h20m

Yield 24

Number Of Ingredients 9

Ingredients

¾ pound cooked turkey meat
2 stalks celery
2 green onions
½ red bell pepper
3 tablespoons mayonnaise
2 tablespoons prepared Dijon-style mustard
1 tablespoon cider vinegar
1 teaspoon white sugar
¼ teaspoon salt

Steps:

Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.

Nutrition Facts : Calories 40.3 calories, Carbohydrate 0.8 g, Cholesterol 11.4 mg, Fat 2.1 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 78.2 mg, Sugar 0.4 g

ANNIE'S TURKEY SALAD

Annie's Turkey Salad image

This recipe can be made with leftover turkey, or a turkey breast. It is my great-grandmother's recipe. The cook time will not include the baking of the turkey, just making the salad. Keeping the salad somewhat chunky is part of what makes it good. No food processors, please. I serve this on a bed of red leaf lettuce and garnish with red and green seedless grapes and pecan halves. Cubed jellied cranberry sauce is very good with it, so I place that on the plate around the salad. Serve with assorted crackers or breads.

Provided by Ann Sizemore

Categories Salad

Time 3h20m

Yield 10

Number Of Ingredients 5

Ingredients

6 eggs
6 cups cooked turkey meat
1 (16 ounce) jar sweet pickles, chopped
1 ½ (10 ounce) jars mustard-mayonnaise blend
¾ cup mayonnaise

Steps:

Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 10.7 g, Cholesterol 183.7 mg, Fat 21.5 g, Fiber 0.5 g, Protein 28.9 g, SaturatedFat 4.5 g, Sodium 496.2 mg, Sugar 8.7 g