Tuesday, February 7, 2017

Curried Turkey Salad with Cashews (1987)

  • 1 6-to-8 lb turkey breast, fresh or thawed
  • 2 tbspns unsalted butter, softened
  • 1-1/4 cup mayonnaise
  • 3/4 cup plain yogurt
  • 2 tbspns curry powder
  • 1/3 cup Major Grey's chutney
  • 1 cup chopped scallion
  • 2 cups chopped celery
  • 2 cups seedless red grapes halved if large
For garnish:
  • 1 cup cashews, toasted lightly
  • Honeydew and cantaloupe wedges, peeled
  • Small clusters of seedless red grapes
Rub the turkey breast with butter, sprinkle with salt and pepper to taste.  Roast it on a rack set in a roasting pan in pre-heated 325 degree oven, for 2 hours to 2 hours, 40 minutes, until a meat thermometer registers 165 degrees. Transfer turkey to a cutting board for cooling.

In a large bowl, whisk together the mayonnaise, yogurt, curry powder, and chutney until the dressing is well combined.  Discard the skin of the turkey, cut the meat into 3/4-inch pieces, and discard the bones.  

Add turkey to the dressing mixture, and add the scallions, celery, and grapes. Toss the salad until combined well.  

Mound the salad on a chilled large platter, sprinkle it with cashews, and garnish the platter with melon wedges and small grape clusters.

(Origin - "Gourmet Magazine," July 1987.)

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