Mccall's Cooking School Deluxe Turkey Salad

Name: Mccall's Cooking School Deluxe Turkey Salad
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 12 serving(s)
Ingredients: 2721.55 g turkey breast; 2 (609.51 g) can condensed chicken broth, undiluted; 473.18 ml water; 2 onions; 8 whole cloves; 1 stalk celery & leaves, cut up; 4 medium carrots, pared; 9.85 ml salt; 10 whole black peppercorns; 1 bay leaf; 1 bunch radish; 473.18 ml mayonnaise; 118.29 ml light cream; 6 stalk celery; 2 (1133.98 g) can pineapple chunks in juice, drained; crisp lettuce or watercress; 118.29 ml blanched whole almond; 59.14 ml salad oil or 59.14 ml olive oil; 118.29 ml lemon juice; 14.79 ml onion juice; 36.97 ml chopped fresh tarragon (or 2-1/2 teaspoons dried); 177.44 ml chopped scallion; 59.14 ml chopped parsley; 4.92 ml salt; 1.23 ml pepper

Submitted by Lorraine of AZ

"Turkey salad with pineapple, almonds and radish roses. Yum.... Very special and a taste treat. This recipe makes a lot so it's perfect for a summer gathering. And much of the work can be done ahead -- another plus! Posted for those with McCall's cooking school nostalgia! By the way, this way of cooking turkey breast, as described in step 1, makes delicious moist meat to use in a variety of recipes."

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Ready In:: 5hrs
Ingredients:: 25
Serves:: 12

ingredients

2721.55 g turkey breast
2 (609.51 g) can condensed chicken broth, undiluted
473.18 ml water
2 onions
8 whole cloves
1 stalk celery & leaves, cut up
4 medium carrots, pared
9.85 ml salt
10 whole black peppercorns
1 bay leaf
1 bunch radish
473.18 ml mayonnaise
118.29 ml light cream
6 stalk celery
2 (1133.98 g) can pineapple chunks in juice, drained
crisp lettuce or watercress
118.29 ml blanched whole almond
Dressing
59.14 ml salad oil or 59.14 ml olive oil
118.29 ml lemon juice
14.79 ml onion juice
36.97 ml chopped fresh tarragon (or 2-1/2 teaspoons dried)
177.44 ml chopped scallion
59.14 ml chopped parsley
4.92 ml salt
1.23 ml pepper

directions

Wipe turkey with damp paper towels.
In an 8-quart kettle, combine broth, water, onions (each stuck with 4 whole cloves), celery, carrots, salt, peppercorns and bay leaf. Bring to a boil and add turkey breast. Bring back to boiling; reduce heat and simmer gently, covered, for about 2-1/2 hours or until turkey is tender. Remove from heat. Let stand, frequently spooning broth over turkey for 1-1/2 hours, or until cool enough to handle. Or you may refrigerate overnight, covered. Lift out turkey. Reserve broth for another use.
Remove the skin from the turkey breast. With a sharp knife, remove the breast meat in slices 1/2-inch thick. To make the dressing, in a large bowl combine oil, lemon juice, onion juice, tarragon, scallions, parsley, salt and pepper; stir to blend. Slice celery thinly on the diagonal to measure 4 cups; chill.
Cut sliced turkey into 1/2 to 3/4-inch pieces -- you should have about 8 cups. Add to dressing in large bowl. Toss lightly to coat well. Refrigerate, covered, until serving time, at least 1 hour or longer.
Make radish roses and refrigerate in ice water to open "petals" -- at least an hour.
Toss turkey salad with mayonnaise and light cream; chill. Add drained pineapple and mix well.
To serve: Spoon salad on a chilled platter lined with lettuce leaves. Garnish with watercress, radish roses and toasted almonds. (To toast almonds, in shallow pan bake at 350 degrees for 10 minutes or until golden.).

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Reviews

I have looked all over for my copy of this recipe. This is the best salad, however I do make it with chicken breasts. Thank you for posting this recipe, it is my go to for teas or showers.

Quiltress