Curried Turkey Chutney Salad in Cantaloupe Halves
Serves 6
ENTREE
T=tablespoon; C=cup; t=teaspoon
Ingredients:
A
3.5-4 lb turkey breast, thawed if frozen
1
onion, halved and stuck with a clove
1
carrot, sliced
1
stalk of celery, sliced
1 C
Mayonnaise
2 t
curry powder
¾ C
drained and chopped mango chutney
1.5
C thinly sliced celery
salt
and pepper
3
cantaloupes, halved and seeded
Tie
together in a cheesecloth bag or put in large tea strainer:
6
sprigs of parsley
1
bay leaf
1.5
t minced fresh thyme or ½ t dried
For
the condiments
½
pound toasted cashews
½
pound lean bacon, cooked and crumbled
¼
pound raisins
½ C
minced red and green sweet bell pepper
½ C
minced scallion
Directions
In a
kettle bring to a boil enough water to cover the turkey breast with
the onion, carrot, celery stalk, and the herbs in a cheesecloth bag.
Add the turkey breast and boil it for 1 minute. Reduce heat and poach
turkey, partially covered, at a bare simmer, skimming off the froth
that rises to the surface, for 40 minutes, or until tender. Let
turkey cool completely in the liquid, discard the skin and bones, and
cut turkey into ½-inch cubes.
In a
small bowl combine well the mayonnaise, curry powder, and chutney.
In a
large bowl combine turkey, the 1.5 C celery, curry mayonnaise, and
salt and pepper to taste. Serve curried turkey salad in the
cantaloupe halves with the condiments in separate bowls.
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