Friday, June 16, 2017


Curried Turkey Chutney Salad in Cantaloupe Halves

Serves 6


T=tablespoon; C=cup; t=teaspoon

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

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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