Good grade ground sirloin is used in this delicious Salisbury steak dish. Once the patties have browned, there is no need to drain any fat from them. Serve with rice, egg noodles, or mashed potatoes. Simply wonderful!
| Prep Time: | 20 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 20 mins |
| Servings: | 24 |
| Yield: | 3 cups |
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
Instructions
- Place cooked turkey meat, celery, green onions, and red bell pepper in a blender or food processor. Pulse until finely chopped.
- Transfer turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar, and salt until well combined. Cover and refrigerate, 8 hours to overnight, before serving.
Nutrition Facts
| Calories | 40 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 0 g |
| Sodium | 78 mg |
| Sugars | 0 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
This is an okay sandwich spread. I liked the red pepper for color. I only pulsed some of the mixture and left the rest chunky. I left out the sugar. There was too much mustard and vinegar for me.
Turkey salad ingredients were the perfect blend of flavors. The only thing I did change, was not using a food processor or blender. Instead, I chose to hand cut the assorted ingredients to get the correct size and texture that I wanted. (Hand cutting also allowed me to make sure that none of the tiny turkey bones & grizzle ended up in the salad). This is definitely a keeper!
Great basic recipe! I was out of cider vingar, so I used rice vinegar. I used horseradish mustard and added 1 teaspoon of thyme. My kids aren’t into celery and onions, so I added some diced red grapes to theirs in a wrap. I ate mine with a tablespoon of monterey jack shredded cheese and a tablespoon of Ranch just in a bowl with a spoon.
Delicious. I had no red peppers on hand, subbed a diced apple. I chopped the turkey and served the chunky salad on iceberg lettuce leaves. I did not use the blender or food processor. The flavors blended well and was a great way to use the last of the thanksgiving turkey!
Awesome
Surprisingly tasty I made this as written, I let the flavors blend overnight. I was most surprised at the blend of ingredients that created “the tastiest salad recipe ever. A definite keeper. Great on a bed of lettuce.
Recipe was great! I didn’t have red pepper, but I love green pepper so I added it instead. For the festive color I added 1/4 a couple of cranberries and sunflower seed for an extra nutty crunch. Would have been good with pecans as well but family is allergic. My 5yr old loved it on wheat thin crackers
Followed directions using pulse action of food processor. Ended up with a pink mixture with a pasty consistency which seemed ok for crackers but tasted very grainy. (This, sadly, will be devoured by the garbage disposal.) Started over, finely chopping first 4 ingredients this time with much better results. Only ingredient changes I made (in both attempts): added liquid smoke as another reviewer suggested and substituted the tsp of sugar with a tsp of equal. Will make again, following my notes directing me to chop things by hand.
Absolutely delicious! Turns out I’ve been making chicken/ turkey salad wrong my whole life. I’ll never be going back!
I made this with leftover Aldi turkey tenderloin. u sed minced onion because I didn’t have any scallions. used rice wine vinegar I suggested by other users. omitted the red peppers just personal preference. everything else I made the same and it was delicious.
Quick an easy solution to the left over, left over turkey. Very tasty indeed!
Makes a great sandwich, I had to scale it back a little because I just wanted a couple of sandwiches. The flavor is great and I will use this for all future turkey salad sandwiches. If your like me you don’t particularly measure anything, so easy on the vinegar. It’s easy to add too much and overwhelm the other flavors.
Good recipe. I hand chopped the ingredients as I prefer it a bit chunky.
This is delicious!! I added some sweet pickle relish, 2 chopped hard boiled eggs, and 1/2 tsp salt. Also, I left out the red pepper as I thought it would overwhelm the flavor of the recipe. It is just divine. I used about a pound of leftover turkey breast chopped. So, so delicious! We can have it as sandwiches or serve as an appetizer with crackers! Thank you for this wonderful recipe! I will be making this every time I have left over turkey breast!
Excellent recipe. And easy.
This was absolutely delicious!! I didn’t have celery stalks so I used celery salt.
All I can say is that I didn’t like the taste (the combinations of ingredients didn’t work well for me). I was surprised as it had so many positive reviews.
Oh Bubba! This is good! Didn’t have the red wine vinegar so used balsamic. Otherwise, followed recipe. Excellent right after mixing, can’t wait for eight hours. I like it!
This turned out perfect! I followed the recipe exactly. The red peppers gave this great flavor. Thank You for the recipe!
No changes loved it!!!
I made this with left over T’giving turkey. Because of family health concerns I omitted the sugar. The salad is a bit acidic for my taste.