Turkey salad in curried mayonnaise ^

6 servings

Ingredients

Quantity Ingredient
3 cups Shredded cooked turkey
3 cups Mixed cooked veggies
4 Tomatoes
1 bunch Watercress
1 tablespoon Butter
1 Shallot, chopped
1½ teaspoon Curry powder
1 teaspoon Flour
½ cup Turkey stock
2 teaspoons Coconut
2 teaspoons Chutney
3 teaspoons Lemon juice
Salt and pepper to taste
1½ cup Mayonnaise
⅛ teaspoon Paprika
2 Lemons, quartered

Directions

Cool turkey and cooked vegetables. Quarter tomatoes; remove seeds, strain and reserve any juice that comes from tomatoes. Wash watercress and dry thoroughly. Melt butter in frying pan. Add shallot and saute until translucent. Add curry powder and saute 1-2 minutes more. Sprinkle in fllour and saute 3-5 minutes. Add stock, blending well. Bring to a boil, stirring constantly. Stir in coconut, chutney, and 2 teaspoons lemon juice; simmer 10-15 minutes. Strain and cool.

Season with salt and pepper. Season cooked vegetables with salt and pepper; sprinkle with remaining lemon juice. Place in salad bowl.

Arrange turkey in center of bowl. thin mayonnaise with a small amount of reserved tomato juice. Spoon carefully over turkey, sprinkle with paprika. Arrange tomatoes and watercress sprigs alternatley around edge of bowl. Garnish with lemon quarters and serve.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 03-24-95

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