Ingredients
Using Pre-Roasted Turkey or Holiday Leftovers:
2 Cups Pre-Roasted Turkey, diced into 3/4”
For Marinade:
1/2 Tspn Lemon Zest
1/2 Tspn Lime Zest
1/2 Tspn Orange Zest
3 Tbsp Olive Oil
1/2 Cup 1/4” Red Bell Peppers, diced
1/2 Cup 1/4” Butter Nut Squash, diced and sautéed
1/2 Cup Corn Kernels, cooked
1/4 Cup Green Onions, sliced
1/2 Cup Green Apple, 1/4” diced
1/2 Cup Pecan pieces, toasted
2 Each Jalapeños, seeds removed
2 Tbsp Thyme
1 Tbsp Sage
2 Tbsp Cilantro
1/2 of a good Avocado, sliced and per person
1/2 Cup Roast Carrot, Lime and Chili Dressing
For Roast Carrot, Lime and Chili Dressing:
3-4 Each Carrots, cut in 1/2
1 Tspn Garlic, minced
1 Each New Mexico Chili
1 Each Ancho Chili
3 Cups Chicken Stock
3/4 Cup Sour Cream
1 Tbsp Lime Juice
2 Tbsp Cilantro, chopped
1 Tbsp Honey
Kosher Salt, to taste
Cooking Instructions
For Turkey Salad :
Marinated the diced turkey in citrus mixture. Toss all ingredients, including dressing (see recipe below), together and allow the flavors to marry for 30 minutes.
For the Dressing:
Sauté the halved carrots in a saucepot over medium heat until lightly brown on all sides. Add minced garlic and seeded chilis, and continue to sauté for 3 more minutes. Add chicken stock and bring to a boil. Simmer for 45 minutes or until carrots are tender and the liquid has been reduced by half. Place carrots into a blender. Add the Sour Cream, lime juice, salt, Cilantro, Honey and careful puree the mixture until smooth. Adjust seasoning and chill. Mixture should be light and creamy, about the consistency of ranch dressing.
To Plate:
Place Turkey salad into a Cylinder mold in the center of the plate. Pack turkey with back of a spoon and remove mold. Place 2 or 3 Avocado Fans around and serve.
