The rich flavours of free-range turkey are wonderful and combine with these salad ingredients to make a very festive dish. As turkey has always been a favourite meat of mine, I think it’s a shame to limit it to the Christmas table, so I tend to serve this popular salad at any festive occasion.
750-800g SPCA Blue Tick free-range double turkey breast
2 tbsp olive oil
Salt and freshly ground black pepper
1/2 cup dried cranberries
2 tbsp muscat or port
6 rashers SPCA Blue Tick rindless middle-rasher bacon, coarsely chopped
1/3 cup pine nuts, toasted
2 spring onions, finely chopped
150g mesclun (baby salad greens)
Finely grated zest and juice of one orange
2 tbsp chopped Italian parsley
1 tsp Dijon mustard
1 tbsp quality white wine vinegar
1/4 cup extra virgin olive oil
Preheat oven to 200°C.
Cut turkey breasts into two single portions. Place in an oven pan, brush with oil, and season with salt and pepper. Roast for 25-30 minutes or until juices run clear, then remove from oven to cool.
Meanwhile, place cranberries and muscat in a small bowl and leave to soak for at least 30 minutes. Cook the bacon in a frying pan until golden brown. Remove to drain on paper towels.
Once turkey is cold, slice thinly and place in a bowl with remaining salad ingredients, including cranberries and any liquid.
Whisk dressing ingredients together in a small bowl, to combine. Season with salt and pepper, to taste, and pour dressing over salad just before serving. Toss well to coat and adjust seasoning, if necessary.
Julie Le Clerc has kindly donated this recipe to our SPCA Blue Tick Cookbook 'Made with Love’. All the royalties from this cookbook go to SPCA New Zealand. Buy your copy here.
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