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Curried Turkey Salad With Cashews

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“I have made this a couple of times with leftover turkey and everyone seems to love it. I add the cashews right before serving. It makes about 8 cups, so it's also good for sandwiches. From Bon Appetit August 2000.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F
  2. Place turkey in baking pan.
  3. Brush turkey with oil.
  4. Sprinkle with salt and pepper.
  5. Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour.
  6. Cool.
  7. Remove skin and bones.
  8. Cut meat into 1/2-inch cubes.
  9. Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl.
  10. Add turkey, onions, celery and raisins; toss to coat.
  11. Season with salt and pepper.
  12. (Can be made 1 day ahead. Cover; chill.)
  13. Mix cashews into salad.

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