Eatturkey.com Recipes

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1

Sage Deviled Turkey Breast Salad Sandwich

Yield: 40

Ingredients

1 9-Pound TURKEY BREAST

2 Quarts salad oil

3 Cups sage leaves, stemmed and washed

3 Quarts commercial grade mayonnaise, divided

1 Tablespoon garlic, minced

3 Cups celery, medium dice

2 Cups hazelnuts, toasted and chopped

To Taste salt and freshly ground black pepper

© Eatturkey.com

As needed cranberry sourdough bread

Roast turkey breast in a 325 degree F. oven until the internal temperature reaches 170 degrees F.
Skin, bone and cut turkey to 1/2-inch dice.
Heat oil and deep fry sage leaves for 2-3 seconds. Remove leaves and allow oil to cool. (Save oil for salad dressings or marinade.)
In food processor, place 1 quart of mayonnaise, sage leaves and garlic. Process for several minutes until mixture is smooth.
Fold sage mayonnaise mixture into remaining 2 quarts mayonnaise.
Mix diced turkey breast, sage mayonnaise, celery and hazelnuts. Mix thoroughly. Season with salt and pepper.
Spread 4 ounces of turkey salad on cranberry sourdough bread. Top with a second slice. Slice on the diagonal.
Serve with wild rice salad.