Turkey and Bacon Salad Sandwich
The after Thanksgiving and Christmas "What do I do with leftover" Turkey and Bacon Salad Sandwich
The after Thanksgiving and Christmas "What do I do with leftover" Turkey and Bacon Salad Sandwich
- Carbohydrate 11.2992668761097 g
- Cholesterol 52.3915 mg
- Fat 35.6518843751322 g
- Fiber 3.54190012848098 g
- Protein 20.3403968752446 g
- Saturated Fat 5.03625162501181 g
- Serving Size 1 1 Serving (139g)
- Sodium 508.022500034947 mg
- Sugar 7.7573667476287 g
- Trans Fat 6.09074468750834 g
- Calories 436 calories
Step-by-step
- Get prepared. Chop onions and celery, and cook bacon to crumble. Dab bacon with paper towel to remove excess grease before you crumble it. Cut the grapes in half.
- Slightly saute pecan halves in a 1/2 tablespoon of butter. Keep an eye on them because you can burn them easily. It will not take long.
- Remove pecans. Add 1/2 tablespoon butter, and slightly saute onion and celery. I like them a little crisp but starting to turn transparent. Do not overcook.
- Place cooked turkey in a mixing bowl. Add crumbled bacon, sauteed onion and celery, grape halves, sauteed pecans, Dijon, Ranch Dressing, and Miracle Whip. Mix all ingredient together!
- Place on Sandwich bread. Add 2 thick strip bacon strips, and raw spinach to make even better. Garnish with some dill pickle! Eat, and enjoy.
Standard chicken salad relies on heavy mayonnaise binding and uniform softness, whereas this turkey and bacon preparation demands deliberate textural contrast. Three distinct preparation zones dictate success here: the produce, the nuts, and the binding fats.
Controlling Moisture in Produce
Excess water destroys emulsion stability quickly. Salt the chopped celery and red onion lightly and let them drain in a mesh colander for fifteen minutes before mixing, or squeeze them inside a clean linen towel to extract surplus liquid. Halved sweet grapes should sit cut-side down on paper towels for five minutes to prevent weeping into the dressing.Managing Nut and Bacon Temperatures
Pecans require gentle heat to release essential oils without scorching. Toast them in a dry skillet over medium-low heat for exactly four minutes, tossing continuously until aromatic, then transfer them immediately to a cold ceramic plate to halt the cooking process. Blot cooked bacon thoroughly with absorbent paper towels until completely matte before crumbling to prevent saturated fat pools from breaking the Miracle Whip and ranch emulsion.Fresh Versus Cooked Proteins
Utilizing freshly roasted poultry yields significantly more natural moisture than chilled holiday leftovers, requiring a slight reduction in binding condiments by roughly fifteen percent to maintain structural integrity on sliced bread.
