If you can't get good-quality smoked turkey for this autumnal salad, use the roasted turkey available at many supermarket delis. This recipe is also a great way to use up leftover turkey meat from the holiday bird.
Plus: Ultimate Thanksgiving Guide
2 cups wild rice
3 cups chicken stock or canned low-sodium chicken broth
1/2 teaspoon salt
1 cup dried cranberries
1 cup boiling water
1 1/2-pound piece smoked turkey, cut into 1/2-inch chunks
2 heads Belgian endive, cut crosswise into 1-inch pieces
4 scallions including green tops, chopped
2 tablespoons chopped flat-leaf parsley
How to Make It
Rinse the rice in several changes of cold water. Drain. In a medium pot, combine the rice, stock, and salt. Add enough water to cover the rice by about 2 inches. Bring to a boil over moderate heat. Cover, reduce the heat, and cook at a gentle boil until the rice is tender. The cooking time can vary from 35 to 60 minutes. If necessary, drain the rice. Let cool.
Put the cranberries and boiling water in a small bowl. Let soak until softened, about 10 minutes. Drain and let cool.
In a large bowl, combine the rice, cranberries, turkey, Belgian endive, scallions, and parsley. Add the vinaigrette and toss.
The light body, slight smokiness, and citrus flavors of an Oregon Pinot Gris will both mirror and provide counterpoint to this all-American dish.
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