ezRecipe-Zee: Cooking Recipe: How to make Andouille-Turkey Salad With Spiced Pumpkin Seeds

Andouille-Turkey Salad With Spiced Pumpkin Seeds

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Date Added:	May 7, 2008
Calories:
Serves:	10
Prep. Time:	0:00
Category:	Chicken / Turkey / Poultry, Salads / Dressings, Copy Cat / Restaurant

Ingredients:

1     cup           orange juice
4                   andouille sausages
3     cups          freshly-cooked wild pecan rice
                    = (or other nutty-tasting rice)
1 1/2 cups          diced fresh roasted or smoked turkey
1                   inner celery stalk
1     small         onion bunch
                    coarsely chopped
1     small         red bell pepper
1     small         yellow bell pepper
2     tablespoons   red wine vinegar
1     teaspoon      grated orange zest
1                   garlic clove
1     tablespoon    chopped fresh thyme
1     tablespoon    pumpkin seed oil
7     tablespoons   peanut or corn oil
                    Salt
                    Freshly-ground black pepper
1     cup           Spiced Pumpkin Seeds
                    === SPICED PUMPKIN SEEDS ===
3     cups          raw hulled pumpkin seeds
1/2   small         egg white
1/4   cup           sugar
1     tablespoon    salt
1     teaspoon      paprika
1/4   teaspoon      cayenne pepper - (to 1/2)

Directions: one line for each direction. When saved the lines will be numbered.

* Note: Other spices, like cumin, can be added, but the cayenne is important.
For the Spiced Pumpkin Seeds: Heat the oven to 375 degrees. Line 2 large, rimmed baking sheets with parchment paper.
Combine the pumpkin seeds and the half egg white in a very large stainless steel bowl and toss to coat. Sprinkle the sugar, salt, paprika and 1/4 to 1/2 teaspoon cayenne over the seeds and toss until well and evenly coated. Divide the seeds between the 2 prepared sheets and spread out in an even layer.
Bake the seeds 5 minutes. Remove the sheets from the oven and shake or stir the seeds to keep them from sticking or burning. Return them to the oven for 5 minutes, then stir or shake again. Repeat one or two more times, until the seeds are crunchy but not browned. They'll get crunchier after they've cooled. (They may clump a bit -- you can leave them that way or let them cool and then break them apart.) Remove from the oven and cool on racks. (Makes 3 cups)
Place the orange juice in a small heavy saucepan over medium heat and simmer until reduced to about 2 tablespoons, about 20 minutes.
While the juice reduces, brown the sausages in a nonstick skillet over medium heat, 3 to 5 minutes. Drain and combine in a very large bowl with the rice, turkey, celery, green onions and peppers. Toss until well mixed.
Whisk together the reduced juice, vinegar, orange zest, garlic and thyme in a small bowl. Whisk in the pumpkin seed and peanut oils until the dressing is emulsified. Season with salt and pepper to taste. Pour the dressing over the rice mixture and toss until coated. Just before serving, add the pumpkin seeds and toss again until well mixed. Taste and adjust the seasoning, then serve. (This is best at room temperature.)
This recipe yields 8 to 10 servings.
Each serving: 431 calories; 940 mg. sodium; 49 mg. cholesterol; 31 grams fat; 9 grams saturated fat; 20 grams carbohydrates; 18 grams protein; 1.74 grams fiber.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* The Los Angeles Times, 10-30-2002