Yam Slices With Smoked Turkey And Cranberry Ginger Relish Recipe
Ingredients
| Sweet potatoes | 2 Small, peeled | |
| Orange juice | 1 1/4 Cup (16 tbs) | |
| Turkey Salad | ||
| 2 green onions with tops | ||
| Turkey | 1 3/4 Cup (16 tbs) | |
| 1/2 cup regular or light sour cream | ||
| Ground black pepper | 1 To taste | |
| Cranberry-Ginger Relish | ||
| 1 piece peeled fresh ginger, about the size of a quarter | ||
| Cranberries | 3 Tablespoon, frozen | |
| Crushed pineapple | 1 Can (10oz), drained | |
| 3 tablespoons hot jalapeno jelly | ||
Directions
To Prepare Yams: Slice yams into 1/4-inch rounds; you should have about 40 slices.
Place in a 9-inch microwavesafe pie plate or square baking dish. (They may overlap.) Pour in orange juice, cover, and microwave on high (100%) for 4 minutes.
Rotate pan and microwave for 3 to 5 minutes more, or until crisp-tender.
Remove to paper towels to drain.
Reserve 2 tablespoons poaching liquid. (Yams may be refrigerated wrapped in paper towels up to 6 hours.) To Prepare Turkey Salad: In a food processor with the metal blade, pulse green onions until finely minced.
Remove to a bowl.
Add turkey to food processor and pulse until minced.
Remove to bowl with onions and stir in sour cream, 2 tablespoons reserved poaching liquid, and pepper to taste.
(Salad may be refrigerated up to 6 hours.) To Make Relish: In a food processor with the metal blade, process ginger until minced.
Remove, measure 1 teaspoon, and return it to processor. Add cranberries and pulse until minced. Remove to bowl and stir in pineapple and jelly. (Relish may be refrigerated up to 3 days.) To Assemble: Up to 2 hours before serving, place yam slices on plate and sprinkle lightly with salt.
Spread with turkey salad and top with a dollop of relish.
Refrigerate until serving.
If desired, line a platter with a layer of fresh cranberries as a bed for the yam slices.
Place in a 9-inch microwavesafe pie plate or square baking dish. (They may overlap.) Pour in orange juice, cover, and microwave on high (100%) for 4 minutes.
Rotate pan and microwave for 3 to 5 minutes more, or until crisp-tender.
Remove to paper towels to drain.
Reserve 2 tablespoons poaching liquid. (Yams may be refrigerated wrapped in paper towels up to 6 hours.) To Prepare Turkey Salad: In a food processor with the metal blade, pulse green onions until finely minced.
Remove to a bowl.
Add turkey to food processor and pulse until minced.
Remove to bowl with onions and stir in sour cream, 2 tablespoons reserved poaching liquid, and pepper to taste.
(Salad may be refrigerated up to 6 hours.) To Make Relish: In a food processor with the metal blade, process ginger until minced.
Remove, measure 1 teaspoon, and return it to processor. Add cranberries and pulse until minced. Remove to bowl and stir in pineapple and jelly. (Relish may be refrigerated up to 3 days.) To Assemble: Up to 2 hours before serving, place yam slices on plate and sprinkle lightly with salt.
Spread with turkey salad and top with a dollop of relish.
Refrigerate until serving.
If desired, line a platter with a layer of fresh cranberries as a bed for the yam slices.
Chef
