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Leftovers, Mains, Salads

Andouille-turkey salad with spiced pumpkin seeds

Andouille-turkey salad with spiced pumpkin seeds
Los Angles Times

RIGHT now, you can't blink without seeing pumpkins in the supermarket, at the farmers market, even in restaurants, where they are treated more as eye candy than food. They're the little round reproach from the vegetable world, a truly seasonal ... Read more

Total time: 25 minutes | Serves 8 to 10
  • 1 cup orange juice
  • 4 cooked andouille sausages, diced
  • About 3 cups freshly cooked wild pecan or other nutty-tasting rice
  • 1 1/2 cups diced fresh roasted or smoked turkey
  • 1 inner stalk celery, very finely diced
  • 1 small bunch green onions, trimmed and coarsely chopped
  • 1 small red bell pepper, cored, seeded and finely diced
  • 1 small yellow bell pepper, cored, seeded and finely diced
  • 2 tablespoons red wine vinegar
  • 1 teaspoon grated orange zest
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon pumpkin seed oil
  • 7 tablespoons peanut or corn oil
  • Salt
  • Freshly ground pepper
  • 1 cup spiced pumpkin seeds

Step 1Place the orange juice in a small heavy saucepan over medium heat and simmer until reduced to about 2 tablespoons, about 20 minutes.

Step 2While 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.

Step 3Whisk 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.)


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