This has become one of my favorite salads to prepare as a main entrée for my

family.  You will note in the directions that I smoke my own turkey breast for this

recipe.  Of course you can use your personal style of ‘smoker’ for the same

outcome.  I have used my ‘dry’ Cameron Smoker to achieve this delicious salad.

These can run anywhere for $45. – $65. depending upon where you purchase, I

use mine all the time.  Some of you will remember me talking about all the cheese

I was smoking during the holidays.  Once again smoking is a chance to enhance

the outcome of a dish without the extra sodium or spices.

The wonderful thing about smoking a turkey breast is to be sure and do a large

one.  I use what I need for the salads and then I vacuum seal portions for use in

other recipes.  In example a smoked turkey and wild rice soup or a smoked

chicken or turkey stew, etc.

As an example today let me refer to a salsa my son, Phillip, can eat by the

buckets:  ‘Daddy Jack’s Salsa’.  (I usually get this in Kansas specialty shops, as it’s a

Kansas made product.)  This morning we were having scrambled eggs and Phillip

got out this salsa.  As I was eating I said:  ‘Wow, there’s a subtle undertone of

smoke flavoring in this, and I mean subtle.’  As Phillip read the label the only

ingredient that was smoked was the jalapenos.  How come I never noticed this

before?  I don’t eat Phillip’s salsa, I eat my homemade salsa!   He enjoys this label

because it does not have any ‘chunks’, it’s almost smooth.

Another example would be making homemade pimento cheese, (yum).  At one

time I thought I would make an entire recipe ‘smoked’.  Now I think I would only

smoke the pimentos and/or jalapenos.  Giving a more subtle approach and

pleasing more palates at the same time.

The same approach continues for me with other smoked meats.  I enjoy smoking

country style ribs or brisket to put into my baked beans.  I smoke, process and

freeze the meat and then it’s at my fingertips.

This weekend I’ll be back at the Cook’s Nook in McPherson, Kansas for a class on

the 7th of February.  I am pleased to say the first class is sold out and we have

added a second class at 1pm.  I’m really excited about the dishes in this session

and getting everyone’s reaction to the new recipes.  I will share two of my new

recipes in the weeks ahead.  My husband, Ervin, is going to be my assistant this

time.  (Hm..That should be interesting…)

In the last couple of weeks I’ve had a couple of speaking engagements in my area.

It was fun doing a New Year’s talk on versatility and then implementing it into a

recipe in the kitchen.   One of my favorite things to do is motivational speaking;

besides ‘cooking’ that is.  Of course we can’t motivate anyone but I can share

‘vehicles’ that have worked for me.  I often ask myself:  ‘How did a little fat girl

like me get where I am today?’  That’s a speech/presentation within itself!

If your organization or club is looking for a guest speaker keep me in mind.  As

long as I work at Silver Dollar City these events must be at least 150 miles away

from Branson.

The new cookbook gets most of my attention this week along with preparations

for my trip to McPherson.  I’m sure I’ll also do more work in the closets at the

Uhrig household.   Take a breath this week and do something special for

yourselves.  Make your reservations for Valentine’s Day or plan that special

dinner.  Don’t wait on the guys to do it, just promise me you’ll do ‘something’

special for yourselves!  See you next week, Simply Yours, The Covered Dish.

www.thecovereddish.com

Smoked Turkey Salad with bacon dressing

Strawberries, halved or sliced

Grapes, halved or sliced

English Walnuts, toasted

Tender Greens or Spinach

Smoked Turkey Breast, sliced

Feta or Asiago Cheese, optional

Dressing

6 slices bacon, sliced thin and cooked

6 green onions, (if desired)

1/4 cup sugar, plus 2 tablespoons sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon celery seed

1/4 cup cider vinegar plus 1 tablespoon vinegar

This dressing should do 4-5 side salads.  For only 2 cut recipe in half.

The amount of strawberries, grapes, walnuts, cheese, onion and greens totally

depends upon how many people you are planning to serve.  Purchase according

to your dinner numbers.

The smoked turkey in this dish is a whole turkey breast smoked on a ‘dry’

Cameron Smoker.  Usually I like a strong smoked flavor so I’ll prepare the turkey

using hickory or oak.  For those desiring a more subtle taste reach for fruit, nut or

alder chips.  The dry smokers use a ‘chip’ that looks like sawdust.  The resin has

been removed making it safe to use with your food products.  The weight of the

turkey breast will guide you in how long to cook.  Keep in mind that in smoking

the flavor develops at the very beginning.  If I’m doing a whole turkey I will often

finish the cooking process in the oven so the brown meat looks like it’s fully

cooked.   Consult your Cameron smoker handbook for full smoking instructions.  It

is also easy to find directions on line.

For the dressing sauté the bacon until cooked, keep heat medium to low.  Stir in

the sugar so that it dissolves in the warm grease.  Add seasonings and vinegar

mixing all ingredients, bring to a boil, stirring constantly.   Allow mixture to cool

slightly so it’s not ‘boiling’ when you pour it over the salad.

How to toast nutmeats:  My routine habit is to always toast more than I need.

Toasting enhances the flavor of the nuts.  Because several things are usually

happening at once in my kitchen I bake my walnuts at 300 degrees.  Place them in

the oven on parchment paper and toast.  If you’re doing enough for this salad

then approximately 15 minutes should work.  If you’re doing 1-2 pounds the time

would be more like 30 minutes.  Sure, you can toast them at 350 degrees.  I just

don’t like the chance of them overbrowning at this temperature!