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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Stacked Cornbread and Turkey Salad Recipe

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This recipe for Stacked Cornbread and Turkey Salad is from Our Special Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 6 oz. pkg. buttermilk cornbread mix
1 12 oz. bottle Parmesan-peppercorn dressing
1/2 c. mayonaisse
1 9 oz. pkg. romaine lettuce shredded
2 1/2 c. chopped smoked turkey ( 3/4 lb.)
2 lg. yellow bell peppers chopped
2 lg. tomatoes seeded and chopped
1 red onion chopped
1 c. diced celery ( 3 ribs)
2 c. (8 oz). shredded Swiss cheese
10 bacon slices cooked and crumbled
2 green onions
Directions:
Directions:
Prepare cornbread according to directions. Cool and crumble. Set aside.
Stir together dressing, mayonaisse, and buttermilk until blended.
Layer 1/2 each of crumbled cornbread, shredded lettuce and next 7 ingredients in a lg. glass bowl.
Spoon 1/2 of dressing mixture evenly over top.
Repeat layers ending with dressing mixture.
Cover and chill at least 8 hours.
Sprinkle with green onions when serving.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
10 min.

 

 

 

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