Best Turkey Waldorf Bites Recipes

Turkey Waldorf Bites image

Provided by Giada De Laurentiis

Time 6h25m

Yield 40 hors d'oeuvres

Number Of Ingredients 14

Nonstick cooking spray
1/2 cup panko breadcrumbs
1/2 cup freshly grated Parmesan
2 tablespoons milk, room temperature
2 eggs, room temperature
2 teaspoons Dijon mustard
4 jarred piquillo peppers, drained and finely diced
1 shallot, minced
1 pound ground turkey
1/4 cup fresh basil leaves, chopped
3/4 teaspoon salt
40 red seedless grapes
2 stalks celery, cut into 3/4-inch pieces
1 apple, such as Fuji, diced into 40 pieces

Steps:

Special equipment: forty 4-inch skewers or decorative toothpicks
Preheat the oven to 375 degrees F.
Spray a 10-by-5-inch loaf pan with nonstick cooking spray. Cut a piece of parchment paper to line the bottom and the two long sides of the pan, leaving 2 inches of overhang on either side.
In a large bowl, mix together the breadcrumbs, Parmesan, milk, eggs and mustard. Set aside to soak for 5 minutes. Add the peppers, shallots, turkey, basil and salt, and mix well with your hands until fully combined. Press the meatloaf mixture into the prepared loaf pan and smooth the top.
Bake until the meatloaf reaches an internal temperature of 160 degrees F, about 30 minutes. Let cool in the pan for 5 minutes, then run a knife along the two parchment-free sides of the pan to release the loaf. Using the paper as handles, lift the meatloaf from the pan to a cooling rack and let cool to room temperature.
When cool, place the meatloaf back in the pan and fold the parchment over the top to cover. Place a weight or heavy object on top of the loaf to press, and then place the whole thing in the refrigerator to chill completely, at least 4 hours or up to overnight.
To serve, unmold the meatloaf and cut it into 1-inch squares. Using 4-inch skewers or decorative toothpicks, skewer a grape, a piece each of celery and apple, and, lastly, a cube of meatloaf to use as a base. Stand the skewers upright on the meatloaf.
Serve cold or at room temperature.

Turkey Waldorf Bites image

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 30m

Yield 30

Number Of Ingredients 13

1/3 cup chopped pecans
2 packages (1.9 oz each) frozen mini phyllo shells (30 shells)
1/2 cup mayonnaise
1 tablespoon fresh orange juice
2 teaspoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup chopped cooked turkey
1/2 cup finely chopped apple
1/3 cup finely chopped sweet onion
1/3 cup finely chopped celery
1/3 cup chopped sweetened dried cranberries
Additional fresh tarragon leaves or celery leaves, if desired

Steps:

Heat oven to 375°F. Spread pecans in ungreased shallow pan. Bake uncovered 5 to 8 minutes, stirring occasionally, until light brown.
On ungreased cookie sheet, place phyllo shells. Bake 8 to 10 minutes or until golden brown.
Meanwhile, in medium bowl, mix mayonnaise, orange juice, chopped tarragon, salt and pepper. Stir in turkey, apple, onion, celery, cranberries and toasted pecans. Divide mixture evenly among shells. Garnish with additional tarragon.

Nutrition Facts : Calories 62, Carbohydrate 4 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 74 mg

Turkey Waldorf Bites image

Provided by @MakeItYours

Number Of Ingredients 13

1/3 cup chopped pecans
2 packages (1.9 oz each) frozen mini fillo shells (30 shells)
1/2 cup mayonnaise
1 tablespoon fresh orange juice
2 teaspoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup chopped cooked turkey
1/2 cup finely chopped apple
1/3 cup finely chopped sweet onion
1/3 cup finely chopped celery
1/3 cup chopped sweetened dried cranberries
Additional fresh tarragon leaves or celery leaves, if desired

Steps:

Heat oven to 375°F. Spread pecans in ungreased shallow pan. Bake uncovered 5 to 8 minutes, stirring occasionally, until light brown.
On ungreased cookie sheet, place fillo shells. Bake 8 to 10 minutes or until golden brown.
Meanwhile, in medium bowl, mix mayonnaise, orange juice, chopped tarragon, salt and pepper. Stir in turkey, apple, onion, celery, cranberries and toasted pecans. Divide mixture evenly among shells. Garnish with additional tarragon.