Today I’m offering you a really tasty and unique turkey salad. It’s enriched with cannellini beans and red onion rings and it’s delicious both at room temperature and cold. It can be prepared in advance, making it a very practical dish. In this recipe, the turkey meat, which is very delicate, is cooked in a unique way, making it flavorful and fragrant. Try it yourself and let me know what you think.

Other turkey ideas you might be interested in:

Difficulty: Easy
Cost: Economical
Rest time: 9 Hours
Preparation time: 20 Minutes
Portions: 4 servings
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients for Turkey Salad with Cannellini Beans

1.3 lbs turkey breast
2 cups water
2 cups dry white wine
3 leaves bay leaves
3.5 tbsp white wine vinegar
1.8 oz coarse salt
8.5 oz canned cannellini beans (drained weight)
1 red onion
Some leaves celery
extra virgin olive oil
salt
black pepper

Tools

1 Bowl
1 Saucepan with lid
1 Skillet

Preparation of Turkey Salad with Cannellini Beans

In a large bowl, place the water, wine, vinegar, bay leaves, and coarse salt. Stir well to dissolve the salt, then immerse the meat and let it marinate in the refrigerator for at least 8 hours (you can leave it overnight).
After the marinating time, transfer everything (meat and liquid) to a saucepan.
Cover and cook over low heat for about 2 hours (the liquid should just simmer). Once cooked, turn off the heat and let the turkey breast cool in the water (this way it will perfectly absorb all the aromas of the marinade).
Once the turkey has cooled, remove it from the liquid and shred it by hand.
Peel the onion and cut it into rings.
In a skillet, heat a couple of tablespoons of oil and one of water before adding the onion rings. Season with salt and pepper to taste and let them soften over medium-low heat for 8/10 minutes, stirring occasionally.
Drain the cannellini beans from their liquid and rinse them thoroughly under cold running water.
Arrange the meat on a serving platter, also adding the beans, onion rings, and washed and dried celery leaves.
Only when serving the turkey salad, season it with salt and pepper to taste and a drizzle of oil. Enjoy! Paola
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