Turkey Salad Tartlets
INGREDIENTS
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1 1/4
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cups finely chopped cooked turkey breast*
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3 slices packaged ready-to-serve cooked bacon, chopped, or 3 slices bacon, crisp-cooked, drained, and crumbled
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2 tablespoons finely chopped shallot or onion
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2 tablespoons mayonnaise
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2 tablespoons dairy sour cream
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2 teaspoons lime juice
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1 teaspoon Dijon-style mustard
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Salt and ground black pepper
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1 avocado, halved, seeded, peeled, and chopped
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2 2 - 2 1/4 ounce package baked miniature phyllo dough shells (30 shells)
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8 grape tomatoes, quartered lengthwiseFrom the Test Kitchen
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•Note *: To save time, coarsely chop the turkey, put in a food processor, cover, and pulse with several on/off turns until finely chopped.
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•Make Ahead Tip : Prepare as above through Step 2. Cover and chill turkey salad for up to 24 hours. Just before serving, stir in the avocado and spoon salad into tart shells.
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•Variation Pineapple-Almond Turkey Salad:: Prepare as above, except omit mustard and substitute 1/2 cup drained pineapple tidbits for the avocado and 1/4 cup toasted sliced almonds for the tomatoes.
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