Yam Slices With Smoked Turkey And Cranberry Ginger Relish
|Yams/2 sweet yams, 8 ounces each||16 Ounce, peeled (2 Pieces, 8 Ounces Each)|
|Orange juice||1 1⁄4 Cup (20 tbs)|
|Green onion with tops||2|
|Smoked turkey||6 Ounce, cut into 1-inch cubes (1 3/4 Cups)|
|Sour cream||1⁄2 Cup (8 tbs) (Regular Or Light)|
|Freshly ground black pepper||To Taste|
|Peeled ginger||1⁄4 Inch (Fresh ,About The Size Of A Quarter)|
|Cranberries||3 Tablespoon (Fresh Or Frozen)|
|Canned crushed pineapple||8 Ounce, well drained and patted dry (1 Can, 1/3 Cup)|
|Hot jalapeno jelly||3 Tablespoon|
To Prepare Yams: Slice yams into 1/4-inch rounds; you should have about 40 slices.
Place in a 9-inch microwavesafe pie plate or square baking dish. (They may overlap.) Pour in orange juice, cover, and microwave on high (100%) for 4 minutes.
Rotate pan and microwave for 3 to 5 minutes more, or until crisp-tender.
Remove to paper towels to drain.
Reserve 2 tablespoons poaching liquid. (Yams may be refrigerated wrapped in paper towels up to 6 hours.) To Prepare Turkey Salad: In a food processor with the metal blade, pulse green onions until finely minced.
Remove to a bowl.
Add turkey to food processor and pulse until minced.
Remove to bowl with onions and stir in sour cream, 2 tablespoons reserved poaching liquid, and pepper to taste.
(Salad may be refrigerated up to 6 hours.) To Make Relish: In a food processor with the metal blade, process ginger until minced.
Remove, measure 1 teaspoon, and return it to processor. Add cranberries and pulse until minced. Remove to bowl and stir in pineapple and jelly. (Relish may be refrigerated up to 3 days.) To Assemble: Up to 2 hours before serving, place yam slices on plate and sprinkle lightly with salt.
Spread with turkey salad and top with a dollop of relish.
Refrigerate until serving.
If desired, line a platter with a layer of fresh cranberries as a bed for the yam slices.