Turkey (alike Chicken) Salad
What’s better than leveraging your leftover turkey into something completely delicious and will have you appreciate multiple days of turkey through the long weekend.
Our Turkey Salad is quite good and leverages the season.
PREPARATION
Take your leftover turkey - this is a chance to really get all the nooks and crannies out. You should have pure bones at the end (save the large, contiguous bones for soup). Getting two cups should not be too difficult.
Prep your other items in advance of assembly. When we work with mayonnaise we like to go quickly and get it back in the fridge.
Speaking of mayonnaise - don’t go cheap. We feel good spending that little extra for a name brand that you like. Mayo is the primary binder in this, so anything dull or unsatisfying will come across.
We insist on the spices below, but you can change it up. We went for a very traditional approach that is a lift from a chicken salad recipe. That said, we do recommend going ‘brighter’ - add things like light paprika, tarragon, or cayenne.
INGREDIENTS
2 cups of turkey, mixture of dark and white meat, finger pulled
½ sweet yellow onion, chopped
½ cup red cabbage, finely diced
½ cup of red, crunchy apples, finely diced (like a Honeycrisp)
2 celery stalks, well washed, finely chopped
1 cup of mayonnaise
1 tablespoon of Dijon (or grain) mustard
1 teaspoon of dried dill
Salt and cracked pepper to taste
SERVING
Serve with crackers, or make a sammy out of it.
For the sandwich, we like it on a tangy piece of pumpernickel with Dijon mustard and a bit of Swiss. Add tomato and microgreens or sprouts. Oh, so good!
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