Spectacular use of Thanksgiving leftovers. Better than sliced turkey sandwiches. Almost better than the turkey on Thanksgiving.
Ingredients
3 cups chopped cooked turkey
3 stalks celery, chopped or minced
1/2 cup dried cranberries (I used the ones with cherry juice added, to be sweeter)
1/2 cup sugared or candied pecans, chopped
1/4 cup sliced green onions
1 cup mayonnaise
2 teaspoons honey-Dijon mustard
1 teaspoon salt
2 teaspoons pepper
1/2 teaspoon poultry seasoning
leaves from 2 sprigs fresh thyme
2 Tablespoons lemon
Preparation:
Chop all of your ingredients as listed above. Mix in a bowl with the spices, mayo, etc. Chill.
Serve:
Pick your favorite bread, then butter and toast it -- we used brioche buns and gluten-free Hawaiian bread. Spread the salad liberally on the bread and top with lettuce, if you wish. Serve with your other Thanksgiving leftovers (potatoes, beans, stuffing, etc.). Also wonderful as a spread with crackers!
A Little Backstory:
We loved this recipe. So much so, I said I'd make a turkey breast again, just to make this salad. Bonus was that I already had so many of the ingredients left over from the holiday recipes, like Dijon, thyme, green onions. And full disclosure -- we stripped the candied pecans from the top of the pecan pie. These really are the key to the recipe; plain and not sugared pecans would be too plain.
(You could also use rotisserie chicken.)
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