Thanksgiving Dinner is absolutely wonderful....but the best part for me? The day after and the lovely, delicious leftovers! It's not "Turkey Day" without me taking apart that carcass and harvesting the tender chunks of meat, all in prep for this dish....Turkey Salad!
It's simple to make and whether you serve it with crackers as pictured here or on a thick slice of artisan bread, turkey salad is a great way to use your leftovers to the delight of your family!!!
TIPS:
1) Remove the skin before dicing. While that fatty goodness was necessary for the initial roasting of your bird...you don't need it for this salad!!!
2) Good, QUALITY mayonnaise is key. The ingredients in this salad NEED the thick richness of premium mayo..I'm partial to Hellmann's!!!
3) Keep the seasoning simple. Kosher salt and fresh ground pepper will do the trick
4) Don't want that watery "mess" at the bottom of your bowl? Mix up the mayo and seasonings FIRST...then fold in the meat. Works every time ;)
5) Allow the salad to chill for at least 4 hours before serving - overnight is even better!
Ingredients
1 1/2 pounds of cooked turkey (white & dark) meat, pulled from the roasted carcass
3 stalks of celery, chopped
1 large sweet onion, diced
4 tablespoons of mayonnaise
1 tablespoon of cider vinegar
1 teaspoon of white sugar
Salt & pepper to taste
1) Dice the cooked turkey into bite-sized pieces
2) In a large mixing bowl, combine mayo, onion, celery, vinegar and sugar...blend well
3) Fold in turkey and mix thoroughly
4) Salt & pepper to taste, then chill in refrigerator for at least 4 hours, but preferably overnight
Serve with crackers or on your favorite bread..
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