I love having leftover turkey, there are so many things to make using it. The ever popular turkey sandwiches (and yes, we can still have them, just use gluten free bread), turkey soup, turkey divan (still working on making that one gluten and dairy free) and my favorite turkey salad. Growing up, I cringed when I heard the words turkey salad or chicken salad. In my house, it meant something similar to tuna salad (the meat was ground up) and not nearly as tasty.
The first time I tasted this version of Turkey salad I was in the hospital waiting to be released a week after major surgery. Sounds promising, right? Hospital food. It wasn't only hospital food...it was AWESOME hospital food (although you didn't get very much). I told my mom to try some and she politely refused saying it was my lunch, but I told her she had to try it so she did and was as impressed as I was. Simply divine. I waited years to find a recipe similar and I finally did five years later in a Taste of Home magazine. I made it and again was so happy with the flavor. Unfortunately, I don't always keep track of magazines and haven't seen the recipe since, so I had to make this one up with a few changes to the original taste. The salad I had in the hospital had slivered almonds and maybe cashews? It's been a long time, obviously. I tend to put whatever nut I'm in the mood for in this salad. Almonds are great, cashews, too. I don't think I'd like it with peanuts, but I see potential for using macadamia nuts. Right now, I'm using toasted pecans...yum!
Enjoy your leftovers and next time we'll talk about Christmas goodies.
Happy Eating!
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1 comment:
That recipe sounds good. I wish I'd read it before, so that I could have tried it. I made one that called for white wine vinegar, but since I didn't have any on hand, I substituted basalmic (sp?) vinegar. Nobody liked it.
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