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Turkey Salad


Thanksgiving has come and gone, but the leftovers remain. What to do?

You might remember from my previous post the I travelled to my sister’s house for Thanksgiving and thus did not make a meal of my own. True! But, my husband’s work kindly gave us a turkey for the holiday, so on Saturday, I deep -fried it in my indoor electric turkey fryer (20 pound bird done in an hour and 10 minutes, juicy as can be and the crispiest skin you ever had). 

That leaves my two person home with 20 pounds of turkey to eat. Of course I gave some to my parents, but I am still overflowing with fowl. This simple turkey salad is an easy and yummy way to use up leftover the Thanksgiving day bird without eating a reheated version of the feast day after day. Enjoy!


Ingredients:
1/3 cup dried cranberries
1/3 cup chipped pecans
1/4 small sweet onion, diced
2 celery stalks, diced
2/3 cup turkey, chopped
1/4 cup mayonnaise
1 teaspoon fresh thyme, minced
1 teaspoon fresh sage, minced
salt and pepper, to taste

Method:


Put all ingredients into a bowl and mix well. Season to taste. Serve on top of toasted bread or in a leftover Thanksgiving dinner roll. Enjoy!

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