Monday, November 28, 2011

Leftover Curried Turkey Salad

It's Monday. Monday after a long holiday Thanksgiving weekend with lots and lots of amazing food and relaxing. Our Thanksgiving feast was amazing, even though not everything went as planned it was still a great day. When does everything go as planned anyways... :) We had plenty of food to go around for the whole family, with a good helping of leftovers as well. The pies were a hit, and with not much leftover I even made another two pies to get through the holiday weekend leftovers. I'm a little bit crazy about pie though, and really love making pie too. Especially this one. And this one. Perfect holiday deliciousness!

But, now it's days after the holiday and we still have some wonderful roasted turkey still around. So, why not make an amazing and fresh turkey salad that can be layered over a bed of greens or served with your favorite gluten-free bread, chips or crackers. I ate a lot of tuna, egg and chicken salad when I was a kid and this recipe is a grown-up version of all the love for a mayo coated salad. I guess because of it being a food I ate as a child, it has a special place in my heart and may even find it's place as a personal comfort food. This salad also has all of the perfect fall flavors paired with a nice dose of curry powder to bring it to an addicting lunch, appetizer or meal centerpiece.
Leftover Curried Turkey Salad Recipe
1 pound (3 cups) of leftover roasted turkey pieces (light and dark meat)
3 stalks of celery finely chopped (about one cup)
1 large apple finely chopped (about one cup)
1/2 cup of dried cranberries or cherries
1 Tablespoon of fresh chopped parsley
1 Tablespoon of fresh chopped sage leaves

1 Tablespoon of curry powder
1/3 cup of organic mayonnaise (or egg-free vegan vegenaise)
1 Tablespoon of extra virgin olive oil
1 Tablespoon of prepared mustard
1 teaspoon of gluten-free tamari sauce
dash of sea salt and black pepper

In a mixing bowl, add your shredded roasted turkey pieces and your finely chopped celery, apples, herbs and dried cranberries.  In a separate bowl, add the mayo, mustard, tamari and spices, then whisk the sauce together really well and then pour over the turkey and fresh ingredients in the other bowl. Mix well together and top with some fresh cut herbs or sea salt and pepper if you want.

Serve with your favorite GF chips, crackers or bread. Or just add it to a bed of greens to serve up. This recipe will make enough for 4 people to have a heaping cup-full serving. Could be enough for 6 people if you were not serving as the main dish. This is a perfect leftover lunch,or  could even be a festive appetizer dip for another holiday party. Enjoy!

Well friends, I feel like I am on a holiday cooking hangover and hope to get back to the kitchen in a few days to start up some Christmas cookie experiments. I also received an amazing package from NuNaturlas Stevia products that I want to use in some of my holiday baking, and also share with you in a giveaway...more to come soon... Stay tuned. For now, I'm just going to worry about finishing up those amazing Thanksgiving leftovers and look forward to the Advent/Christmas season.

Much love to you as always!

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