The Leftover Bird

If you are like most folks after the holiday there is a Tupperware container in your fridge that looks similar to this:

So what do you do with it? Turkey omelet? Turkey burger? Turkey pizza?  Gross, no thanks, no way.

Having just finished Alton Brown‘s Good Eats: The Early Years, I happened to have bookmarked a recipe for turkey salad (for once I was thinking ahead). If you turn to page 163 you will find:

1 pound roasted turkey meat (cubed)
1/2 cup mayonnaise
1/2 small lemon (squeezed)
2 stalks celery (thinly sliced)
1/2 small red onion (finely chopped)
1/2 pecans (toasted and roughly chopped)
1/4 cup dried cranberries (roughly chopped)
2 tablespoons fresh sage (
chiffonade)
1/2 teaspoon kosher salt
black pepper to taste (freshly ground)

Combine everything in a large airtight container. Refrigerate for 1 hour before serving.

Seems pretty simple and it was (other than the fancy word chiffonade, which I had to google).  My only change was the omission of the pecans (I’m not a nut fan).

The result is a very tasty and colorful turkey salad.

I put mine between two slices of  Italian loaf and toasted it on the Panini press.

Alton states that this should last up to three days in the fridge.

[Addendum]
I would highly recommend you let this sit overnight in fridge.  One hour is just not long enough for the flavors to infuse.  Sure, its fine after an hour, but an all night rest improves the taste dramatically.

~ by Genevieve on 2009.12.27.

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