Few meats taste better than a succulent slice of turkey breast. This moist and tender meat is the star of many holiday meals. What happens to the leftovers? Too often, the meat is left on a platter and becomes dried out. Other than being somewhat dry, there’s nothing wrong with it. That leftover turkey makes fine turkey salad.
Here are two very different recipes for turkey salad.
Holiday Turkey Salad Sandwich Recipe
1/4 cup walnuts
1/3 cup dried cranberries (Place them in a cup with enough hot tap water to cover them.)
2 cups cooked turkey breast chopped into small cubes
1/2 cup coarsely chopped celery
1/4-1/3 cup mayonnaise
1/4-1/2 teaspoon dried tarragon-rubbed between your fingers
1/2 teaspoon balsamic vinegar
1 teaspoon Inglehoffer Stone Ground Mustard (No substitutions, please.)
1/2 teaspoon salt
Place the walnuts on a microwave safe plate. Heat them for 30 seconds. Stir. Heat them for another 30 seconds. Stir. Heat the nuts for another 30 seconds. They will smell toasty and you will hear them make a slight sizzling sound. Cool and chop or break them apart into small pieces with your hands. Set aside.
Put the dried cranberries in a cup with enough hot tap water to cover them. Let them stand in the water until the recipe is completely mixed. Then, pull them out of the water and stir them gently into the turkey salad
In a medium bowl, add the turkey, celery, mayonnaise, tarragon, balsamic vinegar, and mustard to the bowl. (Tip: To measure the mayonnaise, spray the measuring cup with non-stick cooking spray. Then, measure the mayonnaise. It will just tip right out of the measuring cup.) Stir all ingredients until well-mixed. I like to press down with the mixing spoon and mash the turkey a bit. Add the rehydrated cranberries and stir gently. Then, refrigerate in a covered container until it is thoroughly chilled. Eat within two days.
In a flour tortilla wrap ~ Open face on a Kim’s Magic Pop ~ On a soft roll or butter croissant ~ Layered on cucumber slices ~ In butter lettuce wraps.
Classic Turkey Salad Sandwich Recipe
2 cups of cooked turkey breast (I use leftover holiday turkey. It’s chopped into ¼ inch cubes.)
1/2 cup finely chopped celery (To decrease moisture, reduce the celery to ¾ cup.)
1/4 cup finely chopped onion
3 hard boiled eggs-finely chopped or coarsely grated (I like mine grated.)
¼ cup of sweet pickle relish (I use Claussen’s)
½ cup mayonnaise (Use less mayonnaise for a denser salad.)
½ teaspoon sea salt or Lawry’s Seasoned Salt
You may chop the turkey, celery, onion, and eggs by hand or using a food processor. The vegetables need to be finely to coarsely chopped, depending on your preference. When using the food processor, use the pulse button. Pulse 2-3 times, in short bursts, about 5 seconds, then check. All food processors are different, but you don’t want to turn the food to paste or mush. Chop the ingredients in order. Process each separately and place in a medium bowl. Add the turkey, celery, onion, and eggs, salt, and mayonnaise to the bowl. (Tip: To measure the mayonnaise, spray the measuring cup with non-stick cooking spray. Then, measure the mayonnaise. It will just tip right out of the measuring cup.)
Stir all ingredients until they are well-mixed. I like to press down with the mixing spoon and mash the turkey a bit. Then, refrigerate in a covered container until it is thoroughly chilled. Eat within two days.
On toast ~ Grilled on sourdough ~ Inside a baguette ~ Open face on saltines or other crackers ~ On a toasted bagel ~ Served on rye.
Turkey salad is easy to make and a great way to serve leftover turkey. These recipes are only a start. Let your imagination soar. Be creative with the ingredients from your kitchen. When you have finished getting your compliments, let us know about your sandwich adventures in the BellaOnline Sandwiches Forum.