Although just the 2 of us for Thanksgiving this year, I decided to make a 20# turkey since my DB loves leftovers. He specifically requested Turkey Salad, and when I was flipping through the cookbook, I found it and knew it had to be a winner, as Alton hasn’t let me down yet.
This recipe- funny enough- is very similar to my mom’s chicken salad recipe, but includes fresh sage and a hint of lemon. A “good eats” recipe you won’t want to miss, and a perfect recipe to use up Thanksgiving Day leftovers.
1 pound roasted turkey meat, cubed
½ cup Hellmann’s mayonnaise
½ small lemon, squeezed
2 stalks celery, thinly sliced
½ small red onion, finely chopped
½ cup pecans, toasted and roughly chopped
¼ cup dried cranberries, roughly chopped
2 tablespoons fresh sage, cut in chiffonade
½ teaspoon kosher salt (I would halve this amount if turkey has been pre-seasoned with salt)
Black pepper to taste
1. Combine everything in a large airtight container.
2. Chill one hour before serving.
Keeps up to 3 days.
Source: Alton Brown