Wednesday, December 23, 2009

Roast Turkey Salad

For my birthday, 2 of my associates kindly gifted me the Alton Brown cookbook, “Good Eats”, based off his popular Food Network show. DB and I really enjoy watching his show because it is so unique compared to others- he not only prepares the food, but also the food science behind the recipes and ingredients used. There are always some history, comedy, pop references, and dry humor- a great teaching tool with excellent recipes to boot.

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


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