Turkey curry salad with apple, raisins or dried cranberries, spring onions, celery, coriander, honey, ground ginger, curry, mayo and yoghurt.
Once again we overdid it. I think no matter how many people actually come to Thanksgiving dinner, we’ll still make enough for 14 or more.
This year’s T-Day dinner on Thursday night at 6pm and then a follow up for Friday night at 7pm and we still had a massive batch of turkey left over (and everything else on the menu)!
I don’t know Dad, but I love being able to play with the leftover turkey.
Creative way to use leftover Thanksgiving turkey
Today I made a big batch of this curried turkey salad with our leftover turkey for a light lunch with my parents. We had the curried turkey salad over mixed leafy greens, although it could easily be sandwiched between layers of bread.
The cilantro is important here, I don’t recommend leaving it out unless you don’t eat cilantro, in which case parsley works as a substitute.
Do you have a favorite turkey salad made from leftover Thanksgiving turkey? If so, please let us know in the comments.
Curry turkey salad
I used a mixture of yoghurt and mayonnaise for this turkey curry salad. The yoghurt provides the flavor, the mayonnaise for the creaminess. Feel free to switch between the two at will based on your preferences.
Options: Add some mango chutney to the dressing for a little extra pizzazz.
ingredients
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2 cups chopped cooked turkey meat
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1 Applepeeled, seeded, chopped and drizzled with 1 tsp lemon juice to prevent discoloration)
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1/4 Cup Raisins and/or dried cranberries
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2 tablespoon chopped green onion or chives
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2 tablespoon chopped fresh coriander (can substitute parsley)
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1 rib celerychopped
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1/2 tablespoon yellow curry powder
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1/4 Cup unadorned yogurt
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1/4 Cup mayonnaise
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1 tablespoon honey
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1/4 teaspoon ground ginger
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Kosher salt and freshly ground black pepper
method
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Heat the curry powder until fragrant:
In a small skillet, heat the curry powder over medium-high heat until fragrant. Remove from stove. Do not stay over the heat for too long or the curry powder will begin to toast.
The point of this step is to heat it enough to release more of its flavor. You can just skip this step if you are in a hurry.
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Prepare the curry powder mayonnaise mixture:
In a large bowl, mix together the curry powder, yogurt, mayonnaise, honey, and ground ginger. Season with salt and pepper.
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Fold in the remaining ingredients:
Gently fold in the chopped cooked turkey, apple, raisins/dried cranberries, spring onions, cilantro, and celery. Taste and add more salt and pepper if needed.
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Surcharge:
Serve on a bed of lettuce or in a sandwich.
| nutritional information (per serving) | |
|---|---|
| 572 | calories |
| 27g | Fat |
| 42g | carbohydrates |
| 42g | protein |
