Hunter Lee/Chef
Let’s get shakin’
So Thanksgiving has come to an end and we are headed into Christmas. Holidays in the south are that special season (not that we need a special time for great food or get togethers, but it never hurts)
There’s so many things you can do with those leftover turkeys, but here in the south throwing it out isn’t usually on the list.
Growing up, my mawmaw always made turkey salad, not so different than her chicken salad, but with the leftover turkey. Also, keep in mind, this works great with either oven roasted or smoked. I’ve even seen some do it with leftover fried turkeys, BUT I think it leaves it a little greasy.
Here’s an easy recipe and it will help stretch out the rest of that turkey a few more days. It’s perfect for a dip or for sandwiches
- 4 cups cooked turkey chopped
- 3 green onions with the whites and start of the greens sliced
- 2 stalks celery chopped
- 2 sprigs parsley stems removed, diced
- 1 small apple chopped (skin on)
- 1/4 cup raw pecans (I don’t use them but some people do)
- 2 boiled eggs chopped
- 1 teaspoon fresh thyme if using dried, reduce amount by half
- 1 1/4 cup mayonnaise
- 3 tablespoons yellow mustard
- Salt, pepper, Benwood’s (or cajun seasoning of your choice) to taste
- 4 tablespoons of pickle relish (dill or sweet is your choice)
INSTRUCTIONS
- Combine all ingredients except the mayonnaise in a large bowl and stir to combine.
- Add mayonnaise and mix well.
- Add seasoning to taste
Until next week I’m Chef Hunter Lee wishing you all a happy and flavorful holiday season.
Remember, “treat your kitchen, treat yourself”