Resurrecting the gobbler

It's that time of year when the leftover Thanksgiving turkey demands your attention.

So, you can feed it to the dog or follow my recipe for a turkey salad that defies the tired old mayonnaise-celery-onions standard and maintains the flavors of the holiday season.

First, pick off all the remaining white meat and coarsely chop it. For every pound of meat, mix in:
1/2 cup diced water chestnuts
1/2 cup of dried cranberries
1/2 cup chopped walnuts
1 tablespoon orange zest
Dash of nutmeg
Enough mayonnaise (or sweeter-tasting Miracle Whip) to moisten, not drown, the mixture

The salad makes great sandwiches, especially on a nutty multigrain bread. Or put a scoop of it on a bed of romaine or mixed greens with a raspberry vinaigrette.

Don't let that gobbler go to waste!

Scroll to read more Food News articles


Join Orlando Weekly Newsletters

Subscribe now to get the latest news delivered right to your inbox.