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!

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