I'm already anticipating the good leftovers from tomorrow. I like to find interesting ways to use leftover turkey so that it's not just like eating Thanksgiving dinner over and over and over again. Here's a recipe I got from one of Alan's coworkers a couple of years ago. It's a very different taste for a chicken or turkey salad (you can use either), and one that I enjoy a couple times a year.
Curry Turkey Salad with Toasted Coconut
3 lbs cooked and diced turkey breast
2 cups mayonnaise
1 cup apricot preserves (orange marmalade can also be used)
2 stalks celery, medium diced
1/2 cup coconut, toasted*
1/2 cup crushed walnuts or pecans
2 dozen red seedless grapes, halved
1/2 cup raisins or craisins
2 T. curry powder
In a large bowl, mix the mayo, preserves and curry powder together until well blended. Stir in the rest of the ingredients until everything is coated thoroughly. Refrigerate one hour, then serve. This works well as a filling for croissants, wraps or pitas.
*To toast the coconut, heat a nonstick skillet over medium heat for a few minutes then add the coconut. Cook for a few minutes, stirring frequently, until the coconut just begins to turn golden.
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What do the rest of you do with your turkey?
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1 comment:
Heidi--this sounds wonderful. I love turkey & curry. Can't wait to try this.
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