I cooked my first turkey in grad school, when the publishing company I worked for gave them to all employees, even contract editors. I had no choice: There wasn't enough room in my freezer to store it, so I prepared it well before Thanksgiving. I lived on leftovers all winter long. Not a bad deal when you're a student.
But my husband isn't overly fond of turkey, so we make other menu plans for Thanksgiving. And so, alas, there are no leftovers.
But there were in 2007, when I originally posted this recipe, which I often make with chicken:
Curried Turkey Salad With Cashews and Apricots (serves 2-4)
- 2 cups turkey, cut into chunks
- 3/4 cup celery, chopped
- ½ cup dried apricots, chopped
- ½ cup sweet onion, chopped
- ½ cup cashews or almonds
- 2 scant teaspoons curry
- ½ teaspoon cinnamon
- dash cumin
- dash sea salt and ground pepper
- 1 cup mayonnaise
- 1/3 cup low-sugar apricot jam
Toss the dry ingredients in a large bowl. Blend the mayonnaise and the jam and drizzle over the salad.
You could certainly turn up the heat on this salad. I admit that I like a touch of heat, but I'm pretty much a wimp when it comes to more than a touch.
Unfortunately, I don't have an updated photo. Remember when the food photo trend was to get up close to the food?