Best Ever Curry Turkey Salad Recipe

Once again, we overdid it. I believe no matter how many individuals actually end up coming for Thanksgiving dinner, we still make enough for 14 or more. This year's T-Day dinner seated 6 Thursday night, then a follow up for 7 Friday night, and we still had an enormous amount of remaining turkey (and everything else on the menu)! My dad looked at me and asked, "exactly what were we thinking?" I have no idea dad, but I do like being able to have fun with the leftovers.

Today I made a huge batch of curried turkey salad for my moms and dads, with Garrett assisting making and eat. For a light lunch we had the curry turkey salad over blended greens, though you might quickly put in between 2 layers of bread for a sandwich. The cilantro is very important here, I don't suggest omitting it unless you do not eat cilantro, where case parsley will work as a substitution.

Best Ever Curry Turkey Salad Recipe

For this curried turkey salad I've used a mix of yogurt and mayo. The yogurt supplies the tang, the mayo the creaminess. Do not hesitate to substitute at will in between the two depending upon your preference.

Ingredients

• 2 cups chopped cooked turkey meat
• 1 apple, peeled, cored, sliced *.
• 1 teaspoon of lemon juice *.
• 1/4 cup of raisins and/or dried cranberries.
• 2 Tbsp chopped green onion or chives.
• 2 Tbsp chopped fresh cilantro (can substitute parsley).
• 1 rib celery chopped.
• 1/2 Tbsp yellow curry powder.
• 1/4 cup yogurt.
• 1/4 cup mayonnaise.
• 1 Tbsp honey.
• 1/4 teaspoon ground ginger.
• Salt and pepper.

* Once you've chopped the apples, sprinkle with lemon juice to keep them from staining.

Method

• In a little skillet, heat the curry powder on medium low heat until quite aromatic. Get rid of from heat. Do not remain too long over the heat or the curry powder will start to toast. The point of this action is to warm it enough to launch more of its taste. You can quickly avoid this action if you are in a rush.
• In a big bowl, blend the curry powder, yogurt, mayonnaise, honey, and ground ginger. Include salt and pepper to taste.
• Gently fold in the sliced, cooked turkey, apple, raisins/dried cranberries, green onions, cilantro, and celery. Taste and include more salt and pepper if needed.
• Serve on a bed of lettuce greens or in a sandwich.

Choices: for a little more zing, add a little mango chutney to the dressing.

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