For Christmas this year, we hosted dinner - it was our first experience cooking a holiday dinner as well as our first experience cooking a turkey. I like cooking to be somewhat challenging, so I wasn't content with just any old turkey (plus I don't really like turkey). It had to be an exceptional turkey! So, we made a Tyler Florence recipe... fresh sage and butter rubbed under the skin of a maple-roasted turkey shingled with smoked bacon on top and homemade sage cornbread stuffing inside. We totally misjudged the time and dinner ended up being later than planned but it turned out great. It was super moist, just the way I like it! But it was a 13.5 pound turkey served to just four adults and one toddler, so there was plenty of turkey left. After two days of leftovers, we had eaten all of the side dishes but still had quite a bit of turkey. So I decided to adapt a chicken salad recipe and make turkey salad for dinner last night. The cold, creamy salad made a nice change from eating hot turkey. (And I still had turkey left after making this, so the remaining turkey went into the freezer and I expect we'll do something like turkey club sandwiches with sometime, whenever we recover from turkey burn-out.)
Turkey Salad with Walnuts and Grapes
1/2 c. Miracle Whip
2 Tbsp. sour cream
1 Tbsp. lemon juice
1 tsp. honey
2 c. turkey, broken or shredded into bite-sized pieces
1 c. seedless green grapes, quartered or sliced
3 green onions, thinly sliced
1 rib celery, thinly sliced
1/2 c. walnut pieces
Combine the Miracle Whip, sour cream, lemon juice, and honey in a medium mixing bowl. Add turkey, grapes, onions, celery, and walnut pieces and stir gently until mixed in. Add more Miracle Whip if needed.
Note: I used a mix of dark and light meat, but it could be made any way you prefer.
Find this recipe and more over at my new blog, Cucina di Christina!