Next-day turkey is kind of sad. It’s pretty dry at the point, white and bland and just sort of there in your fridge.
You could put it on some bread and make a sandwich, but no matter how many toppings you pile on, you’re still going to have this bite of cardboard poultry in there.
The turkey, it needs the salad treatment.
Most turkey salad recipes want you to put fruit in them. My husband won’t touch fruit, ever. If given the choice between eating an apple or giving up football, he’d happily sell his jerseys and his copies of Madden, and begin researching jai alai.
So I had to come up with my own salad recipe this morning, and it was pretty fantastic. Not even gonna fake modesty here, people.
(But there is a little bit of fruit juice in here. Shhhhhh.)
Mamamash’s “Still Thankful” Turkey Salad
(Makes 2 sandwiches)
½ cup mayonnaise
juice of ½ a lemon
1 tbsp Dijon mustard
½ tsp smoked paprika
½ tsp greek seasoning
salt & pepper to taste
¼ red onion, diced small
1 celery rib, diced small
1 cup chopped turkey, mixed white/dark (I like to finely shred the dark meat in the food processor and then leave the white meat in larger chunks.)
In a glass bowl, whisk together mayo, mustard, lemon juice and seasonings.
Fold in chopped veggies.
Pile on the meat, then give it a few more stirs.
Cover with plastic and let sit for at least an hour before serving.