Talking Turkey (leftovers) Tasty Tuesday

A crowd fills the house at Thanksgiving each year.  Chairs are mixed and matched to heights of a child’s lap.  Tables are added domino style… fitting this end, turning a corner with several tablecloths draped over them.  My table is a center point of the Thanksgiving action for me.  For me.  Now, for more than half of us it is the Macy’s Day parade which spills into football.   Hors d’oeuvres  fill the gap from the yeasty breakfast rolls or bowls holding fruited steamy oatmeal to dinner.  A steady aroma of turkey feeds an appetite that nothing else can satisfy.  Our menu has turkey highlighting the table at 2 P.M. and also a quick 5 P.M. homemade bread and slices of roasted turkey for sandwiches.  Therefore 2 turkeys are in order.  No question that those requirements have to be met.

Food, it is a love language which speaks of heritage, tradition and togetherness.
Then comes the day after… some years we have turkey.  Travelers are leaving, no desire to pack a lunch leaving an extra 3 or 4 pounds of ‘the bird’ asking to be prepared into something other than a repeat performance.  Here is where turkey salad is a kiss of simplicity and a reminder of summer days of salads and sun.  Turkey salad with fresh vegetables is crunchy, naturally sweet and healthy.  A great way to use those tiny pieces that fall apart on a sandwich.  Serve with a side of toast, or a tomato, this is a break from potatoes or pasta!

Turkey Salad
Serves 4
2 cups diced turkey, leave it chunky
1/2 c finely chopped red onion
1/3 c chopped fresh broccoli flowerettes
1/4 c chopped cucumber, seeds removed

2 T mayonnaise
2 T salad dressing
1/2 t apple cider vinegar
1/4 t each of: celery seed, celery salt, dill weed, and thyme

Prepare Salad in 2 separate bowls.  In first bowl add turkey and vegetables.  In second bowl add mayonnaise, salad dressing and vinegar. Whisk to combine.   Add herbs, whisk again and pour over turkey mixture.  Chill and serve.byDeborahonMonday, November 21, 2011Military Life:,,,,

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