So. I have a giant, barely touched turkey in my fridge. Our Thanksgiving dinner consisted of five people, only three of which actually ate turkey.
We bought a thirteen pound bird.
That’s over four pounds per person. So to say I have a lot of turkey on my hands is a bit of an understatement. I basically have an entire bird to eat myself because Scott doesn’t eat turkey.
I am dying to make bone broth out of the carcass though so I have to come up with good ways to use the actual meat on it. I recently went to a girlfriend’s baby shower and her mom made really good chicken salad, complete with onions and cranberries. Which may seem like a weird combination, but it just works.
The bite from the onion, the crunchy celery, the sweet cranberries and for an added kick – jalapeño. Because I love everything spicy. You can omit if you’d like, but you should probably put your big girl panties on and try it. It’s not overly spicy, just adds a nice kick.
Sweet & Spicy Leftover Turkey Salad
- 2 cups turkey, chopped
- 1/2 onion, diced
- 1 celery stalk, diced
- 1 jalapeño, diced
- 1/2 cup dried cranberries
- 1/2 cup homemade mayo (two eggs yolks in a food processor, 1/2 tsp of apple cider vinegar, salt and pepper, slowly drizzle in one cup of avocado oil)
- After you make the mayo, which is easy so don’t be intimidated, set aside.
- Chop all the turkey and veggies above.
- Toss to combine.