Thursday, November 27, 2014
There's so much thought and preparation that goes into the meal. People plan for months, weeks and days to ensure their family is served an amazing meal. But, what happens after the turkey is carved, the dressing is eaten and the pies are sliced? Lots of leftovers. And a big emphasis on the lots.
I think everyone looks forward to having at least one plate of the basic leftovers but after that everyone is pretty much done and looking for different ways to utilize those leftovers. There are countless ways to utilize that abundance of leftover turkey; make turkey and dumplins, turkey quesadillas, a leftover sandwich with all the goods of Thanksgiving...turkey, dressing, gravy, cranberry sauce and the list goes on and on.
While all of those sound delicious, there is something a little simpler that comes to mind. A simple turkey salad. And this one is light and refreshing with hints of that Thanksgiving meal in every bite. Juicy turkey combined with tangy mayonnaise, a hint of spicy horseradish, tart cranberries and butter avocado.
Turkey, Cranberry, Avocado Salad
1 Cup chopped turkey
2-3 Tbsp mayonnaise
1 Tbsp horseradish sauce
1/4 Cup dried cranberries
1/2 Avocado, chopped
2-3 Tsp chopped parsley
Salt and pepper, to taste
Place cranberries in 1/2 cup hot water and set aside.
Meanwhile, combine turkey, mayonnaise, and horseradish in a bowl and stir to combine.
Drain the cranberries and pat dry with a paper towel. Add the cranberries, avocado and parsley to the turkey mixture and stir to combine. Season with salt and pepper. Taste, adjust seasonings if needed. Serve on a croissant, crackers or scoop into the avocado skin as a fun presentation.
Recipe source: A Lynsey Orignal