“Most turkeys taste better the day after; my mother's tasted better the day before.” Rita Rudner

Day After Thanksgiving Turkey Salad

Serves 6

  • 3 cups shredded cooked turkey
  • 1/4 cup dried cranberries
  • 1 cup green seedless grapes, halved
  • 1 cup sliced celery
  • 4 green onions, sliced
  • 6 slices bacon, diced, cooked and drained
  • 3/4 cup mayonnaise
  • 1/2 cup mango chutney
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon curry powder
  • 2 tablespoons minced chives
  • freshly ground pepper to taste
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup pomegranate seeds, (optional)


In large mixing bowl, combine turkey, cranberries, grapes, celery, green onions and bacon.

In small mixing bowl, combine mayonnaise, chutney, lemon juice, curry powder, chives and pepper.

Pour mayonnaise mixture over turkey mixture and toss to combine.

Spoon into serving bowl; garnish with almonds and pomegranate seeds.


Copyright © July 3, 2008