Sunday, November 28, 2010

It Is Right to Give Thanks and Praise

Indeed, Thanksgiving is a special day set aside to celebrate friends, family, love and life.  The day after Thanksgiving, however, is reserved for couch-bound binge eating, a general disregard for personal hygiene, and ignoring work related emails.


If your family is anything like mine, they over-indulge on antipasto and all but completely neglect the 12-lb bird on the table.  No matter, leftovers are part of the whole Thanksgiving experience.  What follows is a general recipe for mouth-watering curried turkey salad.  Don't let the "curry" moniker throw you; this is an incredibly mild recipe that even most non-adventurous eaters will enjoy.

For this batch I used Japanese "Kewpie" mayonnaise and jicama.  Kewpie mayo is incredibly rich and has a crisp tang to it, it can be found at any Asian mega mart.  Jicama is a sweet root vegetable, popular in South American cuisine. Jicama has the consistency of a water chestnut, but is sweet like a carrot.

Regular mayo and apple can be substituted w/ no loss of quality.

curried turkey salad, cranberry puree, toast.
Curried Turkey Salad

1 1/2 cups mayonnaise
1 cup Greek yogurt 
2 TBS curry powder
1 TBS turmeric
1 TSP fennel seed
2 TSP apple cider vinegar
2 TSP salt

2 qts shredded turkey
1 1/2 cups grated carrot
1 1/2 cups grated celery root
1 1/2 cups diced jicama root (substitute w/ apple)
1 1/2 cups mixed nuts, toasted and chopped
1 cup golden raisins
1/2 cup scallions, thinly sliced

  1. combine mayo, yogurt, curry, turmeric, fennel seed, apple cider vinegar and salt in a mixing bowl. 
  2. combine turkey, carrot, celery root, jicama, nuts, raisins and scallions in a large mixing bowl.  toss to combine.  
  3. add curried mayo mixture and incorporate fully.  if the mixture is too dry, add some more mayo/yogurt.  season to taste. 

© 2008 c. c. villani @ "mission: insatiable" -

1 comment:

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