***
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.
***
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
- combine mayo, yogurt, curry, turmeric, fennel seed, apple cider vinegar and salt in a mixing bowl.
- combine turkey, carrot, celery root, jicama, nuts, raisins and scallions in a large mixing bowl. toss to combine.
- 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" - http://missioninsatiable.blogspot.com/
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