Confession: On Friday, when I fully expected to be eating Thanksgiving, Part Deux: The Reckoning, I instead awoke from a nap with a craving. Dave jumped into action hero mode and in less than 30 minutes, I was eating a double cheeseburger (no bun) from P. Terry’s with a side of fries that I sprinkled with truffle salt.
Yeah. I did that.
So I’m a little behind with my thoughts on what to do with turkey leftovers. This post is where I begin to try to make up for that.
Tarragon Turkey Salad is not innovative, but it is really freaking good. If you still have Thanksgiving turkey taunting you from the recesses of your fridge — or are feeling unmotivated to cook and just grabbed a rotisserie chicken on your way home from work — this is a yummy way to get said protein into your tummy and gobble it down. (Sorry! Thanksgiving puns die hard.)
Tarragon Turkey Salad
Prep 10 min | Serves 2
8-10 ounces cooked leftover turkey (or chicken)
1 apple, recommended: Granny Smith or Honeycrisp
1 stalk celery
1 shallot, minced
1/2 tablespoon champagne or cider vinegar
1/4 teaspoon dried tarragon
2 tablespoons homemade mayo
salt and pepper, to taste
optional garnish: a few chopped pecans
1. Cut the turkey, apples, and celery into evenly-sized dice. Toss in a bowl with the shallot, vinegar, and tarragon.
2. Add mayo and gently toss with a rubber scraper until combined. Taste and season with salt and pepper. Top with a few pecans if you’re feeling like you really like yourself today.
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