Here’s my favorite way to use leftover Thanksgiving smoked turkey—leftover smoked turkey salad. I share it as a recipe, but you can riff on the ingredients. Don’t like blue cheese? Skip it. Hardboiled eggs make a nice addition. Why not smoke the nuts while you’re at it?
- 3 teaspoons honey
- ¼ cup balsamic vinegar
- ½ cup dried cranberries
- 6 tablespoons extra virgin olive oil
- Salt and ground black pepper to taste
- 4 cups lettuce
- 2 cups cabbage, red or green
- 1 apple
- ½ cup smoked turkey meat
- 1 ½ cups crumbled blue cheese
- ⅓ cup slivered cashews, almonds, or chopped walnuts
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Make the dressing. Whisk all the ingredients together in a saucepan and warm over a low heat until the cranberries plump, about 5 minutes. Cool in the fridge.
- Make the salad. Toast the nuts in a dry frying pan over a medium heat until they are aromatic and start to darken. Do not let them burn; they can burn quickly if you walk away. Shred the lettuce and the cabbage, and core the apple, then cut it into bite-sized cubes.
- Serve. Toss the dressing with everything except the hardboiled eggs then divide the salad among four bowls. Top with the eggs and serve.