Happy Thanksgiving to all my Canadian Friends. I hope you’re all enjoying some much needed down time with loved ones and indulging in delicious food!
So this year, I had the honour of hosting my very first Thanksgiving; and if I may be completely honest, I was terrified! There is a lot of thought, care and planning that goes into hosting a dinner, but I am happy to say it all went as planned! We had a great day filled with laughter, great food and perhaps a little too much to drink!
One of the best parts about hosting a party is a fridge full of leftovers! But there is only so much roasted Turkey one can eat. So… I got creative! My Mom’s signature salad has been a staple in our family ever since I can remember. Traditionally it’s made with cooked chicken, but I thought why not use the leftover turkey?! Sure enough, It was a hit! This salad is great as a side, or stuffed into a pita or wrap with some lettuce and I promise you will love it!
2 Cups of left over turkey meat. white meat will work best for this recipe. (traditionally made with 1 cooked chicken Brest)
1 cup of diced pineapple
2 cups of diced celery washed and strings removed
1 1/2 cups of peeled and diced Granny Smith apples. (may use any other tart/ firm apple as desired)
1 1/2 cups of sultana raisins
1 1/2 cups of finely chopped walnuts
1/4 cup of table cream
1 tablespoon of fresh squeezed lemon
2 full tablespoons of Mayonnaise
1 teaspoon salt (or as desired)
1 teaspoon pepper (or as desired)
1 teaspoon of Worcestershire Sauce
Combine all the ingredients into a large bowl and refrigerate for one hour before serving.
Once it’s ready to eat, place the salad in a desired serving bowl and garnish with celery leaves and walnut halves. And most importantly…Enjoy!!
Thanks for stopping by!