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!

The Turkey: how I lost sleep over this Turkey or nothing! Alton Brown's recipe was a HUGE hit!

The Turkey: I used Alton Brown’s recipe. It was loaded with flavour, super moist and most importantly the step by step instructions were easy to follow.

Table Setting: waiting for the guests to arrive.

Table Setting: waiting for the guests to arrive.

Table Setting: These crackers were a hit!

Table Setting: These crackers were a hit!


Turkey aromatics....my home smelt amazing!

Turkey aromatics….my home smelt amazing!

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!

thanksgiving salad

A twist on Mom’s chicken salad


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!

xo Thelma










2 Comments on Happy Thanksgiving! What to do with that left over turkey…

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