Sunday, November 27, 2011

The Word is: LEFT-OVERS

Well. We've enjoyed a relaxing weekend with our Steph home safe and sound, and are just about finished around here with left-overs from the Big Day. I shredded up a pile of turkey meat yesterday, chopped an onion, and simmered it with bbq sauce. It made some delightful pulled-turkey sandwiches. Tomorrow I think I will take the last of the breast meat, probably augmented with a roasted chicken breast or two, and make my favorite and famous Turkey Salad with Cranberries & Pecans. Rich and I love this just out of the bowl with a couple of forks, but it also makes a great sandwich or salad, served on a bed of greens. Enjoy!


2 to 3 cups roasted turkey and/or chicken meat, shredded
1 cup finely-diced celery
1/4 cup finely-diced yellow onion
1/2 cup chopped pecans
1/2 cup sweetened & dried cranberries (Craisins)
1/4 to 1/2 cup mayonnaise
1/2 teaspoon ground black pepper

Combine all ingredients, adding mayo to achieve desired level of moistness. Chill until ready to serve.

"Oh Lord, who lends me life, lend me a heart replete with thankfulness."  —Shakespeare

"We would worry less if we praised more."  —Harry Ironside