Turkey Salad, Cranberry Mayo & Pecans
Serves 8
Ingredients
Turkey Salad
- 2½ lbs cooked turkey, diced
- 1 bunch scallions, diced
- 2 ribs celery, diced small
- 1 cup toasted pecans
- 1 cup mayonnaise
- ⅔ cup Cranberry, Pear & Apricot Sauce
- dried cranberries (optional for garnish)
- kosher salt to taste
- ground black pepper to taste
Cranberry, Pear & Apricot Sauce
- 1 lb bag of fresh cranberries
- 1½ cups of granulated sugar
- ¾ cup apple juice
- ¾ cup sliced dried apricots
- 2 fresh pears, peeled & diced
- ⅔ cup sliced candied ginger
- 1 tbsp Grand Marnier
How-to
Cranberry, Pear & Apricot Sauce with Candied Ginger
- Place all of the ingredients except for the Grand Marnier in a heavy lined saucepan. Bring to a boil and let boil until your hear the cranberries starting to pop
- Turn the heat down slightly and let the sauce continue to cook for an additional 12 minutes
- Remove from the heat and add the Grand Marnier. Let cool and refrigerate
Turkey Salad
- In a medium mixing bowl, place the turkey, scallions, celery and toasted pecans
- In a small mixing bowl, stir together the cranberry sauce and mayonnaise until combined
- Pour the cranberry-mayonnaise mixture over the turkey and toss to combine well
- Season with kosher salt and freshly ground black pepper
Plate & Serve 3 Ways
- Open faced on a freshly baked slice of pumpkin or cornbread and topped with some dried cranberries and nuts as a garnish
- Serve small spoonfuls inside Belgian endive leaves
- Serve on black bread with butter lettuce leaves