Saturday, November 26, 2011
tip # 14 turkey salad
Great on a pretzel roll a couple of days after the feast.
To make, cut up some onions into wedges, have some dried parsley leaves, and lots of leftover turkey. You will need to use a hand grinder like this one I have of my Grandma Dykstra (Seth has asked my mother, his Grandma Dykstra for hers as she is taking apart her kitchen.)
You can use a food processor but while it will taste the same, it will not be the same consistency.
Grind the turkey, adding to the grinder parsley and onion as you go.
Take this ground mixture and add lots of fresh ground pepper and some mayonnaise. How much? Each member of this family likes a bit different proportions, so whoever helps me grind gets to choose the amount for this batch. I enjoy the conversations while we do this together.
Tip: After a feast it is easiest to debone the turkey while it is still warm--you will have the meat ready for the salad or other leftovers, the bones on the boil for stock, and room in the fridge for everything else.