Leftover Turkey Salad with Cranberries & Pecans

Erin McKool from Start shows you how to make Thanksgiving last all weekend with a recipe for leftover turkey salad.
 

Leftover Turkey Salad with Cranberries & Pecans

4 Cups of Shredded Leftover Turkey Meat (at Start, we use pulled, sous Vide chicken)
1 Granny Smith Apple, diced
1 Cup Diced Celery
1/2 Cup Dried Cranberries
1/2 Cup Chopped Pecans
1 Cup Homemade Mayo
 
Pull apart the turkey meat into small shreds, separating and eliminating any cartilage from the meat.

Add diced apples and celery to the turkey and combine. Add cranberries, pecans and mayo and combine thoroughly.

*At Start, we butter our toasted multigrain bread with our own curry butter, then add a scoop of chicken salad to the bread. 

To make our curry butter, combine 1 stick of butter with 1/8 tsp salt and 3/4 TBL curry powder, and beat until smooth.

*To make Start's mayonnaise: In a blender, combine 6 eggs, 1 TBL salt, 1/2 TBL dry mustard and 1/3 cup white vinegar until combined.  With the blender on slow, very slowly add 3 cups of grape-seed oil to the blender. Next, add 1/3 cup lemon juice and very slowly add another 3 cups of grape-seed oil until the mixture thickens.

LINK: www.startrestaurant.net