I recently discovered turkey salad when a friend brought me some as a gift. Isn’t food always a great gift? It might be exaggerating to say it was life-changing, but I’ll say it anyway. It was life changing. If you find turkey bland and boring but still find it necessary to serve for the holidays, turkey salad is the answer to your leftover woes. We’re going to add white and dark meat to a food processor and pulse until it becomes finely shredded. Then we’ll stir in boiled eggs, mayonnaise, dill pickle relish, garlic powder, and salt. Spread it on whatever leftover bread or rolls you have or serve it as a dip with crackers. Top it with jalapeño cranberry relish if you want to punch up the flavor. And I won’t judge if you go hide in your room to eat it so you don’t have to share it with anyone else. It’ll be our little secret.
Turkey Salad Ingredients
Croissants
Butter Crackers (Ritz, Club, or Townhouse)
Butter Lettuce or Living Lettuce, optional
Turkey
Mayo
Dill Pickle Relish
Liquid Smoke
Eggs
Garlic Powder
Turkey Salad Recipe
4 Cups of Turkey
1 cup of Mayonnaise
9 Tablespoons of Dill Pickle Relish
2 Hard Boiled Eggs
1/2 Teaspoon of Salt
1 Teaspoon of Garlic Powder
Liquid Smoke to taste (* see recipe notes, optional)
*Note: If your turkey was smoked, you don’t need to add liquid smoke. If your turkey was roasted or fried, you may want to add the liquid smoke to amp up the flavor. How your turkey is cooked will affect how your turkey salad tastes. Each method of brining, seasoning, and cooking will give a unique flavor! I like using both dark and white meat to get the most flavor.
Maybe you have guests staying over for the holidays, and you need to have breakfast planned. Grab the leftover ham and turkey and make an eye-catching biscuit board. There’s almost nothing better than homemade biscuits, but we’re using frozen biscuits. Who wants to do more complicated cooking the day after a big feast? No one. Bring out sweet and savory toppings like butter, honey, cream cheese, cheese slices, whatever sounds like the perfect breakfast sandwich to you. You can add fruit and nuts to add visual interest and to snack on as you assemble your biscuit sandwiches. This is the time to pull out that charcuterie board and let everyone gather around and graze. If you don’t have a board, use plates or even a cookie sheet. But don’t stress about presentation. It’s all about how the food tastes anyway.
Ingredients You May Want to Grab
Pillsbury Frozen Biscuits
Cheese Tray (Cracker Barrel or Great Value)
Cream Cheese Spread
Honey
Butter
Fruit (pears, grapes, bananas, apples)
Mixed Nuts
Turkey
Ham
Note: I originally posted this recipe a few years ago, but the recipe was "a little of this" and "a little of that." I've finally taken the time to measure out what I do so that you can exactly replicate how I make it!
Every year I make a jalapeño cranberry relish for our holiday meals, but it’s really the star of the show when it comes to leftovers. It’s so easy to make, but it makes a big flavor punch. Slice a croissant and butter and toast it. Top it with turkey or ham and a dollop of jalapeño cranberry relish. Add cream cheese, toasted brie, or your favorite cheese slice, and you’ve just made a bistro-worthy sandwich. The relish also makes a great appetizer when served on top of room temperature cream cheese or toasted brie.
Ingredients
12 oz. of Cranberries (about 4 cups)
1 Jalapeño, seeds removed
2 cups of Fresh Cilantro
1/2 Cup of Sugar (*see recipe note)
3 Teaspoons of Lime Juice (could also use lemon juice or a combination of the two)
1/2 Teaspoon of Salt
*Note: This is a tart relish that is meant to complement sweet ham, creamy cheeses, and savory turkey or steak. If you want a sweeter relish, use 1 cup of sugar.
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