Turkey Salad

This was how I used the last dregs of Christmas turkey. It was delicious!!!

Ingredients:

• 4 cups cooked turkey, chopped (remove skin and gristle)
• 1 cup seedless grapes, halved
• 1 cup whole cranberry sauce (leftover!)

• 1-2 tbsp of mayonnaise if needed (see instructions)

Optional:

• 1/2 cup finely sliced celery
• 1/2 cup toasted walnuts, chopped

Directions:

Mix all ingredients in a 2 quart bowl. Add mayonnaise one tablespoon at a time to bring mixture to desired moisture. (You may not need any mayo if your cranberry sauce has a lot of liquid in it.) Cover bowl tightly and set in refrigerator for about an hour so that flavors meld. Stir well before serving.

Serves: 4

I served it for lunch with crackers on the side.

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About Deb

Wife, mom, sister, pastor, bereavement counselor, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved by the Divine, and grateful.

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