Turkey Salad with Dried Cranberries, Pecans, and Grapes

We were preparing for our first RV trip since last October and I always like to have something made up for a quick bite such as pimento cheese, or in this case turkey salad.  I use turkey breast because its so easy to just roast the breast, remove it from the bones and chop it up.  While bigger cubes of meat make for a nicer pic, I prefer mine smaller so I used the food processor for my chopping of the turkey and the celery.  The recipe for Turkey Salad with DriedCranberries, Pecans, and Grapes came from “Add A Pinch” and it called for four cups of chicken but, by weight, I had twice as much so I doubled everything to get the recipe below.

Turkey Salad - Adapted from Add A Pinch

Ingredients:

4 cups chopped cooked turkey breast (about 40 oz)

2 cup chopped celery (4 large stalks)

2 cup red seedless grapes quartered (I only had a cup)

1 cup dried cranberries (Craisins)

1 cup roasted pecans chopped

2 cup mayonnaise

1 teaspoon salt

1 teaspoon ground black pepper

celery leaves chopped (optional)

Instructions:

1. Larry roasted the turkey without seasoning.

2. Add chopped turkey to a food processor and chop to desired size (pretty small for Larry)

3. Add the celery to the food processor and give it a few pulses.

4. Add the first five ingredients to a large bowl and stir together.

5. Mix Mayo, S&P together then stir into the other ingredients

We ate it for Sunday night supper and Bev had hers on lettuce (Bibb from the neighbors garden) but I opted for a sandwich with lettuce and tomato (our friends brought it ripe from Florida)

The Verdict:

Mine may not be as photogenic as some but it tasted as good as any I’ve had and the texture is just the way I prefer it.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

05/07/23 meal date