INGREDIENTS:

4 cups cooked turkey, diced (prefer left over Deep Fried Turkey)
3 hard boiled eggs, chopped
2 tablespoons sweet salad pickle cubes (prefer Mt. Olive brand)
1 cup celery, diced
1/2 cup toasted chopped walnuts, pecans or almond slivers or a combination as desired
1/4 cup red onion, diced
3/4 cup Duke's mayonnaise
2 tablespoons fresh basil, chopped fine
1 cup seedless red grapes, diced or halved
1 cup diced apple (prefer Honeycrisp)
1 tablespoon fresh squeezed lemon juice
1/2 teaspoon Kosher or Sea Salt (to taste)
1/4 teaspoon freshly ground black peppercorns (Tellicherry) to taste
White granulated sugar (optional) to taste
Lettuce

Mix mayonnaise and lemon juice together in a large mixing bowl  Add the balance of ingredients except the lettuce and bread and toss to combine.  Adjust salt, black pepper and sugar to taste.   If mixture is too thick, add additional mayonnaise.   Allow to chill in
refrigerator for a few hours before serving.   Serve over a layer of fresh lettuce or using your bread of choice, spread a light layer of mayonnaise on each piece of bread.  Place a leaf of lettuce on lower half of bread and add a generous amount of turkey salad and top with the other half of bread.

YIELD: 6 large servings

Above turkey salad prepared on 11-27-13 using left over frozen deep fried turkey.  We celebrated our Annual Thanksgiving early this year on the 17th since all of our "kids" were home during the week of the 11th.  The turkey salad was outstanding and my bride enjoyed the above plated "Photo Shoot" serving.....grin if you must.

Click on below thumbnail sequence pixs taken for a larger screen view:

This is a good basic turkey salad recipe adopted from my chicken salad  recipe which is fairly generic.  You can add additional seasonings to suit your own personal taste and take away any you don't like.  This is the beautiful part of doing it yourself!

Web published by Bill aka Mickey Porter on 11-27-13.

LEAVING ON A SPIRITUAL NOTE