I hope everyone had a very Merry Christmas!
Our small, pandemic-fied Christmas meant it was just me and my husband over the holidays. I don’t really know how to just cook for two, so I have a TON of leftover right now. I’ve been repurposing them when I can. My husband will be eating Shepherd’s Pie for most of the week that I made with leftover mashed potatoes. I’ll make little sandwiches for lunch with leftover rolls and prime rib.
Another great recipe in case you made turkey for Christmas: a turkey salad! Since I didn’t make a turkey I just used turkey deli meat for this recipe, but you can easily substitute it for the real stuff.
This salad was so refreshing, light, and flavorful. You can amp up the flavor even more by mixing in different ingredients. Pecans, cherry tomatoes, or feta would all be great additions to this salad.
This recipe hails from a Gooseberry Patch cookbook, one of my favorites in my collection. I spiced it up by adding some different ingredients and taking some out, but I kept the core flavor of the wild rice and turkey.
Turkey & Wild Rice Salad
A great way to use up turkey leftovers in a delicious & festive salad.
- 1 cup wild rice blend
- 1/2 cup dried cranberries
- 3 cups baby spinach
- 2 cups white mushrooms, diced
- 1 red onion, diced
- 2 cups deli turkey meat, chopped (or use fresh turkey meat, chopped or shredded)
- 8 oz. Italian dressing
- Cook wild rice blend according to package instructions and then let cool completely before building salad.
- In a large bowl, mix together rice, cranberries, spinach, mushrooms, onion and turkey meat. Stir in Italian dressing and toss until well combined. Refrigerate until ready to serve.