Description
Two ways to turn leftover turkey into sandwich filling: a classic salad with egg, celery, and mustard, and a curried version with Greek yogurt, cucumber, and green apple.
Ingredients
Scale
For the classic version:
- 3 cups shredded or diced leftover turkey
- 2 ribs celery, diced
- 3 hard-boiled eggs, chopped
- ½ cup mayonnaise (or plain Greek yogurt)
- 1 to 2 tsp mustard of your choice
- Salt and black pepper, to taste
For the curried version:
- ½ cup plain Greek yogurt
- 1½ tsp curry powder
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 3 cups shredded leftover turkey
- ½ cup finely diced cucumber
- 1 green apple, cored and chopped
For serving:
- Toasted bread
- Crackers
- Salad greens
- Tomato slices
Instructions
- Classic version: Stir together the turkey, celery, eggs, mayonnaise (or Greek yogurt), and mustard. Season with salt and pepper.
- Curried version: Mix the Greek yogurt, curry powder, garlic powder, salt, and pepper. Stir in the turkey, cucumber, and apple.
- Serve on tomato slices, salad greens, toasted bread, or crackers.
Notes
- Quantities standardized for the card; the original recipe listed ingredients without amounts.
- The curried version needs no cooking and is ready in about 10 minutes.
- Refrigerate up to 2 days. Do not freeze.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch/Sandwich
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: ¾ cup filling
- Calories: 260