Homemade Turkey Salad
I made turkey salad sandwiches for dinner tonight, using homemade mayo. The turkey salad was served on slices of Berlin Bakery’s sprouted spelt bread. There is no stealthily added vital gluten to this bread unlike Ezekiel and other “sprouted breads” on the market.
I slathered organic cranberry jelly on one slice of warmed bread and turkey salad on the other. Brought together, they make what we call a Thanksgiving Day Sandwich.
The sandwich is served with a salad of organic baby greens on the side. This meal that is both yummy and light on the stomach, a guarantee of a good night’s sleep afterward!
Now you know what to do with all that leftover turkey. Be sure to make turkey stock with the leftover bones too!
Traditional Turkey Salad Recipe
Delicious and healthy recipe for turkey salad that is awesome to use after the holidays to quickly use up all the leftover turkey meat.
Combine all ingredients in a large glass bowl. Blend with a handheld blender if you like your turkey salad ultra smooth.
Freeze what you will not use in 2-3 days.
Sarah, The Healthy Home Economist
Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.