Simone GrandmainSpecial to the Bonanza

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November 25, 2011
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Got leftover turkey? Put it in a cucumber salad

TAHOE/TRUCKEE — Don’t you just love it when your family says, in reference to the leftover turkey, “Hey, why don’t you make a turkey pot pie?”My response is the usual “kiss my what?” I mean who, seriously, wants to cook anything after the production of Thanksgiving let alone a time-consuming pot pie? Not to mention the fact you are still really full and probably will be for days. Enter the easy to make, easy on the tummy, easy on the budget turkey cucumber salad.Just three simple ingredients to assemble, the key being to “sweat” the cucumbers with a sprinkling of salt before mixing them with the turkey and mayonnaise.Anybody who’s ever had a refreshing glass of cucumber-laced water at his or her neighborhood spa will understand the soothing properties it imparts. And soothing you need after an entire day in the kitchen creating a culinary masterpiece that lasted 10 minutes on the table.Let’s not even go into the dishes …

Ingredients:Cucumbers, cut in half length-wise, then cut in half length-wise again and then cut into 1⁄4 -inch-thick chunks.Cooked turkey, cut into one-inch thick chunksMayonnaiseSaltPreparation:Depending on how large you want your salad, you should think one cucumber for every two cups of turkey meat. After cutting the cucumber into 1⁄4 inch chunks, place them in a bowl, salt them (about 1⁄4 tsp.) and let stand about 10-15 minutes. Add diced turkey and stir. Add three heaping tablespoons of mayonnaise (I like Kraft Mayo with Olive Oil) for each cucumber/two cups turkey combination. Stir, and refrigerate for about an hour before serving. Good sprinkled with white pepper, but not necessary.

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Tahoe Daily Tribune Updated Nov 25, 2011 12:55PM Published Nov 25, 2011 12:53PM Copyright 2011 Tahoe Daily Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.