Chunky salad makes good use of leftover turkey

Deseret News (Salt Lake City), Nov 24, 2004 by Beverly Mills with Alicia Ross United Feature Syndicate, Inc.

What's Thanksgiving without leftover turkey? We know cooks who roast an extra turkey just to be sure there's enough meat for the after-feast.

We love turkey sandwiches as much as anyone, but if you have out- of-town guests staying over well into the weekend, it's nice to have some easy, yet sophisticated alternative recipes for that languishing bird.

Today's ultraquick recipe for Chunky Turkey Salad with Pistachio Nuts has become one of our family favorites.

Already-shelled pistachio nuts are typically available in larger supermarkets and warehouse club stores (check the baking aisle and the snack aisle).

If you can't find them and don't want to shell a cup yourself, toasted and chopped walnuts, pecans and macadamia nuts are equally yummy.

Menu: Chunky Turkey Salad with Pistachio Nuts

Assorted cheese and crackers

Grape clusters

CHUNKY TURKEY SALAD WITH PISTACHIO NUTS

Start to finish: 18 minutes

Cook's notes: This recipe can be cut in half. It also could be made with an equal amount of already-cooked chicken.

Sweet pickle relish is sometimes called sweet pickle cubes or salad cubes.

1 cup already-shelled roasted pistachio nuts, salted or unsalted

8 ounces reduced-fat sour cream

1 cup reduced-fat mayonnaise

4 cups cooked turkey chunks (see Cook's Notes)

1 bunch green onions (for about 1 cup chopped)

2 large ribs celery (for 1 about cup chopped)

1/3 cup sweet pickle relish (see Cook's Notes)

1/2 teaspoon black pepper, or more to taste

Salt to taste, if nuts are unsalted

1. In a 2 quart or larger bowl, mix together the sour cream and mayonnaise. Chop the turkey into bite-size chunks, if necessary, and add them to the mayonnaise mixture. Stir until the turkey is well- coated.

2. Rinse and chop the scallions, using all of the white parts and enough tender green tops to make 1 cup. Sprinkle them over the turkey as you chop. Repeat with the celery. Drain the sweet pickle relish well and add it to the salad.

3. Add the nuts and black pepper. Stir to mix well. Taste for seasoning, and add salt and more pepper, if necessary. Serve immediately or cover and refrigerate for up to 24 hours. Serves 8

Approximate Values Per Serving: 352 calories (52 percent from fat), 19 g fat (5 g saturated), 62 mg cholesterol, 26 g protein, 13 g carbohydrates, 2 g dietary fiber, 311 mg sodium

Beverly Mills is a former food editor of the Miami Herald food section and a mother of two; Alicia Ross, a former food columnist for The Raleigh News and Observer, also has two children. Send desperate tales of woe or everyday success stories and your favorite quick recipes to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016. Or visit the Desperation Dinners Web site at www.desperationdinners.com. You can e-mail Beverly Mills and Alicia Ross at bev-alicia@desperationdinners.com. © United Feature Syndicate Inc.