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Have made this recipe with salmon, grapes, walnuts, and apples, as well as one time with cooked chicken breast & toasted almonds substituting for turkey. Best part of the recipe is the curry sauce – toasting the curry releases some over-the-top flavors.
We received a whole frozen turkey for Christmas but went out of town for the holiday, so last night we pulled apart the turkey pieces (slicing the breast off the bone to help with cooking time) and marinated them in a garlic, basil, and soy sauce vinaigrette. Instead of baking, we grilled the pieces for about 20 minutes total. It was delicious and now we have a ton of turkey to use for recipes like this! We made this recipe today- delicious! Didn’t have yogurt so I substituted sour cream which worked fine. A few chopped pecans might be a nice add next time. Thanks for the recipe.
A chime-in from another vegetarian- I am about to post a turkey-style seitan recipe I’ve been tweaking and using this season on my own site, and I think your recipe will work spectacularly with a non-bird alternative. Curry anything gets my attention every time, especially when accompanied by fruit. Who says the meal has to put you to sleep in order to be good- salads of all kinds need to be more front and center on everyone’s plate!
I’m a vegetarian, so have no leftover turkey, but this worked great w/ sliced tempeh. I didn’t have any celery, ginger powder, herbs, or mayonnaise, but the concept still worked great! I sauteed the tempeh briefly in olive oil & 1/2 of the curry powder, added chopped spinach and cooked for less than 1 min, then added both to the dressing and mixed in the raisins and apples. A nice spicy salad.
So yummy! Substitution haters stop here. I used chicken instead of turkey and (duh) it was great. Thanks so much for the recipe.
OMG, this was amazing. The flavors came bursting out once I plated it over a nice bed of lettuce.
Thank you so much!!
I made your turkey tetrazzini three days ago and the curry turkey salad yesterday. Yummy were the comments on both. Still have turkey left so anything else you recommend I’ll definitely try.
Thanks for the great recipes!
Grapes (halved) also taste delicious with this kind of curry turkey salad!
I made a version of this last night, but my dirty secret is that I used chickpeas in place of turkey. This vegetarian didn’t have any leftover turkey but the flavours sounded too good to pass up. It was delicious as a wrap.
My husband makes a wonderful Turkey Shepherd’s Pie with all of the leftovers! Bottom layer is turkey with gravy, next layer is left-over vegetables or frozen veggies of your choice, then topped with a layer of leftover mashed potatoes (my husband’s are caramelized onion mashed potatoes) and then baked to bubbly perfection!
I’m back – just wanted to say I’ve enjoyed this recipe for lunch for the past two days!
Delicious! Next time I may add 1/4 cup chopped toasted walnuts….
My newest most-favorite spice is a coconut curry powder I found at Central Market here in Houston. I substitute it for curry powder in a b’nut squash soup recipe ~ it adds a curry flavor but a “hmm, what’s that?” twist/interest as well. My mouth is watering, reading your recipe ~ I’m working on my shopping list! Thank you!
My recipe for curried chicken salad is very much like this one. Mine doesn’t have the yogurt, uses lime juice and I add toasted chopped pecans to it. I serve it over broccoli slaw. It’s delicious. The curry is just the perfect addition to spice up a chicken salad without adding heat.
This recipe is spectacular!!! I made it with dried cranberries and the cilantro as recommended. As soon as we ate it, I made a second batch using up the rest of our leftovers…well worth it! This recipe tastes like something you would eat at a gourmet sandwich shop.
I use the curry mayonnaise recipe from the old (and still the best) Joy of Cooking – mayo, lime juice, garlic, ginger, honey, curry and Major Gray’s chutney – for any kind of curry salad. Add raisins, craisins, apples, celery, green onions… You get the idea. This curry mayo is also divine on steamed asparagus and sugar snap peas!
A curry is one of my two favorite ways to use leftover turkey, and this curry looks delicious!
The other thing I like to do is a Mexican-flavored approach, with a mild prepared salsa whisked together with olive oil and a little lemon juice as the dressing base. To the dressing add smoky chipotle powder and a pinch of ground cumin (toasting the spices first is a nice idea), cayenne to taste, a finely diced jalapeno or poblono pepper, and some diced sweet red peppers. If there are any black olives left from the holiday table, slice some of those in too. Keep the green onions and especially the cilantro, add a little salt to taste, and toss together with turkey chunks. Good on a bed of mesclun greens with blue corn chips, or in a tortilla wrap.
Perfect flavor filled way to enjoy leftover Thanksgiving turkey. Love the yogurt mayo combo. Sweet and savory with the raisins. I might do an open faced sandwich on a toasty piece of cinnamon raisin bread! Thanks for the inspiration.
My favorite leftover turkey-salad is made with dried cherries, almonds, fresh cilantro, onion, celery, maybe some green onion if I have it, it’s not so much an exact recipe. Mix it all up with a creamy cranberry/dijon dressing. It’s something my family looks forward to every year :)
We also throw it in with some whole wheat pasta for a great pasta salad modeled after DiAmico’s turkey-cherry-pasta-salad.