This is less a recipe and more a secret that ever after made my chicken and turkey salad great every time.
On a side note: Yes, it is not Monday. Yes, I know that the recipes have been late often, but I decided that once a week, sometime is good enough for you! Carry on.
Back when Ries and I were still dating, I went back to Ohio with him for Christmas one year. I am glad that we made the trip; it was the only time I met his Granny, who was a wonderful, sweet lady. Like many lessons well learned, this one was shared in the kitchen with family running around and the ladies chatting in the kitchen.
Ries’ mom, Cindy*, was turning the leftover turkey into the obligatory turkey salad when she divulged the secret of making great turkey salad.
Celery.
I know. I know. You probably already put celery in your turkey salad, but it is the proportion that is the secret. When making turkey or chicken salad, the mixture should be half meat and half celery. Sounds simple, but once I started adhering to that rule of thumb, my turkey salad, no matter what else I put in it, turns out perfect.
I make turkey and chicken salad in a dump, taste, and add manner so I am just going to list ingredients that I often put in with some approximations and let you experiment yourself with actual proportions. Ries is probably reading this and having an apoplexy.
Turkey or Chicken Salad
chopped turkey or chicken
chopped celery in equal proportions to the meat
mayonnaise
1 tbl mustard (if I am feeling really fancy I use Dijon)
dash salt
dash pepper
2 dashes Worcestershire sauce
Mix all ingredients well. Eat on a sandwich, crackers, or all by itself. Yum!
*Cindy, whom my brother-in-law has deemed The MacGyver of the kitchen.
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