Last year, I watched leftover sweet potato casserole not only be transformed into sweet and tart pancakes, but also be devoured in record timing! In the spirit of repurposing leftovers, and Thanksgiving having just pasted, I wanted to make Turkey salad. Okay, dad REALLY wanted me to make turkey salad.While he envisioned classic turkey mayo celery, onion, I wanted something new.
Turkey Day Leftover Pesto Salad
inspired by A Communal Table
makes 4-6 servings
- 1 cup kale greens
- 1 Tbsp minced garlic
- 1 stalk large (11″-12″ long), Celery, raw
- 0.75 oz fresh basil (about one store bought package from the produce department)
- 1/4 tsp black pepper
- 1/8 tsp ground sage
- 2 Tbsp reduced fat grated parm-style topping
- 1 Tbsp blue bonnet light, melted
- 2 tbsp Jellied Cranberry Sauce
- 1 tbsp Light Mayo
- 1 packet Splenda
- 2 Tbsp plain Greek nonfat Yogurt
- 2 tbsp Reduced Sugar Craisins, divided
- 14 oz chopped cooked leftover Turkey, approximately 4 loosely packed cups
- 2 tbsp Sweet frozen corn, defrosted, or leftovers from the BIG dinner
In a food processor, blend kale through grated parm, while drizzling in the melted butter spread. One all ingredients have been broken and combined, add cranberry sauce through yogurt, and only 1 Tbsp of craisins. Pulse to combine.
Stir the kale pesto into chopped turkey, as well as the remaining tablespoon of craisins and the corn.
Nutrition (1/4 of recipe):
Calories:217, Fat: 10g, Sat. Fat: 3g, Cholesterol: 72mg, Sodium: 224mg, Carbs: 14g, Fiber: 2g, Sugars: 5g, Protein: 22g
This is actually the first pesto I’ve ever made, and I am pretty darn proud! The kale was a last minute concept when I went to the market for basil and saw a display of huge bags of kale on manager’s special.
This has just the right amounts of sweet, tart, and savory. I’m sure you could add more cranberry sauce to make it sweeter. I like how all of it blended to nicely, and hid the tang of the Greek yogurt, so much so that the mother of anti-yogurt campaign, my mom (and no, that is not a real campaign) couldn’t tell it was present. I think even adding more corn would had more of a juicy pop to the salad, as well.
The first taste of this, other than the spoon, was placing 1/4 of the recipe in a warm tortilla and toasting its sides in a pan. Dad and I cheers-ed, as we split this warmed wrap. We devoured our halves, which was quickly followed by a panini style sandwich.
Side note: Back in the day, when my parents had just been married, they got a sandwich maker, which is like a waffle iron, but for sandwiches. I claimed this in their divorce.
I spread amount 3/4 tsp of light buttery spread to the inside sides of light multigrain bread, spread the turkey salad, and sealed it in the sandwich maker until bread was golden brown. (If you don’t have a sandwich maker, just make it like a grilled cheese.)
Eat with a fork, in between bread, in a wrap. Eat it cold, warm, or hot.
Moral of the story… Just eat it.
Warning of the story? You might not be able to stop.