Reviewed: Nov. 24, 2012

Just made this with some of our leftover turkey, and I'm regretting not doubling it! I chopped the ingredients since I don't have a food processor, and substitued white vinegar for apple cider vinegar. I also added some black pepper. Very good, and a great way to use leftovers when you want a totally different taste than your Thanksgiving dinner the day before. I tasted this immediately and it was great, and we'll be eating it in sandwiches in an hour. I will make again and wait the 8 hours.

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Reviewer:

amyjojo

Cooking Level: Expert

Home Town: Highland, California, USA

Reviewed: Nov. 23, 2012

Awesome! Forget using the food processor though and finely chop all the veggies. I used about 1/2 lb of leftover turkey breast that I smoked for Thanksgiving cut into small cubes, substituted green onions, added a few sliced grapes, and about 1/4 tsp of tarragon. Made the perfect sandwich on toast with leaf lettuce and a slice of tomato.

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Reviewer:

preamble

Reviewed: Jun. 28, 2012

I agree with the others this recipe is da bomb. Love it, love it, love it. The only change I made was substituting honey in place of the sugar. I ate some right after I made it and I also skipped the processor preferring to chop the turkey manually. yummo.

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Reviewer:

unchopped

Reviewed: Jun. 17, 2012

I used a little more mayonnaise than what was called for and white wine vinegar only because the Grey Poupon mustard I used also was made with white wine. I added a good amount ground black pepper. I did not run my ingredients through the food processor, I just coarsely chopped the turkey meat and vegetables and just mixed it with the dressing ingredients. Nice basic turkey salad. This made enough for four sandwiches.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 5, 2012

Turned out good, kinda hit or miss for who liked it. But a good snack to use up some extra turkey

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Reviewer:

psgalaskagirl

Reviewed: Jan. 28, 2012

Very good on sandwiches as well as on crackers. Nice depth compared to chicken salad. And a nice way to use left over turkey.

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Reviewer:

Cook and a half

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Cleveland, Ohio, USA

Reviewed: Jan. 4, 2012

Like Gildavid, I smoke a lot of turkey this time of year so I made a huge batch of this stuff and my people ate it and scraped the bowl! I'm getting ready to make some more just for myself. :~)

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Reviewer:

CRPDETH

Reviewed: Dec. 1, 2011

Overall this was pretty darn good but I may add less vinegar and mustard next time. I used red onion instead of green because that's what I had and also added some relish. It tasted very mustardy right after mixing but after sitting overnight it was much better.

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Reviewer:

angielo

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Dallas, Texas, USA

Reviewed: Nov. 28, 2011

I thought this was good on toasted bread or crackers. It was nice to find a turkey or chicken salad that didn't have fruit. I also liked that all of the ingredients were finely chopped, which was different. I don't have a food processor, so I minced all of the ingredients. Although, it took quite a bit of time to do that by hand. For the ingredients, I didn't have green onion so I used white. I also had to subtitute the red pepper for orange and the cider vinegar for white wine vinegar. I used lite mayo, but found that it needed more like 6 leveled Tblsp. and not 3. I didn't quite understand the refridgeration part on the recipe though? I ate some when it was just made and it was really good. However, the next day it gets watery and unappetizing looking. So, personally I would plan to make it fresh.

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