Better Than Yesterday

While turkey is good on Thanksgiving, I much prefer it as a leftover.  Turkey salad to be exact.  And seeing that we’re four days out from turkey day, it’s about time for just that.

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Plus, I can’t get enough of my Pequa Vally Farm maple yogurt (made in Ronks, PA, but sadly does not have a website).  It’s pure sweet, tangy, and creamy deliciousness.

So of course I combined it with turkey.  I mean really, it’s the obvious thing to do!  Smile with tongue out

And I plopped it all on a potato stuffing “pancake” that was heated on a cast iron skillet.  Really people, what else would I do?

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It’s the ultimate pile of leftovers, topped with tomato and lettuce, and eaten as an open face sandwich.

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It’s got everything you could want in a meal.  A warm soft base.  A cool crunchy top.  A burst of flavor in the middle.

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Don’t believe me?  Oh you just try it!

Maple Cranberry Turkey Salad

  • 3 cups turkey, chopped
  • 4 heaping tablespoons maple yogurt
          • (I can’t vouch for anything, but Pequa)
  • 2 heaping tablespoons mayo
  • 1 tablespoon maple syrup (to pump the maple flavor up!)
  • 1/4 cup dried cranberries
  • 2 scallions, chopped
  • grinds of salt and pepper to your taste

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Eat it on crackers, a salad, a sandwich, or just right out of the bowl.  When you love this, I promise I won’t say…I told ya’ so! Open-mouthed smile

What’s your favorite way to used leftovers?

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One Comment to “Better Than Yesterday”

  1. Mmmm that potato pancake looks so good! I need to remember this idea for next year.

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