By 300 Sandwiches
Over the weekend, we did our first round of Thanksgiving shopping—we got the packaged goods needed for the turkey and trimmings and cleaned up the house. E attacked our bookshelves and threw out books that were too embarrassing to be found in our house, including copies of Martha Stewart Living from 2010 that I has long needed to part ways with.
My darling fiance also steam cleaned the rug under our coffee table/ dining table. Oh nothing turns me on more than a man behind a steam cleaner! Well, maybe a man carrying a plate of diamonds behind a steam cleaner. Anyway, to show my thanks, I made him lunch.
I whipped up curried turkey salad with turkey breast meat I had from my weekly excursion to Fairway. Not only is this perfect for weekday lunches, but it’s a zingy alternative to turkey leftovers sandwiches after Thanksgiving. If hungry relatives ate all of your green bean casserole and sweet potatoes and gravy and you’re only left with turkey, just chop up the meat, add some curry spiced mayonnaise, mango chutney, celery, almonds and grapes, and you’ve got a delicious sandwich.
E wolfed down a sandwich as our freshly cleaned rug dried. He was careful not to drop any crumbs.
I don’t expect our well-fed Thanksgiving guests to be so careful.
1/2 cup mayonnaise
1/4 cup mango chutney
2 teaspoons olive oil
1 1/2 teaspoons lemon juice
2 teaspoons curry powder
2 cups cubed cooked turkey
1/3 cup celery, chopped
1/3 cup almonds, coarsely chopped
1/2 cup grapes, quartered
1/2 teaspoon pepper
1 tablespoon chopped parsley
2 English muffins
In a large bowl, mix mayonnaise, mango chutney, olive oil, lemon juice and curry powder until well combined. Add turkey, celery, almonds, grapes, salt, pepper and parsley, and combine until well blended. Toast English muffins. Scoop salad onto English muffins. Serve. Makes about 6 small sandwiches.