Photo by T. Mike Fletcher
This easy-to-assemble meal makes a great entrée salad or sandwich—and it packs a lot of flavor. Hickory smoked turkey can be purchased in the deli section of the grocery store. Have them cut a 1/2-inch thick slice for the best results.
This is best made the day before. If using the apples, chop and add just before serving so they don’t oxidize and turn brown or get mushy.
INGREDIENTS
- 1 cup pecans
- 1 pound hickory smoked turkey cut into 1/2-inch dice
- 2/3 cup dried cherries or diced apples
- 2/3 cup celery cut into 1/4-inch dice
- 4 ounces bleu cheese crumbles
- 3/4 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
INSTRUCTIONS
- Preheat oven to 350 F.
- Place pecans on a baking sheet in a single layer and toast for 7–9 minutes. Cool completely. Coarsely chop and set aside.
- Combine the turkey, cherries or apples, celery, bleu cheese, and pecans; mix well. In a separate bowl, combine the mayonnaise, Worcestershire, cayenne pepper, and salt; mix well. Combine the two.
Store in the refrigerator for up to four days.
Yields: Approximately 6 cups or 6 servings
Helen Fletcher has more than 25 years of experience owning and operating a wholesale specialty bakery that services hotels, restaurants, and caterers. She is the pastry chef at Tony's and runs the blog Pastries Like a Pro.
