Hey everyone, I thought I’d continue the holiday cheer with a cooking blog. This is a great recipe I found after Thanksgiving last year. It puts that extra turkey to great use with some new flavors very different from the leftovers you’ve been having. If you just want the recipe without the video, here it is. Or you just watch the masterpiece in the making.
Curried Turkey Salad
1/4 cup mayo
2 tablespoons chutney
2 teaspoons curry
whipping cream (mix in until desired consistency)
Mix all these together in a small bowl and set aside.
1 & 1/2 cups leftover turkey (diced)
1/3 cup craisins
1/4 cup celery chopped
2 tablespoons pecans chopped
1 tablespoon green onion chopped
Mix these in a big bowl, then mix in the sauce. Serve as a sandwich or with crackers.
Let me know what you think.
16 thoughts on “Cooking with Todd”
Thanks Todd, sounds like a winner for dinner!
todd agnew. that video was awesome! haha! you make me laugh. you definitely need to start your own cooking show. 🙂
Wow! Watch out Rachel Ray!!!! j/k – that sounds and looks great – will have to give it a try!!! thanks, todd.
you’re TOO funny. david watched the video this morning. did you throw any veggies at your family like you do to me??!!! 😉 love you!!! xoxo
Very cool and good! ….and just think Martha Stewart can’t sing!
WHERE’S THE CHEESE?????
Good job! Good recipe!
Recipe sounds great! The guys would probably like it on bread, maybe even stuffed inside a scooped out bread bowl or Italian loaf. For the girls, try serving it on a large leaf of Romaine with sauce on the side. It’s a winner either way.
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Sing, cook…….what can’t you do Todd?
Well it just happens I had some leftover chicken (I am allergic to turkey) and after three days of soup because of a nasty cold/virus/thing I was hungry and this sounded like a winner.
(Patti Jo posted on facebook today – perfect timing).
Besides substituting chicken for the turkey, I love my sweet and spicy mango chutney, so I doubled the chutney and halfed the curry (there is curry in the chutney, and spicy can really open the sinuses, but might be too spicy after three days of soup). I also didn’t have any “craisins” on hand but had a package of dried cherries, cranberries and pecan bits made for salad topping, and basically the same dif. I have to admit I just threw some in till it looked good, probably a little more than called for.
I was sick of toast and crackers, so I had it with some pringles.
A little sparkling pear juice to finish the meal made me nostalgic for my times in Trinidad.
It was most delicious! Bravo Todd! Thanks for sharing! It is a keeper! 😉
Thanks so much for sharing this recipe, Todd! Looking forward to trying it.
Two of my favorite things! Curry and cranberries. Sounds delicious. I will definitely try it. See you Saturday in Queen Creek!
Next cooking segment could be the Tabasco cheesecake you spoke about… 🙂
AWESOME RECIPE!!!!!! I used hot mango chutney & chicken–FABULOUS!!!! thanks for sharing!!!!!