Roast Turkey Salad | Leftover Win!

It is pretty much a given that there is going to be leftover turkey and the inevitable "what can we do with it that is different" search begins. If that fits your household here's a great answer. Turkey salad. But not mayo based, rather a savory mix of raisins, bread, pine nuts and the special ingredient, mustard greens (Howie's makes a point of stocking them). In fact, we usually use leftover roast chicken, but turkey is going to be great. This is an all year round favorite.

While we call for rustic bread, the choice is yours and we often like to use a slightly sweet (from molasses) loaf filled with seeds and whole grains.

For us, it serves 2.

LEFTOVER ROAST TURKEY (or chicken) SALAD with MUSTARD GREENS

• 1 large bunch mustard greens. At least 12 ounces to 1 pound.

• 6 ounces rustic bread

• 1/3rd cup currants or raisins

• 1/3 cup (approximately) red wine vinegar

• 2 - 3 ounces toasted pinenuts

• 4 nicely sized green onions (more if they are small), whites and greens, chopped

• Sea Salt or Kosher Salt

• 3 cloves garlic, minced

• 3 TB extra virgin olive oil, approximate

• 1 TB Grey Poupon style mustard

• 14 ounces (give or take) leftover roast turkey or chicken, hand shredded or chopped into bite size pieces

• 2 ounces leftover gravy (optional)

• 2 tsp chicken (or turkey) liquid boullion, or dry or condensed chicken (or turkey) boullion reconstituted with water

• Walnut oil for drizzling (if you don't have it try any other flavored oil you like, otherwise extra virgin olive oil)

• Freshly ground black pepper

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Let the bread sit overnight so that it becomes slightly stale. Cut the bread into croutons. Bake in a 325 degree oven until crispy but not brown. Approximately 15 minutes, but depends on your oven. Set aside.

Plump the currants or raisins by placing in a small container and covering with red wine vinegar. We do this in the morning.

Sauté the green onions and garlic along with a little added salt in the olive oil until just slightly cooked but not brown. Set aside and allow to cool. NOTE: You do not want to make the mustard greens gloppy wet from the oil and that depends on how big your bunch of greens was. That is why we have made the amount of oil approximate. Use what you like. If you aren't sure, use less oil. You can always add more later.

Add the mustard, gravy if you have it and the boullion to the raisin mixture.

Wash and dry the mustard greens and remove the ribs. Tear the leaves into small pieces and place in a large bowl. Grind fresh pepper over the greens. Lightly sprinkle some salt over the greens. Add the cooled onion/garlic/oil mixture to the bowl and toss to coat the greens. Add the croutons, pinenuts and raisin mixture and toss again.

Place the greens on plates. This makes a great salad even without the turkey or chicken!

Top with equal amounts of turkey or chicken. NOTE: we have called for 14 ounces of turkey or chicken. That's a nice big dinner amount, but use as much (or as little) as you want.

Drizzle walnut oil over the chicken. Lightly sprinkle a little more salt and freshly ground pepper to taste over the chicken.

Serve and enjoy!

Wine Suggestion: Pinot Noir