When the warm glow of Thanksgiving has worn off, remix that roast bird into an anything-but-boring salad with unexpected flavor. It’s so tasty, you’ll reach for this left over turkey recipe all year round.
Zingerman’s Delicatessen’s Curried Turkey Salad
yields 3 lbs
- 4 cups roasted turkey, diced and packed
- ¾ cup roasted cashews, chopped
- ¼ cup cilantro leaves, chopped
- ½ medium red onion, diced small
- ½ bunch scallions, sliced
- ¾ cup plain whole milk yogurt
- ¾ cup mayonnaise
- 1 tsp garlic, minced
- 2 tbsp Épices de Cru Trinidad curry blend
- 2 tsp lemon juice
- 2 tsp sea salt
Place all ingredients in a large mixing bowl and stir until well combined.
Serve the turkey salad on a bed of greens or your favorite Zingerman’s bread. To do it up Zingerman’s Deli style, place a couple generous scoops of curried turkey salad topped with microgreens between two slices of toasted Zingerman’s Bakehouse pecan raisin bread.
Voila! You have a D.I.Y. version of our #201 Raisin D’Être.
About The Curry
When we make curried turkey salad at Zingerman’s Deli we use Trinidad curry blend from Épices de Cru. Épices de Cru is a family-owned business that travels the world to curate some of the best spices we have ever tasted, including more than a dozen curries! We chose the Trinidad blend because it’s a mild, yellow curried with a full, round flavor profile. You can use another curry at home for this recipe, but then it won’t be Zingerman’s Deli’s curried turkey salad. If you need to choose another curry, use a yellow blend (as opposed to green, red, or white) that’s as fresh as possible. Spices begin to lose flavor after they’re ground.
Here’s how the Spicetrekkers at Épices de Cru describe their Trinidadian curry blend:
“This aromatic and spicy curry is a classic of the British West Indies. Trinidad is home to the largest East Indian population in the Caribbean. For over two hundred years, Trinidadian curries have adapted to the local spices and Creole influences. Only in Trinidad would you find dark roasted spices, roasted lentils, West Indian spices and Creole herbs blended into a magnificent curry.”
It includes turmeric, coriander, chickpea, cumin, garlic, pepper, fenugreek, bay leaf, mace, habanero, green onion, thyme, mustard, fennel, and nigella.