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Thursday, May 28, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Curried Holiday Turkey Salad
Contributed by: Annelle Williams
  • 1 cup dried cranberries
  • 1â�„3 cup orange juice (or wine or apple juice)
  • 7 to 8 cups chopped cooked turkey (light and dark meat)
  • 1 cup quartered seedless grapes
  • 1 cup toasted pecan halves, roughly chopped (big pieces)
  • 2 stalks of celery, chopped
  • 2 TBS cider vinegar
  • 2 TBS sugar
  • 1 tsp. salt
  • 2 tsp. curry powder
  • 1 cup mayonnaise
Add dried cranberries and orange juice to small saucepan over medium heat. Bring to a boil, stir, remove from heat and let the cranberries plump while making the rest of the salad.
Add chopped turkey, grapes, pecans and celery to large mixing bowl. Gently toss to combine.
Whisk together vinegar, sugar, salt and curry powder. Add to mayonnaise and thoroughly combine. Add more salt or curry to taste.
Pour dressing over turkey mixture.
Drain cranberries and add to mixture. Gently fold together until everything is well combined.
Store in refrigerator.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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