Instead of sage, I use dried tarragon and parsley–very good. Also, make your own mayonnaise with the stick blender. In a wide mouth mason jar, combine 1 egg yolk, 1 tsp. lemon juice, 1/4 tsp. salt, 1/2 tsp. dijon mustard, 3/4 cup sunflower oil (or combination of oils–whatever you like). Blitz!
You are not going to believe how something this simple can taste so good. It’s pretty, too! The recipe is from Alton Brown, “Good Eats: The Early Years” (Stewart, Tabori & Chang) as reprinted here.
Alton Brown’s Turkey Salad
- 1 pound roasted turkey meat, cubed
- ½ cup light mayonnaise
- ½ small lemon, squeezed
- 2 stalks celery, thinly sliced
- ½ small red onion, finely chopped
- ½ cup pecans, toasted and roughly chopped
- ¼ cup dried cranberries, roughly chopped
- 2 tablespoons fresh sage, cut in chiffonade
- ½ teaspoon kosher salt
- Black pepper to taste
Combine everything in a large airtight container, Chill one hour before serving. Keeps up to 3 days.
— Alton Brown, “Good Eats: The Early Years” (Stewart, Tabori & Chang)
It’s Thyme to Eat!