Of course the obvious is turkey sandwiches, which is an old standby. Turkey, mayo, salt, and pepper on potato bread is a classic for good reasons! A Hot Turkey Shot (an open-faced sandwich of bread, Mashed Potatoes or Stuffing, with Turkey and then gravy served hot) is another!
After a couple of days the desire for Turkey wanes as you consider options. Now last year I did a turkey hash that wasn't bad, but I need to dig up that recipe again. This year went with a turkey salad that even my granddaughter -- the ultimate of picky eaters -- liked. I did have to hold the onions until I made her sandwich. A little thyme when a long way to give this a distinctive taste.
- Turkey! White or dark meat, it really doesn't matter. I prefer a mix, but for some reason the white meat tends to get eaten on sandwiches first. Cut it up pretty small.
- 1 small onion diced fine.
- 2 celery stalks, also diced fine.
- Several sprigs of fresh thyme, very finely chopped.
- A bunch of cherry or grape tomatoes halved or quartered, or an avocado diced
- Mayo, about a cup. The amount really depends on the amount of turkey.
- Salt and pepper to taste
- toss the turkey, onion, celery, grapes/avocado, and thyme in a large bowl. Add a couple of tablespoons of mayo and mix well. Add more mayo until you get it coated. Do this in steps because it's easy to add more, hard to take it out.
- Taste and add salt and pepper if needed
Yes, it's simple, but pretty flexible. I have found that tomatoes along with the avocado tends to bring a bit too much moisture to the party. Other ingredients included in the past are sun-dried tomatoes, julienned carrots, sliced radishes, shredded lettuce, and even slipped in the occasional jalapeno. Some of what goes in depends on what you have handy in the house. I have also made it without the tomatoes or avocado, but I like the butterness of the avocado or the acidity of the tomatoes with the turkey.
While it makes great sandwiches or wraps, you can also serve it on a small salad bed of arugula, which adds a nice bitterness. Or on endive leaves as some finger food.