Ah yes, the holiday has passed and there is still, blessedly, several pounds of turkey yet to plow through—for the ambitious home cook, there are limitless ways to culinarily transform what’s left of the bird. I have my tried-and-true favorites that include wild rice and mushroom turkey soup, open-faced turkey sandwiches with gooey and melted smoked gouda, my own take on the American Dream sandwich and of course, that most classic dish—curried turkey. In this version of the recipe, there’s lots to love on a textural level—crunchy shredded carrots, celery, and roasted, lightly salted pecans are liberally coated in a thick and tangy dressing seasoned with Madras yellow curry powder, lemon juice, and maple syrup. It’s lovely served over a bed of fresh winter greens.
This recipe will work equally well with leftover roast chicken and is delightful paired with a sparkling wine, consider an inexpensive yet expressive Cramant, a domestic sparkler from the Willamette Valley, or a crisp Alsatian Pinot Gris.
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