Curried Turkey Salad Sandwich

I hope you all had a wonderful holiday last weekend! Mine was great, and it put me back in touch with some of the many things I have to be thankful for: spending time with my family, my friends, and of course, good food and wine!

Of course, all of the yummy leftovers from dinner on Thursday were also a highlight, and I was very excited to try this turkey leftovers recipe submitted by one of our blog readers. The recipe is for Curried Turkey Salad, and it is very, very delicious. 

To make this curried turkey salad, all you need is leftover turkey (about 2 cups of white meat, chopped), four stalks of celery, one green onion bunch (chopped, with only the green pieces included), one or one and a half teaspoons of curry powder, and some mayo!

It can be eaten either in sandwich form on a croissant, or wrapped up in bib lettuce for a crunchier, healthier snack.  I went with the sandwich version, because I can never resist a croissant.

To put this salad together, just chop the celery, green onions, and turkey, and throw them all together .

Then you just add as much mayo as you like. I added about 1/3 cup, but depending on how much mayo you like you might want to add a little less or a little more.

Last step: toss in the curry powder!

Mmmmmmmm…

Sooo good!

Pair with a fruity white, such as our Tepusquet Viognier, for instant pairing yumminess.

Thank you so much to our submitter for sharing this easy and delicious recipe!

Curried Turkey Salad

2 cups chopped turkey (white meat)
1 pack of green onions chopped (just greens)
4 stalks celery chopped
Mayonnaise to taste
Curry powder about 1 – 1 1/2 teaspoons.
Salt and Pepper to taste.
Serve on croissants or on bib lettuce leaves.

Due to rain here today and tomorrow, we have stopped harvesting Chardonnay right now, but we still have plenty to do in the winery! Last Friday we picked our blocks of Viognier in the Tepusquet Vineyard, and we are currently barrel-fermenting it.

In addition, all of our Pinot Noir lots finished fermentation, and our crew has been busy draining and pressing them for the last couple of days. After they finish pressing, the crew will get to work racking them into barrels. This will probably take them at least the next couple of weeks to finish.

Both the Viognier juice and the Pinot Noirs look fantastic so far! The Viognier has very nice acidity and lots of delicious flavor, along with beautiful citrus blossom and floral aroma characteristics, and the Pinot Noirs are showing very nice dark colors and lots of intense, deep flavors.

Calling all Southern Californian Cambria fans! If you are going to be in or around Newport Beach on Thursday, September 29th, you may want to attend our Cambria Wine Dinner at the Hyatt Regency!

The Hyatt has put together a night of delicious food and wine pairings for the evening, all featuring our Cambria wines! The dinner will feature dishes paired with our Tepusquet Viognier, Katherine’s Vineyard Chardonnay, Julia’s Pinot Noir, Tepusquet Syrah, and Late Harvest Viognier. The dinner is also going to include some just-harvest Cambria grapes that will serve as “edible centerpieces” during the night.
Pp
Here’s a look at the menu:

 If you are interested, you can RSVP by either calling (949) 729-6057, or by e-mailing onie.carreon@hyatt.com. We hope you can make it!