The 1940s offered a lot of use for your leftovers. And nothing went to waste! Whether it was a post-holiday bird or the remaining breast meat from a turkey dinner throughout the year, even the bones got used but in this recipe, it's classic 1940s!
A little food history: It wouldn't be unusual to find single people at these diners and diner cars post- holidays getting a cheap luncheon salad made from leftover turkey. And yes, they had Thanksgiving dinners at these diners- just not on Thanksgiving day. But the lead-up week would boast the classic Thanksgiving "plate" because turkeys were plentiful at that time of the year.
- 2 cups cold turkey, chopped into 1/2" pieces
- 1 cup fine, seedless, red grapes
- 1 cup thinly sliced celery
- 1/2 cup thinly sliced almonds, lightly toasted and cooled
- 1/2 - 3/4 cup light mayonnaise
- Salt and Pepper to taste
- Mix everything together and stir.
- Chill for 1 hour or overnight.
- Serve on a lettuce leaf with some crackers on the side.