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December 2004 Issue
Pecans
by J. Sinclair
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One of my favorite ways to use pecans is tossing them into salads and sandwich spreads. They add an unexpected crunch and turn ordinary, ho-hum chicken or tuna salad into something fun and new. Of course, if you are up for more than a sandwich, I'd highly recommend this next recipe which features all of the ingredients in my favorite turkey salad ... but in a casserole setting! Enjoy it on its own or serve it with some crispy crackers for dipping. The kids love this one!

 

Hot Pecan Turkey Salad

If you've got leftover turkey from Thanksgiving or Christmas, try this unique hot salad ... which is really more like a casserole with traditional turkey salad ingredients.
  • 2 c. chopped cooked turkey
  • 1 c. chopped celery
  • ½ c. chopped green onions
  • 1 c. mayonnaise
  • 1 T. lemon juice
  • 1 c. chopped pecans
Combine all of the ingredients except the pecans and pour the mixture into a 1 ½ quart casserole. Top with the pecans and bake in a 350 degree oven for 30 minutes or until thoroughly heated.
  • Yields: 6-8 servings
  • Preparation Time: 40 minutes
 

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