![\"Turkey](\"https:\/\/www.skilletchronicles.com\/content\/wp-content\/uploads\/2010\/11\/Turkey-leftovers-salad.jpg\" "\\"Turkey")
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Thanksgiving is just days away, yet my thoughts already are turning to leftovers.<\/p>\n
The menu for the big day is pretty standard:\u00a0 Simple roast turkey a la Russ Parson’s Judy bird<\/a>, decadent mashed potatoes<\/a>, those sweet potato-stuffed mini pumpkins<\/a> I wrote about last week, green beans<\/a>, persimmon salad<\/a>, fresh cranberry relish, homemade rolls and pumpkin pie from an old “Joy of Cooking” recipe.\u00a0 It’s a lot of work to pull together, but the basic elements don’t change much from year to year.<\/p>\n When it comes to leftovers, though, innovations are definitely welcome.\u00a0 Even after the obligatory soup\u2013I’m thinking chili this year\u2013and overstuffed sandwiches on Friday, we usually still have a lot of turkey left in the refrigerator.\u00a0 And I’d rather be hiking or walking on the beach than spending more time in the kitchen.<\/p>\n By Saturday, I’m looking for an easy, fresh-tasting dish that puts turkey squarely in the background.\u00a0 This pasta salad fits the bill.<\/p>\n With the gentle texture of orzo pasta and the vivid flavors of curry, chutney and raspberry vinegar, this dish gives turkey a whole new personality.\u00a0 In fact, you might not even notice it’s part of the mix\u2013which is fine by me. Celery, red bell pepper, scallions and butter lettuce play supporting roles.<\/p>\n This is a refreshing dish that can serve as either a light lunch or the centerpiece of a family supper.\u00a0 It’s just what I need after the gluttony of the holiday.<\/p>\n If you have Thanksgiving leftover secrets, please share.\u00a0\u00a0 We all could use a few new ideas for dealing with the remains of one of our best holidays.<\/p>\n 1 cup orzo pasta Cook orzo according to package directions.\u00a0 Drain, rinse with cold water and drain again.\u00a0 Combine pasta with turkey, scallions, celery, red bell pepper and parsley in a large bowl.<\/p>\n In a small bowl, blend mayonnaise, yogurt, chutney, lemon juice and honey.\u00a0 Heat raspberry vinegar in a small pan or microwave oven until it begins to steam (about 10 seconds in microwave).\u00a0 Stir curry powder into heated vinegar until dissolved, then stir into mayonnaise mixture to make dressing.\u00a0 Season to taste with salt and pepper.<\/p>\n Toss pasta salad with dressing, mixing well.\u00a0 Let salad chill in the refrigerator for at least 2 hours before serving to allow flavors to develop.<\/p>\n Aleta Watson<\/em><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":" Thanksgiving is just days away, yet my thoughts already are turning to leftovers. The menu for the big day is pretty standard:\u00a0 Simple roast turkey a la Russ Parson’s Judy bird, decadent mashed potatoes, those sweet potato-stuffed mini pumpkins I wrote about last week, green beans, persimmon salad, fresh cranberry relish, homemade rolls and pumpkin … Continue reading Turkey leftovers transformed<\/span> CURRIED ORZO AND TURKEY SALAD<\/strong>
\nServes 6<\/em><\/p>\n
\n2 cups diced cooked turkey
\n1\/2 cup finely chopped scallions
\n1 stalk celery, thinly sliced
\n1\/2 cup chopped red bell pepper
\n2 tablespoons finely chopped parsley
\n1\/3 cup mayonnaise
\n1\/3 cup plain yogurt
\n2 tablespoons Major Grey’s chutney
\n2 teaspoons fresh lemon juice
\n1 tablespoon honey
\n2 teaspoons raspberry vinegar
\n4 teaspoons curry powder
\nSalt and pepper to taste<\/p>\n