- 1 hard-cooked egg
- 4 cups shredded cooked turkey or chicken
- 3/4 cup mayonnaise
- 1 tablespoon sweet pickle relish
- 1/2 cup chopped pecans
- In a bowl, mash the egg with a fork. Add turkey, mayonnaise and relish. Cover and refrigerate until serving. Stir in pecans just before serving. Yield: 4 servings.
Originally published as After Thanksgiving Salad in Quick Cooking November/December 1998, p10
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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