Good food budgeting means you can’t be wasteful especially with leftovers. I’ve become so adept at recycling leftover food that I’ve been tempted countless times to crown myself the Queen of Leftover Cooking.
Take this turkey macaroni salad, for instance. Because no one wants to eat reheated turkey breast that had dried out in the fridge (not that it wasn’t originally dry to begin with being almost fatless), I chopped the leftover meat and mixed it with a generous amount of mayo and cheese to moisten and add flavor.
Turkey Macaroni Salad
- 200 grams macaroni
- 1 medium carrot
- ½ cup pecans
- 2 ribs celery
- 2 to 3 cups leftover roast turkey chopped
- ¾ cup mayonnaise (you may want more)
- 1 cup crushed pineapple drained
- ground pepper
- 1 tablespoon sugar
- ⅓ cup grated Parmesan plus more to serve
- chopped parsley to garnish
- Boil water to cook the macaroni in. Add a tablespoon of salt.
- Cook the macaroni until al dente.
- While the pasta cooks, peel the carrot and cut lengthwise into four pieces.
- Add the carrot pieces to the macaroni in the pan and cook for five minutes. Fish out the carrot pieces, drain and cool.
- While the carrot cools and the pasta continues to cook, toast the pecans in an oil-free pan. Cool.
- Thinly slice the celery.
- Chop the cooled carrot.
- Chop the cooled pecans.
- Drain the pasta and cool.
- Add two tablespoons mayonnaise to the turkey. Sprinkle with salt and pepper. Mix to moisten the meat.
- In a mixing bowl, toss the carrot, celery, pecans and crushed pineapple with a quarter cup of mayonnaise and a sprinkle of salt and pepper, all the sugar and grated Parmesan.
- Add the drained and cooled pasta to the mixing bowl.
- Add the turkey and the rest of the mayonnaise, and toss.
- Taste and adjust the seasonings, as needed. If the pasta appears too dry, add more mayo, toss then adjust the seasonings again.
- Chill the turkey macaroni salad for several hours before serving.
- To serve, top with chopped parsley and more grated Parmesan.