Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.
This week’s recipe took honorable mention in the State Journal’s poultry category in 1988 and was submitted by Jean MacCubbin of Madison.
Curried turkey luncheon salad
1½ to 2 cups cooked turkey, cubed
4 to 6 small green onions, chopped
½ cup chopped celery
½ to ¾ cup quartered white seedless grapes
¼ to ½ cup slivered almonds
¼ cup raisins (optional)
¾ cup plain yogurt
1 teaspoon soy sauce or tamari
1 teaspoon curry powder
Salt and pepper to taste
Combine all ingredients and mix until all is evenly blended. Chill for 2 hours or overnight. Serve on lettuce leaves with French bread. Yield: 4 servings.