Thanksgiving Leftovers -- Turkey Waldorf Salad

Thanksgiving:  The one time of year family and friends gather around the table wearing their "eating pants," exchanging funny stories and giving thanks.

It's also the one time of year, where leftovers seem to last for days. Instead of having a redux of Thanksgiving dinner over and over, like a food on the movie "Groundhog's Day," why not try something completely different?

There are so many possibilities:  Buy wonton wrappers and use the leftover turkey and cranberries to make a boiled ravioli. Make turkey chili. Better yet, have something you don't usually find at Thanksgiving...a Waldorf Salad.

Last year, I used leftover turkey to create a play on the traditional Waldorf Salad. It was delicious, and best of all LIGHT! A whole day of eating leaves the body begging for a salad.

Turkey Waldorf Salad -- courtesy of Wes Martin, Food Network

• 2 cups shredded leftover turkey meat
• 2 stalks celery, sliced
• 1/2 cup celery leaves, coarsely chopped, plus more whole leaves for garnish
• 1 crisp apple, such as Gala or Macintosh, cored and chopped
• 1 cup red seedless grapes, halved
• 1/2 cup pecans, toasted, and coarsely chopped
• 1/2 cup non-fat yogurt
• 2 tablespoons mayonnaise
• 1 teaspoon honey
• 1/4 teaspoon salt, plus more as needed
• 1 small celery root, peeled and cut into matchsticks
• Freshly ground black pepper

Directions:

In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined. Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely. Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.

To serve, spread the celery root evenly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately.