2 cups leftover Turkey, chopped into half inch pieces
1 cup mandarin oranges, drained and chopped into small pieces
3/4 cup red delicious apple, core and seeds removed, diced into small pieces
1/2 cup water chestnuts, drained and chopped into small pieces
1/2 cup celery, diced fine
1/4 cup onion, diced fine
1/4 cup toasted pecans, chopped
1/2 cup Helmanns mayonnaise
Half of a lemon, juiced
1 T. Curry powder

In a large bowl add the turkey, mandarin oranges, apples, water chestnuts, celery, onion, and pecans.  Mix all the ingredients together.  In a separate bowl add the mayonnaise, lemon, and curry powder.  Mix well.

Add the curry dressing to the turkey salad and mix well.  I like to do this salad a day before so that all the ingredients "marry".  This means that the ingredients flavors are heightened.  So, do this the evening of Thanksgiving with that leftover Turkey.  Serve the salad on leftover rolls or bread that you have.  This salad is also great as an appetizer served with crackers.

**To toast pecans:  place pecans on a baking sheet in a 350 degree oven for 10-15 minutes. Stir pecans half way through the baking process.  Cool, then chop.
Recipe compliments of Chef Tami Osborn and Culinary Treasures INC