• 3 cups finely chopped or minced smoked turkey
• 1 to 2 cups ground pecans
• 1/4 teaspoon of garlic powder (garlic-lovers may want to use minced, fresh garlic)
• 1 cup mayonnaise (or more as needed.)

Preparation:

Mix ingredients until well-blended, adding more mayonnaise as needed. Chill overnight before spreading on thin sandwich bread or crackers. Use a food processor to finely grind meat and pecans. The taste is milder, but you can also use a packaged boneless turkey breast (1-1/2 lbs. or so) or any cooked white turkey meat.

To serve as individual salads, dice turkey instead of grinding. Mix as above. Mound on plates, surround with tomato slices, boiled egg wedges and grapes.

Recipe developed by Mary Chiles Crenshaw Bates and published in "Southern Traditions: Recipes and Reminiscences from Seven Generations of the Crenshaw Family." 512 pages ; $18.95 plus tax & shipping.