Curried Turkey Salad

Recipe Courtesy of St. Supéry Estate Chef

Makes about 6 servings


2 pounds cooked turkey cut into 1 inch chunks
1 ½ cups mayonnaise
⅓ cup dry white wine
¼ cup mango chutney
2 tablespoons curry powder
1 tablespoon fresh lemon juice
½ teaspoon ground ginger
3 green onions, chopped
2 celery stalks, chopped
½ cup grapes, cut in half
Salt and pepper to taste
⅔ cup roasted salted cashews
Sourdough bread and butter lettuce for building sandwiches


Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl. Add turkey, onions, celery and grapes; toss to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Mix cashews into salad just before serving. Load up on toasted sourdough and top with butter lettuce for a delicious sandwich.

Wine Pairing: 2014 Dollarhide Estate Vineyard Chardonnay

A Chardonnay with some acidity as well as a fuller body will pair well with this dish. The creaminess of the dressing will do nicely with bright acidity, while the complex spice and varied flavors will pull out nuance of both fruit and barrel.

Serves As


A great wine to celebrate


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