The other night we were still working at eating a pot of soup I’d made recently, reheating bowls for a quick supper. My P.S. (Practical Spouse) suggested we just make salami sandwiches to go with the soup. I knew we had about a cup of turkey yet and a perfectly ripe avocado. That sounded more interesting to me. My P.S. shrugged and let me have at it.
I chopped the turkey a little finer and added it to a bowl. I added 1/2 cup of mayo, 1/2 teaspoon of garlic powder, salt and pepper to taste. I chopped some green onion and added that to the salad. I like the milder flavor of green onions or shallots in a chicken or turkey salad rather than regular onion.
I halved the avocado, scooped it from the shell and mashed it into the salad.
I taste tested my salad, adding a little more salt and pepper and it was ready!
We had a partial loaf of a rustic whole weat baguette, which I sliced and toasted in the toaster, 2 pieces at a time. I didn’t bother with toasting them in the oven, it was a casual meal.
I spread the salad onto the toasted pieces of bread and dinner was ready. I’d heated the soup and served it in bowl, and we ate the crostini with it. It was a great way to eat the last of the turkey. I’ve made avocado crostini a lot to go with soups or lighter meals. Adding turkey made it a nice change.
My P.S. was happy he’d let me do my thing with the leftover turkey. The crunch of the hearty bread and the creaminess of the avocado in the turkey salad were an excellent accompaniment to our steaming bowls of soup. The next day we both had sandwiches with the leftover turkey salad and that was the end of the Thanksgiving turkey. Finally.
Turkey Avocado Crostini
1 avocado; halved, scooped out and coarsely mashed
1 cup roast turkey; chopped
1/2 cup mayo
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
good pinch cayenne pepper
6 small slices rustic bread; toasted