Title: Turkey salad in curried mayonnaise
 Categories: Salad, Poultry
      Yield: 6 Servings
 
      3 c  Shredded cooked turkey
      3 c  Mixed cooked veggies
      4    Tomatoes
      1 bn Watercress
      1 tb Butter
      1    Shallot, chopped
  1 1/2 ts Curry powder
      1 ts Flour
    1/2 c  Turkey stock
      2 ts Coconut
      2 ts Chutney
      3 ts Lemon juice
           Salt and pepper to taste
  1 1/2 c  Mayonnaise
    1/8 ts Paprika
      2    Lemons, quartered
 
  Cool turkey and cooked vegetables. Quarter tomatoes; remove seeds,
  strain and reserve any juice that comes from tomatoes. Wash
  watercress and dry thoroughly. Melt butter in frying pan. Add shallot
  and saute until translucent. Add curry powder and saute 1-2 minutes
  more. Sprinkle in fllour and saute 3-5 minutes. Add stock, blending
  well. Bring to a boil, stirring constantly. Stir in coconut, chutney,
  and 2 teaspoons lemon juice; simmer 10-15 minutes. Strain and cool.
  Season with salt and pepper. Season cooked vegetables with salt and
  pepper; sprinkle with remaining lemon juice. Place in salad bowl.
  Arrange turkey in center of bowl. thin mayonnaise with a small amount
  of reserved tomato juice. Spoon carefully over turkey, sprinkle with
  paprika. Arrange tomatoes and watercress sprigs alternatley around
  edge of bowl. Garnish with lemon quarters and serve.
  
  From the recipe files of suzy@gannett.infi.net