Tomatoes Stuffed with Chicken or Turkey Salad

I decided to make myself a turkey dinner on Easter Sunday, so I bought the smallest turkey breast that I could find. My plan was to cook it in the crockpot, enhance poultryseasoning with lots of herbs and vegetables, leave the potatoes to Bob Evans, and roast some carrots. It was just me, and the St. Louis Cardinals, and I quite enjoyed the meal. The trouble with turkey is that you continue to enjoy it for lunch the next day, dinner the next day, and on and on and on.

I was paging through a new book from Abrams publishing, scheduled for release next Tuesday, April 26, called Gullah Geechee Home Cooking; Recipes from the Matriarch of Edisto Island, by Emily Meggett. I didn’t have to turn many pages to fall in love with this book. One of her recipes was for chicken or turkey salad stuffed tomatoes. I overbought on tomatoes, and heaven knows was looking for something new to do with turkey, so I thought I would give this recipe a try. The addition of hard-boiled eggs was new to me, but I really liked it. I also liked the mustard that gave it a nice tang. It’s easy to put together, make ahead, and makes a lovely presentation.

Tomatoes Stuffed with Chicken or Turkey Salad

6 boneless, skinless chicken breasts
½ c. sliced scallions
1 c. chopped celery
3 hard-boiled eggs, chopped
1 T. mustard
1 t. celery salt
1 t. poultry seasoning
2 c. Hellmann’s mayonnaise, plus more if needed
10 large tomatoes

Boil the chicken breasts and scallions in a pot of water until the chicken is cooked through, 25 to 30 minutes.

Remove the skin from the chicken, and let cool. When the chicken is completely cooled, cut it into small pieces and put in a large bowl.

Add the celery, hard-boiled eggs, mustard, celery salt, poultry seasoning, and mayonnaise, and stir to combine. If the mixture is too dry, add more mayonnaise. Stir, taking care not to break up the chicken pieces.

Place the salad in the refrigerator to chill (you may make this chicken salad a day ahead.) Cut the tops off of the tomatoes. Use a small paring knife to remove the inside of each tomato. A spoon may be helpful in scooping out the insides. Once you remove the insides of the tomatoes, fill the tomatoes with chilled chicken salad. Be generous — it’s called stuffed tomato for a reason!

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 Disclosure: I received a complimentary copy of Gullah Geechee Home Cooking from Abrams Books as a member of their Abrams Dinner Party 2021-2022.