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“from the Soho Charcuterie, a late great bistro in New York City -- you can get the BEST smoked turkey from greenbery in texas on”

Ingredients Nutrition


  1. Soak currants in the Madeira wine for 30 minutes and then drain, reserving Madeira.
  2. In a small stainless steel or enameled skillet, over medium heat, reduce the Madeira, orange juice and applejack to 2 tablespoons only. Transfer to a small container and cool.
  3. Add the remaining mayonnaise ingredients: lemon juice, egg yolk, salt and pepper in a food processor and process in food processor or blender.
  4. Add oil and process or blend to make mayonnaise. Transfer to a bowl and add the creme fraiche.
  5. Skin the turkey and trim of any dry edges and shred into pieces. Mix with endive, apple, celery, watercress, grapes, currants and walnuts.
  6. Toss the mayonnaise gently into the turkey mixed with endive, apple, etc.
  7. Serve immediately or chill for 2 hours.
  8. This will last well for 24 hours in the refrigerator, covered.

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