Simple. Basic. Old-School.
1/2 Pound Smoked Turkey, Thinly Sliced
Pulse Turkey in Food Processor until uniform. Add Mayonnaise to taste. Pulse until salad is smooth.
Serve with Crackers.
Culinary evidence (old cookbooks, menus etc.) confirms meat and mayonnaise-type salads were popular in America from colonial times present. These were culinary traditions brought to our shores by European settlers. Lobster, turkey and chicken salads were most common and extremely popular in the mid-late 19th century. Tuna salad is an early twentieth century recipe. Why? Because canned tuna was first introduced and mass marketed to the American public in 1903. American cookbooks in the 1930s and 1940s offer tuna salad recipes as alternatives to salads made from chicken and turkey. One might conclude this fishy substitution was not immediately embraced on its own merits. —-Adapted from Wiki.