In a small dry skillet, toast the nuts over low heat until they are fragrant and golden brown. Remove them from the heat and chop them coursely.
In a large bowl combine the celery, mayonnaise, yogurt, toasted nuts, spices, and raisins and mix gently. Then add the turkey and apple and mix well to combine. Cover the bowl and refrigerate it for one hour before serving. Try this salad on toasted bread (maybe with some melted cheese) or over greens.
