I know you are going to love this easy recipe for Turkey Salad! It’s so simple to make but it has an unexpected twist…it has pecans, and it’s made with cranberries for tang and nutty crunch! This is the best twist on a classic chicken salad and a turkey sandwich you’ll crave!
The best part of Thanksgiving dinner is leftovers, and I mean leftover turkey, of course! There are so many wonderful things to make from leftovers, like turkey stock or turkey rolls, soups and sandwiches.
How to Make Turkey Salad
It’s as easy as 1, 2, 3 to pull this together, and it’s great to scoop onto a green salad, use for lettuce wraps, or make into sandwiches. It’s so simple I can make this without even having to shake myself out of my yearly tryptophan coma!
- Chop leftover turkey into chunks.
- Dice celery and onions.
- Mix all ingredients together (per recipe below) and chill in the refrigerator for at least 30 minutes before serving.
What to Put in Turkey Salad
I remember when putting cranberry sauce and/or stuffing on turkey sandwiches became a thing. So I thought I’d try making turkey salad with dried cranberries and pecans, and it’s officially one of those things everyone looks forward to having in the evening after a big Thanksgiving luncheon. But this recipe is so versatile; you can mix it up any way you choose.
- Use toasted almonds or other favorite nuts in place of pecans if you wish.
- Try it with fruit like grapes, chopped apples, or even plain raisins, if you want something different than cranberries. Grapes are my fave, there is something about the sweetness that is delightful against the savory Dijon and onions.
- Roasted garlic and chives are a great addition! Or try bacon crumbles!
Use your imagination, and you’ll come up with ways to make turkey salad into something that is anything but “plain old.”
Leftovers?
You betcha. If you have leftover salad, you can refrigerate it for 3 to 4 days. I don’t recommend freezing salads with mayo, they just don’t fare that well when you thaw them out. So use this turkey salad all up, it won’t be hard!
- Make it for lunches.
- Spread it on crackers to serve as hors d’ oeuvres.
- Make it into wraps with tortillas.
Or heck, just eat it right out of the bowl with a spoon! It makes a great snack, lunch or a quick and tasty dinner with turkey soup, so go right ahead and make lots! You definitely won’t regret it! Happy Thanksgiving!
Recipes Perfect for Leftover Turkey
- Turkey Roll Ups – perfect turkey dinner bundles!
- Hot Turkey Sandwich – topped with gravy!
- Turkey Pasta Salad – with cranberries & almonds
- Turkey Pot Pie – baked until golden & bubbly!
- Turkey Soup – go to after holiday meals
Turkey Salad
Ingredients
- 2 cups leftover turkey diced
- 1 stalk celery chopped
- ½ cup dried cranberries
- 2 green onions or red onion, diced
- ¼ cup pecans chopped, optional
- ½ cup mayonnaise
- 1 teaspoon dijon mustard
- seasoned salt and pepper to taste
Instructions
- Combine all ingredients in a small bowl and mix well.
- Refrigerate 30 minutes before serving.
- Serve as a sandwich or over salad.
Notes
Diced apples or grapes add a nice fresh flavor to this salad.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Lunch, Salad
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This recipe is so good. Thanks for the recipe.
Made as stated. Was just ok. Didn’t care for the flavor of mustard, and overall it was too dry. I did add pecans and white grapes.
I’d leave the mustard out and add more mayo next time.
Thanks for sharing.
Those sound like delicious adjustments, hope you enjoy it!
I make mine hot with shredded cheddar; top with crushed potato chips and heat at 400F until cheese melts! (AND I DON’T EVEN LIKE TURKEY!) This is delicious!
Yummy idea, I need to try this!