What’s in This Turkey Salad Recipe?
Finding new and exciting things to do with Thanksgiving leftovers can be daunting. But this holiday take on classic chicken salad is about to change your mind. I’ve stuffed this recipe with pecans and dried cranberries; this turkey salad recipe will knock your socks off!
Turkey: Whatever kind of turkey you make for Thanksgiving, this recipe is the absolute best way to make use of it. Celery: Adds delightful crunch! Dried Cranberries: Add just a hint of holiday flavor without being too overpowering. These sandwiches don’t scream Thanksgiving, and that’s a good thing! Pecans: Add crunch and nuttiness. Red Onion: More crunch, plus a bit of sharpness to contrast the creaminess of the dressing. Mayonnaise: Makes the dressing super rich and creamy. Mustard: Dijon mustard adds tanginess to the dressing. Vinegar: I like red wine or apple cider vinegar for a good balance of sweetness and acidity. Dried Dill: Adds a hint of herbal flavor that makes these sandwiches taste fresh!
Variations To Try
There are lots of ways to modify this recipe. For starters, I play around with changing up the mix-ins. I always keep total add-ins to about 2 cups. I love adding cranberries, celery, pecans, and onion, but chopped walnuts, grapes, hard-boiled eggs, or avocado would be delicious additions too! You could change the flavor slightly by swapping out the dill for another fresh herb, like parsley, basil, chives, or tarragon.
How to Store
Store leftover turkey salad in an airtight container in the refrigerator for up to 3 days. Enjoy cold for the best taste.
Serving Suggestions
This turkey salad is perfect for sandwiches–just throw it on some sandwich bread, croissants, or dinner rolls to make sliders. It’s also delicious served alone, with crackers, or on top of a kale salad. Add a side of sweet potato chips for a perfect meal!
Notes from the Test Kitchen
Thanksgiving can have me feeling weighed down, but this turkey salad is nice and light. For an even lighter dressing, I sometimes swap out the mayo for an equal amount of plain Greek yogurt.
How to Make Turkey Salad Step by Step
Mix the Salad: Add the 4 cups of chopped cooked turkey, 2 ribs of finely chopped celery, ½ cup of dried cranberries, ½ cup of chopped pecans, and ¼ cup of minced red onion to a large bowl and stir to combine. Dress the Salad: In a separate bowl, whisk ¾ cup of mayonnaise, 2 teaspoons of Dijon mustard, 2 teaspoons of red wine vinegar, ½ teaspoon of dried dill, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper together. Pour the dressing over the ingredients from Step 1. Toss to combine. Serve in a sandwich, on crackers, or on a salad with greens.
More Leftover Turkey Recipes We Love
Turkey Croquettes Turkey Rice Casserole Thanksgiving Quesadilla Turkey Noodle Soup Turkey Wild Rice Soup
