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Sweet & Creamy Turkey Salad

Spectacular use of Thanksgiving leftovers. Better than sliced turkey sandwiches. Almost better than the turkey on Thanksgiving.

Ingredients

3 cups chopped cooked turkey

3 stalks celery, chopped or minced

1/2 cup dried cranberries (I used the ones with cherry juice added, to be sweeter)

1/2 cup sugared or candied pecans, chopped

1/4 cup sliced green onions

1 cup mayonnaise

2 teaspoons honey-Dijon mustard

1 teaspoon salt

2 teaspoons pepper

1/2 teaspoon poultry seasoning

leaves from 2 sprigs fresh thyme

2 Tablespoons lemon


Preparation:

Chop all of your ingredients as listed above. Mix in a bowl with the spices, mayo, etc. Chill.


Serve:

Pick your favorite bread, then butter and toast it -- we used brioche buns and gluten-free Hawaiian bread. Spread the salad liberally on the bread and top with lettuce, if you wish. Serve with your other Thanksgiving leftovers (potatoes, beans, stuffing, etc.). Also wonderful as a spread with crackers!

A Little Backstory:

We loved this recipe. So much so, I said I'd make a turkey breast again, just to make this salad. Bonus was that I already had so many of the ingredients left over from the holiday recipes, like Dijon, thyme, green onions. And full disclosure -- we stripped the candied pecans from the top of the pecan pie. These really are the key to the recipe; plain and not sugared pecans would be too plain.


(You could also use rotisserie chicken.)

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