Cranberry Turkey Salad
This Cranberry Turkey Salad is one of my favorite recipes to make with leftover turkey and cranberries from Thanksgiving! It's so easy with little prep work and takes less than 15 minutes to make. Serve it with crackers, over lettuce, on brioche bread or with croissants.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 3 cups
- Category: lunch
- Method: no bake
- Cuisine: Thanksgiving
Ingredients
- 2 cups roasted or smoked turkey, diced small
- 1/4 cup cranberry sauce (do not use the canned cranberry jelly-see substitutions section above)
- 1/3 cup yellow onion, diced small
- 1/3 cup celery, diced small
- 1/2 cup pecans, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup mayonnaise
- 1 tablespoon dijon mustard
- Optional: 1/8 teaspoon of fresh rosemary leaves, minced
Instructions
- Into a large bowl, combine the turkey, cranberry sauce, celery, onion, pecans, and salt and pepper (and rosemary if using).
- Stir in the mayonnaise and dijon mustard until fully combined. Cover with plastic wrap and refrigerate 30 minutes.
- Serve with crackers or over lettuce, on brioche buns, croissants and more. Enjoy!
Notes
- Don't add too much more cranberry sauce than recommended or you will have a really pink salad.
- Chop the celery, onion and pecans finely for the best taste.
- This turkey salad is intended to eat cold.
Find it online: https://simplymadeeats.com/12111/cranberry-turkey-salad/