Turkey Salad with Cranberries & Pecans Recipe
Introduction
This Turkey Salad with Cranberries & Pecans is a delicious way to transform leftover turkey into a fresh, flavorful meal. Its combination of creamy dressing, sweet cranberries, and crunchy pecans makes it perfect for sandwiches or a light lunch.
Ingredients
- 3 cups chopped leftover turkey
- 1/2 cup diced celery
- 1/4 cup chopped red onion
- 1/2 cup dried cranberries
- 1/4 cup toasted pecans
- 1 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 2 teaspoons sugar
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- Bread for serving
Instructions
- Step 1: In a large bowl, combine the chopped turkey, diced celery, chopped red onion, dried cranberries, and toasted pecans.
- Step 2: In a small bowl, whisk together the mayonnaise, dijon mustard, lemon juice, sugar, poultry seasoning, and pepper until smooth.
- Step 3: Pour the dressing mixture over the turkey mixture and stir gently to combine all ingredients evenly.
- Step 4: Serve the salad on thick slices of bread or buttery croissants for a satisfying meal.
Tips & Variations
- For extra freshness, add chopped apple or grapes to the salad.
- Swap pecans for walnuts or almonds if preferred.
- Use Greek yogurt instead of mayonnaise for a lighter version.
Storage
Keep the turkey salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving, and enjoy it chilled or at room temperature. Avoid storing it on bread to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh turkey instead of leftovers?
Yes, cooked fresh turkey can be chopped and used in this salad. Just make sure it is fully cooled before mixing.
What can I use instead of dried cranberries?
Dried cherries, raisins, or chopped fresh cranberries can be good alternatives depending on your taste preference.
PrintTurkey Salad with Cranberries & Pecans Recipe
This delicious Turkey Salad with Cranberries & Pecans is a perfect way to use leftover turkey, blending savory and sweet flavors with a creamy dressing. The combination of dried cranberries and toasted pecans adds a delightful crunch and tartness, making it an ideal sandwich filling or a satisfying salad on its own.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Salt
Ingredients
Salad Ingredients
- 3 cups chopped leftover turkey
- 1/2 cup diced celery
- 1/4 cup chopped red onion
- 1/2 cup dried cranberries
- 1/4 cup toasted pecans
Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 teaspoons sugar
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon pepper
For Serving
- Bread or buttery croissants, thickly sliced
Instructions
- Combine salad ingredients: In a large bowl, mix together the chopped leftover turkey, diced celery, chopped red onion, dried cranberries, and toasted pecans until evenly distributed.
- Prepare the dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, sugar, poultry seasoning, and pepper until smooth and well combined.
- Mix dressing with turkey mixture: Pour the prepared dressing over the turkey mixture and stir thoroughly until all ingredients are coated evenly with the dressing.
- Serve: Spoon the turkey salad onto thick slices of bread or buttery croissants to make sandwiches, or serve as a standalone salad if preferred.
Notes
- For extra texture, you can toast the pecans yourself for a fresher crunch.
- Adjust the amount of sugar or lemon juice in the dressing to balance sweetness and tang to your taste.
- Use mayonnaise with reduced fat for a lighter version of this salad.
- Best served chilled or immediately after preparation.
- This salad is great for using up leftover turkey from holiday meals.
Keywords: turkey salad, cranberry turkey salad, leftover turkey recipe, turkey sandwich filling, pecan turkey salad, easy turkey salad, no cook turkey salad
