Turkey Salad

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Got leftover turkey? This turkey salad is the perfect way to use it. With celery, pecans, cranberries and rosemary it is full of flavor!

Growing up one of my absolute favorite ways to enjoy a turkey sandwich was simple: white bread, mayonnaise, turkey, salt and pepper. That’s it. And it was what I looked forward to every year the Friday after Thanksgiving. Now, I’m not saying that I don’t still enjoy that. I do. But, kicking my turkey sandwich game up a notch by turning it into a Turkey Salad Sandwich is also a fantastic, delicious way to use leftover turkey.

I love a good chicken salad sandwich. Whether it’s a Dill Chicken Salad, Curry Chicken Salad or Almond Chicken Salad, leftover poultry turned into a creamy salad is always a great lunch option. I just love the creaminess of the dressing contrasting with the wonderful different textures of the ingredients.

This Turkey Salad Recipe is no different. It is full of goodies and will be one of your new favorite ways to serve your leftover turkey.

Let’s talk about the ingredients you’ll need:

Turkey Salad Ingredients:

• SHREDDED TURKEY: If you don’t have shredded turkey, this would also be great with shredded chicken.
• MAYONNAISE: Used as the creamy base for the dressing.
• SHERRY VINEGAR: Sherry vinegar has a bit milder taste than red wine vinegar and is a bit sweeter. However it is not as sweet as balsamic. If you don’t have sherry vinegar you can substitute white wine vinegar or in a pinch, distilled.
• DRIED ROSEMARY: I adore rosemary with turkey. It adds a great piney, lemony flavor.
• CELERY: To add crunch.
• DRIED CRANBERRIES: For a touch of sweetness and a bit more holiday flare.
• PECANS: These add a crunch and a bit more heartiness to the salad. You can substitute chopped almonds if you prefer.
• SALT AND PEPPER

Step by Step Photos and Instructions:

Making turkey salad is super simple. And if you’re making it the day after Thanksgiving that is most welcome. Am I right?! Here are the step by step photos and instructions showing you just how easy it is to make.

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• Step #1: Whisk together the ingredients for the dressing. Set aside while you make the rest of the salad.
• Step #2: Combine the turkey, celery, cranberries and pecans in a bowl. Drizzle the dressing over the top and toss to coat completely. Season to taste with salt and pepper.
• Step #3: At this point you can chill it for a bit to allow the flavors to mingle or you can eat it right away. Serve it in lettuce cups or make it into a turkey salad sandwich by piling onto two slices of bread.

Storage and leftovers:

You might be asking yourself how long turkey salad lasts in the fridge. That depends on when you cook the turkey. This will keep for about 3 days starting from the time you make the turkey.

I seriously loved everything about this Turkey Salad. It made a fantastic lunch for my husband and I. The creaminess of the dressing, the crunch of the celery and pecans, and the sweet yet tart cranberries made this a flavor explosion.

Want more ways to use Thanksgiving leftovers? Try these:

Turkey Curry Soup is hearty and the perfect way to warm up on a cold day!

Baked Turkey Spaghetti is loaded with brussels sprouts, bacon, mushrooms and cheese.

Turkey Brie Crostini is a fun way to use leftovers! Fit for a party!

Open Face Turkey Sandwich is pure comfort food!

Easy Turkey Tetrazzini is a classic retro recipe! This version is made from scratch and SO good!