By Erin Huffstetler | 11/24/2017 | No Comments
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Have lots of leftover Thanksgiving turkey? Use some of it to make this super-simple, no-cook turkey salad. It comes together in minutes.
Turkey Salad Recipe
1 lb cooked turkey, shredded
1 cup chopped celery
1 cup mayo (or 1/2 cup mayo + 1/2 cup plain yogurt, for a lighter version)
1 cup dried cranberries
1 cup chopped pecans
Salt and pepper to taste
What You Do:
Combine all the ingredients in a large bowl. Taste, and add salt and pepper as needed. If you added seasonings when you roasted your turkey, you may not need either one.
Chill your turkey salad before serving, to allow the flavors to meld.
This recipe is all about using up Thanksgiving leftovers, so don’t sweat it, if you don’t have one of the ingredients. Use chopped apple in place of the dried cranberries, or walnuts in place of the pecans. You can even use half mayo, half sour cream, if you have a partial tub of sour cream that you’d like to get out of the fridge.
- 1 lb cooked turkey, shredded
- 1 cup chopped celery
- 1 cup mayo (or 1/2 cup mayo + 1/2 cup plain yogurt, for a lighter version)
- 1 cup dried cranberries
- 1 cup chopped pecans
- Salt and pepper to taste
Combine all the ingredients in a large bowl. Add salt and pepper, if needed. Chill before serving.
Variations: Use chopped apple in place of the dried cranberries, or walnuts in place of the pecans. You can even use sour cream in place of half of the mayo. This recipe is incredibly flexible.
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