Easy Turkey Salad with Cranberries and Pecans
This turkey salad recipe is one of my favorite ways to use up holiday leftovers! Chopped turkey is mixed with a creamy dressing, celery, pecans and cranberries.
I have to level with you all. While I really do love Thanksgiving dinner, I think I love the leftovers even more! Every year, I challenge myself to come up with new, fun ways to use leftover turkey meat and sides. This new turkey salad recipe is my latest creation!
For this recipe, chopped turkey is mixed up with a creamy dressing, vegetables nuts and cranberries. It makes an awesome sandwich or lettuce wrap for lunch in those lazy days that follow the holiday.
If you are using turkey that has dried out, I recommend adding an extra spoonful or mayo or a splash of milk to help moisten it. And, don’t forget to chill the salad for at least 30 minutes! It really helps the flavors to come out.
Recipe Substitutions
Of course, this recipe is all about giving you a delicious way to use up leftovers! Because of that, I want you to be confident making substitutions, so you can best use up what you have on hand. Here are a few ideas!
- Turkey: Use rotisserie chicken, baked chicken breast, or even ham
- Dried cranberries: Chopped dried cherries, golden raisins, or fresh halved grapes
- Toasted pecans: Walnuts, slivered almonds, or sunflower seeds
- Mayonnaise: Greek yogurt or a half mayo and half sour cream mix
- Dijon mustard: Whole grain mustard or a teaspoon of apple cider vinegar
- Red onion: Green onions or sweet yellow onion
- Lemon Juice: White or apple cider vinegar.
- Poultry seasoning: Use a mix of thyme, sage, and a dash of garlic powder
Recipe Additions and Serving Ideas
Make this recipe your own by doing one of more or the following:
- Add chopped apples for more crunch and a bit of sweetness.
- Stir in crumbled feta or gorgonzola for a savory kick.
- Mix with cooked pasta to turn this into a creamy, cold turkey pasta salad.
- Use as the filling for tortilla pinwheels or mini croissants, and serve as an appetizer!
- Keep it light by serving scoops in lettuce boats.
- Serve with your favorite soup! I love this Creamy Pumpkin Soup.
If you have extra pecans to use up, I really love this French Quarter Cheese Spread or my Pecan Cheesecake.
Storing Leftover Turkey Salad
This turkey salad will keep in the refrigerator in an airtight container for 3-4 days. Unfortunately, it does not freeze well.
Before serving, I recommend giving it a good stir because it will separate a bit when chilled. a squeeze of lemon juice or another spoonful of mayo can be added if it has thickened up in the fridge.
If you are making this turkey salad for meal prep, remember to store it separate from any greens or bread until ready to serve.
Looking for more ways to use up turkey leftovers? Try my Cranberry Turkey Sliders or this Leftover Stuffing Casserole.
I hope you love this creamy turkey salad recipe! If you give it a try, I’d love to know how it went in the comments below.
Easy Turkey Salad with Cranberries and Pecans
Ingredients
- 3 cups turkey, cooked, diced small
- 1/2 cup celery, diced
- 1/4 cup red onion, diced
- ½ cup cranberries, dried
- ¼ cup pecans, toasted
For the dressing:
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 teaspoons sugar
- ½ teaspoon poultry seasoning
- ½ teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- In a large bowl, combine the diced turkey, celery, red onion, cranberries and toasted pecans. Toss to combine.
- In a small bowl, make the dressing. Whisk together the mayonnaise, mustard, lemon juice, sugar, poultry seasoning and pepper.
- Pour the dressing mixture over the turkey mixture and stir to combine.
- Cover and transfer to the fridge. Chill for 30 minutes.
- Serve on thick bread or buttery croissants.
