I always host Thanksgiving, so I always end up with the most leftover turkey. This easy Turkey Salad Recipe is my favorite way to use up the last of it, and it’s so delicious! Turkey, cranberries, pecans, mayo, and a few other ingredients make a super creamy and flavorful mix. These turkey salad sandwiches make a quick and easy lunch idea, or eat it as a dip or side dish!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
What’s in This Turkey Salad Recipe?
Finding new and exciting things to do with Thanksgiving leftovers can be daunting. But this holiday take on classic chicken salad is about to change your mind. I’ve stuffed this recipe with pecans and dried cranberries; this turkey salad recipe will knock your socks off!
- Turkey: Whatever kind of turkey you make for Thanksgiving, this recipe is the absolute best way to make use of it.
- Celery: Adds delightful crunch!
- Dried Cranberries: Add just a hint of holiday flavor without being too overpowering. These sandwiches don’t scream Thanksgiving, and that’s a good thing!
- Pecans: Add crunch and nuttiness.
- Red Onion: More crunch, plus a bit of sharpness to contrast the creaminess of the dressing.
- Mayonnaise: Makes the dressing super rich and creamy.
- Mustard: Dijon mustard adds tanginess to the dressing.
- Vinegar: I like red wine or apple cider vinegar for a good balance of sweetness and acidity.
- Dried Dill: Adds a hint of herbal flavor that makes these sandwiches taste fresh!
Variations To Try
There are lots of ways to modify this recipe. For starters, I play around with changing up the mix-ins. I always keep total add-ins to about 2 cups. I love adding cranberries, celery, pecans, and onion, but chopped walnuts, grapes, hard-boiled eggs, or avocado would be delicious additions too! You could change the flavor slightly by swapping out the dill for another fresh herb, like parsley, basil, chives, or tarragon.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store
Store leftover turkey salad in an airtight container in the refrigerator for up to 3 days. Enjoy cold for the best taste.
Serving Suggestions
This turkey salad is perfect for sandwiches–just throw it on some sandwich bread, croissants, or dinner rolls to make sliders. It’s also delicious served alone, with crackers, or on top of a kale salad. Add a side of sweet potato chips for a perfect meal!
Notes from the Test Kitchen
Thanksgiving can have me feeling weighed down, but this turkey salad is nice and light. For an even lighter dressing, I sometimes swap out the mayo for an equal amount of plain Greek yogurt.
Turkey Salad Recipe
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Ingredients
- 4 cups chopped cooked turkey
- 2 ribs celery finely chopped
- ½ cup dried cranberries
- ½ cup chopped pecans
- ¼ cup minced red onion
- ¾ cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons red wine vinegar or apple cider vinegar
- ½ teaspoon dried dill
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Add the turkey, celery, cranberries, pecans, and red onion to a large bowl and stir to combine.4 cups chopped cooked turkey, 2 ribs celery, ½ cup dried cranberries, ½ cup chopped pecans, ¼ cup minced red onion
- In a separate bowl, whisk the mayonnaise, dijon mustard, vinegar, dill, salt, and pepper together.¾ cup mayonnaise, 2 teaspoons Dijon mustard, 2 teaspoons red wine vinegar, ½ teaspoon dried dill, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Pour the dressing over the ingredients from Step 1. Toss to combine.
- Serve in a sandwich, on crackers, or on a salad with greens.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- If your red onion is too strong, soak it in ice water for 10 minutes to take out some of the bite!
Nutrition Information
How to Make Turkey Salad Step by Step
Mix the Salad: Add the 4 cups of chopped cooked turkey, 2 ribs of finely chopped celery, ½ cup of dried cranberries, ½ cup of chopped pecans, and ¼ cup of minced red onion to a large bowl and stir to combine.
Dress the Salad: In a separate bowl, whisk ¾ cup of mayonnaise, 2 teaspoons of Dijon mustard, 2 teaspoons of red wine vinegar, ½ teaspoon of dried dill, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper together. Pour the dressing over the ingredients from Step 1. Toss to combine. Serve in a sandwich, on crackers, or on a salad with greens.
This salad is packed with lean protein, vitamins, and minerals. However, it is also high in saturated fat, cholesterol, and sodium. Enjoy it in moderation.
If you’re using leftover (day-old) turkey, this salad will stay fresh for about 3 days.
Although it is technically safe to freeze this creamy salad, I do not recommend it because it will turn out watery once thawed.
