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–+ servings
Close-up view of leftover turkey salad with cranberries and pecans in a large mixing bowl on a holiday table.

Leftover Turkey Salad with Apples and Cranberries

Leftover holiday turkey gets a makeover with this creamy turkey salad. Great for sandwiches, lettuce wraps, or enjoying by the spoonful.
Prep: 15 minutes
Cook: 0 minutes
Chill (Optional) 1 hour
Total: 1 hour 15 minutes
Yield:8 servings

Equipment

  • large mixing bowl with lid, or plastic wrap to cover
  • Silicone spatula

Ingredients

  • 3-4 cups chopped leftover turkey meat dark, white, or a combination
  • ¾ cup mayonnaise
  • ½ cup diced celery
  • ⅓ cup chopped green onion
  • 1 medium green apple cored, diced
  • ½ cup chopped pecans
  • ½ cup dried cranberries
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • ½ teaspoon salt more or less to taste
  • ½ teaspoon freshly cracked black pepper more or less to taste

Instructions

  • Add all ingredients to large mixing bowl. Stir until ingredients are fully-incorporated and well-coated.
    Overhead view of turkey salad in a large glass mixing bowl with a green spatula.
  • Serve salad immediately, or cover bowl and refrigerate at least one hour or until ready to serve.

Notes

  • Make it Keto: Omit apple and cranberries, bringing carb count per serving to 2g total.
  • Storage: Leftover turkey salad can be refrigerated in an airtight container up to 3 days.

Nutrition

Serving Size: 1serving | Calories: 328cal | Protein: 16g | Fat: 25g | Saturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 360mg | Potassium: 221mg | Total Carbs: 11g | Fiber: 2g | Sugar: 9g | Net Carbs: 9g | Vitamin A: 123IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg
Recipe By:Sam Guarnieri