Dinner · Tested at home

Leftover Turkey Salad

Name: Leftover Turkey Salad
Prep time: 15 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3 cups chopped cooked turkey; 1/2 cup mayonnaise; 1/4 cup ranch dressing; 1/2 cup finely chopped celery; 1/3 cup finely chopped red onion; 1/3 cup dried cranberries; 1/3 cup chopped pecans; 1 tablespoon Dijon mustard; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper

This leftover turkey salad combines chopped turkey, bacon, cheddar, celery, chives, mayonnaise, ranch, and Worcestershire into a rich, savory filling. It is quick to mix and works especially well in sandwiches, wraps, or lettuce cups.

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Turn up the heat

Let’s cook.

Combine the turkey, celery, red onion, dried cranberries, and pecans in a large bowl.
Stir together the mayonnaise, ranch dressing, Dijon mustard, salt, and black pepper in a small bowl.
Fold the dressing into the turkey mixture until evenly coated.
Cover and refrigerate for at least 30 minutes. Serve on bread, in a wrap, over greens, or with crackers.

From Justin’s kitchen

Use turkey that was refrigerated within 2 hours of cooking. Keep the finished salad cold and use it within 4 days of the original turkey being cooked.

Leftover Turkey Salad

Ingredients

Let’s cook.

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