Turkey Salad
This quick and easy Turkey Salad is something special! Made with leftover holiday turkey folded into a creamy mayo Dijon mixture along with some dried cranberries for a touch of sweetness and fresh dill that makes the flavors pop! It’s the perfect turkey sandwich solution to feed the family the day after Thanksgiving!
Servings: 6
Calories: 272kcal
Ingredients
- 4 cups cooked turkey
- 1 stalk celery chopped
- ½ cup dried cranberries
- 1 small red onion chopped
- ½ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh dill chopped
- salt and pepper to taste
Instructions
- Add all the ingredients to a large bowl and mix well using a spatula. Cover with plastic wrap and refrigerate until ready to serve.
- Serve on bread or wraps.
Notes
- White and dark meat. Use white and dark turkey meat for the most flavor and best texture.
- Fresh dill matters. While dried dill will work, nothing compares to the taste of freshly chopped dill.
- Taste for salt. Once you fold all the ingredients together, taste once more to see if it needs more salt. Tasting right before serving it is the key to perfectly seasoned food.
- Leftover turkey salad will keep in the refrigerator for up to 6 days in an airtight container. However, leftovers do not freeze well at all.
Nutrition
Serving: 1serving | Calories: 272kcal | Carbohydrates: 10g | Protein: 22g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 70mg | Sodium: 254mg | Potassium: 275mg | Fiber: 1g | Sugar: 8g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg