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Turkey Salad with Cranberries and Toasted Pecans

A delicious Turkey Salad with Cranberries and Toasted Pecans. Perfect for cooking with leftover Thanksgiving turkey!

We’re celebrating the Thanksgiving holiday today here in the U.S., and Jack and I wanted to take a quick moment to thank all of you for visiting us here at A Family Feast! While many of you have written to us over the years to thank us for sharing our recipes – really, the pleasure is all ours!

We love what we do here at A Family Feast, but even more so we love helping you – our wonderful readers – create great food in your own kitchens! So thank YOU for visiting us, sharing your comments and feedback, and for trying our recipes!

A delicious Turkey Salad with Cranberries and Toasted Pecans. Perfect for cooking with leftover Thanksgiving turkey!

And – once your Thanksgiving meal has settled and you’re ready for more food – this Turkey Salad with Cranberries and Toasted Pecans is a delicious option for getting another meal out of that leftover turkey! We think this recipe is best with the white breast meat – but this Turkey Salad with Cranberries and Toasted Pecans can also be made with leftover dark meat just as well.

Today’s recipe is a variation of our popular Copycat Willow Tree Chicken Salad recipe – to which we added some finely minced fresh rosemary, toasted pecans and dried cranberries for some additional flavor and crunch. This turkey salad is great served over a bed of greens or on some bread eaten as a sandwich.

P.S. For even more Thanksgiving leftover ideas, click here. And don’t forget to make a homemade turkey stock from your leftover turkey carcass – we share a delicious Cream of Turkey Soup recipe here that is out of this world!

Print

Turkey Salad with Cranberries and Toasted Pecans

  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

  • ½ cup pecans
  • 1 pound cooked turkey meat (white meat is preferable)
  • 2 teaspoons fresh rosemary, finely minced
  • 1 teaspoon celery salt
  • 2 teaspoons brown sugar
  • 2 tablespoons Vidalia or other sweet onion, extremely finely minced
  • 2 tablespoons celery, extremely finely minced
  • 1 cup mayonnaise
  • ½ cup dried cranberries

Instructions

  1. In a dry sauté pan, over medium heat toast pecans for five minutes.
  2. Remove to a cutting board and coarsely chop. Set aside.
  3. In the bowl of a stand mixer with the paddle attachment, place turkey meat.
  4. Turn to low and blend just long enough to break up the meat so that it gets a little stringy but not pulverized.
  5. Pour meat into a large mixing bowl and add toasted chopped pecans, rosemary, celery salt, brown sugar, minced onion, minced celery and mayonnaise.
  6. Mix to combine then fold in dried cranberries and serve chilled.

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A delicious Turkey Salad with Cranberries and Toasted Pecans. Perfect for cooking with leftover Thanksgiving turkey!

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  1. I have only made chicken salads before, turkey must be really yummy!

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