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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!
Yield: 6 servings
Prep: 20 minsCook: 5 minsTotal: 25 minutes
Ingredients
- 1/2 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
- 1/2 cup dried cranberries
Instructions
- In a dry sauté pan, over medium heat toast pecans for five minutes.
- Remove to a cutting board and coarsely chop. Set aside.
- In the bowl of a stand mixer with the paddle attachment, place turkey meat.
- Turn to low and blend just long enough to break up the meat so that it gets a little stringy but not pulverized.
- Pour meat into a large mixing bowl and add toasted chopped pecans, rosemary, celery salt, brown sugar, minced onion, minced celery and mayonnaise.
- Mix to combine then fold in dried cranberries and serve chilled.
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