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Turkey Salad with Cranberries and Toasted Pecans

Yield: 6 servings 1x
Prep: 20 minsCook: 5 minsTotal: 25 minutes


  • 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


  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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