Turkey Salad with Walnuts and Dried Cranberries

Even if you brine your turkey, it will become dry after it has cooled. The best way to revive it is to add some mayonnaise, and this simple salad is a great way to use up those leftovers.

I’ve heard of people adding fresh red grapes or almonds, but I prefer the dried cranberries in sticking with the traditions of the feast. Almonds go nicely as well if you have those on hand rather than walnuts. Even pine nuts would work, but I prefer the walnuts.

Serve this on greens or scoop up with crackers. It will even make a great sandwich on some toasted bread with a little mustard. Either way, this dish is a lovely way to use leftover turkey!

Turkey Salad with Walnuts and Dried Cranberries

2 cups chopped, cooked turkey
1/2 cup walnuts, chopped
1 stalk celery, diced
4 tablespoons mayonnaise

Combine all and taste for seasoning.


Recipes currently inspiring me:

Pickled Chanterelles at Hunter, Angler, Gardener, Cook
Porcini and Eggplant Parmesan at Fat of the Land
Pumpkin Soup with Smoked Paprika at Simply Recipes

This entry was posted in Entree, Meat, Salads, Thanksgiving. Bookmark the permalink.

One Response to Turkey Salad with Walnuts and Dried Cranberries

  1. Reeni says:

    This looks incredibly delicious Kirsten! I didn't do anything special like this with my turkey leftovers!

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