Turkey Cranberry Salad (Leftover Turkey Recipe)
This turkey cranberry salad is the perfect leftover turkey recipe that is always a favorite. Super easy to make, so flavorful, and a great way to enjoy more holiday recipes for a few days after the holidays.
Servings: 8 Croissants Sandwiches
Calories: 716kcal
Ingredients
- 3-4 cups leftover turkey, shredded
- 1½ cups mayonnaise
- 2 tablespoon apple cider vinegar
- 1 teaspoon black pepper
- ½ teaspoon salt
- 1 cup fresh cranberries, coarsely chopped
- 1 small red onions, diced (about 1 cup)
- 1 cup pecans, chopped
- 1 cup celery, chopped
- 8 croissants, cut in half lengthwise
Instructions
- In a large bowl, add mayonnaise, apple cider vinegar, pepper, and salt. Stir to combine.
- Shred leftover turkey and add to mayo mixture. Stir.
- Add cranberries, red onions, chopped pecans, and celery. Stir to combine.
- Cover and place in the fridge to chill.
- Serve on croissants or with your favorite crackers.
Notes
- Warm up your turkey before shredding to make things easier. Warm meat shreds easily, while cold meat is very difficult to shred.
- Mix your dressing ingredients first, so they're thoroughly combined when you add the solid ingredients.
- Never refrigerate constructed sandwiches. If possible, store your turkey cranberry salad in the refrigerator separate from your bread.
- Be extremely careful when chopping the cranberries. Those suckers roll!
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 716kcal | Carbohydrates: 31g | Protein: 22g | Fat: 56g | Saturated Fat: 13g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 17g | Cholesterol: 113mg | Sodium: 696mg | Potassium: 321mg | Fiber: 4g | Sugar: 8g | Vitamin A: 545IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg