Turkey Salad with Cranberries and Pecans


If your still up to your eyeballs in leftovers here’s a quick way to spiff up your post-turkey day sandwich. Try this turkey salad on dark, pumpernickel bread or even on a bed of greens along side of a glass of  crisp, non-oaky white wine.  How’s that for an easy and delicious instant football-fare upgrade? Cheers!

turkey salad dressing

Turkey Salad

Makes approximately 3 cups



2 cups roasted turkey breast, chopped

1 cup chopped celery

1/4 cup green onions

1/4 cup toasted pecans, roughly chopped

1/4 cup dried cranberries

1 tablespoon chopped fresh thyme



3 tablespoons mayo

2 tablespoons sour cream

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1/8 teaspoon red chili flakes

1/2 teaspoon salt



Sea salt

Small thyme leaves


Mix the ingredients for the dressing in a medium bowl and combine it with the salad ingredients.  Serve immediately or store in the fridge until you are ready to eat.  Right before serving, garnish with a sprinkle of sea salt and some thyme leaves.


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