I have one more recipe to squeeze in before Thanksgiving that I am beyond excited to share. My Cranberry Pecan Turkey Salad is the only recipe you need for leftover turkey. It is chock full of so many things that you’ll have on hand after the big day is over – turkey, cranberries, pecans, jalapeño, onions, celery and more. It has a touch of sweetness, just enough spice, lots of textures and is bursting with flavor.
The inspiration for Cranberry Pecan Turkey Salad came from a recent trip to Texas. My friend and I stopped at a flower seed farm and had lunch at their café. We both ordered their cranberry pecan chicken salad and it was pretty good. However, as we were eating she looked at me and said, “Can you make this better?” I replied with, “Challenge accepted!” Here is the inspiration sandwich…
I think I win! Ha! I’m pretty sure that this sandwich filling included Miracle Whip (ewwww), poppy seeds, cranberries, pecans, celery and chicken. That’s it! I knew I needed to use real mayo and add some other pops of flavor like Dijon, jalapeno, and lemon juice.
How to Make Cranberry Pecan Turkey Salad
I didn’t make many process pictures but this is a very simple recipe. First, whisk together mayonnaise, Dijon, lemon juice, salt, pepper, poppy seeds and parsley. Then just stir in celery, onion, jalapeno, cranberries, and pecans.
Next, add in your leftover turkey or chicken. Yes chicken! This is a versatile salad that can be used with chicken or turkey. Fold in then taste and add more salt if desired.
Finally, add to your favorite bread for the tastiest sandwich ever. We used mini croissants and they were the perfect vessel for this delicious Cranberry Pecan Turkey Salad.
Sponsored post for Lee’s Marketplace. Ingredients on sale November 17-30: turkey, mayonnaise, celery
More Recipes for Leftover Turkey
Here are some other recipes that would work great for leftover turkey! If it calls for chicken, just swap for turkey.
Chicken and Wild Rice Casserole
Cranberry Pecan Turkey Salad
- 1 1/2 cups mayonnaise
- 3 teaspoons Dijon mustard
- Juice of 1/2 lemon
- 1 teaspoon poppy seeds
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- freshly ground black pepper, to taste
- 2 stalks celery, diced
- 1/4 cup onion or chives, chopped
- 1 jalapeno, seeded and diced
- 3/4 cup dried cranberries
- 3/4 cup pecans, roughly chopped
- 4 cups turkey or chicken, cooked and diced (or shredded)
- In a large bowl, whisk together mayonnaise, Dijon, lemon juice, poppy seeds, parsley, salt and pepper.
- Stir in remaining ingredients. Taste and add more salt and pepper if desired.
- Serve on your favorite sliced bread or croissants.
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