Having a lot of leftovers from a meal is sometimes not the intended outcome for all of us. However, usually having a big enough Thanksgiving turkey that there’s enough to eat for the week after is an absolute treat. The special flavors of this holiday can be transformed into endless creations. One of the preferred uses of holiday turkey is to make a fully-loaded, seasonal sandwich. To put a small spin on it, I decided to make a turkey salad. This is a lot like a traditional chicken salad but with a Thanksgiving flare to it. It’s a perfect way to transform your ingredients into a satisfying lunch or as a protein-packed snack to eat with crackers. This recipe is as simple as it gets, so give it a try if you are looking to finish your turkey!
-4 cups of cooked turkey (chopped)
-1/2 cup mayonnaise (or 1/4 cup mayo & 1/4 cup Greek yogurt)
-1/2 cup red onion
-1/2 cup diced celery (2 stalks)
-1/2 cup dried cranberries
-1/2 cup chopped almonds
-1 tbsp lemon juice (about half a lemon)
-2 tbsp Dijon mustard
-1/2 tsp ground black pepper
-1/4 tsp salt
-1/4 cup of fresh parsley (or dill)
- In a large bowl, fold together all ingredients until thoroughly combined.
- Serve on crackers, in a sandwich, or store in an airtight container for 3-5 days!