If you happen to have some leftover turkey, this is probably one of the easiest ways to use it up! The week after Thanksgiving is a challenge. Starting at the piles of leftover meat in the fridge, I sometimes despair. How are we going to finish it all off before it goes bad? This flavorful turkey salad comes to the rescue! It’s one of my favorite ways to use up leftover turkey. My entire family enjoys it, so it’s become one of our week-after-Thanksgiving traditions. And it’s so easy to make!
Ingredients
You’ll only need a few simple ingredients to make this tasty salad. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Mayonnaise: I like to use avocado oil mayonnaise. Sir Kensington’s is a good brand. Dijon mustard: This traditional French mustard is creamier and less vinegary than yellow mustard. Lemon juice: Freshly squeezed is the most flavorful. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work, although freshly minced garlic does taste better. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use. Cooked turkey meat: Make sure it’s skinless. The skin will feel rubbery in a cold salad. Veggies and herbs: I use diced celery, chopped red onion, and chopped cilantro. Cheese: I like to use crumbled feta cheese.
Instructions
Expert tip
Although you can certainly enjoy this salad immediately after making it, I find that it actually tastes better the next day, after the flavors have had a chance to meld. Scroll down to the recipe card for detailed instructions. Here are the basic steps: Assemble the salad. Combine the remaining ingredients in a large bowl and mix in the dressing. That’s it!
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
The celery adds a wonderful crunch. But if you’re not a fan of celery, you can use cucumber instead.Use 1 teaspoon of vinegar instead of lemon juice.Replace the red onions with chopped scallions.Replace the feta with crumbled goat cheese.Add chopped hard-boiled eggs.Add minced pickles.Use parsley instead of cilantro.
Serving suggestions
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. But if the turkey you use already spent some time in the fridge, you should take that into account when counting those four days. It’s also very good on cloud bread or on a keto English muffin, serving as a bun of sorts, or sandwiched between thick slices of almond flour bread. Or you could spoon it into lettuce cups or roll it in a lettuce wrap sandwich.
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Recipe card
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