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Turkey sandwich on a pretzel bun.

Turkey Salad With Cranberries and Sage

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What do you do with turkey leftovers? This Turkey Salad With Cranberry and Sage is a great use of extra turkey. You'll make this easy recipe over and over again.

  • Total Time: 0 hours
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 2 cups Chopped or Shredded Cooked Turkey
  • 1/2 cup of Mayonnaise
  • 1/2 tsp of Salt
  • 1/4 tsp of Pepper
  • 6 Fresh Sage Leaves
  • 1/3 cup of Dried Cranberries
  • 1/3 cup of Pecans
  • 1/3 cup of chopped Celery

Instructions

  1. Shred or chop your leftover turkey meat until you have 2 cups.
  2. Chop the dried cranberries until you have 1/3 of a cup.
  3. Next, chop your pecans until you have 1/3 of a cup. This can be a rough chop, it doesn't need to be perfect.
  4. Cut the celery to yield 1/3 cup, and chop a little bit of the greens to add in there if you like!
  5. Add the 2 cups of chicken and 1/3 cup each of the pecans, cranberries, and celery to a large bowl.
  6. In another smaller bowl, stir together 1/3 cup of mayonnaise, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  7. Chop the 6 fresh sage leaves and add them to the mayo mixture and stir.
  8. Add the mayo mixture to the large bowl with the turkey and stir well, until the mayo is well distributed throughout the salad mixture.
  9. Serve on sandwiches or add a big heaping scoop to a pile of salad greens!

Notes

You are free to add a bit more salt and pepper to this if you prefer. I always go lighter on that to account for the seasoning from the cooked turkey.

Give the celery tops a try in the salad, they really are quite nice!

Dark meat or breast meat or a mixture of both a great here, whatever you like!

This salad will keep refrigerated for up to one week after you cooked the turkey. When storing this, always go by when the turkey was cooked, not by when the salad was made.

For a change of pace, try dried currants instead of cranberries. A little fresh rosemary is nice in this salad too, but use just a little- rosemary can tend to overpower.

  • Author: Amy at The Copper Table
  • Prep Time: 15 minutes
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Category: Main Dishes and Sandwiches
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 234
  • Sugar: 7
  • Sodium: 317
  • Fat: 17
  • Saturated Fat: 3
  • Unsaturated Fat: 13
  • Trans Fat: 0
  • Carbohydrates: 8
  • Fiber: 1
  • Protein: 14
  • Cholesterol: 54

Find it online: https://thecoppertable.com/turkey-salad-with-cranberry-and-sage/