Leftover Turkey Salad
Ah, the Art of Leftover Turkey (and My Slight Obsession)
You know, there’s something a bit magical about opening the fridge the day after a big holiday (you know the kind: where the kitchen still smells like… everything, really) and seeing a big ol’ pile of leftover turkey staring you down. I’ve got to admit, some years I look forward to the leftovers more than the main event. One year, after Thanksgiving, we had so much turkey I was genuinely tempted to try making turkey ice cream—don’t worry, I came to my senses. Anyway, that mountain of leftovers is where this Leftover Turkey Salad entered the chat (as my cousin would say). It’s saved me from dinner-induced madness more times than I can count.
Why I Keep Coming Back to This Salad
I make this when I’m craving something that tastes fresh but doesn’t feel like I’m working in a factory line. (Also, not gonna lie—the whole family actually requests it, which is rare around here.) It’s great for random lunches or when I’m just not keen on another round of turkey sandwiches. My oldest claims, “It’s the only good use for celery,” which… harsh, but probably fair. Sometimes I toss in grapes (or apples if that’s all I have) and even the “fruit hater” at the table gives in. Probably helps that it takes less than fifteen minutes unless you lose your mayonnaise mid-prep (which I’ve actually done, more than once—don’t judge).
Here’s What You’ll Need (Substitutions Welcome)
- About 2 cups chopped cooked turkey (Roast or smoked; honestly, use what you have—if you’re tight for turkey, leftover chicken is just as good. I’ve done both, nobody noticed.)
- 1/3 cup mayo (My mum swears by Hellmann’s, but on a pinch, I’ve used Greek yogurt—tastes brighter, maybe just me?)
- 1 stalk celery, sliced thin (or skip if you, like my son, are morally opposed to celery… sub in fennel, it’s weird, but I liked it.)
- 1/4 cup red grapes, halved (or green, or honestly, sliced apples are brilliant—pear was a disaster, for the record.)
- 2 tbsp chopped red onion or scallions (When I’m out, a handful of chives works or even a tiny sprinkle of dried onion if I’m feeling lazy…)
- About 2 tsp Dijon mustard (but you do you; yellow is fine, honey mustard once, kids were suspicious.)
- Salt and pepper to taste
- (Optional: Handful of toasted nuts—pecans, walnuts, almonds, whatever strikes your fancy. I’ve accidentally used salted peanuts, a mistake I don’t recommend.)
- (Optional: Bit of fresh parsley or dill—whenever I remember to buy it, it’s lovely.)
How I Actually Throw It Together (Don’t Overthink It)
- Chop that turkey into bite-sized chunks or shred it with your fingers if you can’t find the knife. Toss in a bowl. This is where I usually eat one piece, just to be sure it’s still good; you know the drill.
- Sling in the mayo, mustard, and a generous crank of black pepper. Add a bit of salt but go slow—leftover turkey can be a salt bomb.
- Mix in your celery, grapes, onion (or whatever you’re using), and give it a good stir. I always worry it’ll look a bit sad at first, but once you mix it all up and give it a minute, it magically sorts itself out. Trust the process.
- If you’ve got nuts or herbs, chuck them in. Or not. Up to you. If you’re feeling wild, squeeze a little lemon over the top.
- Taste. And then maybe taste once more (for research, obviously). Adjust anything you fancy—more mayo, a touch more mustard, salt if you’re bold.
- Cover and chill for at least 30 minutes if you can. If you eat it straight away, no judgement, but I find the flavors get friendlier after a quick fridge nap.
Some Notes (from One Home Cook to Another)
- I’ve found that using Greek yogurt instead of mayo is great for a lighter feel, but it makes the salad a bit tangier. Actually, it sort of grew on me after the third try.
- If you accidentally use turkey that’s a bit dry, a splash of extra mayo or a tiny bit of stock saves the day—learned that the hard way.
- Lett’s be honest: leftovers are best when they don’t feel like, well, leftovers. This salad actually pulls that off somehow.
If You Want to Mix It Up
- Sometimes I swap in dried cranberries instead of grapes. Super festive, super good.
- Chopped apples are a win, but like I said, pear? Not for me—it just got weirdly mushy, so maybe skip that experiment unless you love a soft bite.
- Add curry powder for a totally different vibe—kind of like coronation chicken but less fussy. On second thought, a little goes a long way.
Equipment? Oh, You’ll Manage
I usually just grab my biggest mixing bowl and a wooden spoon, but honestly, stirring with clean hands does the trick. Don’t have a fancy chef’s knife? Neither do I. A bread knife hacks through turkey just fine—been there, done that when all my knives mysteriously disappeared last Christmas.
How to Store It (If It Even Makes It That Far)
Spoon leftovers into an airtight container, keep in the fridge, and it’ll stay good for up to 2 days. Though honestly, in my house it never lasts more than a single afternoon. Someone always “tests” it in the middle of the night. I actually think it tastes better the next day—could just be wishful thinking though.
How I Love to Serve It
Pile onto thick slices of toasted sourdough or stuff it into a crusty roll (my personal favorite, with extra pickles). We even scoop it onto lettuce leaves when we’re pretending to be healthy. For summer barbecues, I sneak it into wraps with a couple crispy potato chips layered in—try it!
Pro Tips I Learned the Hard Way
- I once tried skipping the chopping and just shredded by hand; it was a bit… messy. Actually, chopping goes faster and looks nicer.
- If you rush the chilling step, the flavors stay sort of separate. I regretted that, so now I just do the dishes while it rests.
- And don’t go overboard on the mustard at first, it can take over the whole thing—voice of experience here.
Burning Questions (Other People Have Actually Asked Me)
- Can I use chicken instead of turkey?
- Absolutely—done it more times than I can remember. Works a treat, nobody’s the wiser.
- What do I do if my salad’s too dry?
- Add a splash more mayo, Greek yogurt, or even a trickle of milk or stock. Oh, and maybe check to see if you actually measured (I sometimes eyeball and get it wrong).
- Does this freeze?
- Not really—mayo and freezing are like oil and water. Tastes odd when thawed. I’d just eat it up or make a smaller batch if you’re worried.
- How do I make it look fancy if I’m serving guests?
- Sprinkle extra herbs on top, maybe a few grape halves. Or scoop it into avocado halves—not to be extra, but because it’s tasty that way!
- Is it gluten free?
- As long as you don’t plop it on bread, yeah. (Check the labels though, just to be sure—because brands keep changing stuff, don’t they?)
Bit of a tangent: once I took this salad in a lunchbox to work and—no joke—it smelled up the staff room in the best way. Someone tried to barter for my lunch. I still dream of just packing extra to share and avoid the drama.
Ingredients
- 2 cups cooked turkey, chopped
- 1 cup celery, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 4 cups mixed salad greens
Instructions
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1In a large bowl, combine chopped turkey, diced celery, cherry tomatoes, and red onion.
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2In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
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3Pour the dressing over the turkey mixture and toss until everything is evenly coated.
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4Arrange mixed salad greens on a serving platter or individual plates.
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5Spoon the turkey salad mixture over the greens and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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