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Cranberry Turkey Salad {contributor Rina}

Cranberry Turkey Salad, a great way to use up leftover turkey, creamy and studded with cranberries.

Cranberry Turkey Salad, a great way to use up leftover turkey, creamy and studded with cranberries.
 
Hey there! It’s Rina from I Thee Cook again. I hope everyone had a happy Turkey Day! Do you have an abundance of leftover turkey? I had quite a bit myself. Now there are a bazillion leftover turkey recipes. Everything from turkey potpie, turkey soup, turkey casserole, turkey this or turkey that. Since I have already made them a bazillion times to I opted for this salad as an amazing sandwich. 
 
Cranberry Turkey Salad, a great way to use up leftover turkey, creamy and studded with cranberries.
 
Now you can make this with chicken as well. But if you are eating it as a sandwich you must put it on this bread! It makes the sandwich. I don’t know why or how it just does. Perfect for lunch or dinner, it’s a total time saver and a cinch to whip up. This salad would be perfect as an appetizer on cracker or toasts as well. 
 

Cranberry Turkey Salad

Ingredients

  • 2 cups leftover cooked turkey shredded
  • 2 ribs celery chopped
  • 2 tablespoons minced onion
  • 1 ⁄4 cup dried cranberries roughly chopped
  • 1 ⁄4 teaspoon dried sage
  • 1 ⁄4 teaspoon dried thyme
  • 1 ⁄2 cup mayonnaise
  • 3 romaine lettuce leaves torn in half
  • Salt and freshly ground black pepper to taste
  • 12 slices pumpernickel rye bread or crackers

Instructions

  1. In a large bowl combine the first 10 ingredients, mixing well. Top 6 slices of bread with the lettuce and then the turkey salad mixture. Top with remaining bread to build the sandwiches. Makes 6 sandwiches or spoon onto crackers as an appetizer. Enjoy!
 

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