This easy turkey salad turns leftover turkey into a creamy, crunchy sandwich filling with celery, dried cranberries, and a tangy Dijon mayo dressing.

There isn’t a house in America that doesn’t have a fridge full of leftover turkey the day after Thanksgiving. It doesn’t matter if you made a traditional Roast Turkey or a Smoked Turkey Breast, there’s always more than you can eat in one sitting. And honestly, I’m glad, because the leftovers are my favorite part. That’s when I get to make Turkey Noodle Soup and a big bowl of this turkey salad.

 

Growing up, the after-Thanksgiving sandwich was always turkey and stuffing piled on bread. I can do one of those, but after that I’m ready for something different. This turkey salad is a fun twist on my Chicken Salad with Grapes, with tender turkey, crunchy celery, and a creamy Dijon dressing. The secret is a handful of dried cranberries, which add just enough sweetness to make every bite taste bright and fresh instead of like leftovers.

Ingredient Notes

• Turkey: Any leftover cooked turkey works, white meat, dark meat, or a mix. Dice it into small, even pieces so it’s easy to scoop onto bread or crackers.
• Celery: Adds that classic crunch. Chop it small so it blends in rather than taking over.
• Green onions: A mild onion flavor that won’t overpower the turkey.
• Fresh parsley: Adds color and a little freshness.
• Dried cranberries: The star of the show. They bring a pop of sweetness that ties everything together.
• Mayo: The base of the creamy dressing. Use your favorite brand.
• Dijon mustard and lemon juice: A little tang to balance the richness of the mayo.
• Garlic, sugar, salt, and pepper: Round out the dressing. I don’t add a lot of herbs or seasonings since the turkey is usually well flavored already, but a little dill would be a delicious addition if you want more flavor.

How To Make Turkey Salad

1. Combine the salad ingredients. In a large bowl, add the diced turkey, celery, green onions, parsley, and dried cranberries.
2. Make the dressing. In a small bowl, mix together the mayo, garlic, Dijon mustard, lemon juice, sugar, salt, and pepper until well combined.
3. Toss it together. Add the dressing to the turkey mixture and stir until everything is well coated.
4. Chill. Store the turkey salad in the fridge until you’re ready to serve.

Recipe Tips

• Taste before adding more salt. Leftover turkey is often already seasoned, so give the salad a taste once it’s mixed and adjust from there.
• Dice everything small. Smaller pieces make the salad easier to spread on bread and keep every bite balanced.
• Let it chill. A little time in the fridge lets the flavors come together, and cold turkey salad just tastes better.
• Add the dressing gradually if your turkey is lean. White meat soaks up more dressing than dark meat, so mix in most of it, then add the rest until it’s as creamy as you like.

Recipe Variations

• Add nuts: Stir in chopped pecans or walnuts for extra crunch.
• Add fruit: Diced apples or halved grapes add a sweet, juicy bite that pairs perfectly with the cranberries.
• Lighten up the dressing: Swap some of the mayo for Greek yogurt or sour cream for a tangier, lighter dressing.

How To Serve Turkey Salad

• Croissant: A buttery, flaky croissant is my favorite way to serve turkey salad.
• Dinner rolls: Leftover rolls from Thanksgiving? Split them open and fill them up.
• Buns: A good ol’ hamburger bun works great.
• Wraps: Spoon it into your favorite tortilla and roll it up.
• Lettuce: Keep things lighter by serving it over spinach, mixed greens, or in lettuce cups.
• Crackers: My family loves it almost like a dip with whole grain crackers.

Storage

Store leftover turkey salad in an airtight container in the fridge for up to 4 days. It’s great to have on hand when you have company after Thanksgiving. Everyone can make their own sandwich, and you don’t have to think about lunch!

I don’t recommend freezing turkey salad. I’ve tried it, and the mayo-based dressing separates and the celery gets watery once it thaws. If you have more turkey than you can use, freeze the plain diced turkey instead and make a fresh batch of turkey salad later.