The only thing better than a second helping of Thanksgiving dinner is the bounty that awaits in the fridge the next day. But by day 2 of eating leftover turkey and stuffing for every meal, you might want to switch it up a bit. Take what’s left of that massive deep-fried or oven-roasted turkey and make turkey salad. A lean meat like turkey is the perfect candidate for getting tossed in creamy mayo and scooped with a cracker or piled on toasted sourdough bread with crisp lettuce and juicy tomatoes. This recipe is similar to my Grandma Dee’s recipe, with plenty of fresh celery, black pepper, and her (not-so) secret ingredient: celery salt.
Making turkey salad is just as quick and easy as making chicken salad, tuna salad, or egg salad. And just like all those other salads, you can always add your favorite mix-ins to make this fit your taste. Other ingredients like shallots and celery will provide crunch and flavor, while fresh herbs like dill or parsley will add herby freshness.
If you’ve already gone through your Thanksgiving bird, or it’s July and you’re craving turkey salad, don’t fret. You don’t even need leftover turkey to make great turkey salad. You can start with just a turkey breast and poach it in simmering salted water until it’s cooked through, 15 to 20 minutes.
Store leftover turkey salad in the refrigerator in an airtight container for 3 to 4 days, depending on when you first cooked the turkey.
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Yields:
5 c.
Prep Time:
10 mins
Total Time:
10 mins
Ingredients
4c.
chopped leftover turkey (about 1 1/4 lb.)
1c.
chopped celery (from about 2 stalks)
1/2c.
chopped shallots
2tbsp.
chopped fresh dill
1/2c.
mayonnaise
1tbsp.
apple cider vinegar
1tsp.
celery salt
Freshly ground black pepper
Directions
Step 1In a medium bowl, combine turkey, celery, shallots, and dill. Add mayonnaise, vinegar, and celery salt; season with pepper. Stir until turkey is coated.
Step 2Make Ahead: Salad can be made 4 days ahead. Store in an airtight container and refrigerate.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
Brooke Caison is currently a Food Editor at Delish, where she develops recipes and creates recipe videos. She started as a cook, writer, and hospitality expert with an eye for food trends and foolproof techniques. Outside of the kitchen, she hunts for food on the shrinking list of things she has not yet tried because life is too short not to try everything at least once.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
