Thanksgiving Leftovers Turkey Salad

Thanksgiving is a wonderful time of year to make an insane amount of food and celebrate with friends and family. We had our first Thanksgiving as a married couple, and ate for several people. Despite our best efforts, we still had a lot of leftover food. Normally we package up our leftovers and ration them out for the week after Thanksgiving, but this year we wanted to try something different.

Mixing turkey with a homemade mayonnaise with our extra cranberries and pecan chips was fantastic. This spin on chicken salad is delicious and made the leftovers feel new again. You’ll want to give this recipe a try.

Ingredients
1 C diced white onion
3 stalks celery, thinly sliced
4 lbs cooked turkey meat, shredded (turkey thighs will work if you need turkey)
1/2 tsp sage
1/2 tsp thyme
2 pinches salt
1/4 C pecan chips
1 1/2 C cranberry mayonnaise

cranberry mayonnaise
1 tsp lemon juice
1 egg
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
3/4 C extra virgin olive oil
1/4 C avocado oil
1/4 C fresh, whole cranberries

Method
Thanksgiving Leftovers Turkey Salad Recipe [paleo, primal, gluten-free]

Make the cranberry mayonnaise. Add all ingredients but oil and cranberries to your blender, and slowly incorporate the oil. Add cranberries midway.

Thanksgiving Leftovers Turkey Salad Recipe [paleo, primal, gluten-free]

Dice celery and onions.

Thanksgiving Leftovers Turkey Salad Recipe [paleo, primal, gluten-free]

Shred leftover turkey and place into a bowl with sage, thyme, and salt.

Thanksgiving Leftovers Turkey Salad Recipe [paleo, primal, gluten-free]

Add pecans and mayonnaise.

Thanksgiving Leftovers Turkey Salad Recipe [paleo, primal, gluten-free]

Mix all ingredients well.

Thanksgiving Leftovers Turkey Salad Recipe [paleo, primal, gluten-free]

Serve with fresh cranberries and stretch your Thanksgiving leftovers in a whole new way!

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Thanksgiving Leftovers Turkey Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients
1 C diced white onion
3 stalks celery, thinly sliced
4 lbs cooked turkey meat, shredded (turkey thighs will work if you need turkey)
1/2 tsp sage
1/2 tsp thyme
2 pinches salt
1/4 C pecan chips
1 1/2 C cranberry mayonnaise

cranberry mayonnaise
1 tsp lemon juice
1 egg
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
3/4 C extra virgin olive oil
1/4 C avocado oil
1/4 C fresh, whole cranberries

Method

1. Make the cranberry mayonnaise. Add all ingredients but oil and cranberries to your blender, and slowly incorporate the oil. Add cranberries midway.

2. Dice celery and onions.

3. Shred leftover turkey and place into a bowl with sage, thyme, and salt.

4. Add pecans and mayonnaise.

5. Mix all ingredients well.

6. Serve with fresh cranberries and stretch your Thanksgiving leftovers in a whole new way!

 

3 Comments

  1. Pingback: Cranberry Brussels Sprouts | virginia is for hunter-gatherers

  2. Pingback: 150+ paleo thanksgiving recipe roundup for 2017 (links to the best) — PALEO? NO PROBLEM!

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