Not sure what to do with all of those Thanksgiving leftovers? Repurpose them in this Leftover Turkey and Cranberry Sauce Salad! It’s delicious and a healthy alternative for the days after Thanksgiving!
I promise this is the last of the Thanksgiving recipes…I’m also terrible at keeping promises sooooo.
I suffer from a very real allergy to cold weather. But actually, when I was little I used to break out into hives in the cold – it’s called Cold Uticaria! These days I don’t find myself breaking out into hives but I pretty much hate every second of being outdoors when it’s cold. So much so that I will go to great lengths to avoid it.
This Leftover Turkey and Cranberry Sauce Salad is proof of this. The other day I was starvingggg for lunch but I was somewhat lacking on the grocery front. God forbid I should put on a jacket and a hat and mits and trek to the store. Instead I went out of my way to actually make both mayonnaise and cranberry sauce from scratch.
Yes, you read that correctly. This super simple turkey salad that’s supposed to be made from leftovers required more steps than any other lunch I’ve made before. Instead of walking the 3 blocks to the grocery store I chose to to spend a good hour of my life making mayonnaise and cranberry sauce. Point proven.
What’s remarkable about all of this is that I’ve lived the majority of my life in the great white north including 4 years spent in the tundra that is Montreal. IMO winter itself should be considered a natural disaster. It crushes my soul year after year and I spend most of the summer just trying to recover from it.
I am the girl cursing out loud as she walks through the snow or just avoids the snow all-together and is totally fine spending 3 days indoors. I’d take cabin fever over polar vortex any day.
And now that I’ve sufficiently depressed every single one of you, I’m going to go and find other ways to repurpose the excessive amount of mayonnaise I have in the house. See you in May
Serving size: 6-8
- 3 cups leftover cooked turkey, shredded*
- 2 stalks celery, chopped
- 2 green onions, chopped (whites and light green only)
- 1/3 cup walnuts (optional: toasted)
- 1/2 cup mayonnaise**
- 1/3 cup cranberry sauce
- 1 garlic clove, minced
- 1/8 tsp paprika
- salt and pepper, to taste
- splash lemon juice
- In a large bowl combine turkey, celery, onions and walnuts.
- Add in mayonnaise, cranberry sauce, garlic, spices and lemon juice.
- Serve on bread or on a salad.
- Note: the flavours get even better as it sits so I recommend making this in the morning and letting it sit for a few hours, but if not it's still delish!