Print: Festive Fall Turkey Salad

I created this recipe to use leftover holiday turkey. It's a classic bound salad using mayonnaise and celery, but it also includes fresh cranberries, orange juice and cashews. Although new to our menu, it has become a holiday favorite. My family requests I make my own turkey before Thanksgiving so I can serve this salad as an appetizer at our holiday feast. I hope you will find it as enjoyable as we do. Enjoy it on rolls, in wraps, or as a spread with crackers.

Prep

23 min

Cook

68 min

Servings

Difficulty

Hard

Ingredients

1 cup whole cranberries
0.5 cups fresh orange juice
1 tablespoon orange zest
2 tablespoons white sugar
0.75 cups cashew halves
6 cups chopped cooked turkey
2 celerys ribs , diced
0.75 cups mayonnaise , or to taste
2 tablespoons applesauce
0.5 teaspoons kosher salt
0.25 teaspoons ground dried sage
0.25 teaspoons dried thyme
ground black pepper , to taste

Instructions

1 Preheat oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
2 Place the cranberries, orange juice, orange zest, and sugar into a pan. Bring to a boil, and cook, stirring occasionally, until almost all the liquid has cooked away, about 5 minutes. Remove from the heat, and cool.
3 Place cashews on prepared baking pan. Roast in preheated oven until golden brown, 10 to 12 minutes. Remove, and cool.
4 Mix the turkey together in a large bowl with the celery, mayonnaise, applesauce, salt, sage, thyme, and pepper until evenly blended. Fold in the cranberry mixture. Refrigerate at least 2 hours before serving.

Nutrition per serving

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